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Home » Dinners & Main Course » Butter Chicken Recipe (Murgh Makhani)

Butter Chicken Recipe (Murgh Makhani)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
February 2, 2023
4.80 from 24 votes


Last Updated February 2, 2023 | 11 Comments

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Butter Chicken, or Murgh Makhani, is a classic Indian chicken recipe made with tender juicy chicken pieces cooked in creamy, mildly spiced tomato sauce. Often confused with chicken tikka masala, this butter chicken recipe is rich, flavorful, and just as delicious – if not better – than even your favorite Indian restaurant.

White bowl filled with creamy butter chicken and rice served with naan bread.

Butter Chicken is one of my top five favorite Indian food recipes. Creamy, delicately spiced, and loaded with tender pieces of chicken, it is literally impossible to resist this fan-favorite Indian dish.

Mild and creamy, butter chicken is the perfect introductory dish for anyone new to Indian spices and flavors – even kids love the rich buttery curry sauce.

Traditionally served with basmati rice, Murgh Makhani is meant to be eaten with your hands rather than utensils by scooping up chunks of chicken and sauce in torn-off pieces of naan bread or chapati. 

No matter how you choose to enjoy Butter Chicken, this easy and flavorful Indian chicken curry is guaranteed to be an instant family favorite.

What is Butter Chicken?

Butter Chicken, also known as Murgh Makani, translates literally to “chicken with butter”.

Created in the 1950s, Butter Chicken was created by three Punjabi Hindu Indians who were the founders of the restaurant, Moti Mahal in Delhi. The dish was made when leftover chicken was mixed in a mild tomato gravy rich in butter and cream.

Difference Between Butter Chicken and Chicken Tikka Masala

There are a few main differences between butter chicken and chicken tikka masala.

  1. Chicken Tikka Masala typically has an overall greater amount of spices. This leads to a brighter, more complex, and more spice-flavored curry sauce.
  2. Another difference is the amount of butter that is added to the dish. Now, Tikka Masala does include butter, but only about half as much.
  3. And then there’s the difference in origin. Butter Chicken was founded in India, while Chicken Tikka Masala was created in the UK.
Overhead view of a bowl filled with butter chicken and rice with naan bread.

Ingredients in Butter Chicken

There are two parts to this recipe- the marinade and everything else. The marinade is extremely important. It’s where all of the spices are and your chicken will hang out for at least a couple of hours (longer if you have the time).

Marinade Ingredients

  • Chicken. For the best flavor, butter chicken should be made with boneless skinless chicken thighs.
  • Plain full-fat yogurt. It doesn’t really matter what kind of yogurt you use as long as it’s plain, unsweetened, and, full-fat. Yogurt is the ultimate meat tenderizer and will also play a critical part in the overall taste of the sauce.
  • Fresh lemon juice. Please use fresh lemon juice, not the concentrated kind.
  • Turmeric. Turmeric is a bright orangish-yellow spice popular in many Asian dishes. It has an earthy aroma and gives a somewhat bitter flavor to foods.
  • Garam Masala. Garam Masala is actually a blend of spices including black pepper, mace, cinnamon, cloves, brown cardamom, nutmeg, and green cardamom. The garam masala blends will differ between brands and regions, but this is one that I recommend.
  • Ground Cumin. A staple in much of Indian cooking, cumin gives an earthy, warming, somewhat peppery flavor to food.
  • Salt. Just a pinch or so.

Curry Ingredients

  • Butter. I’m a big fan of salted butter. If you’re watching your sodium intake, however, use unsalted butter.
  • Yellow onions. Yellow onions are my top pick for this butter chicken recipe since they’re the mildest.
  • Fresh garlic.
  • Fresh ginger. Like garlic, fresh ginger has the best flavor. I typically use a Microplane to grate mine.
  • Cumin seeds. The seeds give a completely different flavor from ground cumin. I do not recommend substituting with ground cumin as it will change the overall taste of the dish.
  • Cinnamon Stick. The whole stick, not powder.
  • Diced tomatoes. I added one 28-ounce can of tomatoes. You may add more if desired, just add additional time to allow the water to simmer off before adding the cream.
  • Red chili powder (not cayenne). Most red chili powder is not spicy. However, if you or your family are super sensitive to spicy foods, start with less or omit it completely.
  • Broth. I added low-sodium chicken broth. You may also use veggie broth or water.
  • Cream. Yes, the full-fat kind. You can use half-and-half, but it will not taste as rich and luxurious.
  • Tomato paste. Just a couple of tablespoons to thicken up the sauce.
  • Ground cashews. Ground cashews are often added to sauces and curries as a thickener. If your sauce is already super thick or you’re not a fan of cashews, feel free to skip them.
  • Fresh cilantro. I love cilantro so I always sprinkle a little fresh cilantro on top of my butter chicken. This is optional.
Large pot filled with Indian Butter Chicken garnished with fresh cilantro ready to be served.

Chicken Thighs or Chicken Breasts

Traditionally, butter chicken is made by marinating chunks of chicken for several hours in a spice-filled yogurt sauce and then it is grilled or cooked in a tandoor (traditional clay oven) to make beautiful, smoky, delicious chunks of chicken.

Unless you have access to a tandoor oven, chicken thighs will give the best flavor and texture. You may absolutely use chicken breasts if you prefer, but I highly recommend marinating the chicken for at least overnight for the best flavor.

How to Make Butter Chicken

1. Marinate the Chicken:

Begin by chopping the chicken into large chunks and marinating them for several hours. This step is essential to the overall taste and flavor of this wonderful dish, so please, don’t skip it – even if you only have enough time to marinate the chicken for 30 minutes or so.

To do this, add all your marinade ingredients (yogurt, lemon juice, turmeric, garam masala, ground cumin, and salt) to a large mixing bowl and whisk well to combine. Add your chicken pieces and mix well to coat.

Tip: You may marinate the chicken up to three days ahead of time. Simply add to a container with a tight-fitting lid and keep stored in the refrigerator until ready to cook.

Collage of four images: the first image shows a mixture of spices and plain yogurt in a large mixing bowl; the second image shows a large mixing bowl filled with mixed together yogurt and spices; the third image shows a mixing bowl with chopped chicken thigh pieces; the fourth image shows chicken thigh pieces coated in spiced yogurt marinade.

2. Start the Sauce.

When you’re ready to begin cooking, grab a large heavy-bottomed Dutch oven and set it over medium-high heat. Once the pan is nice and hot, add the oil and butter. Allow the butter to melt completely before adding the onions.

I highly recommend that you dice your onions as small as possible- especially if you don’t plan on blending the sauce in a blender (more on that in a bit). You may also grate the onions using a cheese grater.

Once the onions turn translucent and start to brown a bit, add the fresh garlic, ginger, and cumin seeds. Mix well to combine and continue to cook, stirring often, for an additional 3-4 minutes. Reduce heat if needed to prevent the onions from burning. Next, add the cinnamon stick, diced (or crushed) tomatoes, red chili powder (if using), and salt. Mix well and allow the mixture to simmer for approximately 10 minutes over medium-low heat. Note: If you added extra tomatoes, you may need to simmer for a few extra minutes.

onions, butter, garlic, ginger, and cumin seeds cooking in the pot for murgh makhani.

Optional: Blending the tomatoes and onions

We have the option to leave the sauce somewhat chunky or blend it all together in a blender. This is entirely up to you. I didn’t blend mine. At least not this time.

When I made my chicken tikka masala, I did. But for this butter chicken recipe, I decided to chop everything as fine as possible and let the slow simmering do the job of breaking everything down and mixing it together.

cinnamon stick, tomatoes, red chili powder, and salt is mixed with onions in the pot

3. Add the Chicken and marinade.

Increase the heat to medium-high and add the chicken plus all of the marinade to the simmering tomatoes and onion. Mix well to combine. Cook the chicken for 8-10 minutes, stirring often. Reduce heat to medium if the tomatoes start to burn.

Butter Chicken being cooked in a large pot.

4. Finish and serve.

Stir in the chicken broth and bring to a gentle boil. Once at a boil, immediately reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. Then remove the lid, and continue to simmer for an additional 20-25 minutes, stirring often.

By this point, the chicken will be cooked and the sauce should be thick. The onions and tomatoes should have dissolved into smaller and smaller bits and pieces.

Finally, add the heavy cream, tomato paste, and ground cashews. Mix well to combine and allow to simmer for an additional 5-10 minutes. 

Season with salt, pepper, or a dash of cayenne pepper, if desired.

Close-up image of butter chicken simmering in a large pot.

Frequently Asked Questions

Is butter chicken spicy?

In general, butter chicken is not usually very spicy. As written, this recipe is quite mild. Add 1/2 or more teaspoons of cayenne powder to kick it up a notch.

Is butter chicken gluten-free?

Yes, this recipe is gluten-free.

What can I add instead of chicken?

Lamb, beef, mutton, cauliflower, or even paneer all taste wonderful in butter chicken.

Storing, Freezing, and Reheating

  • Storing: Keep leftovers stored in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Yes, you can freeze leftover butter chicken. Allow the chicken and sauce to cool before transferring them to freezer-safe storage bags or containers. Freeze for up to 3 months.
  • Reheating: Allow frozen leftovers to thaw overnight in the refrigerator before reheating. Easily reheat leftovers on the stovetop or in the microwave until heated through.
Overhead image of a large pot filled with creamy butter chicken garnished with cilantro ready to be served.

What to Serve with Butter Chicken

Serve butter chicken with a side of naan or chapati bread, cucumber salad, fluffy basmati rice, Indian masoor dal, aromatic biryani, and a bowl of kheer for dessert.

More Chicken Recipes

  • Spinach Artichoke Chicken Recipe
  • Easy Moroccan Chicken Recipe
  • Gumbo Recipe
  • Hungarian Chicken Paprikash Recipe
  • Cheesy Buffalo Chicken Spaghetti Squash Recipe
  • Easy Chicken and Dumplings Recipe
  • Slow Cooker Buffalo Chicken Dip
  • Baked Harissa Chicken Recipe

If you try making this Butter Chicken Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Shallow white bowl filled with creamy butter chicken and rice.
A plate of Butter Chicken on a table

Butter Chicken

4.80 from 24 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Butter Chicken, or Murgh Makhani, is a classic Indian chicken recipe made with tender juicy chicken pieces cooked in creamy, mildly spiced tomato sauce.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 1 hr 15 mins
marinate 1 hr
Total Time 2 hrs 30 mins
Course Chicken, Dinner, Main Course
Cuisine Indian
Servings 8 servings
Calories 574 kcal

Ingredients
  

Chicken and Marinade

  • 3 pounds boneless skinless chicken thighs
  • 2 cups plain full-fat Greek yogurt
  • ½ lemon - juiced
  • 2 tablespoon ground turmeric
  • 2 tablespoon garam masala
  • 2 tablespoon ground cumin
  • 1 teaspoon salt

Curry

  • 8 tablespoon butter - (1 stick, 1/4 pound)
  • 1 tablespoon vegetable or canola oil
  • 2 yellow onions - diced
  • 8 cloves garlic - minced
  • 3 tablespoon fresh ginger - peeled and grated
  • 1 tablespoon cumin seeds - (not ground cumin)
  • 1 cinnamon stick
  • 1 (28 ounce) can diced tomatoes - or tomato puree
  • 1 teaspoon red chili powder
  • 1 teaspoon salt - plus more to taste
  • 1 cup low-sodium chicken stock
  • 1.5 cups cream
  • 2 tablespoon tomato paste
  • ¼ cup ground cashews - optional
  • fresh cilantro - to garnish
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Instructions
 

For the Marinade

  • Combine all ingredients for the marinade in a large mixing bowl. Whisk well to combine. Add the chicken and mix well to coat.
  • Cover and allow the chicken to marinate in the refrigerator for at least 2 hours or up to three days.

For the Curry

  • Heat the oil in a large pan or Dutch oven over medium-high heat. Add the butter and allow it to melt completely. Add the onions and mix well to combine. Sauté for 4-5 minutes, or until starting to soften and turn translucent.
  • Add the garlic, ginger, and cumin seeds to the pot. Continue to cook until the onions start to brown, approximately 3-5 minutes. Stir often.
  • Mix in the cinnamon stick, tomatoes, red chili powder, and salt with the onions. Reduce heat to medium-low and allow the mixture to simmer for 5-10 minutes, stirring often.
  • Optional– remove the cinnamon stick and transfer the onion and tomato mixture to a food processor or blender. Process until smooth and creamy then return the tomato sauce back to the pot.
  • Increase heat to medium. Add the marinated chicken (plus the marinade) to the pan. Mix to combine. Cook the chicken for 10 minutes, stirring often.
  • Stir in the chicken broth and bring to a gentle boil. Reduce heat to low and simmer for at least 30-45 minutes, stirring occasionally.
  • Mix in the cream, tomato paste, and ground cashews. Allow the curry to simmer for an additional 5-10 minutes.
  • Season with salt and pepper, to taste, and garnish with fresh cilantro leaves if desired.

Jessica’s Notes

Keep leftovers stored in an airtight container in the refrigerator for up to 5 days.

Nutritional Information

Calories: 574kcal | Carbohydrates: 13g | Protein: 41g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 255mg | Sodium: 631mg | Potassium: 775mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1240IU | Vitamin C: 8.4mg | Calcium: 148mg | Iron: 4.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Butter Chicken, Butter Chicken Recipe, Murgh Makhani
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

3.5K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Michelle Richling says

    February 11, 2023 at 8:16 am

    Wondering roughly how big of a cinnamon stick? I can get foot long ones at Bulk Barn. In the picture, it looks to be 3-4″?
    Thanks, can’t wait to try this!
    Michelle

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 11, 2023 at 8:24 am

      about 3 inches 🙂

      Reply
  2. Ali says

    September 16, 2021 at 4:17 pm

    5 stars
    I *love* butter chicken, and was slightly skeptical that my picky 13 year old would eat it, but I’m here to announce that it was literal perfection and we didn’t have enough leftovers to make any of us happy 😆 I’ve now been instructed to double the recipe and was also asked to make it again tonight! That kid never loves anything that much!! So, we’re two night in a row Forked Spoon recipe try-ers (tonight is Tikka Masala.) No one is complaining!! Thank you!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 16, 2021 at 7:32 pm

      Thank you for the very kind feedback and rating Ali!

      I love hearing when kids eat unexpectedly love my recipes 😀

      Reply
  3. Dusty says

    June 26, 2020 at 4:10 pm

    5 stars
    This came out perfect! My husband used to spend about one month each year in India for work and he loves Indian food. He thought this was an excellent recipe. Thank you so much for sharing this.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 26, 2020 at 9:06 pm

      Thanks for the kind feedback Dusty 🙂

      Reply
  4. Pam s says

    January 31, 2020 at 4:38 pm

    5 stars
    I’ve made this several times. Everyone loves how flavorful it is.. I make extra because the whole family wants the leftovers for lunch

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 31, 2020 at 8:34 pm

      Thanks for the kind feedback Pam, I am happy to see you keep coming back for seconds 🙂

      Reply
  5. Pam s says

    December 9, 2019 at 5:16 pm

    5 stars
    Just had this for dinner. It was fantastic. Read through the recipe before you start cooking. My rice was done about 40 minutes before the chicken was done

    Reply
  6. Ramesh Patel says

    August 8, 2019 at 10:55 pm

    5 stars
    When you have kids at home, this is one chicken recipe that you can prepare without fears. Jessica Randhawa, thank you for sharing the recipe for Murgh Makhani. I must really appreciate the way you have presented the recipe with images of each ingredient. Really helpful and thoughtful!

    Reply
  7. Rewari says

    June 24, 2019 at 8:06 pm

    5 stars
    I tried this last week and came out so delicious!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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