Butter Chicken, also known as Murgh Makhani, is a creamy, rich, and mildly spiced Indian dish. The chicken is marinated, grilled or pan-fried, and then simmered in a buttery tomato-based sauce with warm spices.

This recipe is easy, restaurant-style, and can be made in one pan!

Ingredients (Serves 4-5)

For the Chicken Marinade:

  • 500g boneless chicken (thighs or breast), cut into cubes

  • ½ cup yogurt

  • 1 tbsp lemon juice

  • 1 tsp salt

  • 1 tsp turmeric powder

  • 1 tsp cumin powder

  • 1 tsp garam masala

  • 1 tsp coriander powder

  • 1 tsp red chili powder (adjust to spice preference)

  • 1 tbsp ginger-garlic paste

  • 1 tbsp oil or melted butter

For the Butter Chicken Sauce:

  • 2 tbsp butter

  • 1 tbsp oil

  • 1 onion, finely chopped

  • 2 ripe tomatoes, pureed (or ½ cup canned tomato puree)

  • 1 tbsp ginger-garlic paste

  • ½ tsp salt (adjust to taste)

  • 1 tsp red chili powder

  • ½ tsp turmeric powder

  • 1 tsp cumin powder

  • 1 tsp garam masala

  • 1 tsp sugar (optional, to balance acidity)

  • ½ cup heavy cream (or coconut cream for dairy-free)

  • 2 tbsp cashew paste (optional, for extra creaminess)

  • 1 tsp dried fenugreek leaves (kasuri methi)

  • ¼ cup water (as needed for sauce consistency)

  • Fresh coriander for garnish

Instructions:

Step 1: Marinate the Chicken

  1. In a bowl, mix yogurt, lemon juice, salt, turmeric, cumin, garam masala, coriander powder, red chili powder, ginger-garlic paste, and oil.

  2. Add chicken pieces, coat well, and marinate for at least 30 minutes (overnight for best results).

Step 2: Cook the Chicken

  1. Heat 1 tbsp oil or butter in a pan.

  2. Cook the marinated chicken on medium-high heat until browned and slightly charred.

  3. Remove and set aside.

Step 3: Prepare the Sauce

  1. In the same pan, add butter and chopped onions. Sauté until golden brown.

  2. Add ginger-garlic paste and cook for 1 minute.

  3. Stir in tomato puree, salt, chili powder, turmeric, cumin, garam masala, and sugar. Cook for 5-7 minutes until the sauce thickens.

  4. Blend the sauce (optional) for a smooth, restaurant-style texture.

Step 4: Finish the Butter Chicken

  1. Return the cooked chicken to the sauce and stir well.

  2. Add cream, cashew paste (if using), and dried fenugreek leaves (kasuri methi).

  3. Simmer for 5 minutes until the sauce is creamy and rich.

  4. Adjust consistency with water if needed.

Serving Suggestions:

  • Serve hot with naan, paratha, or basmati rice.

  • Garnish with fresh coriander and a drizzle of cream.

  • Pair with a side of cucumber raita or a fresh salad.

Enjoy your homemade, restaurant-style Butter Chicken! 🍛🔥 Would you like a dairy-free or low-fat version? 😊