Before you start
Set up the first moves
Start by having boneless chicken thighs, cut into chunks, plain yogurt, and lemon juice ready, then combine yogurt, lemon juice, chili powder, turmeric, garam masala, cumin, and salt in a bowl.
Tender marinated chicken in a rich, velvety tomato-cream sauce
Butter Chicken (Murgh Makhani)
Photo source: Pexels licensed local image by Xian Saiful
SavePrep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
5
About 6 cups
Difficulty
Medium
Cost
Moderate
$$
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Butter Chicken (Murgh Makhani)
Tender marinated chicken in a rich, velvety tomato-cream sauce
The ultimate Indian comfort food — succulent chicken pieces marinated in yogurt and spices, simmered in a luscious, buttery tomato sauce enriched with cream and aromatic spices.
20m
Prep Time
35m
Cook Time
55m
Total Time
5
Servings
Medium
Difficulty
Moderate $$
Cost
Recipe by Sarah Chen
Reviewed by RecipePool Global Kitchen Desk
Editorially reviewed for image relevance, instruction clarity, ingredient fit, visual checkpoints, and practical home-cooking usefulness.
Meet the reviewing desk//
Butter chicken, or murgh makhani, is arguably India's most famous culinary export. Originating from the kitchens of Delhi's Moti Mahal restaurant in the 1950s, this dish has conquered menus worldwide — and with good reason.
The chicken is first marinated in a mixture of yogurt, lemon juice, and spices, which tenderizes the meat and infuses it with flavor. It is then cooked in a sauce that is pure indulgence: tomatoes, butter, cream, and a careful blend of warming spices create something that is simultaneously rich, tangy, sweet, and deeply aromatic.
This recipe delivers dependable results at home, with a sauce so good you will want to drink it straight from the pot.
Kitchen intelligence
Kitchen notes for Butter Chicken (Murgh Makhani)
Timing read
55 minutes, mostly cooking
Plan for 20 minutes prep and 35 minutes cooking. Midway check: Add garlic and ginger, cooking for 1 minute.
Flavor logic
Built around boneless chicken thighs, cut into chunks
boneless chicken thighs, cut into chunks, plain yogurt, lemon juice, and kashmiri red chili powder carry the main flavor and texture, so measure them before you adjust seasoning or heat.
Serving plan
5 servings, About 6 cups
For Indian and Main Course, the finish should match this final cue: Remove from heat.
Visual checkpoints
What to look for as you cook
Reference
Finished dish reference
Butter Chicken (Murgh Makhani) should look close to this before serving: clear color contrast, distinct texture, and a ready-to-eat finish.
Cue
Prep
Prep checkpoint
Have 700g boneless chicken thighs, cut into chunks, 1 cup plain yogurt, 1 tbsp lemon juice measured and ready before heat goes on. Combine yogurt, lemon juice, chili powder, turmeric, garam masala, cumin, and salt in a bowl.
Cue
Finish
Final cue
Remove from heat.
Ingredients
- 700g boneless chicken thighs, cut into chunks
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp salt
- 3 tbsp butter
- 1 tbsp oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (400g) crushed tomatoes
- 10 raw cashews, soaked and blended to paste
- 1 tsp sugar
- 1/2 cup heavy cream
- 2 tbsp butter (for finishing)
- 1 tsp dried fenugreek leaves (kasuri methi)
- Fresh cilantro for garnish
Ingredient notes
Ingredients worth checking
Shopping focus
Prioritize boneless chicken thighs
Boneless chicken thighs, plain yogurt, lemon juice, and kashmiri red chili powder carry most of the flavor. Spend attention there first.
Prep notes
Prep in recipe order
Set up the ingredients in list order and keep time-sensitive items nearby.
Adjustment logic
Heavy cream can flex
If needed, use Full-fat coconut cream in place of Heavy cream. Creates a dairy-free version with a subtle coconut undertone
Optional items
Keep the core intact
Keep the main items intact; use garnish, heat, or acidity for small adjustments.
Shopping guide
Shopping notes for Butter Chicken (Murgh Makhani)
Buy first
Check boneless chicken thighs quality
Boneless chicken thighs, (400g) crushed tomatoes, and heavy cream are the ingredients most likely to affect freshness and texture.
Package check
Match package size to the recipe
Plain yogurt, (400g) crushed tomatoes, and heavy cream may come in larger containers than needed; confirm amounts before buying backups.
Cost control
5 moderate-cost servings
Use store brands, pantry staples, or simpler sides before changing the core ingredients.
Storage planning
Shop with leftovers in mind
Refrigerate in an airtight container for up to 4 days.
Useful Kitchen Picks
Gear and pantry options that fit this recipe
These are optional, recipe-relevant searches for tools or pantry staples that can make this specific recipe easier to repeat.
OvenBake
Helpful Pick
Sheet Pan
Useful tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeFlavorPantry
Helpful Pick
Garam Masala
Pantry upgrade
Why the spice blend matters
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
- Adds warmer depth quickly
- Useful across curries, lentils, and vegetable dishes
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeAs an Amazon Associate I earn from qualifying purchases. Product links are included when they are directly relevant to the recipe.
What You'll Need
Equipment
- Large pot or Dutch oven
- Ladle
- Large skillet
- Heatproof spatula
- Blender or food processor
Instructions
- 1
Combine yogurt, lemon juice, chili powder, turmeric, garam masala, cumin, and salt in a bowl. Add chicken pieces and coat well. Marinate for at least 30 minutes (or overnight in the fridge).
- 2
Heat oil in a large skillet over high heat. Sear the marinated chicken in batches until charred on the outside, about 3 minutes per side. The chicken does not need to be fully cooked through. Set aside.
- 3
In a heavy-bottomed pot, melt 3 tbsp butter over medium heat. Add onion and cook until golden, about 6-7 minutes.
- 4
Add garlic and ginger, cooking for 1 minute. Pour in crushed tomatoes and cook for 10 minutes, stirring occasionally, until the sauce darkens and the oil separates.
- 5
Stir in cashew paste and sugar. Cook for 2 minutes. If the sauce is chunky, use an immersion blender to make it smooth.
- 6
Add the seared chicken and any juices. Simmer for 12-15 minutes until the chicken is cooked through and tender.
- 7
Remove from heat. Stir in heavy cream, 2 tbsp butter, and crushed kasuri methi. Stir gently until the butter melts. Garnish with cilantro and serve with naan or basmati rice.
Technique notes
Technique checkpoints
Key method moments pulled from the written steps.
Prep phase
3 steps
Key move
Heat oil in a large skillet over high heat.
Why it matters
This keeps the cooking stage controlled, especially once heat is on and the recipe starts moving quickly.
Watch for
Move on after this instruction is complete: heat oil in a large skillet over high heat.
Cook phase 1
3 steps
Key move
Stir in cashew paste and sugar.
Why it matters
Mix until the sauce or seasoning looks consistent before moving on.
Watch for
Move on after this instruction is complete: stir in cashew paste and sugar.
Finish phase
1 step
Key move
Remove from heat.
Why it matters
Add toppings after cooking so fresh, crunchy, or acidic finishes stay distinct.
Watch for
Plate while the main dish is still hot, then add crunchy, acidic, or fresh garnishes right before serving.
Doneness cues
Doneness checks for Butter Chicken (Murgh Makhani)
Look for
Boneless chicken thighs, cut into chunks should look ready
Remove from heat.
Heat cue
Control heat before adjusting
If the surface is changing too fast before the center or sauce is ready, lower the heat and give the recipe time to catch up.
Timing cue
35 minutes cook window
Use the 20 minutes prep window to get organized so the cooking stage can move without rushed substitutions.
Final adjustment
Taste and adjust at the end
For Butter Chicken (Murgh Makhani), prep the ingredients before cooking and use the written times as practical checkpoints.
Troubleshooting
Fixes while cooking Butter Chicken (Murgh Makhani)
Texture check
If the texture seems off
Check this step before adding heat or liquid: Add garlic and ginger, cooking for 1 minute.
Timing check
Built around 35 minutes of cooking
Butter Chicken (Murgh Makhani) starts with about 20 minutes prep. Watch texture and seasoning at the midpoint.
Seasoning check
Adjust late, not early
Before changing seasoning, check this tip: Kashmiri chili powder gives the signature red-orange color without excessive heat.
Leftover check
Keep leftovers useful
Reheat gently on the stovetop over medium-low heat, adding a splash of cream or water.
Scaling guide
Scaling notes for Butter Chicken (Murgh Makhani)
Half batch
Plan for about 3 servings
For Butter Chicken (Murgh Makhani), halve the main ingredients evenly and season lightly until the final taste check.
Double batch
Scale toward 10 servings
For Butter Chicken (Murgh Makhani), use a wider pan, larger pot, or second tray so the larger ingredient list has room.
Timing changes
Prep time changes more than cook time
Cook time starts around 35 minutes; prep starts around 20 minutes.
Leftover math
About 6 cups
Refrigerate in an airtight container for up to 4 days.
Make-ahead timeline
Make-ahead notes for Butter Chicken (Murgh Makhani)
Earlier in the day
Prep what will slow you down
Start with this setup step: Combine yogurt, lemon juice, chili powder, turmeric, garam masala, cumin, and salt in a bowl.
Before serving
55 minutes total planning window
Plan around 20 minutes of prep and 35 minutes of cooking so the final step lands near serving time.
Leftover plan
5 servings to manage
Refrigerate in an airtight container for up to 4 days.
Reheat without damage
Use gentle heat
Reheat gently on the stovetop over medium-low heat, adding a splash of cream or water.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Meal fit
Meal pairings for Butter Chicken (Murgh Makhani)
Meal role
Main meal for 5
Pair this main course with sides that add contrast: crisp, fresh, acidic, or starchy as needed.
Best timing
55 minutes standard dinner window
Moderately involved timing for Butter Chicken (Murgh Makhani). Add a small buffer if serving guests.
Diet fit
Gluten-Free
Keep the sides aligned with gluten-free: vegetables, grains, sauces, or garnishes should follow the same constraint.
Occasion fit
Weeknight Dinner and Date Night
Good for weeknight dinner and date night when sides can be handled while the main recipe cooks.
Substitutions
Heavy creamFull-fat coconut cream
Creates a dairy-free version with a subtle coconut undertone
Cashew pasteAlmond paste or melon seed paste
Any nut paste works; almond is the most common alternative
YogurtDairy-free yogurt
Works for marinating; use unsweetened varieties
Tips & Storage
Pro Tips
Kashmiri chili powder gives the signature red-orange color without excessive heat. Regular chili powder is much hotter, so use less.
Marinating overnight makes a noticeable difference in flavor and tenderness.
For a smoker flavor, heat a small piece of charcoal until red-hot, place it in a small bowl inside the pot, drizzle with ghee, and cover for 2 minutes (dhungar method).
Use chicken thighs rather than breasts — they stay juicier in the sauce.
Storage
Refrigerate in an airtight container for up to 4 days. The flavor actually improves the next day as the spices meld. Freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of cream or water. Avoid boiling vigorously as the cream can separate.
Cooking Notes
Editor's Note
For Butter Chicken (Murgh Makhani), prep the ingredients before cooking and use the written times as practical checkpoints. Taste at the end for salt, acidity, and texture so the final dish feels balanced.
Nutrition Facts
Per serving (1.5 cups) · 5 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates14g
Fat27g
Fiber2g
Sugar6g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between butter chicken and tikka masala?
- Butter chicken uses a tomato-and-cream-based sauce with butter, while tikka masala typically has a more heavily spiced, sometimes yogurt-based sauce. Butter chicken is milder and richer.
- Can I use chicken breast?
- Yes, but cut into smaller pieces and reduce cooking time to avoid drying out. Thighs are preferred for their juicier texture.
- How do I make it less spicy?
- Reduce the chili powder and omit green chilies. Adding more cream and sugar also tempers the heat.
RecipePool Global Kitchen Desk
Butter Chicken (Murgh Makhani) is kept in the public catalog after review for image relevance, ingredient fit, instruction clarity, and practical page quality.
See how our editorial desks review recipesPhoto source: Pexels licensed local image by Xian Saiful
