Homemade Butter Chicken

This recipe for Easy Homemade Butter Chicken, or Murgh Makhani, brings one of the most beloved Indian dishes right to your kitchen. It features incredibly tender, marinated chicken pieces swimming in a luscious, spiced, and velvety smooth tomato-cream sauce. It’s a rich, decadent, and deeply comforting meal that tastes even better than your favorite takeout spot.

While its complex flavor might seem intimidating, this recipe is surprisingly straightforward. The secret lies in a two-part process: marinating the chicken in a yogurt-spice blend to tenderize it, and then simmering it in a silky, buttery tomato gravy. It’s a guaranteed crowd-pleaser that’s perfect for a special weeknight dinner or for impressing guests.

this recipe

Why You’ll Love This Recipe

• Authentic Restaurant-Quality Flavor: A rich, complex, and perfectly balanced sauce that tastes just like the real deal.
• Incredibly Tender Chicken: The yogurt marinade ensures the chicken is juicy and melts in your mouth.
• Luxuriously Creamy Sauce: A velvety smooth, buttery tomato sauce that’s completely irresistible.
• Surprisingly Simple: A straightforward, step-by-step process for a stunningly delicious meal.

Ingredients

For the Chicken Marinade:

• 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts, cut into 1-inch pieces
• 1/2 cup Plain Yogurt
• 1 tablespoon Ginger-Garlic Paste (or 1 tsp grated ginger + 2 cloves minced garlic)
• 1 teaspoon Garam Masala
• 1 teaspoon Turmeric
• 1 teaspoon Red Chili Powder (or Kashmiri chili powder)
• 1 teaspoon Salt

For the Sauce (Makhani Gravy):

• 4 tablespoons Unsalted Butter, divided
• 1 Yellow Onion, chopped
• 1 tablespoon Ginger-Garlic Paste
• 1 teaspoon Garam Masala
• 1 teaspoon Red Chili Powder
• 1 (15 oz) can Crushed Tomatoes or Tomato Purée
• 1 cup Water
• 1/2 cup Raw Cashews
• 1 cup Heavy Cream
• 1 tablespoon Sugar
• Salt, to taste
• For Garnish: Fresh cilantro

Step-by-Step Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with all the marinade ingredients (yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, and salt). Mix well, cover, and refrigerate for at least 30 minutes, or up to overnight.
2. Cook the Chicken: Melt 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated chicken (in batches, if necessary) and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. Start the Sauce: In the same pot, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook until softened and golden, about 5-7 minutes. Add the ginger-garlic paste and cook for one more minute until fragrant.
4. Simmer the Sauce Base: Stir in the garam masala and red chili powder. Add the crushed tomatoes, water, and raw cashews. Bring to a simmer, then reduce the heat, cover, and let it cook for 15 minutes, stirring occasionally.
5. Blend for Smoothness: Carefully transfer the hot tomato mixture to a blender. Blend on high until the sauce is completely smooth and velvety. (This is the secret to a restaurant-quality sauce!)
6. Finish the Dish: Pour the blended sauce back into the pot. Stir in the heavy cream and sugar. Add the cooked chicken back to the pot. Let everything simmer together on low heat for 10 minutes for the flavors to meld.
7. Serve: Season with salt to taste. Serve hot, garnished with fresh cilantro, alongside basmati rice and warm naan bread.

Tips & Variations

• Pro Tip: For the absolute smoothest sauce, use a high-powered blender. If you don’t have one, you can press the sauce through a fine-mesh sieve after blending.
• Smoky Flavor: For a more authentic “tandoori” flavor, add 1/2 teaspoon of smoked paprika to the chicken marinade.
• Make it Vegetarian: This sauce is fantastic with paneer or a mix of roasted vegetables and chickpeas instead of chicken.
• Dairy-Free Version: Use full-fat canned coconut milk in place of the yogurt and heavy cream for a delicious dairy-free alternative.

Frequently Asked Questions (FAQ)

• What if I don’t have ginger-garlic paste?
  • You can easily make your own by blending equal parts fresh ginger and garlic into a paste, or simply use freshly minced garlic and grated ginger as noted in the ingredients.
• How do I store and reheat leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat. The flavors are even better the next day!
• Can I freeze butter chicken?
  • Yes, it freezes beautifully. Let it cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Serving Suggestions

• Butter chicken is traditionally served with fluffy basmati rice to soak up the rich, creamy gravy, and warm naan bread for dipping. A simple side of cucumber raita (yogurt dip) is also a perfect cooling accompaniment.

Butter Chicken

An authentic Indian Butter Chicken (Murgh Makhani) recipe with tender chicken simmered in a rich, creamy tomato-cashew sauce full of aromatic spices. Restaurant-quality flavor made easily at home!

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings: 6

Course: Main Dish

Cuisine: Indian

Calories: 471

Ingredients Equipment Method

Ingredients

  

• 3 large chicken breasts, cut into bite-size pieces
• 1/2 cup plain yogurt or sour cream
• 1 tablespoon garlic, minced
• 2 teaspoons ginger, minced
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoons olive oil or avocado oil
• 6 tablespoons butter, divided
• 1 medium yellow onion, sliced
• 1 tablespoon garlic, minced
• 2 teaspoons ginger, minced
• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 15-ounce can crushed tomatoes
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (up to 1 tsp for more heat)
• 1 teaspoon salt
• 1/2 cup unsalted cashews
• 1 cup heavy cream
• 1 tablespoon sugar

Equipment

• Large Skillet
• Mixing bowl
• Blender
• Measuring spoons
• Wooden spoon

Method

 

1. Combine chicken with yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, salt, and oil in a large bowl. Stir until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes or overnight.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Sear the marinated chicken in batches for about 3 minutes per side, until browned but not cooked through. Remove to a plate and set aside.
3. In the same pan, melt 3 tablespoons of butter. Add onions and cook for 5–7 minutes, scraping up any browned bits. Add garlic, ginger, garam masala, and cumin, and cook until fragrant, about 30 seconds.
4. Add crushed tomatoes, chili powder, cayenne (if using), salt, and cashews. Simmer for 10 minutes, stirring occasionally, until the sauce deepens in color.
5. Transfer the mixture to a blender and process until smooth. Return it to the skillet over low-medium heat and stir in the heavy cream and sugar.
6. Add the seared chicken and any juices back into the sauce. Simmer until the chicken is cooked through, about 10–15 minutes. Stir in the remaining 3 tablespoons of butter until melted. Serve hot with basmati rice or naan.