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 – 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!
How to make Butter Chicken – in 3 Simple Steps
Make Butter Chicken Marinade and marinate chicken for 3+ hours (overnight is best)
Cook chicken
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!
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
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!
And it’s MADE for dunking in that creamy Butter Chicken Sauce!!
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”!
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Butter Chicken
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:
Nutrition Information:
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
Life of Dozer
Flashback: Dozer’s first time in water. Look at those wild eyes!!! 😂 Fear? Excitement??
Can i use fresh tomatoes and tomato paste instead of the passata?
Hi Mariam, I would puree fresh tomato with a dollop of tomato paste to essentially make passata! 🙂 N x
Hi Nagi,
Would this recipe work in a pressure cooker to get the chicken real tender?
Hi Jack, sorry, I haven’t tried this in a pressure cooker 🙂 N x
My chicken is in the marinade for tomorrow, but I also mixed ahead in a separate container the cream with the passata without heating it up, do you think it will be good for tomorrow?
Yep it will be fine!
I’d like to feed this to my 3 year old daughter but I’m worried about the cayene pepper or chili powder. If I leave them out the dish would still taste good? Anything I can put to replace these spices and add flavor?
Carolina, please make the dish as Nagi created it, and just feed it to your daughter. If you don’t do that now, then she will never get used to the flavor of these spices. I say this because we had a lovely Indian lady care for our daughter while her dad and I were at work. So- she got curry every single day from the age of 1 (one!). She ate every vegetable, including broccoli and cauliflower, and every single spice! It will not hurt children at all to eat like an adult! Just cut into kid-size pieces or make them into a puree if need be. I never had “kid-friendly” recipes for my daughter, and believe me, we’re all better for it! If your little one is hungry–she will eat!
Ohhh! I LOVE HEARING THAT! Your lucky girl. I would have loved to grow up eating curry instead of sushi! 😂
Yes it will still be delicious!!
I love to char my chicken and then drop it in the sauce. Thanks for the recipe.
Hi Nagi,
I’ve been using several of your recipes now and all of them are so delicious. For this butterchicken recipe, when you say cream, do you mean thickened cream from Woolworths?
Yep that’s the one! Actually even during cream is fine 🙂
Thanks for your quick reply, Nagi! 🙂 I forgot to ask my other question, do you happen to know what type of brand you use for the plain yoghurt? Thank you!
I use Farmers’ Union and Chobani!
Hi Nagi, I’m about to try this for dinner, I was actually after a mango chicken recipe but couldn’t find one I liked the look of. Have you tried anything like that or do you think this recipe could be modified by adding mango puree? Can’t wait to try this one though 🙂 thanks for posting!
Thank you for the amazing recipe! You’ve provided a delicious base to experiment with!
Can i use vinegar instead of lemon for the marinade?
That will be fine!
This recipe is sooo good, thank you. Can I add extra cream after I have cooked?
Of course!!
The recipe calls for milk but it wasn’t added during the video nor was it mentioned in the instructions?
That’s one of the subs for cream 🙂
The video lists it as cream. It’s poured in last.
Can I do this with drumsticks? I am making for 40 people.
Sure thing!
Sure! There is plenty of sauce 🙂 I mean, there is plenty of sauce to use drumsticks instead of thigh, but you will need to scale the recipe (hover over Servings and slide)
This recipe is amazing, thanks! My only addition is cinnamon, about a tsp for this recipe because I love it and really think it makes it for me 🙂
That’s terrific to hear Amy! So glad you enjoyed this, thank you for letting me know! N x
Hi Nagi, I made this on Sunday night and we absolutely loved it. Easy and delicious. My husband bragged about it on Monday at work and there were demands for the recipe. Thanks for a great recipe that will definitely be top of our regular meal list.
That’s terrific Gen! Thanks for letting me know! N xx ❤️
Hello from New Zealand, made this last night loved it we give it 5 stars
That’s so wonderful to hear!! Thanks for letting me know Robyn – N x ❤️
Can I use chicken breast?
Yep! N x
Excellent recipe. It was so delicious! Will definitely be making again (and again).
I’m so pleased to hear that Azura! Thanks for sharing your feedback! N x 😊
Amazing recipe. I did make a few additions. I added 1 onion finely chopped, 1/2 shallot, I sautéed in 1 stick of butter!!! Also added 1 1/2 teaspoons of cinnamon & flour to thicken. So so good!!!
That’s so terrific Tracy! Thanks for letting me know! N xx ❤️
Hi Nagi
Just quick question do I need to be careful of curdling the yoghurt in the marinade? Is there any cautions I need to take with this recipe
Thanks
Hi Laura! Nope not at all, it mixes through just fine!
I just had to leave a comment, such an easy and tasty recipe! Thanks so much, it has become a family favorite. Quick question, does the calorie/nutrition information per serve include the rice it is served on, or not? I’m guessing not, but just wanted to double check.
I’m so happy you enjoyed this Chantelle! Thank you for letting me know – N x ❤️ PS Nutrition excludes rice, sorry to say! 🙂
Nagi, I made this on Thursday (our house’s standard curry night!) for myself and my housemate, and it went down brilliantly – as do all of the recipes I’ve made from your site! To quote, his response was a firm “this is the best curry I’ve had outside of a proper curry house” – cheers!
Fantastic to hear Anthony! Thank you for leaving a review. N x ❤️