Butter Chicken
A rich, aromatic Indian classic
Butter Chicken — known as Murgh Makhani in India — is one of the world’s most beloved curry dishes. Tender chicken, creamy tomato sauce, and fragrant spices come together in a dish that’s comforting, luxurious, and surprisingly straightforward to make at home.
Why You’ll Love This Butter Chicken Recipe
This recipe gives you restaurant-style butter chicken that’s full of deep flavor — without any complicated techniques. The marinated chicken is juicy and spiced all the way through, and the buttery tomato sauce is silky, slightly sweet, and beautifully aromatic.
Perfect for impressing guests or treating yourself to a special homemade meal!
Ingredient Breakdown: What Each One Does
- Chicken
Skinless, bone-in chicken is traditionally used for maximum flavor and tenderness. You can also use boneless chicken thighs for a slightly quicker version. - Garlic, ginger, and lemon juice
Form the first layer of marinade, tenderizing the chicken and adding bright, sharp flavors. - Greek yogurt, chili powder, garam masala, and oil
The second marinade layer adds creaminess, spice, and deep warmth. - Cashews
Blended into a paste, they make the sauce incredibly rich and smooth without needing a ton of butter or cream. - Tomatoes
Fresh tomatoes build the body of the curry sauce, offering natural sweetness and acidity. - Spices (garlic, ginger, chili powder, cardamom, fenugreek)
Create a deeply fragrant, complex flavor profile. Fenugreek (methi) is key for that distinctive butter chicken taste! - Honey and green chili
Balance the flavors — honey rounds out the acidity of the tomatoes, while green chili adds a subtle, fresh heat. - Butter and heavy cream
Bring the luxurious, silky finish that butter chicken is famous for. - Coriander
Fresh herbaceousness to brighten the rich dish just before serving.
Vegetarian Option
Swap the chicken for one of these delicious vegetarian alternatives:
- Paneer
Indian fresh cheese that holds its shape well in the sauce. Cut into cubes and lightly fry before adding. - Firm tofu
A great vegan alternative. Press, cube, and pan-fry or bake the tofu for best texture. - Cauliflower
Roast florets until golden and tender, then stir them into the butter sauce.
Follow the same marinating and baking instructions if using paneer or tofu to get that extra depth of flavor!
Make-Ahead Tips
- Marinate the chicken (or tofu/paneer) the day before to maximize flavor.
- Make the sauce ahead of time and store it in the fridge for up to 2 days before adding your protein.
Storage Instructions
- Fridge:
Store cooled butter chicken in an airtight container for up to 3 days. - Freezer:
Freeze portions for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating Instructions
- Stovetop (best):
Reheat over medium-low heat, stirring occasionally. Add a splash of cream or water if the sauce thickens too much. - Microwave:
Heat in intervals, stirring between bursts, until hot all the way through.
Prep Time, Cook Time, Total Time
- Prep time: 30 minutes (+ marinating time: 4–6 hours or overnight)
- Cook time: 1 hour
- Total time: About 1½ hours (+ marinating)
Instructions
- First marinade:
Remove skin from the chicken, pat dry, and make deep cuts in the meat. Mix grated garlic, ginger, and lemon juice; rub it all over the chicken. Sprinkle lightly with salt and refrigerate for 20 minutes. - Second marinade:
In a bowl, mix Greek yogurt, chili powder, garam masala, and oil. Pat the chicken dry again, then coat it thoroughly in the yogurt mixture. Refrigerate for at least 4–6 hours, preferably overnight. - Roast chicken:
Preheat the oven to 200°C (392°F). Roast the chicken in the middle of the oven until golden brown and cooked through, about 50 minutes to 1 hour. Cool slightly, then shred the meat into large pieces. - Prepare butter tomato sauce:
Soak cashews in warm water for at least 30 minutes, then drain and blend into a smooth paste. - Cook the sauce:
Heat oil in a sauté pan. Add tomatoes, chopped garlic, grated ginger, chili powder, cardamom, and fenugreek. Cook over medium heat until tomatoes are completely soft. - Blend and strain:
Add cashew paste and blend the sauce until smooth. (Optional: strain through a coarse sieve for extra smoothness.) - Finish the sauce:
Return sauce to the pan. Simmer for a few minutes, seasoning with honey, chopped green chili, salt, and pepper. Whisk in butter and cream until fully melted and silky. - Combine:
Stir in the chicken (or vegetarian substitute) and simmer gently until heated through. - Serve:
Garnish with chopped coriander and serve piping hot with basmati rice and/or naan bread.
Ingredients (with Measurements)
6 portions/servings
Chicken and Marinades:
- 1 whole chicken (~1300 g / 2.9 lbs), skin removed
- 4 cloves garlic, finely chopped
- 0.5 tbsp grated fresh ginger
- 2 tbsp lemon juice
- 1 dl Greek yogurt (~⅓ cup + 1 tbsp)
- 0.5 tbsp chili powder (preferably Indian)
- 1 tbsp garam masala
- 1 tbsp rapeseed oil or mustard oil
Butter Tomato Curry:
- 100 g cashew nuts (~¾ cup)
- 8 tomatoes, chopped
- 2 tbsp neutral oil
- 4 cloves garlic, finely chopped
- 0.5 tbsp grated fresh ginger
- 0.5 tbsp chili powder (preferably Indian)
- 2 whole cardamoms
- 2 tsp whole fenugreek seeds
- 2 tbsp honey
- 1 green chili, finely chopped
- 2 tbsp butter
- 1 dl heavy cream (~⅓ cup + 1 tbsp)
- 0.5 cup fresh coriander, chopped
Nutritional Info
per portion/serving
Calories: 657 kcal Fat: 45 g Protein: 46 g Carbohydrates: 15 g
Butter Chicken
Butter Chicken — known as Murgh Makhani in India — is one of the world’s most beloved curry dishes. Tender chicken, creamy tomato sauce, and fragrant spices come together in a dish that’s comforting, luxurious, and surprisingly straightforward to make at home.
Ingredients
- 1 whole chicken skin removed
- 4 cloves garlic finely chopped
- 0.5 tbsp grated fresh ginger
- 2 tbsp lemon juice
- ⅓ cup cup Greek yogurt
- 0.5 tbsp chili powder
- 1 tbsp garam masala
- 1 tbsp rapeseed oil or mustard oil
- ¾ cup cup cashew nuts
- 8 tomatoes chopped
- 2 tbsp neutral oil
- 4 cloves garlic finely chopped
- 0.5 tbsp grated fresh ginger
- 0.5 tbsp chili powder preferably Indian
- 2 whole cardamoms
- 2 tsp whole fenugreek seeds
- 2 tbsp honey
- 1 green chili finely chopped
- 2 tbsp butter
- ⅓ cup heavy cream
- 0.5 cup fresh coriander chopped
Instructions
- First marinade: Remove skin from the chicken, pat dry, and make deep cuts in the meat. Mix grated garlic, ginger, and lemon juice; rub it all over the chicken. Sprinkle lightly with salt and refrigerate for 20 minutes.
- Second marinade: In a bowl, mix Greek yogurt, chili powder, garam masala, and oil. Pat the chicken dry again, then coat it thoroughly in the yogurt mixture. Refrigerate for at least 4–6 hours, preferably overnight.
- Roast chicken: Preheat the oven to 200°C (392°F). Roast the chicken in the middle of the oven until golden brown and cooked through, about 50 minutes to 1 hour. Cool slightly, then shred the meat into large pieces.
- Prepare butter tomato sauce: Soak cashews in warm water for at least 30 minutes, then drain and blend into a smooth paste.
- Cook the sauce: Heat oil in a sauté pan. Add tomatoes, chopped garlic, grated ginger, chili powder, cardamom, and fenugreek. Cook over medium heat until tomatoes are completely soft.
- Blend and strain: Add cashew paste and blend the sauce until smooth. (Optional: strain through a coarse sieve for extra smoothness.)
- Finish the sauce: Return sauce to the pan. Simmer for a few minutes, seasoning with honey, chopped green chili, salt, and pepper. Whisk in butter and cream until fully melted and silky.
- Combine: Stir in the chicken (or vegetarian substitute) and simmer gently until heated through.
- Serve: Garnish with chopped coriander and serve piping hot with basmati rice and/or naan bread.