Indian Chicken Butter Masala Recipe

Indian chicken butter masala, often called murgh makhani, is a beloved North Indian dish where tender chicken pieces are simmered in a velvety, lightly spiced tomato-cream sauce. It gets its rich flavor from a careful balance of aromatic spices, butter, and cream, making it a restaurant favorite that is surprisingly achievable at home. This recipe builds deep flavor by first marinating the chicken in yogurt and spices, then simmering it in a smooth, buttery sauce for a genuinely luxurious result.

Ingredients

1 lb (450 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
1/2 cup (120 g) plain full-fat yogurt
1 tbsp (15 ml) lemon juice
1 tbsp (8 g) garam masala, divided
1 tsp (2 g) ground cumin
1 tsp (2 g) ground turmeric
1 tsp (2 g) Kashmiri red chili powder (or 1/2 tsp cayenne for more heat)
1 tsp (6 g) salt, divided
4 tbsp (56 g) unsalted butter, divided
1 large yellow onion, finely chopped (about 1 cup / 150 g)
4 cloves garlic, minced
1 tbsp (12 g) fresh ginger, grated
1 (14 oz / 400 g) can crushed tomatoes
1/2 cup (120 ml) heavy cream
1 tsp (5 g) sugar (optional, to balance acidity)
1/4 cup (60 ml) water
Fresh cilantro, chopped, for garnish

Instructions

Marinate the chicken: In a medium bowl, combine the yogurt, lemon juice, 1/2 tbsp garam masala, cumin, turmeric, chili powder, and 1/2 tsp salt. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Cook the chicken: Heat 2 tbsp butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken (shake off excess marinade) and sear for 2-3 minutes per side until lightly browned but not fully cooked through. Transfer the chicken to a plate and set aside. The chicken will finish cooking in the sauce.
Start the sauce: In the same skillet, add the remaining 2 tbsp butter. Add the chopped onion and cook over medium heat, stirring often, until soft and golden, about 5-7 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.
Add tomatoes and spices: Stir in the crushed tomatoes, remaining 1/2 tbsp garam masala, and remaining 1/2 tsp salt. Bring to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato taste fades.
Blend the sauce (optional but recommended): Remove the sauce from heat and let it cool slightly. Transfer to a blender and blend until completely smooth. Be careful when blending hot liquids – vent the lid and cover with a towel. Return the pureed sauce to the skillet.
Finish the dish: Add the water and the seared chicken to the sauce. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C), the USDA FSIS safe minimum for poultry, checked with a food thermometer.
Add cream and butter: Stir in the heavy cream and sugar (if using). Simmer gently for another 5 minutes, uncovered, until the sauce is creamy and slightly thickened. Taste and adjust salt if needed.
Serve: Garnish with fresh cilantro and serve hot with naan, rice, or roti.

Tips

Use chicken thighs for the best texture. They stay juicy and tender during simmering, while chicken breasts can dry out. If using breasts, reduce the simmering time to 10-12 minutes and check for doneness early.
Don’t skip the marinade. The yogurt not only flavors the chicken but also tenderizes it. Even 30 minutes makes a difference, but overnight is ideal.
Blend the sauce for a silky texture. If you prefer a chunky sauce, you can skip blending, but the classic butter masala is smooth. Use an immersion blender directly in the pot if you have one.
Adjust the heat to your preference. Kashmiri chili powder is mild and adds color; use cayenne or a pinch of red pepper flakes for more heat. Start with less and add more at the end if needed.

Serving Suggestions

Serve the butter masala hot with butter naan or garlic naan for dipping, or over steamed basmati rice. It also pairs well with jeera rice (cumin rice) or simple roti. For a complete meal, add a side of cucumber raita or a fresh green salad with a lemon-tahini dressing. A squeeze of fresh lime over the top just before serving brightens the flavors.

Variations

Vegetarian Paneer Butter Masala: Replace the chicken with 1 lb (450 g) paneer, cubed, and skip the marinating step. Add the paneer to the sauce at the end and simmer gently for 5 minutes to warm through.
Vegan Butter Masala: Use firm tofu or chickpeas instead of chicken. Replace the butter with vegan butter or coconut oil, and use full-fat coconut cream instead of heavy cream. The flavor will be slightly different but still rich.
Spicy Butter Masala: Add 1-2 finely chopped green chilies or 1 tsp of chili flakes with the garlic and ginger for extra heat.
Smoky Butter Masala: For a subtle smoky flavor, you can add a pinch of smoked paprika or a drop of liquid smoke to the sauce, though this is not traditional.

Storage and Reheating

Store leftover butter masala in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve overnight. To reheat, gently warm in a saucepan over low heat, adding a splash of water or cream to loosen the sauce if needed. You can also microwave in 30-second intervals, stirring between. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Frequently Asked Questions

Can I use chicken breasts instead of thighs? Yes, but be careful not to overcook them. Because breasts are leaner, they can dry out. Sear them as directed, then simmer for only 10-12 minutes, checking that they reach 165°F (74°C). You might also add an extra tablespoon of butter to keep them moist.

Is butter masala the same as tikka masala? They are similar but not identical. Butter masala typically has a smoother, creamier sauce with a milder spice profile, while tikka masala often includes more spices and sometimes has a charred flavor from the chicken being cooked in a tandoor. Both are delicious, but this recipe is for the classic butter version.

Can I make this dairy-free? Yes, use a high-quality vegan butter or coconut oil instead of butter, and replace the heavy cream with full-fat coconut cream. The sauce will have a slight coconut flavor, but it will still be rich and creamy. Omit the yogurt in the marinade or use a dairy-free yogurt alternative.

Why is my sauce grainy? A grainy sauce can happen if the cream curdles from high heat or if the tomatoes are not fully blended. Always simmer gently after adding cream, and blend the sauce thoroughly. Adding a teaspoon of sugar can also help balance acidity and prevent curdling.

Can I skip the blending step? Absolutely. If you prefer a rustic, chunky sauce, simply leave the sauce as is after cooking the onions and tomatoes. The dish will be less smooth but still full of flavor. Just make sure the onions are finely diced for a better texture.

How do I make it less spicy? Reduce the chili powder to 1/2 tsp or omit it entirely. The dish will still have warmth from the garam masala and black pepper. You can also add an extra tablespoon of cream to mellow the heat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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