Tulo

Butter Chicken (Murgh Makhani) Recipe

Creamy, tomato-based Indian butter chicken with yogurt-marinated chicken simmered in a spiced, buttery sauce.
Photo by Kunal Lakhotia on Pexels

Marinating the chicken in yogurt and spices tenderizes it and lets the seasoning penetrate before it ever hits the pan, and finishing the tomato-based sauce with butter and cream rounds out its acidity into the dish's signature richness.

Prep
30 min
Cook
35 min
Total
65 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb boneless, skinless chicken thighs, cubed
  • 1/2 cup plain yogurt
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 4 tbsp unsalted butter
  • 2 cups crushed tomatoes
  • 1/2 cup heavy cream
  • 1 tsp kashmiri chili powder or paprika
  • 1 tsp dried fenugreek leaves (kasoori methi)

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Instructions

  1. 1Combine the chicken with yogurt, half the garlic and ginger, 1 teaspoon garam masala, and the cumin; marinate at least 30 minutes or up to overnight in the fridge.
  2. 2Heat 2 tablespoons of the butter in a large skillet over medium-high heat and sear the marinated chicken in batches until browned, 4-5 minutes; set aside (it doesn't need to be cooked through yet).
  3. 3Add the remaining butter to the same skillet and cook the rest of the garlic and ginger until fragrant, about 1 minute.
  4. 4Stir in the chili powder and remaining garam masala, then add the crushed tomatoes and simmer for 15 minutes, stirring occasionally, until thickened.
  5. 5Blend the sauce until smooth using an immersion blender, or carefully in a stand blender.
  6. 6Return the sauce to the pan, stir in the cream, and add the chicken back in along with any accumulated juices.
  7. 7Simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened slightly.
  8. 8Crush the dried fenugreek leaves between your fingers and stir them in just before serving.

Tips & variations

  • For a smokier flavor closer to restaurant versions, grill or broil the marinated chicken before adding it to the sauce.
  • Swap heavy cream for cashew cream for a slightly lighter, dairy-light version.
  • Kasoori methi (dried fenugreek leaves) has a distinct aroma that's hard to replace, but the dish is still good without it if you can't find any.

Storage & reheating

Refrigerate up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. Freezes well for up to 2 months.

Nutrition

A rich, cream-and-butter based curry, moderate in carbs on its own but typically served with rice or naan.

Tips from the Tulo kitchen

  • Crush the dried fenugreek leaves between your palms right before adding them, this releases their aroma much more than adding them whole.
  • Let the sauce actually reduce during the tomato-simmering step, a thin sauce at that stage stays thin no matter how long you simmer the chicken in it afterward.

FAQ

What's the difference between butter chicken and tikka masala?

They're closely related, but butter chicken traditionally has a sweeter, more butter-and-cream forward sauce, while tikka masala tends to be spicier and often includes bell peppers or a smokier char from grilling.

Can I use chicken breast instead of thighs?

Yes, though thighs stay juicier through the extra simmering time. If using breast, reduce the final simmer slightly to avoid overcooking.

Is butter chicken very spicy?

Not typically, it's more aromatic and rich than hot. Kashmiri chili powder is chosen for color and mild heat; adjust with cayenne if you want it spicier.

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