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Home Collections Curries

Butter Chicken

By:Nagi
Published:6 Jan '19Updated:11 Oct '22
2,222 Comments
Recipe v Video v Dozer v

Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and yet happens to be one of the easiest! No hunting down hard to find ingredients, this chef recipe that makes the most incredible curry sauce.

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Butter Chicken on rice in a rustic black bowl, ready to be eaten

Butter Chicken – a chef recipe!

As someone who loves food with big, BIG flavours, it’s no surprise that Indian is one of my favourite foods. A good curry and binge watching Netflix is pretty much my idea of a perfect Friday night. #NanaAlert! 😂

As much as I love making Indian food at home, sometimes I find the list of ingredients daunting. It’s easy enough to make once I gather all the ingredients, but that’s where I usually fall short because it requires a trip to an Indian grocery store – and my closest one is a fair drive away.

Butter Chicken is one of the few exceptions. I was elated when I discovered a Chef recipe for Butter Chicken and realised how easy it is. But more importantly, you can get all the ingredients from any supermarket. Yes!

Is Butter Chicken really Indian??

YES it is! It’s called Murgh Makhani and it hails from Northern India. It’s quite a mild curry compared to many Indian curries, and outside of India, it’s become just about everybody’s favourite curry!

Close up of Butter Chicken in a skillet, fresh off the stove

How to make Butter Chicken – in 3 Simple Steps

  1. Make Butter Chicken Marinade and marinate chicken for 3+ hours (overnight is best)

  2. Cook chicken

  3. Make sauce in the same skillet

The secret to the tender, flavour infused chicken is a spice infused yogurt marinade made with fresh ginger, garlic, lemon juice and spices. The spices in Butter Chicken are turmeric, garam masala, chilli powder and cumin.

Did you know….You don’t need copious amounts of butter for a great Butter Chicken!

The beautiful Butter Chicken Sauce mostly gets its richness from cream. While some restaurants take it over the top by stirring in a (very!) generous amount of butter into the sauce at the end, I find that it’s rich enough as it is. The Butter Chicken flavour and experience – but less oily than restaurant versions!

How to make Butter Chicken
Butter Chicken dinner menu with papadums, naan and basmati rice

The sauce will initially be a pale orange colour but as it simmers and thickens, the colour will deepen to a rich orange colour.

What to serve with Butter Chicken

Made this the other night. INSANELY DELICIOUS!!! Barely spicy, the kids wolfed it down!

To make a proper Indian feast, sides and starters are essentials! Because every curry needs papadums for dunking and naan to scoop up the sauce with, right?

  • No-fry quick papadums – just microwave them! Place the papadums around the edge of the microwave turntable and cook on high for 45 seconds to 1 minute or until they are puffed up. They’ll be soft while warm but as soon as they cool down, they crisp up. They don’t expand as much as when deep fried, but neither will your thighs. 😂

  • Samosas! The ultimate Indian appetiser. Leftovers make great snacks or even lunch!

  • Proper naan – A recipe in the works for 5 years, I’m thrilled to finally share my proper naan recipe that can be easily made at home (no tandoor needed!)

  • Shortcut “naan” – For a simpler, no-yeast flatbread that’s just as good, my Easy No Yeast Flatbread looks and tastes very similar to real naan (except it’s much faster and easier!). Try telling me this doesn’t look like it belongs in this feast!

Easy Soft Flatbread NAAN

And it’s MADE for dunking in that creamy Butter Chicken Sauce!!

Close up of naan being used to scoop up Butter Chicken

Readers have also asked for Vegetable Side options – to add some greens to a meal. Indian food doesn’t really have fresh side salads like in Western cuisine. Partly because so much Indian food is vegetarian, so you get plenty of veggies in your diet!

But here are some Vegetable Side Options you can add on the side of Butter Chicken:

  • Indian Tomato Salad – with a refreshing minted yogurt dressing;

  • Cucumber salad with lemon yogurt dressing – another great refreshing salad that goes perfectly with curries;

  • Just some sliced cucumber and wedges of tomato – not dressed. Nice cool, refreshing side

  • South Indian Thoran-style Cabbage and Carrot Salad with Coconut is fresh, crunchy and shot through with gentle spices and coconut!

  • For a simpler cabbage salad, try my Everyday Cabbage Salad

I hope this has inspired you to try your hand at making an Indian feast at home! You will honestly be amazed how much depth of flavour there is in the Butter Chicken despite how few ingredients are in it. – Nagi x


Watch How To Make It

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Chicken, Curry
Indian
4.99 from 749 votes
Servings3 – 4
Tap or hover to scale
Print
  • 4246
RECIPE VIDEO above. This is a Chef recipe and is one of the easiest Indian curries to make. The Butter Chicken Sauce is so good that you will want it on tap! Many restaurants take it over the top by adding copious amounts of ghee or butter into the sauce, but you’ll find this rich enough as it is with the rich, creamy sauce!

Ingredients

Marinade

  • 1/2 cup plain yoghurt , full fat
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala (Note 1)
  • 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, crushed
  • 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
  • 1 cup tomato passata (aka tomato puree) (Note 4)
  • 1 cup heavy / thickened cream (Note 5)
  • 1 tbsp sugar
  • 1 1/4 tsp salt

To serve – choose

  • Basmati rice
  • White rice
  • Coriander/cilantro (optional)

Instructions

  • Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
  • Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
  • Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan). 
  • Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
  • Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
  • Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
  • The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

Recipe Notes:

1. Garam Masala is a spice mix that is readily available at supermarkets nowadays. You will find it in the spice section and it costs around the same as other spices.
2. Pure chilli powder – This is not chili powder as Americans know it! American Chili Powder contains things other than ground dried chili. Use pure chili powder or cayenne pepper to add a spice kick. The spiciness is very mild.
3. Ghee is a clarified butter used in Indian cooking (see this Movie Popcorn Butter recipe for more info). For this recipe, it can be substituted with butter or almost any neutral flavoured cooking oil.
4. Tomato passata is pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. Called Tomato Puree in America.
If you can’t find it, puree canned tomatoes using a blender. This will also work with what is called “Tomato Sauce” in America (Australia! Don’t use what we call Tomato Sauce!)
5. For a lighter version, use OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)
6. No Fry Quick Papadums – Place store bought raw papadums (which are really cheap – around $1 for a packet) in the microwave on the edge of the turntable. Then microwave for 45 seconds to 1 minute, or until puffed up. They will crisp up when they cool.
7. Adapted from a recipe by Luke Mangan, an Australian chef and restaurateur. The only adjustments I made was to add salt (I am sure it was inadvertently omitted from his recipe) and providing the lighter option for the cream.

Nutrition Information:

Serving: 310gCalories: 402cal (20%)Carbohydrates: 9.8g (3%)Protein: 39.8g (80%)Fat: 23.4g (36%)Saturated Fat: 9.3g (58%)Cholesterol: 193mg (64%)Sodium: 928mg (40%)Fiber: 0.9g (4%)Sugar: 6.5g (7%)
Keywords: Butter Chicken
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published July 2015. Updated for housekeeping matters and a new video added January 2019. But most importantly, Life of Dozer section added! 

For Indian Curry Lovers

  • Chicken Tikka Masala – kind of like Butter Chicken on steroids!
  • Palak Paneer – Indian cottage cheese and spinach curry
  • Rogan Josh – fall apart lamb in a rich creamy sauce!
  • Dal – the highest and best use of lentils, ever. Period.
  • Biryani – the world’s best Chicken & Rice. Full stop!
  • Qeema: Curried Ground Beef (Mince) – the fastest way ever to get a real Indian curry fix
  • Curry lovers, head here -> Curry Collection

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Hi, I'm Nagi!

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2,222 Comments

  1. Clare says

    July 25, 2020 at 1:15 pm

    Made this last night was a huge hit, even with my son who so called hates curry!! 😜 loved how easy it was to make and after marinating was on the table super quick. Thanks you xx

    Reply
  2. Linda Webb says

    July 24, 2020 at 7:32 am

    5 stars
    Have made your butter chicken recipe several times. Family loves it. Thank you for sharing your thorough recipes. Such a delight to see your ideas!

    Reply
  3. Madge says

    July 23, 2020 at 7:59 am

    Why have I ever bought pre-prepared sauce? This is so easy and absolutely delicious , plus I have all the ingredients in my kitchen. My new fave recipe-thanks!! Now to try the flat b readrecipe……

    Reply
    • Nagi says

      July 23, 2020 at 1:55 pm

      And sooooo much better than anything in a packet!

      Reply
  4. Madge says

    July 23, 2020 at 7:55 am

    Why have I ever bought pre-prepared sauce? This is so easy and absolutely delicious , plus I have all the ingredients in my kitchen. My new fave recipe-thanks!! Now to try the naan recipe……

    Reply
  5. Carys says

    July 20, 2020 at 9:03 am

    Hi Nagi.
    We have been making this curry now for a few months, it never disappoints. I want to make this for family, but one is a veggie… What can I sub in place of the chicken? Would quorn work? Or anything better you can recommend? Would I have to make any amendments? I think I’d do her just a little veggie batch and cook chicken for us meat eaters?. Thanks for your fab recipes! I also would like to ask if you have a good onion ring recipe? 😋

    Reply
    • Alex says

      July 26, 2020 at 6:40 pm

      for my vege option I just add chickpeas to the sauce instead of the chicken. Tastes delicious!

      Reply
      • Carys says

        July 26, 2020 at 7:16 pm

        5 stars
        Thanks for the veggie ideas ladies! Much appreciated.

        Reply
    • HAZEL says

      July 21, 2020 at 6:41 am

      FOR A VEGGIE OPTION I LIKE TO ADD PANEER ( IT’S LIKE A CHEESE THAT DOESN’T MELT)THAT HAS BEEN CUBED. IT TASTES GREAT AND IS VERY RICH.

      Reply
    • Nagi says

      July 20, 2020 at 2:02 pm

      Hi Carys, sorry I haven’t tried a vegetarian option here! I don’t have a recipe for onion rings but pop a request on my recipe request page – I feel this needs to go on the list! N x

      Reply
  6. Natalie says

    July 19, 2020 at 10:18 am

    5 stars
    Such a great recipe, thank you! I only had time to marinate for 1.5 hours and added small chunks of pumpkin (that ‘melt’ into the sauce) along with carrot. I also added the extra marinade once the other wet ingredients were added (didn’t want the flavour going to waste!). Despite being short on time and my rouge method, this turned out beautifully. I served with your naan (delicious), turmeric rice and shredded baby spinach. Thank you!

    Reply
  7. Natalie says

    July 18, 2020 at 11:56 pm

    5 stars
    Hi Nagi, I was so excited to cook your butter chicken as we love eating butter chicken. I normally use store jar ones. From now on will be using this recipe as my family enjoyed it so much except for my grandkids as it was a touch spicy for them. I made with cheese & garlic naan bread. Definitely a keeper for us. Thank you for another fantastic meal. Never buying store jar ones again.

    Reply
  8. Maria says

    July 18, 2020 at 10:45 pm

    This was the best marinade I EVER made. I added some spicy ketchup and it gave it the best flavour, added less sugar also. I could eat this FOREVER. I knew Nagi was an excellent cook since I tried the lentil soup recipe, but this completely blew me away. Everyone in my family loved it, I don’t cook very often so this was a shock for everyone how good it tasted. Please try this!! Nagi is the ONLY person I trust from now on with recipes, everything is so good.

    Reply
  9. Linda says

    July 17, 2020 at 5:32 pm

    Can I substitute coconut cream for the cream due to dairy intolerance?

    Reply
    • Nagi says

      July 18, 2020 at 2:57 pm

      Hi Linda, sure can! N x

      Reply
  10. Ann Jones says

    July 14, 2020 at 5:05 am

    5 stars
    This was so delicious. My son said it was better than the Butter Chicken he had in our local Indian restaurant. Made it with cauliflower rice for extra veg. I will definitely be making this again.

    Reply
    • Nagi says

      July 14, 2020 at 7:16 pm

      I’m so glad it was a hit Ann! N x

      Reply
      • Megan says

        July 21, 2020 at 9:22 am

        5 stars
        Ah-maze-ing! So good and so easy. I cut up the chicken and marinaded it overnight. My husband went back for 3rds! 😁 thank you, looking forward to trying your other recipes!

        Reply
  11. John Scott Harris says

    July 14, 2020 at 4:27 am

    Curious as to why you dont use the Marinade in the recipe, lot of nice stuff in there, shame to waste it ?

    Reply
    • Doug says

      July 15, 2020 at 12:31 pm

      Good point. I did also wonder this but looked at the video. If you look at the video the left-over marinade is returned to the pan after all other ingredients are used.

      Reply
  12. Ean says

    July 13, 2020 at 9:59 am

    Awesome recipe! I used ‘American’ tomato sauce instead of passata and it turned out great. Thanks for the recipe 🙂

    Reply
  13. Brenda Castellano says

    July 13, 2020 at 4:39 am

    5 stars
    I will admit I have never had butter chicken before so I can’t compare but this was super yummy.

    Reply
  14. Kayla says

    July 12, 2020 at 9:38 pm

    5 stars
    So easy and delish! Obsessed with your recipes Nagi!!

    Reply
  15. Emily says

    July 12, 2020 at 8:01 am

    Do you think this recipe would work out in a slow cooker?

    Reply
    • Nagi says

      July 13, 2020 at 2:59 pm

      Hi Emily, not this recipe as written sorry! N x

      Reply
  16. Sus says

    July 12, 2020 at 6:45 am

    I make my own garam masala and all recipes seem to be different. Is this going to affect the flavour so it is as good as yours?

    Reply
    • Nagi says

      July 13, 2020 at 3:05 pm

      Hi Sus, yes all brands differ in flavour slightly too but it will be fine here – Enjoy! N x

      Reply
  17. Felicity says

    July 11, 2020 at 7:56 pm

    5 stars
    You are slowly becoming the face of our family dinners! We cooked this tonight at it was absolutely delicious! I cooked it with the Creamy Cucumber Salad with Lemon Yoghurt Dressing and some rice and it was just perfect. My 4yo loved it!

    Reply
    • Stefabie says

      July 13, 2020 at 12:12 am

      Hi Nagi, love your recipes. If I wanted to make this ahead as a freezer meal, could I add the pasata to the marinade? Xx

      Reply
  18. J says

    July 10, 2020 at 8:02 pm

    Can I use single cream instead of yogurt?

    Reply
    • Nagi says

      July 11, 2020 at 6:33 pm

      Hi J, yogurt is better to use here sorry! N x

      Reply
  19. Priscilla says

    July 10, 2020 at 4:29 am

    5 stars
    Butter chicken is the only curry I ever order at Indian restaurants. Iv made it once before but it underwhelmed me and I figured I’d stick to eating it at restaurants. Then I made this for dinner tonight with your easy flatbreads. One of the easiest but more importantly one of the most delicious meals Iv made. I truly felt like I was eating takeout. Will make this again and again. Another fantastic recipe. Thank you Nagi, you’ve made me excited about cooking again 🤗

    Reply
  20. Jenna says

    July 10, 2020 at 2:29 am

    5 stars
    My whole family are obsessed with this dish! So much better than ones from a takeaway. So pleased I stumbled across this site! Thank you!

    Reply
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