Butter chicken, or murgh makhani, is a North Indian dish often associated with Punjabi cooking: tender chicken is served in a smooth, gently spiced tomato, butter, and cream sauce. Family and regional versions vary in richness and heat, and this home-style recipe uses yogurt-marinated chicken and a practical stovetop sauce.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
- ½ cup (120 g) plain whole-milk yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) finely grated fresh ginger
- 1 tbsp (15 g) finely grated garlic, about 3 cloves
- 1 tsp (2 g) ground garam masala
- 1 tsp (3 g) ground cumin
- 1 tsp (3 g) Kashmiri chili powder, plus more to taste; for a substitute, use ¾ tsp (2 g) sweet paprika and a small pinch of cayenne, which makes the color and heat somewhat different
- ¾ tsp (4.5 g) fine salt, divided
- 1 tbsp (15 ml) neutral oil, such as canola
- 3 tbsp (42 g) unsalted butter, divided
- 1 medium yellow onion (about 150 g), finely chopped
- 1 tsp (2 g) ground coriander
- 1 can crushed tomatoes, 14½ oz (411 g)
- ¼ cup (60 ml) water
- ½ cup (120 ml) heavy cream, plus 1 tbsp (15 ml) for serving if desired
- 1 tsp (2 g) dried fenugreek leaves, also called kasuri methi, crumbled; if unavailable, omit or use a small pinch of ground fenugreek, which has a stronger, less leafy flavor
- 1 tsp (4 g) granulated sugar, optional, to soften sharp-tasting tomatoes
- ¼ tsp (0.5 g) freshly ground black pepper
Instructions
- Marinate the chicken. In a medium bowl, stir together the yogurt, lemon juice, ginger, garlic, garam masala, cumin, chili powder, and ½ tsp (3 g) of the salt. Add the chicken and turn the pieces until coated. Cover and refrigerate for 30 minutes. Do not leave raw chicken at room temperature to marinate. While it chills, chop the onion and measure the remaining ingredients; this keeps the active preparation to about 20 minutes.
- Sear the chicken. Heat the oil and 1 tbsp (14 g) of the butter in a large, heavy skillet or Dutch oven over medium-high heat. Lift the chicken from the marinade, letting excess drip back into the bowl, and arrange it in one layer. Work in batches if needed so the pieces brown rather than steam. Cook for about 4 minutes, turn, and cook for another 4 to 5 minutes. The chicken does not need to be fully cooked yet. Transfer it to a clean plate; discard any marinade left in the bowl.
- Cook the aromatics. Reduce the heat to medium and add the remaining 2 tbsp (28 g) butter. Add the onion and cook for 6 to 7 minutes, stirring often, until soft and lightly golden. Stir in the ground coriander and remaining ¼ tsp (1.5 g) salt and cook for 30 seconds. If the spices begin sticking, lower the heat rather than letting them scorch.
- Simmer the tomato base. Pour in the crushed tomatoes and water, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then cook uncovered for 10 minutes, stirring occasionally. The sauce should thicken slightly and lose some of its raw tomato smell. Stir in the optional sugar only if the tomatoes taste particularly sharp.
- Blend until smooth. Take the pan off the heat and let the sauce settle for a minute. Blend it with an immersion blender until smooth, keeping the blade below the surface to limit splashes. If using a countertop blender, work in small batches, leave room for steam to escape, and hold the lid with a folded kitchen towel. Return the sauce to the pan.
- Finish the chicken in the sauce. Stir in the cream, crumbled dried fenugreek leaves, and black pepper. Add the chicken and any juices on the plate. Simmer gently for about 10 minutes, stirring now and then, until the sauce clings to the chicken. Check the thickest pieces with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If the sauce becomes too thick before the chicken is ready, add water a tablespoon (15 ml) at a time.
- Taste and serve. Adjust the salt or chili to taste. If you like, drizzle the extra tablespoon of cream over the pan just before serving. Keep the sauce at a gentle simmer rather than boiling it hard, which can make the cream look grainy.
Tips
- Give the marinade its time. Thirty minutes in the refrigerator adds flavor and helps the chicken stay tender. If you need to plan ahead, marinate it for up to 8 hours, but avoid leaving it overnight in the acidic yogurt mixture, which can make the surface soft.
- Use thighs for a forgiving result. Boneless thighs stay succulent during simmering. Chicken breast also works; cut it evenly and start checking it early so it does not overcook while the sauce reduces.
- Keep the heat controlled. Brown the chicken in uncrowded batches, and lower the heat when cooking the onion and spices. Crowding the pan traps moisture, while scorched spices can make the whole sauce taste bitter.
- Choose a sensible cream substitute. For a lighter-tasting sauce, use half-and-half, though it will be less rich and thinner. For a dairy-free version, use unsweetened coconut cream; it changes the flavor noticeably. Avoid adding cold cream to a hard-boiling sauce.
Serving Suggestions
Serve butter chicken hot with basmati rice, naan, roti, or another bread that can scoop up the sauce. A simple combination is steamed rice, the chicken and sauce, and sliced cucumber or a lightly dressed salad on the side. The fresh, crisp vegetables provide contrast to the creamy gravy without competing with its spices. If serving several people, keep the rice and bread warm separately and spoon the chicken into a shallow serving dish so the sauce is easy to reach.
For a fuller meal, add a vegetable side such as sautéed green beans, roasted cauliflower, or spinach. These are serving ideas rather than part of the sauce itself, so season them simply. A small bowl of chopped cilantro, lemon wedges, and extra chili powder lets everyone adjust their own plate. If the meal includes several dishes, serve modest portions of butter chicken alongside lentils or vegetables; the sauce is rich enough that a little goes a long way.
Variations
Adjust the heat: Kashmiri chili powder is valued for its vivid color and relatively gentle warmth. Reduce it for a mild sauce, or add cayenne in small pinches for more heat. Regular chili powder blends can include other spices and may change the flavor, so check the label and add gradually.
Use chicken breast: Swap in 1½ lb (680 g) boneless, skinless chicken breast cut into even pieces. Sear it as directed, then simmer only until it reaches 165°F (74°C) at the thickest point; breast can dry out more quickly than thighs. Do not rely on the sauce’s appearance to judge doneness.
Make it without fenugreek leaves: Kasuri methi contributes a distinctive, slightly sweet and earthy aroma. If you cannot find it, leaving it out still makes a good tomato-and-cream curry. A tiny pinch of ground fenugreek is an option, but it is more concentrated, so too much can taste bitter.
Try a less-smooth sauce: If you do not have a blender, finely chop the onion and simmer the tomato mixture until very soft, then mash it with a spoon or potato masher. The result will be rustic rather than silky, but the flavor remains much the same. For a dairy-free variation, use coconut cream and a plant-based butter substitute, keeping in mind that both change the traditional buttery flavor.
Storage and Reheating
Refrigerate leftover butter chicken within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in an airtight, freezer-safe container for up to 2 to 3 months for best quality; leave a little headspace and label the container with the date. Thaw frozen portions overnight in the refrigerator rather than on the counter. The sauce may separate slightly after freezing, but stirring as it warms usually brings it back together.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring frequently and adding a splash of water if the sauce has thickened. You can also microwave it in a covered, microwave-safe dish, stirring at intervals so it heats evenly. In either case, leftovers should reach 165°F (74°C) throughout, checked with a food thermometer. Avoid repeated cooling and reheating; divide a large batch into individual portions so you can warm only what you need.
Frequently Asked Questions
Can I make butter chicken ahead?
Yes. You can prepare the sauce and cook the chicken a day ahead, cool them promptly, and refrigerate them together in a covered container. Reheat gently until the leftovers reach 165°F (74°C). For the freshest texture, add a small splash of cream near the end of reheating, then taste and adjust the seasoning.
Can I use bone-in chicken?
Yes, but the timing will be longer and less predictable than for bite-size boneless pieces. Brown the pieces in batches, then simmer them in the sauce until the thickest part reaches 165°F (74°C), without touching bone with the thermometer. If the sauce thickens too much while the larger pieces cook, thin it with a little water.
Why did my sauce turn grainy or split?
A rapid boil, especially after cream has been added, can cause the sauce to look separated. Keep it at a gentle simmer and stir regularly. If it separates slightly, take the pan off the heat and whisk in a tablespoon (15 ml) of warm water or cream. Blending the tomato base before adding cream also helps create a smooth texture.
Is butter chicken very spicy?
This version is mildly warm when made with the listed amount of Kashmiri chili powder, but products vary. Use less for a gentle sauce, or add more chili only after tasting. A pinch of cayenne increases heat without adding much of the color and flavor that Kashmiri chili powder provides.
Can I use fresh tomatoes instead of canned?
Yes. Use about 1½ cups (300 g) finely chopped ripe tomatoes in place of the 14½-ounce (411 g) can, and simmer until they are very soft. Fresh tomatoes vary in water content and acidity, so the sauce may need a little extra cooking time or a small amount of water. Taste before adding the optional sugar.
What if I do not have an immersion blender?
A countertop blender works well if you blend the sauce in small batches and vent the lid carefully because hot liquid expands. You can also skip blending and mash the cooked onion and tomatoes for a more textured gravy. Do not fill a blender to the top with hot sauce.
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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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