Butter Chicken Curry (Murgh Makhani)

The good news is this delicious Butter Chicken recipe is keto, nut-free, gluten-free, sugar-free, and egg-free. With some substitutions, it can be dairy-free.

This exquisite chicken curry dish tastes very similar to Chicken Tikka Masala, and both are the best you’ll ever try! You’ll love how effortless it is to make it in the comfort of your own home. Why buy shop-bought or a takeaway when you make it equally as good, if not better? We think this Butter Chicken is sure to delight everyone with its irresistible flavors and timeless appeal.

Butter Chicken is a dish that has earned its place as a favorite among food lovers worldwide, and once you’ve tasted it, you’ll understand why. Every adult will love this curry, and children will, too because it’s mild and creamy. For an extra special treat, serve it with yogurt, Buttery Garlic Rice, and Naan Bread to offset the curry’s heat for the most amazing meal!

What’s To Love?

💕 This Butter Chicken is one of the best you will try.
💕 Easy to cook, and no oven is required.
💕 Can be slow-cooked for extra depth of flavor.
💕 Doesn’t require any complex cooking skills.
💕 Every ingredient is easy to find in any grocery store, supermarket, or online.
💕 Tastes as good as it looks with its rich, aromatic flavors.
💕 Great for any occasion.
💕 There’s something inherently comforting about a steaming bowl of buttery curry with basmati rice, Indian chutney, and Naan Bread. The extra takes this dish to another level of coziness.
💕 Is a hearty and filling dish that satisfies even the heartiest appetites.
💕 Often tastes even better the next day as the flavors have had time to meld together.
💕 Great for making a day or two in advance.
💕 The combination of spices creates an inviting aroma that fills the kitchen, enhancing the anticipation and enjoyment of the meal.

Have you already tried Butter Chicken? If so, let us know how it was…we can’t wait to hear all about it!

Butter Chicken Origin

Butter Chicken, known in Hindi as Murgh Makhani, originated in Delhi, India. The dish is said to have been invented in the 1950s by the chefs at the famous Moti Mahal restaurant, located in the heart of Old Delhi.

According to popular legend, the chefs at Moti Mahal created butter chicken as a culinary experiment. They were looking for ways to repurpose leftover tandoori chicken, which tended to become dry when reheated.

To avoid wasting leftover chicken, a recipe was developed that involved simmering the chicken in a rich and creamy tomato-based sauce, along with butter, cream, and a blend of aromatic spices. The dish not only revitalized the leftover chicken but also became an instant hit among diners for its irresistible flavors and luxurious appeal.

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

Marination:

• Chicken — preferably use chicken breast – skinless cut into bite-sized pieces.
• Yogurt — plain yogurt is always used to marinate meat. It works perfectly well.
• Lemon Juice — use fresh lemon juice.
• Ginger — use fresh because it gives a lovely natural aroma and mild heat to the curry.
• Garlic — use fresh, it adds a lot of flavor without overwhelming the curry.
• Spices — use cumin, coriander, garam masala, turmeric, salt, chili preferably Kashmiri chili for its vibrant color and aromatic taste.

Sauce:

• Butter — adds to the lovely butter taste.
• Oil — for best results, use coconut oil.
• Onion — use red onion to add natural sweetness.
• Garlic — adds a lot of flavor without overwhelming the curry.
• Onion — use red onion to add natural sweetness.
• Garlic — use fresh, it adds a lot of flavor without overwhelming the curry.
• Ginger — use fresh because it gives the curry a lovely natural aroma and mild heat.
• Spices — use cumin, coriander, garam masala, chili powder, and turmeric powder.
• Sugar — counteracts any bitterness from the tomatoes.
• Tomatoes —  we use passata, which adds a red hue color to the curry.
• Cream — provides the balance for creaminess. Use heavy cream, aka double cream, in some countries.
• Salt — used to balance the flavors.

Garnish:

• Herbs — fresh coriander leaves for garnish.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Chicken — use legs or thighs or any meat that you love. We often vary the curry using lamb or beef. Another option is to substitute the meat for vegetables such as cauliflower, zucchini (courgette), and eggplant (aubergine), or various mushrooms.
• Onions — use white onion.
• Garlic — instead of garlic cloves use garlic puree (paste).
• Ginger — use ginger puree (paste) for convenience.
• Yogurt — use a dairy-free alternative.
• Cream — use a dairy-free alternative such as coconut cream.

Remember that the taste, texture, and overall result might differ when substituting ingredients, particularly if you’re substituting many ingredients.

If you have made the Butter Chicken with any customizations, we’d love to hear about it; please message us in the comments.

Instructions – Overview

Butter Chicken is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ Marinatination — the diced chicken breasts are marinated in a mixture of yogurt, lemon juice, ginger, garlic, cumin, coriander, garam masala, turmeric, salt, and chili powder. This helps tenderize the chicken and infuse it with a lovely aromatic flavor. Marinating the chicken for at least a few hours, or preferably overnight, allows the flavors to meld together, resulting in incredibly tender and flavorful chicken. 

▶︎ Cooking — once the chicken has marinated, it can be cooked in the rich creamy tomato-based sauce. The sauce is made with onions, garlic, and ginger, which are sautéed until fragrant and softened. A blend of spices, including cumin, coriander, garam masala, chili powder, and turmeric powder, and passata are added. The sauce is simmered for about 10-15 minutes or until the spices break down and create a luscious base.

▶︎ Stir in the marinated chicken and any excess marinade. Cook for about 10-15 minutes, or until the chicken is cooked through.

NOTE: If you prefer slow cooking, cook on low for 5-6 hours, this will help the flavors meld to perfection.

▶︎ Serving — to finish the sauce, heavy cream and a little sugar are stirred in to add richness and creaminess to the final touch. The dish is garnished with freshly chopped coriander leaves before serving, adding a pop of freshness and color.

For more detailed instructions, notes, and ideas…see the recipe card.

Tools You’ll Need

Want to make the best Butter Chicken? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• Frying Pan or a Slow Cooker
• Mixing Bowl – to combine the sauce and use for the marination.
• Mini Chopper – to chop the onion, garlic and ginger.
• Garlic Press – or use a mini chopper.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
• Stick Blender – is a great tool to whiz up the sauce.
• Thermapen – is a great little tool to test meat temperature.

If you love the gadgets used in this recipe, you’ll love this multi-slow cooker. It’s our go-to for many of our meats, one-post, and soup recipes, and we think every budding chef needs it.

Let the 8 Portions, 8L Ninja Foodi PossibleCooker cook your meals to perfection while you get on with your day; it makes casseroles, curries, chili, soups, roasts, desserts, and more. It’s an 8-in-1 with a removable non-stick pot, steaming rack, integrated spoon & glass lid. It features slow cooking, sears, braises, steam, and more. You can gently simmer at low temps or dial up the heat to sizzle and steam.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Butter Chicken is frequently eaten as a standalone, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ Crispy papadums or poppadoms make for a delightful crunchy accompaniment.

▶︎ Soft and fluffy Indian breads like Naan Bread or roti are classic accompaniments for the Butter Chicken.

▶︎ Buttery Garlic Rice is another excellent choice to serve with Butter Chicken. The fluffy grains help soak up the creamy sauce, enhancing the overall dining experience.

NOTE: Cauliflower rice is a great substitute for basmati.

▶︎ Fragrant rice dishes such as vegetable pulao or chicken biryani can elevate your meal to new heights.

▶︎ A cooling yogurt-based condiment like cucumber raita or mixed vegetable raita can provide a refreshing contrast to the spiciness.

▶︎ A side of tangy mango chutney can add an extra dimension of flavor to your meal.

▶︎ For afters, a sweet ice cream type cake such as this Boozy Choco-Mint Bombe or a light cake such as this No-Bake Malteser Cheesecake will provide a sweet finish to this hearty meal.

More Recipes

Here are some other delicious recipes that we think you might also like:

Best Shakshuka With Feta

Aromatic Chocolate Lamb Stew

Keralan Chicken Curry (Nadan Kozhi)

Creamy Chicken Bacon Bake

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Butter Chicken (Murgh Makhani)

5 from 1 vote

Butter Chicken, also known as Murgh Makhani, is a beloved dish in Indian cuisine that has gained popularity worldwide for its rich, creamy, and aromatic buttery sauce punctuated with exquisite spices. Originating from the kitchens of Delhi, India, this dish is a classic example of a vibrant and diverse culinary heritage.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Dinners

Cuisine: Indian

Calories: 547

Ingredients Equipment Method Notes

Ingredients

  

For the Marinade:

• 600 grams Chicken Breast skinless cut into bite-sized pieces
• 200 grams Yogurt
• 3 Garlic Cloves or garlic puree (paste)
• 1 tsp Fresh Ginger or ginger puree (paste)
• 1 tsp Fresh Lemon Juice
• 1 tsp Turmeric Powder
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Chili Powder adjust to taste, kashmiri chili is the best for this dish
• 1 tsp Garam Masala
• 1/2 tsp Salt to taste

For the Sauce:

• 50 grams Butter
• 1 tbsp Extra Virgin Coconut Oil
• 1 Red Onion large or 2 medium
• 4 Garlic Cloves or garlic puree (paste)
• 1 tbsp Fresh Ginger or ginger puree (paste)
• 400 grams Canned Plum Tomatoes or passata
• 1 tsp Turmeric Powder
• 2 tsp Ground Coriander
• 2 tsp Ground Cumin
• 2 tsp Chili Powder adjust to taste, kashmiri chili is the best for this dish
• 1 tsp Garam Masala
• 200 ml Heavy Cream
• 1 tsp Golden Caster Sugar or white, optional
• Salt to taste
• Fresh coriander leaves chopped for garnish

Equipment

• Frying Pan
• Mixing Bowl
• Mini Chopper
• Stick Blender
• Garlic Press or use mini chopper
• Thermapen
• Measuring Spoons
• Silicone Spatula
• Weighing Scales

Method

 

Marination

1. Wash and dice chicken breasts. Set aside.
   600 grams Chicken Breast
2. In a large bowl, mix together yogurt, garlic, ginger, lemon juice, ground turmeric, ground cumin, ground coriander, chili powder, garam masala, and salt.
   200 grams Yogurt, 1 tsp Fresh Lemon Juice, 1 tsp Turmeric Powder, 1 tsp Ground Cumin, 1 tsp Ground Coriander, 1 tsp Chili Powder, 1 tsp Garam Masala, 1/2 tsp Salt to taste, 4 Garlic Cloves, 1 tbsp Fresh Ginger
3. Using a stick blender blend the sauce until smooth. We slightly tilt the pan to the side to create a deep end for blending.
4. Add the chicken pieces to the marinade and mix until well coated.
5. Cover and refrigerate for at least 2 hours, preferably overnight.

Sauce

1. Heat butter and oil in a large frying pan over medium heat.
   50 grams Butter, 1 tbsp Extra Virgin Coconut Oil
2. Peel onions, garlic, and ginger, then use a mini chopper to chop into small pieces.
   3 Garlic Cloves, 1 tsp Fresh Ginger, 1 Red Onion
3. Add chopped onion mix and sauté until they turn translucent. This is usually 2-3 minutes.
4. Add the passata, ground turmeric, ground coriander, ground cumin, chili powder, sugar, and garam masala. Cook until the oil starts to separate from the sauce, about 10-15 minutes.
   400 grams Canned Plum Tomatoes, 1 tsp Turmeric Powder, 2 tsp Ground Coriander, 2 tsp Ground Cumin, 2 tsp Chili Powder, 1 tsp Garam Masala, 1 tsp Golden Caster Sugar
5. Blend together until smooth using a stick blender.

Simmer

1. Stir in the marinated chicken and any excess marinade. Cook for about 10-15 minutes or until the chicken is cooked through.

   Note: If you prefer slow cooking, skip the stovetop step. Add the sauce and chicken to the slow cooker. Cook on low for 5-6 hours; this will help the flavors meld to perfection.
2. When cooked pour in the cream and stir well. Simmer for another 5 minutes.
   200 ml Heavy Cream
3. Taste and adjust seasoning with salt as needed.
   Salt to taste
4. Garnish with freshly chopped coriander leaves before serving.
   Fresh coriander leaves
5. Serve and enjoy.

Notes

Here are some top tips to help you succeed in making Butter Chicken like a pro:

1. Marinating the diced chicken is an important process; it helps tenderize the meat and infuse it with flavor.
2. If you prefer a milder dish, reduce the amount of chili powder or even a pinch is okay.
3. Sauté the spices until they release their aroma. This process, called “bhoonofying,” is crucial for developing the curry’s depth of flavor.
4. Don’t skip the butter, it’s a key ingredient that adds richness and flavor to the dish. It’s what gives Butter Chicken its characteristic velvety texture and indulgent taste.
5. Blending canned tomatoes into a smooth puree ensures a silky sauce. If you prefer a chunkier sauce, you can use crushed tomatoes instead.
6. After adding the chicken to the sauce, allow it to simmer gently until the chicken is cooked through. This allows the flavors to meld together and ensures tender, juicy chicken.
7. This curry can be slow-cooked. If you prefer slow cooking, add it to the slow cooker and cook on low for 5-6 hours. This will help the flavors meld to perfection.
8. Stir in cream towards the end of cooking to add richness and creaminess to the sauce. This helps balance out the spices and creates a luxurious texture. 
9. Butter Chicken tastes even better the next day as the flavors have had time to meld together. You can make it ahead of time and reheat it gently before serving.
10. Traditionally, basmati is the go-to, though people suffering from low-carb torture can opt for cauliflower rice.
11. Before serving, let it rest for 5 minutes for the best flavor and texture.
12. Chicken: We often vary the curry using lamb or beef. It’s also a good choice to use bone-in chicken because it tends to add more flavor to the curry.
13. Meat Substitution: You can also substitute the meat for vegetables such as cauliflower, zucchini (courgette), eggplant (aubergine), or various mushrooms.
14. Yogurt and cream: Use a dairy-free alternative.

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FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Butter Chicken every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.

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Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!

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