Butter Chicken, also known as Chicken Makhani or Murgh Makhani, is one of India’s most popular chicken curries. This easy Butter Chicken recipe features tender yogurt-marinated chicken cooked in a smooth, mildly spiced tomato and cashew gravy.
The chicken is first marinated with yogurt, ginger, garlic, turmeric and red chili powder, then pan-fried until lightly browned. It is finished in a rich tomato-onion gravy made silky smooth by blending and straining it.
Unlike many restaurant versions, this homemade Butter Chicken does not need heavy cream. Cashews give the gravy a naturally rich and creamy texture, while butter and kasuri methi add the classic makhani flavor.
Serve this Indian Butter Chicken with naan, roti or Jeera Rice for a comforting restaurant-style meal at home.
What is Butter Chicken?
Butter Chicken is a mildly spiced Indian chicken curry made with marinated chicken and a rich tomato-based makhani gravy.
It is also called Murgh Makhani. The chicken is traditionally cooked or grilled before being added to a buttery tomato gravy. The gravy is usually smooth, rich and mildly spiced, making Butter Chicken a great choice even for people who prefer less spicy Indian food.
Butter Chicken is often confused with Chicken Tikka Masala, but they are different dishes. Butter Chicken is generally milder and has a characteristic buttery, tomato-rich makhani gravy.
Why you’ll love this Butter Chicken recipe
- Restaurant-style flavor at home: The smooth tomato gravy gives this curry that familiar Indian restaurant texture.
- Mildly spiced: You can easily adjust the chili powder to suit your taste.
- Creamy without heavy cream: Cashews help create a rich and velvety gravy.
- Tender chicken: Yogurt and spices are used to marinate the chicken before cooking.
- Easy ingredients: Most ingredients are easy to find at Indian grocery stores and many regular supermarkets.
- Perfect for dinner: Serve it with naan, roti or fragrant Jeera Rice.
Ingredients for Butter Chicken
For marinating the chicken
Chicken: You can use boneless or bone-in chicken pieces. Boneless chicken is convenient for a restaurant-style curry, while bone-in chicken adds extra flavor.
Yogurt: Thick yogurt helps tenderize the chicken and allows the spices to coat it well.
Ginger and garlic: Fresh ginger and garlic add depth and flavor to the marinade.
Red chili powder: Adds mild heat and color. Adjust the quantity according to your spice preference.
Turmeric powder: Adds color and earthy flavor.
For the tomato-cashew gravy
Onions: Red onions form the base of the gravy.
Tomatoes: Use ripe, firm tomatoes for a naturally sweet and tangy tomato base.
Cashews: Cashews are used to thicken the gravy and give it a rich, creamy texture without requiring heavy cream.
Kasuri methi: Also called dried fenugreek leaves, this is one of the key ingredients that gives Butter Chicken its characteristic restaurant-style aroma.
Butter and oil: A combination of butter and oil is used for cooking the chicken and gravy.
Spices
Ginger, garlic, bay leaf, red chili powder and garam masala add flavor and aroma to the finished Chicken Makhani.
You might be interested in other chicken recipes:
How to make Butter Chicken
Step 1: Marinate the chicken
Add the chicken pieces to a mixing bowl.
Add yogurt, red chili powder, turmeric powder, ginger, garlic and salt.
Mix well so that the marinade coats all the chicken pieces.
Cover and refrigerate for at least 30 minutes to 1 hour. For more flavorful and tender chicken, you can marinate it overnight in the refrigerator.
Important: Always marinate chicken in the refrigerator rather than leaving it at room temperature.
Step 2: Soak the cashews
Soak the cashews in warm water for about 30 minutes.
Drain before using.
Step 3: Pan-fry the marinated chicken
Heat a frying pan and add 2 teaspoons butter.
Once the butter melts, place the marinated chicken pieces in the pan.
Cook until the chicken is browned on both sides, about 5 minutes per side depending on the size of the pieces.
Remove the chicken from the pan and keep it aside.
The chicken does not need to be completely cooked through at this stage because it will finish cooking in the gravy.
Step 4: Make the tomato-onion base
Heat a skillet or wok.
Add 2 tablespoons oil and butter.
Add the chopped onions and sauté until they turn pinkish and begin to soften.
Add the chopped tomatoes and cook until they become soft and mushy.
Add ginger and garlic and sauté until fragrant.
Add the soaked cashews and mix well.
Switch off the heat and allow the mixture to cool.
Step 5: Blend and strain the gravy
Transfer the cooled onion-tomato mixture to a blender.
Blend until smooth, adding about ¼ to ½ cup water if required.
Do not add too much water because the gravy should remain thick and rich.
For an especially smooth restaurant-style texture, pass the blended gravy through a fine-mesh strainer.
This extra step removes tomato seeds and any coarse pieces and gives the Butter Chicken its signature velvety texture.
Step 6: Cook the Butter Chicken
Heat the skillet again and add 1 tablespoon oil.
Add minced ginger and garlic and sauté until fragrant.
Add the bay leaf.
Pour in the strained tomato-cashew gravy.
Add red chili powder and garam masala and mix well.
Add the browned chicken pieces.
Cover and cook on medium-low heat for 10–15 minutes, stirring occasionally, until the chicken is cooked through and the flavors have come together.
Step 7: Add kasuri methi
Crush the kasuri methi between your palms and add it to the curry.
Simmer for about 2 minutes.
Taste and adjust salt and spice if needed.
Garnish with freshly chopped cilantro (coriander leaves).
Your homemade Butter Chicken is ready!
How to serve Butter Chicken
Serve this delicious Chicken Makhani hot with naan, roti or Jeera Rice.
For a complete Indian restaurant-style meal, serve it with naan or rice along with a simple salad, sliced onions and lemon wedges.
You can also serve Butter Chicken with other Indian breads or steamed basmati rice.
Tips for making the best Butter Chicken
Marinate the chicken overnight
For the best flavor and texture, marinate the chicken overnight in the refrigerator. If you are short on time, marinate it for at least 30 minutes to 1 hour.
Use ripe tomatoes
Ripe tomatoes provide the best balance of sweetness and acidity for the makhani gravy.
Don’t skip the straining step
If you want a smooth, restaurant-style Butter Chicken gravy, blend the tomato-onion mixture well and pass it through a fine-mesh strainer.
Adjust the spice level
Butter Chicken is traditionally mildly spiced. Reduce the red chili powder for a milder curry or increase it if you prefer more heat.
Don’t add too much water
The gravy should be thick, smooth and creamy rather than watery.
Crush the kasuri methi
Crushing dried fenugreek leaves between your palms before adding them releases their aroma and gives the curry a stronger restaurant-style flavor.
Can I make Butter Chicken without cream?
Yes. This Butter Chicken recipe is made without heavy cream.
Cashews are used to thicken the tomato gravy and provide richness and creaminess. You can add a small amount of fresh cream as a garnish if you prefer a richer curry.
Can I use chicken breast?
Yes. Boneless chicken breast can be used, but take care not to overcook it because chicken breast can become dry.
Chicken thighs are another excellent option because they remain tender and juicy during cooking.
Can I use bone-in chicken?
Yes. Bone-in chicken pieces can be used in this recipe. They may require additional cooking time depending on the size of the pieces.
Can I make Butter Chicken less spicy?
Absolutely. Butter Chicken is naturally a mildly spiced curry. Reduce the amount of red chili powder to make it suitable for children or anyone who prefers mild food.
Can I make Butter Chicken ahead of time?
Yes. Butter Chicken tastes even better after the flavors have had time to blend.
Prepare the curry, cool it and refrigerate it in an airtight container. Reheat gently before serving.
How long does Butter Chicken last in the refrigerator?
Store leftover Butter Chicken in an airtight container in the refrigerator and consume it within a few days. Reheat thoroughly before serving.
Can I freeze Butter Chicken?
Yes. Allow the curry to cool completely before transferring it to a freezer-safe container.
Thaw it in the refrigerator and reheat gently on the stovetop. You may need to add a small amount of water while reheating if the gravy has thickened.
Butter Chicken vs Chicken Tikka Masala
Butter Chicken and Chicken Tikka Masala are both popular Indian-style chicken dishes, but they are not the same.
Butter Chicken, or Murgh Makhani, is generally milder, richer and more buttery, with a smooth tomato-based gravy.
Chicken Tikka Masala is generally more heavily spiced and has a different combination of spices and preparation.
If you enjoy creamy, mildly spiced curries, Butter Chicken is a wonderful place to start.
More Indian recipes you’ll love
If you enjoy this restaurant-style Butter Chicken, try some of my other Indian recipes. For a vegetarian alternative with a similar rich and creamy style, try my Paneer Butter Masala. My Egg Butter Masala is another mildly spiced makhani-style dish made with boiled eggs.
For a simple rice pairing, make my Jeera Rice, an easy cumin-flavored basmati rice that is perfect with creamy Indian curries.
If you enjoy chicken recipes, you can also try my Chicken Cafreal, a vibrant Goan green chicken recipe, or Goan Chicken Xacuti, a flavorful Goan chicken curry.
Butter Chicken
Ingredients
For the chicken marinade
- 500 g chicken
- ½ cup thick yogurt
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon minced or paste ginger
- 1 tablespoon minced or paste garlic
- 1 teaspoon salt
For the tomato-cashew gravy
- 2 medium red onions chopped
- 3 medium ripe tomatoes chopped
- 10 garlic cloves chopped
- 1 inch ginger chopped
- 4 tablespoons cashews
- 1½ tablespoons kasuri methi dried fenugreek leaves
- 2 tablespoons oil
- 2 tablespoons butter
For the Butter Chicken
- 5 garlic cloves minced or pasted
- ¼ inch ginger minced or pasted
- 1 bay leaf
- 2 teaspoons red chili powder adjusted to taste
- 1 tablespoon garam masala
- 1 tablespoon oil
- Salt to taste
- Fresh cilantro/coriander leaves for garnish
Instructions
- Add chicken, yogurt, red chili powder, turmeric, ginger, garlic and salt to a bowl. Mix well and refrigerate for at least 30 minutes to 1 hour, or overnight.
- Soak cashews in warm water for 30 minutes.
- Heat a frying pan and add 2 teaspoons butter.
- Add the marinated chicken and cook until browned on both sides. Remove and keep aside.
- Heat a skillet and add 2 tablespoons oil and butter.
- Add onions and sauté until softened.
- Add tomatoes and cook until mushy.
- Add ginger and garlic and sauté until fragrant.
- Add soaked cashews and mix.
- Switch off the heat and let the mixture cool.
- Blend the mixture until smooth, adding ¼ to ½ cup water if required.
- Strain the gravy through a fine-mesh strainer.
- Heat the skillet and add 1 tablespoon oil.
- Add minced ginger and garlic and sauté until fragrant.
- Add the bay leaf and strained gravy.
- Add red chili powder and garam masala.
- Add the browned chicken.
- Cover and cook on medium-low heat for 10–15 minutes, stirring occasionally.
- Crush the kasuri methi between your palms and add it to the curry.
- Simmer for 2 minutes.
- Adjust salt to taste.
- Garnish with freshly chopped cilantro.
- Serve hot with naan, roti or Jeera Rice.
Notes
- Chicken should be marinated in yogurt for overnight to make it juicy and tender.
- Cream may be added for garnishing.
- Pass the onion tomato sauce through a sieve to make smooth velvety out of world Indian butter chicken recipe.
- Spice levels can be altered as per taste.
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Nice Recipe and looks Yummy, Keep it coming Raksha
Thanks