Butter Chicken (Murgh Makhani)
Butter chicken is arguably the most beloved Indian dish worldwide, and for good reason. Tender yogurt-marinated chicken simmers in a velvety tomato-cream sauce fragrant with garam masala and fenugreek. This recipe skips the overnight marination — 15 minutes gets you 90% of the way there — and the whole thing comes together in one pan.
Prep Time
15 min
15 min
Cook Time
30 min
30 min
Total Time
45 min
45 min
Servings
4
4
Ingredients
- 1 1/2 lbs (680g) boneless skinless chicken thighs, cut into 2-inch pieces
- 1 cup plain whole-milk yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (Kashmiri preferred for color)
- 1 teaspoon salt
- 3 tablespoons butter, divided
- 1 tablespoon neutral oil (vegetable or canola)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 2 teaspoons sugar
- 1 teaspoon garam masala (for the sauce)
- 1/2 teaspoon ground fenugreek leaves (kasoori methi)
- Fresh cilantro for garnish
- Basmati rice or naan for serving
Instructions
- Marinate the chicken. In a bowl, combine the chicken pieces with yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Mix well so every piece is coated. Let sit for at least 15 minutes at room temperature (or overnight in the fridge for deeper flavor).
- Sear the chicken. Heat 1 tablespoon butter and the oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Shake excess marinade off the chicken and add to the pan in a single layer. Cook for 3-4 minutes per side until charred in spots. The chicken doesn't need to be cooked through — it'll finish in the sauce. Remove and set aside.
- Build the sauce base. In the same pan, add 1 tablespoon butter and the diced onion. Cook over medium heat for 5-6 minutes, stirring often, until soft and golden. Add the garlic and ginger and cook for 1 minute until fragrant.
- Add tomatoes. Pour in the crushed tomatoes and tomato paste. Stir well and simmer for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color. The raw tomato taste should be gone.
- Finish the sauce. Stir in the heavy cream, sugar, remaining garam masala, and fenugreek leaves. Return the chicken pieces to the sauce. Simmer gently for 8-10 minutes until the chicken is fully cooked through (165°F / 74°C) and the sauce is rich and creamy.
- Final butter finish. Remove from heat and stir in the remaining 1 tablespoon of cold butter — this gives the sauce its signature glossy richness. Taste and adjust salt. Garnish with torn cilantro leaves and serve with steamed basmati rice or warm naan bread.
Pro Tips
- Use chicken thighs, not breasts. Thighs stay juicy and tender in the sauce. Breasts dry out quickly and get stringy. This is non-negotiable for the best result.
- Kashmiri chili powder matters. It gives the classic deep red-orange color without excessive heat. Regular chili powder works but may be spicier — reduce the amount by half.
- Don't skip the fenugreek. Dried fenugreek leaves (kasoori methi) add a unique, slightly bitter-sweet aroma that's the hallmark of authentic butter chicken. Find it at any Indian grocery store.
- Cold butter at the end. Stirring cold butter into the hot sauce creates an emulsion that makes the sauce glossy and luxurious. This is the same technique French chefs use ("monter au beurre").
Variations
- Paneer butter masala: Replace chicken with 14 oz of cubed paneer. Pan-fry the paneer until golden on all sides before adding to the sauce. Skip the marination step.
- Lighter version: Replace heavy cream with full-fat coconut milk for a dairy-free option. Use coconut oil instead of butter. The flavor profile changes slightly but is still excellent.
- Instant Pot method: Sear the chicken using the sauté function, add all sauce ingredients, and pressure cook on high for 6 minutes with natural release. Stir in cream and butter after opening.
Nutrition Facts
Per serving (approximate, without rice/naan)
| Calories | 540 kcal |
|---|---|
| Fat | 34g |
| Carbohydrates | 16g |
| Protein | 42g |
| Fiber | 3g |