Butter Chicken Recipe with Rich, Creamy Tomato Sauce

Butter chicken, or murgh makhani, is a North Indian dish associated especially with Punjabi cooking, made with marinated chicken simmered in a buttery tomato sauce finished with cream. Regional and family versions vary in their spice, sweetness, and richness; this version balances a gently spiced marinade with a smooth, tangy sauce that is easy to serve with rice or flatbread.

Ingredients

1 1/2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces (680 g)
1/2 cup plain whole-milk yogurt (120 g)
1 tbsp lemon juice (15 ml)
1 tbsp finely grated fresh ginger (15 g)
1 tbsp finely grated garlic, about 3 cloves (15 g)
1 tsp ground cumin (2 g)
1 tsp ground coriander (2 g)
1 tsp garam masala (2 g)
1/2 tsp Kashmiri chili powder (1 g), or use sweet paprika plus a pinch of cayenne
1 tsp fine salt for the marinade (6 g)
2 tbsp neutral oil, such as canola (30 ml)
3 tbsp unsalted butter, divided (42 g)
1 medium yellow onion, finely chopped (about 150 g)
1 tbsp tomato paste (16 g)
1 3/4 cups tomato passata or smooth tomato puree (420 g)
1/2 tsp ground turmeric (1 g)
1/2 tsp fine salt for the sauce, plus more to taste (3 g)
1/4 cup water, plus more if needed (60 ml)
3/4 cup heavy cream (180 ml)
1 tsp granulated sugar, optional, to balance tart tomatoes (4 g)
1 tsp dried fenugreek leaves, called kasuri methi (about 1 g)
2 tbsp chopped fresh cilantro, for serving (8 g)

Instructions

Mix and marinate the chicken. In a medium bowl, stir together the yogurt, lemon juice, ginger, garlic, cumin, coriander, garam masala, Kashmiri chili powder, and 1 teaspoon salt. Add the chicken and turn the pieces until thoroughly coated. Cover and refrigerate for 30 minutes. This short rest seasons the meat while you prepare the remaining ingredients; if you have extra time, it can marinate for up to 8 hours.
Brown the chicken. Take the chicken out of the refrigerator while you heat a large, heavy skillet or Dutch oven over medium-high heat. Add the oil and 1 tablespoon of the butter. Lift chicken pieces from the marinade, letting excess drip back into the bowl, and arrange them in one layer without crowding. Brown for about 3 minutes on the first side and 2 minutes on the other. Work in two batches if needed, adding a little oil if the pan looks dry. The chicken does not need to be cooked through yet. Transfer it to a clean plate.
Build the tomato base. Reduce the heat to medium and add the remaining 2 tablespoons butter. Add the chopped onion and cook for 5 to 7 minutes, stirring often, until soft and translucent but not deeply browned. Stir in the tomato paste and turmeric and cook for 30 seconds. Pour in the passata, 1/2 teaspoon salt, and 1/4 cup water. Scrape the browned bits from the pan into the sauce, then bring it to a gentle simmer.
Simmer the sauce. Cook uncovered for 10 to 12 minutes, stirring regularly, until the sauce thickens slightly and no longer tastes raw or sharply acidic. If it becomes too thick before the chicken is ready, stir in water 1 tablespoon at a time. For a very smooth restaurant-style sauce, carefully blend it with an immersion blender before returning it to the pan. Keep the blender head submerged to avoid splashes, or transfer the sauce in batches to a countertop blender and follow its hot-liquid instructions.
Finish cooking the chicken. Return the browned chicken and any juices on the plate to the sauce. Stir, cover partially, and simmer gently for 8 to 10 minutes, turning the pieces once. Check the thickest chicken pieces with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. Continue simmering briefly and recheck if needed. Avoid a hard boil, which can toughen the chicken and cause the sauce to spit.
Make it creamy and finish. Lower the heat and stir in the cream and optional sugar. Crumble the dried fenugreek leaves between your palms over the pan, then stir them in. Warm gently for 2 to 3 minutes without boiling. Taste and adjust the salt, sweetness, or chili to suit the tomatoes and your preference. If the sauce is too thick, add a splash of water; if it is too loose, simmer uncovered for another minute or two. Scatter with cilantro and serve hot.

Tips

Choose thighs for a forgiving result. Boneless thighs stay tender during simmering and are easier to keep moist than breast meat. Chicken breast works too, but cut it evenly and check the temperature early; once it reaches 165°F (74°C), take it off the heat rather than letting it simmer longer.
Adjust the chili thoughtfully. Kashmiri chili powder gives a mild warmth and a deep red color. It can be hard to find outside Indian grocery shops. Sweet paprika gives color but little heat, so add a small pinch of cayenne if you want some spice. Avoid replacing it with an equal amount of hot cayenne, which can make the sauce much hotter.
Use fenugreek if available. Kasuri methi contributes a distinctive slightly bitter, savory aroma. If you cannot find it, omit it rather than substituting fenugreek seeds, which taste much stronger and can turn bitter. The dish will still be flavorful, just less characteristic in aroma.
Keep the sauce at a gentle simmer. High heat can scorch the tomato base, split the cream, or make chicken tough. Stir especially often once the sauce thickens, and add water a little at a time if the bottom starts catching.

Serving Suggestions

Serve butter chicken immediately in shallow bowls, with steamed basmati rice to catch the sauce. Warm naan, roti, or paratha is useful for scooping up the creamy tomato gravy; a combination of rice and bread makes a satisfying meal. A simple side of sliced cucumber, red onion, and lemon offers a crisp contrast, while a small bowl of plain yogurt can cool the palate for anyone who finds the spices lively.

For a fuller dinner, pair it with a vegetable side such as roasted cauliflower, sautéed green beans, or a lightly dressed salad. Keep the accompaniments simply seasoned so they do not compete with the sauce. If serving guests, put extra cilantro, lemon wedges, and chili flakes on the table rather than adding more heat to the whole pan. The recipe serves four as a main dish; with several substantial sides, it can stretch to five smaller portions.

Variations

Use chicken breast: Replace the thighs with 1 1/2 pounds (680 g) boneless, skinless breast cut into evenly sized pieces. Brown it briefly and begin checking the internal temperature earlier during the final simmer. Breast can become dry if left in the sauce after it is fully cooked, so remove the pan from the heat as soon as the pieces reach 165°F (74°C).

Make it dairy-free: Use an unsweetened, unflavored plant-based yogurt for the marinade, a neutral oil instead of butter, and unsweetened coconut cream in place of heavy cream. Coconut adds a noticeable flavor and makes the finished sauce less traditional in taste, but it gives a rich texture. Check the yogurt and cream alternatives for added sweetness before using them.

Change the richness or heat: For a lighter sauce, replace up to half of the heavy cream with whole milk, then keep the sauce below a boil to reduce the chance of curdling. For more heat, add cayenne in small pinches or serve chopped fresh chili on the side. You can also omit the optional sugar; it is only there to soften an especially tart tomato sauce, not to make the dish sweet.

Try a vegetarian version: Replace the chicken with 1 pound (450 g) of paneer cubes or roasted cauliflower florets. Brown paneer gently, or roast cauliflower until tender before adding it to the finished sauce. These ingredients do not require the poultry cooking temperature, and their texture differs from chicken, but the same tomato, butter, cream, and spice base works well with either.

Storage and Reheating

Refrigerate leftover butter chicken within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and the flavor often settles and becomes more blended overnight. For longer storage, freeze it in a suitable airtight container for up to 3 months for best quality. Leave a little room for expansion, and thaw frozen portions overnight in the refrigerator.

Reheat only the amount you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir occasionally and add a splash of water or cream if the sauce has become too thick. Heat until the entire portion reaches 165°F (74°C), checking with a food thermometer, as recommended for reheated leftovers. Avoid repeated cooling and reheating; divide a large batch into meal-size portions so you can warm only what you need.

Frequently Asked Questions

Can I make butter chicken ahead?
Yes. You can marinate the chicken for up to 8 hours in the refrigerator, or cook the complete dish a day ahead and refrigerate it promptly. Reheat gently until it reaches 165°F (74°C). If preparing in advance, add a splash of water or cream during reheating if the sauce has thickened.

Is butter chicken very spicy?
This recipe is mildly spiced when made with Kashmiri chili powder or paprika and a small pinch of cayenne. Garam masala adds fragrance rather than simply heat. For a gentler result, leave out the cayenne; for more heat, add it gradually or offer chili at the table so each person can adjust their serving.

Can I use canned crushed tomatoes instead of passata?
Yes. Use 1 3/4 cups (about 420 g) canned crushed tomatoes. Their texture is usually chunkier and their flavor can be brighter than passata, so simmer the base until the tomatoes soften and blend the sauce if you want it smooth. If the crushed tomatoes are particularly tart, add the optional sugar a little at a time.

Why did my sauce split?
A sauce can separate if it boils vigorously after cream is added, or if the cream is added while the pan is extremely hot. Lower the heat before stirring in the cream and warm the finished sauce gently. If a little separation happens, remove the pan from the heat and whisk in a tablespoon of warm water; the texture may improve, although it may not become perfectly smooth again.

Do I have to blend the sauce?
No. Blending is optional. Finely chopping the onion and using passata makes a smooth enough sauce for many cooks, while leaving the onion pieces gives it a more rustic texture. If blending hot sauce, use an immersion blender carefully or follow the manufacturer’s guidance for hot liquids to prevent pressure and splashing.

What can I use instead of heavy cream?
Full-fat coconut cream is a practical dairy-free alternative, though its coconut flavor changes the dish. Whole milk can replace some, but not all, of the cream for a lighter sauce; add it over low heat and do not let the sauce boil. A lower-fat substitute will produce a less rich, thinner result.

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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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