Butter Chicken Recipe: Easy Restaurant-Style Murgh Makhani

This butter chicken recipe gives you tender, charred chicken in a smooth tomato, butter and cream sauce without relying on a jar. It tastes like restaurant-style murgh makhani, but the method works in an ordinary frying pan and takes about 50 minutes. Serve it with basmati rice, naan or roti for a family dinner that is rich, warmly spiced and easy to adjust.

Prep time: 20 minutes, plus 30 minutes marinating
Cooking time: 30 minutes
Total time: 50 minutes, plus marinating
Serves: 4
Difficulty: Easy

Why You’ll Love This Butter Chicken Recipe

• Proper depth of flavour: yoghurt, toasted spices, tomato and butter build the sauce in layers.
• Tender chicken: thigh meat stays juicy while the high-heat sear creates lightly charred edges.
• Easy to adapt: reduce the chilli for children, swap cream for coconut cream or prepare the sauce ahead.
• Freezer-friendly: the finished curry freezes well for up to three months.

If you are building confidence with South Asian cooking, bookmark our guide to seven classic Indian and Pakistani recipes. It explains the spices and techniques behind curries, biryani, chana masala and more.

What Is Butter Chicken?

Butter chicken, also called murgh makhani, is a North Indian curry made with marinated chicken in a tomato-based sauce enriched with butter and cream. The sauce should taste savoury, lightly tangy and gently sweet, with enough richness to soften the spices. It is different from chicken tikka masala, which often has a more pronounced onion and spice flavour. Butter chicken is usually smoother and creamier.

Butter Chicken Ingredients

For the Chicken Marinade

• 700 g boneless, skinless chicken thighs, cut into 4 cm pieces
• 120 g full-fat natural yoghurt
• 1 tbsp lemon juice
• 3 garlic cloves, finely grated
• 2 tsp finely grated fresh ginger
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli powder or mild paprika
• ½ tsp ground turmeric
• ¾ tsp fine salt

For the Butter Chicken Sauce

• 2 tbsp vegetable oil, divided
• 40 g unsalted butter, divided
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tsp finely grated fresh ginger
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp Kashmiri chilli powder, or to taste
• 400 g canned chopped tomatoes or tomato passata
• 1 tbsp tomato purée
• 120 ml water
• 1 tsp sugar or honey, optional
• 120 ml double cream
• 1 tsp dried fenugreek leaves (kasuri methi), crushed
• Salt, to taste
• Fresh coriander and a little cream, to finish

To Serve

• Steamed basmati rice
• Warm naan or roti
• Cucumber raita or kachumber salad
• Lemon wedges

How to Make Butter Chicken

1. Marinate the chicken. Mix the yoghurt, lemon, garlic, ginger, garam masala, cumin, chilli powder, turmeric and salt in a bowl. Add the chicken and coat it well. Cover and chill for at least 30 minutes, or up to 24 hours.
2. Sear in batches. Heat 1 tbsp oil in a wide frying pan over medium-high heat. Shake excess marinade from the chicken and cook it in two batches for 3 to 4 minutes per side. It does not need to cook through yet. Transfer it to a plate.
3. Start the sauce. Lower the heat to medium. Add the remaining oil, 20 g butter and the onion. Cook for 7 to 8 minutes until soft and golden.
4. Bloom the spices. Add the garlic and ginger. Cook for 1 minute. Stir in the garam masala, cumin, coriander and chilli powder for 30 seconds, keeping the spices moving so they do not burn.
5. Cook the tomatoes. Add the chopped tomatoes, tomato purée, water and optional sugar. Simmer uncovered for 10 to 12 minutes until the sauce thickens and the raw tomato taste disappears.
6. Blend for a smooth sauce. Carefully blend the sauce with a stick blender until smooth. For an extra-fine restaurant finish, pass it through a sieve. Return it to the pan.
7. Finish cooking the chicken. Add the seared chicken and any resting juices. Simmer gently for 6 to 8 minutes, until the thickest piece reaches 75°C.
8. Add the richness. Turn the heat to low. Stir in the cream, remaining 20 g butter and crushed fenugreek. Taste and add salt. Warm gently for 2 minutes without boiling hard.
9. Serve. Spoon into bowls and finish with coriander and a small swirl of cream. Serve immediately with rice and naan.

Tips for Restaurant-Style Butter Chicken

• Use chicken thighs. Breast meat works, but thighs remain tender during searing and simmering.
• Do not crowd the pan. Crowding releases steam and prevents the browned edges that give the curry its smoky flavour.
• Cook the tomato sauce properly. A short simmer leaves it sharp. Let it thicken before blending.
• Add cream over low heat. High heat can split the sauce and flatten the fresh dairy flavour.
• Do not skip fenugreek. Kasuri methi supplies the familiar restaurant aroma. Rub it between your palms before adding it.
• Balance at the end. Tomatoes vary. Add sugar only if the sauce tastes too acidic, and use salt before adding extra butter.

Easy Substitutions

• Chicken breast: Use 650 g and reduce the final simmer to avoid drying it out.
• No double cream: Use single cream for a lighter sauce or full-fat coconut cream for a dairy-free variation.
• No Kashmiri chilli powder: Use mild paprika for colour, then add cayenne a pinch at a time.
• No fresh tomatoes: Canned tomatoes or passata are preferable here because their flavour stays consistent.
• No blender: Use passata, grate the onion and simmer the sauce until very soft. The texture will be slightly more rustic.

What to Serve With Butter Chicken

Basmati rice and naan are the classic choices because they catch the sauce. Add a crisp cucumber salad, raita or a tray of vegetables to balance the richness. Our collection of easy vegetable side dishes includes several useful pairings. If you want more simple family meals, browse these 15-minute dinner recipes and our best comfort food recipes.

Make Ahead, Storage and Reheating

• Make ahead: Prepare the sauce up to two days in advance. Chill it without the cream, then reheat and finish the recipe.
• Fridge: Cool leftovers quickly and refrigerate in a sealed container for up to three days.
• Freezer: Freeze for up to three months. Thaw overnight in the fridge.
• Reheat: Warm gently in a covered pan until piping hot throughout. Add 1 to 2 tbsp water if the sauce has thickened.

Butter Chicken Recipe FAQs

Can I make butter chicken without a tandoor?

Yes. A hot frying pan, grill or air fryer can create the browned edges you need. The sauce supplies most of the dish’s flavour, so specialist equipment is unnecessary.

Is butter chicken very spicy?

This version is mild to medium. Kashmiri chilli powder adds colour and gentle warmth. Reduce it for a mild curry or add cayenne for more heat.

Can I marinate the chicken overnight?

Yes. An overnight marinade gives the seasoning time to penetrate the chicken. Keep it covered in the fridge and cook it within 24 hours.

Why does my butter chicken taste too sour?

The tomatoes may need longer cooking, or the yoghurt may be sharp. Simmer the sauce until the tomato flavour mellows, then add the cream. A small pinch of sugar can correct the remaining acidity.

Can I make this recipe dairy-free?

Use a thick unsweetened plant-based yoghurt in the marinade, coconut cream in the sauce and a neutral dairy-free butter. The flavour changes slightly but the sauce remains rich.

Recipe Summary

This easy butter chicken recipe combines a spiced yoghurt marinade, browned chicken and a smooth tomato-cream sauce. Sear in batches, cook the tomatoes until mellow and add the cream over low heat. Those three steps produce tender chicken and a balanced murgh makhani sauce suitable for weeknights or guests.

Made this recipe? Leave a comment with your spice level and what you served alongside it. Save the recipe for your next curry night.