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–+ servings
Homemade Butter Chicken

Butter Chicken (Murgh Makhani)

The Crispy Chef
This butter chicken is tender, flavorful, and rich — marinated chicken simmered in a spiced tomato cream sauce with plenty of butter. Easier than takeout and better than most restaurants, it’s a comfort food classic that tastes far more complex than it is.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner, Main
Cuisine Indian
Servings 6 servings
Calories 490 kcal

Equipment

  • Large bowl For marinating chicken
  • Heavy-bottomed pot or Dutch oven
  • Wooden spoon For stirring sauce
  • Blender or immersion blender Optional, for smooth sauce
  • Measuring Spoons
  • Cutting board and knife

Ingredients
  

  • 2 lbs boneless chicken thighs, cut into chunks
  • 1 cup plain yogurt (full-fat preferred)
  • 2 tbsp lemon juice
  • 2 tbsp ginger-garlic paste
  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp coriander
  • 0.5 tsp turmeric
  • 0.5 tsp cayenne pepper or red chili powder
  • 1 tsp salt
  • 6 tbsp butter, divided
  • 1 large onion, finely diced
  • 6 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1–2 green chilies, slit (optional)
  • 1 tbsp paprika
  • 1 tsp Kashmiri chili powder or regular chili powder
  • 1 tbsp dried fenugreek leaves (kasuri methi, optional)
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup heavy cream
  • 1 tbsp sugar
  • 1 tbsp butter (for finishing, optional)
  • fresh cilantro (for garnish)

Instructions
 

  • Combine yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, cayenne, and salt in a bowl. Add chicken and coat evenly. Cover and refrigerate for at least 1 hour or overnight.
  • Heat 2 tbsp butter in a large pot over medium-high. Add chicken in batches, searing 2–3 minutes per side until lightly browned. Remove and set aside.
  • In same pot, melt remaining butter. Add onions and sauté until soft. Add garlic, ginger, green chili and cook 1–2 mins. Stir in spices (paprika, chili powder, garam masala, etc.) and cook until fragrant.
  • Add crushed tomatoes and tomato paste. Simmer for 15–20 minutes until thick and deep in color. Blend for smoother texture if desired.
  • Reduce heat, stir in cream. Add sugar, salt, fenugreek (if using), and chicken. Simmer 5–10 minutes until chicken is fully cooked and sauce is creamy.
  • Finish with a tablespoon of butter and garnish with chopped cilantro. Serve hot with basmati rice or naan.

Notes

For best flavor, marinate the chicken overnight. Chicken thighs yield the juiciest results. You can use coconut cream instead of dairy, or paneer instead of chicken for a vegetarian version. Use an immersion blender for restaurant-style smoothness. Garnish with cilantro and serve with basmati rice or naan.

Nutrition

Calories: 490kcalCarbohydrates: 14gProtein: 34gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 175mgSodium: 750mgPotassium: 740mgFiber: 2gSugar: 7gVitamin A: 1400IUVitamin C: 8mgCalcium: 100mgIron: 2.5mg
Keyword butter chicken, chicken curry, indian curry, murgh makhani
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