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!!
Sides for 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
PS Don’t miss the new streamlined oven version: One-Pan Baked Butter Chicken. Readers are loving it!
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??
Faye Cook says
Hi Nagi, I’m not a huge fan of Indian curries but my daughter is very fond of butter chicken so I made this at the weekend. It was absolutely fantastic, we both enjoyed it enormously. Thank you so much.
Nagi says
I’m so pleased to hear you enjoyed this Faye! Thanks for letting me know – N xx
Steven says
This was excellent. I’m not a huge fan of Indian but loved this. I made a 2nd attempt at your flat breads and they came out perfect. Thanks Nagi. 😁
Nagi says
What wonderful feedback Steven, I’m so pleased to hear that, thank you! N xx
Karen says
oh my, Oh My, O-H M-Y!!!
I just finished dinner and this dish was ..oh my goodness …delicious!
Thanks Nagi!
Colorado Karen
Nagi says
WHOOT! So happy to hear that Karen, thank you! N xx
Elizabeth Tedford says
This is the best recipe for butter chicken ever! I used a different recipe before that called for a lot more spices and took longer to cook but it didn’t have near as much flavor as this recipe does! Yeah!!!! I have cooked at least 15 of your awesome recipes and they have all been so so so GOOD!!! My husband is in heaven 🙂 Thank you so much for this website!
Nagi says
What wonderful feedback Elizabeth, I’m so pleased to hear that, thank you! N xx
Hilary says
I love indian and i love no fussing about – this ticked both boxes, just added a little Kashmiri chilli for a bit more bite, so good!
Nagi says
Thanks for the compliment Hilary! So pleased you enjoyed this 🙂 N x
Jen says
I’m a recent convert for Indian food, and I like butter chicken. You’re recipe looked the best so here I am!
On that note… Is it normal for the marinade to appear to get a bit chunky while cooking the chicken? I didn’t dump the excess marinade in… To be honest it looks like the yogurt has curdled in the hot pan?
Thanks for the advice! 🙂
Nagi says
That’s right, it will! Did you see the video? Mine looks curdled too! But it dissolves into the sauce:) N x
Amy says
It appears that if you want a smooth sauce is to blits the marinade/ ingredients minus the chicken in the food processor as stated in the cooks notes 🙂
Nathan says
Awesome! My wife and daughter loved it! Thanks Nagi….
Nagi says
That’s so fantastic Nathan! Thanks for letting me know! N x
Anthony says
This is an awesome recipe, I’ve made this three times now and we can’t get enough of it! I serve with rice and garlic roti bread. Like all your recipes it’s easy to follow and the results are amazing.
Trying the Asian Salmon tonight.
Thanks Nagi.
Nagi says
Thanks Anthony! So glad you enjoyed this! N xx
Nicola says
Another winning recipe Nagi – thank you very much. I marinated the chicken from Thursday night and cooked on Friday evening after a long week at work.
Curries always feel like a big faff to me – lots of work, time, ingredients etc. So we often get a take away, which works out really expensive. This recipe is perfect and far nicer than anything we could get from the take away. Served it with rice, chickpea/spinach and of course your flatbreads, which have rapidly become a big favourite in our family.
I’m such a fan, I’m going to work my way through all your recipes. Thank you. X
Nagi says
That’s wonderful to hear Nicola, thank you for letting me know! Hope you are having a lovely weekend – N xx
Nicola G says
Thank you Nagi – I am! Hope you are too.
Tonight: ‘Truly golden crunchy baked chicken’. Will let you know how it goes. Xx
AnnieB says
made this one the other day. spiciness is just ok. hadleftover sauce, i just mix it with rice.
thanks for the recipe.
Nagi says
That’s wonderful to hear Annie, thank you for letting me know! N xx
Lisa Sinclair says
Hi Nagy, I cooked your butter chicken last night with the flat bread, both were absolutely fantastic, my son who thinks he’s a butter chicken expert ( only eating it ) loved it. Tonight I cooked chicken jahita, oh my, superb with your flat bread. Thank you so much.
Nagi says
I’m pleased to hear your Butter Chicken Expert Son enjoyed it! N xx
Helen says
Hi Nagi,
Just cooked the butter chicken after overnight marinated. This the best homemade butter chicken we have tried. Another big success. Thank you!!!
Nagi says
That’s fantastic to hear Helen! Thanks for letting me know – N xx
Justin says
This is the BEST butter chicken recipe ever. I make this recipe every fortnight, without fail, it’s absolutely flawless.
Thank you!
Nagi says
That’s so terrific to hear Justin! Thanks for letting me know! N xx
Myrin says
I made this for the first time today and let me preface by saying that no one in my family but my sister actually likes Asian cuisine very much. But even my mum ate heaps of this and urged me to make it again soon and my sister commented that it tastes “exactly like butter chicken!” (meaning, like the one she eats at restaurants) which I take as a compliment of the highest order. Thanks for introducing this awesomely looking, incredibly tasty, very pleasing-to-all-palates, and easily made food to us!
(I’ve been making dozens of your dishes over the last several years but only just now figured that I could actually leave a comment and tell you how it went, what I liked about it, etc.)
Nagi says
HIGH PRAISE!!! So pleased it was a hit! N xx
Michele says
The best Butter Chicken recipe I have EVER had outside of an Indian restaurant! Made a double batch of sauce for 4 people. Not a single drop left! Made your flatbread too. Love your recipes!
Nagi says
That’s fantastic to hear Michele! Thank you for taking the time to come back and let me know! N xx
Sutton says
Hello Nagi,
I cooked this tonight as a trial before Sunday. My husband loved it soooo much despite me facing some situation whilst cooking. He said your Butter Chicken is THE BUTTER CHICKEN!
1. During simmer for 20 minutes, do you cover the pot?
2. I burnt the bottom of the dish. Heat is on the lowest, which I think is quite high for simmer. So, for Sunday, do I add more ghee? Do I keep stirring the dish to prevent burning?
3. Can I use frozen chicken? For 40 people, I’ll need 7.5kg of meat!
In case you’re wondering what’s up with Sunday, I’m cooking for 40 to raise money for charity event for underprivileged Children’s hospital. Wish me luck!
And oh, I’ll definitely be doing your flatbread. Looking forward to it 🙂
Nagi says
PS I will put at under the recipe, will be there later today 🙂
Sutton says
Thank you very much Nagi.
I’m not good in the kitchen but any help is a good help.
As I’ll be cooking for 40 people, is 5 kg of chicken sufficient? I’m afraid 7.5 kg is a bit too much. There will be many other stalls selling mains for the event.
I’m also thinking, as I will be using a bigger pot, do you think it will not burn? Especially as I’ll be stirring.
Sorry if this question is silly but do I stir occasionally or all the time?
And no, I do not have a small burner :/
Sutton says
One more thing, I’m running out of time to try and get 5kg of fresh chicken. How long is the least marinating time will be sufficient for flavors to build.
Or do you say better to marinate longer and serve immediately? Or marinade minimum time, cook, keep overnight and serve next day – reheated?
Nagi says
Hi Sutton – wow what a compliment! 1. Don’t cover 2. Low heat for simmer should definitely not be high!!! Do you have a smaller burner? Maybe your stove is very hot. Yes stir stir stir. 3. Defrost the chicken first then yes of course! My #4: What a wonderful cause. I am going to make a video of this today that will hopefully help you with your questions. N xx
Maria says
Hi Nagi, cooked this for dinner and deliciously addictive, my son loves it, in fact he will be packing the left-over for his school lunch! And he asked me to cook this again the soonest and double the quantity!! Definitely a keeper recipe. Thank you so much Nagi!
Nagi says
That’s so great to hear Maria! Thank you for letting me know – N xx ❤️
Van says
This was wonderful! I used half & half, non fat yogurt because that was all we had & a small can of tomato paste. I didn’t have garam masala so I made my own & it still turned out good! Thank-you! Plus I look forward to seeing that movie too, haven’t seen either one.
Nagi says
So pleased you enjoyed it Van! Thanks for letting me know! N xx❤️
Hao says
Hi Nagi, I have a couple questions about the recipe:
1, Basically, you didn’t use any butter (according to your note number 3, you prefer using oil). So is it still make the dish “butter chicken”? Some other recipes use up to 6 tbsp butter.
2, After frying the chicken, what do I do with the leftover marinate sauce in the bowl? Do I add it in the pan together with the tomato sauce?
Thank you xx
Nagi says
Hi Hao! I was really interested to see that recipes that chefs / restaurants use do NOT use butter. In fact, in India, they don’t use butter, they use Ghee. The buttery flavour in butter chicken actually comes from the cream. 🙂
Megan says
I’ve tried a few different curry recipes but this one is THE ONE. At first, I was skeptical about the simplicity of this recipe, but after making it I don’t think I will have to look any further for a go-to butter chicken!
I doubled the recipe and used four large chicken breasts instead of thighs (I knew I’d want extra sauce to dip some naan in). I also added an extra tsp of cayenne pepper with the salt and sugar to give it some extra heat. Next time I will try the lighter version, as this one is pretty heavy after adding the cream. Thanks for the great recipe and I look forward to trying more!
Nagi says
That’s so wonderful to hear Megan! ❤️ Thanks for letting me know you enjoyed it! N xx