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Home Collections Curries

Butter Chicken

By:Nagi
Published:6 Jan '19Updated:11 Oct '22
2,307 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 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Chicken, Curry
Indian
4.98 from 782 votes
Servings3 – 4
Tap or hover to scale
Print
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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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2,307 Comments

  1. Oliver says

    December 9, 2016 at 6:31 pm

    Hi Nagi,
    Do you know if this freezes well? Thank you.

    Reply
    • Sanjeev Nandal says

      January 30, 2017 at 12:56 pm

      5 stars
      It would last usually upto 2 days without any change in taste. On 3rd and in my opinion last day it may taste a tad different, but still OK to consume. Should discard any leftover after that.

      Reply
    • Nagi says

      December 11, 2016 at 7:05 pm

      Hi Oliver, unfortunately I don’t recommend it, pretty sure the sauce will split 🙁

      Reply
  2. Lara says

    November 14, 2016 at 12:50 pm

    Passata isn’t quite the same as pureed tinned tomatoes!

    When you make passata, a huge part of the process is removing as much liquid as possible from the tomatoes so that the final puree is as concentrated as possible. This means the taste of passata is more intense than if you just puree any old tomatoes. Well worth finding the real deal if possible! 🙂

    Reply
    • Nancy Long says

      November 18, 2016 at 4:36 am

      agree, I asked at my local Publix and they started carrying it

      Reply
    • Nagi says

      November 14, 2016 at 6:25 pm

      Good point Lara, thanks 🙂 It works ok for this recipe because of everything else in it, but you’re right, I wouldn’t sub passata for pureed tomatoes for all recipes calling for passata! 🙂

      Reply
  3. Bonnie says

    November 8, 2016 at 10:39 am

    This recipe is absolutely amazing!! My first time cooking Indian food at home and it turned out perfect. The only problem is I want to eat it every single day! Thanks for a super easy and incredibly easy dish!

    Reply
    • Nagi says

      November 11, 2016 at 6:10 am

      Fantastic to hear Bonnie! Thank you so much for taking the time to let me know! N x

      Reply
  4. Fiona says

    October 31, 2016 at 3:26 pm

    Hi Nagi,

    I’d like to incorporate some vegetables into this receipe, what vegetables would you recommend that wouldn’t compromise the taste?

    Thanks 🙂

    p.s I love your chicken and cashew and beef with honey & pepper recipes!

    Reply
    • Sandra says

      November 8, 2016 at 7:18 am

      I think you can use small pieces of cauliflower.

      Reply
    • Nagi says

      November 2, 2016 at 8:07 pm

      Hi Fiona! Hmm…that’s a tough one. Onion definitely. And peas. And baby baby spinach stirred through at the end 🙂

      Reply
  5. Carin says

    October 27, 2016 at 3:48 am

    I absolutely love this dish!! I make this almost once a week now! 🙂 I usually increase the amount of sugar a bit (I am partial to sweet curries…) and lessen the cayenne, as I have small children, and they love it too! I also make this marinade/sauce with Quorn as a vegetarian option for my husband and although it’s nowhere near as nice as the chicken version, he really likes it too. Friends always like it and seem quite impressed, yet it’s so easy! Thank you so much for this recipe!!

    Reply
    • Nagi says

      October 27, 2016 at 6:19 am

      I’m so glad you enjoy this recipe Carin, thanks so much for letting me know! N x

      Reply
  6. brian says

    October 23, 2016 at 12:19 am

    5 stars
    Hi there. Can you freeze this ?
    Thanks

    Reply
    • Nagi says

      October 25, 2016 at 7:28 pm

      I don’t recommend it, because of the cream and yoghurt, think they will split 🙂

      Reply
  7. Stacey says

    October 19, 2016 at 8:53 am

    We have both puree and tomato sauce here in America. Puree is thick. What you suggest I use?

    Reply
    • Nagi says

      October 19, 2016 at 7:49 pm

      Hi Stacey! Tomato sauce is better 🙂

      Reply
  8. amy says

    October 16, 2016 at 10:04 am

    But I should mention that I added 1/4c cashews to the tomatoes while pureeing. Maybe that’s what gave it a richness.

    Reply
    • Nagi says

      October 17, 2016 at 6:21 am

      Gosh YES Amy! That’s very authentic Indian way of thickening curries! 🙂

      Reply
  9. Amy says

    October 16, 2016 at 10:01 am

    Delicious recipe. I can’t imagine how good it would have been if I remembered to add the cream:) Oh well it was very healthy and still full of flavour. I may have to make it that way again.

    Reply
    • Nagi says

      October 17, 2016 at 6:20 am

      Oooh so glad you enjoyed this Amy, thanks for letting me know! N x

      Reply
  10. Trisha says

    October 10, 2016 at 5:08 pm

    The yoghurt went motley when we put it on heat…? Any ideas? Still cooking

    Reply
    • Nagi says

      October 10, 2016 at 5:22 pm

      Hi Trisha! Mix away, it will blend right in! 🙂

      Reply
  11. Vanessa Baggio says

    October 9, 2016 at 7:05 pm

    5 stars
    Hi Nagi
    We enjoyed the Butter Chicken for dinner tonight – it was sensational !
    I made raita, steamed basmati rice and served with garlic naan, mango chutney and some pickle.
    So much nicer than Indian takeaway, I was so proud !
    Thank you, your recipes are a-mazing and NEVER disappoint.

    Reply
    • Nagi says

      October 10, 2016 at 5:13 pm

      You ROCk Vanessa! You’re the Kitchen Goddess – move over Nigella!

      Reply
  12. Marisa Franca @ All Our Way says

    September 29, 2016 at 9:16 pm

    5 stars
    How in heavens did I miss this recipe? Somehow you must have snuck this in on me. I came over from you Curry cauliflower and chickpea. This sounds heavenly and I’m with you as far as movies go, I love a nice *sigh* at the end movie 🙂 Have you seen The Thomas Crowne affair with Rene Russo and Pierce Brosnan? I could watch that weekly. If you haven’t seen it I won’t spoil it for you — but I bet you sigh at the end. Have a wonderful day xoxo

    Reply
    • Nagi says

      September 30, 2016 at 7:39 am

      YES I have seen it!!! I loved that movie!!! You watch that every week?? OK I think it’s time I watched it again! I ❤️ Pierce Brosnan…..

      Reply
  13. Diane says

    September 29, 2016 at 1:26 pm

    Oh, Nagi…I’m in heaven. Made your Butter Chicken tonight and it is amazing. Lovely buttery, creamy, spicy sauce with tender chunks of chicken. Believe me not one drop of that sauce/gravy will go to waste. I sopped up every drop with some naan. It was so yummy! Thanks for making this wonderful recipe available. It really came together quite quickly. I will surely be making this again very soon!

    Reply
  14. Lakshmi says

    September 23, 2016 at 5:27 pm

    IT looks so yummy… 🙂

    Reply
    • Nagi says

      September 25, 2016 at 7:11 pm

      It tastes incredible! I hope you try it! N x

      Reply
  15. Shirley says

    September 11, 2016 at 6:33 am

    I only have fat free Greek yogurt ……would that change the outcome ? am dying to make this ! thank you ! ?

    Reply
    • Nagi says

      September 11, 2016 at 7:09 am

      That’s fine Shirley, you won’t notice much difference! N x

      Reply
  16. Jeff Adams says

    September 6, 2016 at 10:49 am

    5 stars
    I forgot to add the 5 stars.

    Reply
    • Nagi says

      September 9, 2016 at 11:15 am

      🙂 N x

      Reply
  17. Jeff Adams says

    September 6, 2016 at 10:47 am

    I just finished your recipe and it looks and tastes fantastic. I followed it exactly except I used chicken breast.
    Thanks for the great recipe.

    Reply
    • Nagi says

      September 9, 2016 at 11:15 am

      I’m so glad you enjoyed this Jeff! Thanks for letting me know! N x

      Reply
  18. Annita says

    September 1, 2016 at 12:58 pm

    Can’t wait to make this. Can you use chicken tenderloins for this recipe? Also, do you use pure or thickened cream?

    Reply
    • Nagi says

      September 2, 2016 at 7:11 pm

      Hi Annita – yes to tenderloins for sure! I use thickened cream but really, any cream will work just fine in this!

      Reply
  19. Jason Aman says

    August 21, 2016 at 7:01 am

    Making this for dinner tonight looks awsome , was wondering if grilling the chicken slightly before adding it to sauce would give it a slightly smokey flavour

    Reply
    • Nagi says

      August 22, 2016 at 7:41 pm

      Hi Jason, it sure would! The butter chicken I’ve had doesn’t have a chargrill flavour but I think it will go great!

      Reply
  20. Annie-Rose says

    July 17, 2016 at 9:43 pm

    5 stars
    High Five!! For months I have been trying to find the perfect butter chicken recipe for my partner and I. Whenever we try a different recipe either he will like it and I wont, or I’ll like it and he wont. But thanks to you, tonight we have found a recipe that we both enjoy! hallelujah! thank you

    Reply
    • Nagi says

      July 18, 2016 at 11:42 pm

      Yesssssss!!!!! 🙂 N x

      Reply
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