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This butter chicken recipe, also known as murgh makhani, is a type of Indian curry. It’s made from chicken with a spiced tomato and butter sauce. It’s flavorful, delicious, and so easy to make!

Serve it with garlic buttery rice and warm garlic naan bread for a restaurant-quality meal.

If you step foot into an Indian restaurant in the United States, you’re guaranteed to find butter chicken on the menu. It’s hugely sought after and for good reason! 

As the name suggests, it’s made with an irresistible buttery flavor, a touch of sweetness, and a hint of kick for the perfect balance of flavors. Given that it’s one of my favorite meals, I knew I had to recreate it at home. 

One of the best things about this butter chicken is its flavor! Plus, the creamy sauce is perfect for soaking up with rice or naan.

Ingredients For Butter Chicken

• Chicken – I highly recommend using boneless skinless chicken thighs as they have more flavor, but chicken breasts would work, too. Just make sure they’re boneless and skinless, too. 
• Yogurt – This coats the chicken, locking in moisture and creating the best taste. 
• Herbs and Spices – A wide variety of herbs and spices are used on the chicken and in the sauce. You’ll need minced garlic, minced ginger, garam masala, chili powder, dried fenugreek leaves, garlic powder, ground cumin, onion powder, sweet paprika, salt, turmeric, and cilantro. 
• Ghee – This helps sear the chicken and create the buttery taste we’re looking to achieve. 
• Tomato Passata – Used to form the base of the sauce, this is a type of tomato puree made from tomatoes that have been strained to remove their seeds and skin.
  Heavy Cream – Mixed into the sauce, the cream creates the smoothest texture and pairs down some of the heat. 
  Sugar – Add more or less sugar depending on personal taste.

Easy Substitutions

• Chicken – For a lower fat option, swap out the chicken thighs for breasts. Just make sure they are boneless and skinless. 
• Ghee – Ideal for high-heat cooking, ghee can be replaced with vegetable oil or coconut oil instead.
• Yogurt – For a little extra tang and a boost of protein, use Greek yogurt. 
• Garam Masala – This Indian spice can be found in the spice section in most grocery stores, but you can easily replace it with a 1:1 ratio of ½ teaspoon of curry powder and ½ teaspoon of allspice. 
• Fresh Ginger – ¾ teaspoon of ground ginger will work just as well.
• Fenugreek – Replace this herb with mustard seeds. Or, leave it out completely if you prefer
• Tomato Passata – If you can’t find it in the store, make your own with a combination of canned tomato puree and canned crushed tomatoes.

How To Make

1. Cut the chicken thighs into bite-sized pieces, trim off any excess fat, and set them aside. 
2. In a large bowl, whisk together the yogurt, garlic, ginger, garam masala, chili powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric until smooth. 
3. Add the chicken to the bowl, and toss it in the marinade. Cover with plastic wrap, and place it in the fridge for at least one hour to marinate or up to overnight if you can.
4. When ready to cook, place a dutch oven or a large skillet with deep sides over high heat. Once hot, add the ghee. Place the marinated chicken into the pot, and sear it the best you can, stirring occasionally. Cook the chicken for about 10 minutes or until it has browned on most sides. 
5. Add the tomato passata, cream, sugar, salt, and any leftover marinade from the chicken to the pot with the chicken, and mix it all together. Scrape any browned bits off the bottom of the pot. 
6. Bring the ingredients to a simmer, and lower the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally. 
7. Serve warm with a garnish of fresh cilantro, if desired.

Top Tips

• Adjust the taste to your liking, adding more or less spice to suit your needs.
• The longer the chicken can sit in the marinade, the better the flavor. I like to have it sit overnight but if you are crunched on time, let it marinate for at least one hour.
• Want to make this vegetarian? Use paneer instead of chicken. Paneer is an Indian cheese made from curdled milk.

What’s the Difference Between Curry Chicken and Butter Chicken?

Although similar, curry chicken and butter chicken are not the same. For example, butter chicken is heavier and creamier than curry chicken and contains a different set of spices.

Storage 

It’s uncommon, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. Or, make a big batch in bulk, and freeze it for up to 3 months! To reheat, warm your thawed butter chicken on the stove or in the microwave until your desired temperature is reached.

More Recipes You Might Enjoy

• Coconut Chicken Curry
• Coconut Shrimp Curry
• Keto Butter Chicken
• Saag Paneer

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