Indian-Style Butter Chicken – Creamy, Aromatic, and Restaurant-Worthy

Indian-Style Butter Chicken, also known as Murgh Makhani, is one of the most beloved dishes from North Indian cuisine — and for good reason. Tender pieces of marinated chicken are simmered in a rich, velvety tomato-based sauce infused with warming spices, butter, and cream. The result? A deeply flavorful, slightly smoky curry with a balance of heat, tang, and creamy sweetness.

This homemade version brings restaurant-level quality right to your kitchen using accessible ingredients and a straightforward method. It’s perfect for cozy family dinners, date nights, or when you’re simply craving that authentic curry house flavor with soft naan or fluffy basmati rice.

Ingredients Overview

Chicken

Traditionally made with boneless chicken thighs:

• Thighs offer tenderness and flavor

• Breasts can be used for a leaner option but are prone to dryness

• Cut into bite-size chunks for faster cooking

The chicken is marinated in yogurt and spices, which tenderizes it and adds depth.

Marinade

The marinade sets the base for flavor:

• Thick yogurt (plain or Greek) – tenderizes the meat

• Ginger and garlic paste – essential aromatics

• Garam masala, turmeric, chili powder, and cumin – for earthy warmth

• Lemon juice – adds brightness

Marinate for at least 1 hour, preferably overnight.

Butter Chicken Sauce

This is where the magic happens — rich, spiced, and creamy:

• Butter – for richness and classic flavor

• Onion, ginger, and garlic – sautéed until fragrant

• Tomato puree or crushed tomatoes – forms the base

• Heavy cream – gives that silky, mellow finish

• Garam masala, coriander, and chili powder – layer in classic Indian flavors

• Kasuri methi (dried fenugreek leaves) – authentic flavor enhancer (optional, but recommended)

• Sugar or honey – balances acidity

Garnishes

• Fresh cilantro

• Extra cream or butter

• Lemon wedge or chili oil (for heat lovers)

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, mix:

• 1½ lbs boneless chicken thighs, cut into chunks

• ½ cup plain yogurt

• 1 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric

• 1 tsp cumin

• 1½ tsp garam masala

• 1 tsp chili powder

• 1 tsp salt

Cover and marinate in the fridge for 1–12 hours.

2. Sear or Bake the Chicken

For a charred, smoky flavor:

• Oven: Bake at 425°F (220°C) for 15–20 minutes, or until edges are browned

• Stovetop: Sear in a pan with a little oil until golden and just cooked through

Set aside while you prepare the sauce.

3. Make the Butter Sauce

In a large skillet or pot, melt:

• 3 tbsp butter over medium heat

Add:

• 1 medium onion, finely chopped

• Sauté for 5–6 minutes until soft and golden

Add:

• 1 tbsp ginger-garlic paste

• Cook 1–2 minutes until fragrant

Stir in:

• 1½ tsp garam masala

• 1 tsp ground coriander

• 1 tsp chili powder (adjust to taste)

Cook spices for 30–60 seconds.

Add:

• 1½ cups tomato puree or crushed tomatoes

• Simmer uncovered for 10–15 minutes until thick and deep red

Optional: Blend the sauce at this point for a silky texture.

4. Add Cream and Finish

Stir in:

• 1 cup heavy cream or half-and-half

• 1 tsp sugar or honey

• 1 tsp kasuri methi (dried fenugreek), crushed between fingers

Simmer 5 more minutes. Add cooked chicken to the sauce and stir well.

Let simmer together for 5–10 minutes, so flavors meld and chicken absorbs the sauce.

5. Serve

Finish with a swirl of cream and a pat of butter on top.
Sprinkle with chopped cilantro and serve hot.

Tips, Variations & Substitutions

• Make It Dairy-Free: Use coconut cream and vegan butter for a delicious twist

• Spicier Version: Add green chilies or extra red chili powder

• Vegetarian Swap: Use paneer, tofu, or chickpeas instead of chicken

• Tomato-Free Option: Try a cashew-based butter sauce for a different take

• No Yogurt?: Use buttermilk or coconut yogurt for marinade

Time Saver Tip: Use pre-cooked or rotisserie chicken and simmer directly in the sauce.

Serving Ideas & Occasions

Ideal for:

• Dinner parties – serve with naan, rice, and cucumber raita

• Weeknight family dinners – easy and satisfying

• Meal prep – holds beautifully for up to 4 days in the fridge

Pair with:

• Basmati rice or jeera (cumin) rice

• Garlic naan or roti

• Cooling raita and pickled onions

• Mango lassi or masala chai

Nutritional & Health Notes

This dish is:

• High in protein

• Full of anti-inflammatory spices

• Customizable to suit dietary needs

To lighten it:

• Use chicken breast and light cream

• Reduce butter or use olive oil

• Serve with cauliflower rice

Estimated per serving (with sauce):

• ~450–550 calories

• ~30–35g protein

• ~30g fat

• ~8–12g carbs

FAQs

Q1: What is the difference between Butter Chicken and Chicken Tikka Masala?
Butter chicken is creamier, slightly sweeter, and richer. Tikka masala tends to be spicier and tomato-forward.

Q2: Can I freeze butter chicken?
Yes! Let it cool fully, store in airtight containers, and freeze up to 3 months. Thaw and reheat gently with a splash of water or cream.

Q3: Can I make it in the slow cooker?
You can, but the sauce is best when simmered and thickened on the stovetop. Brown the chicken first for better texture.

Q4: What can I substitute for kasuri methi?
There’s no perfect sub, but a small pinch of celery seed or a touch of mustard greens can add similar earthiness. It’s best to use the real thing if possible.

Q5: How do I make it less spicy?
Reduce chili powder, and balance with more cream or a touch of sugar.

Q6: Can I use canned tomato sauce?
Yes, just ensure it’s unsalted or low-sodium so you can control flavor.

Q7: Is this dish gluten-free?
Yes — all the ingredients are naturally gluten-free. Just double-check your spices and yogurt brand to be sure.

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