Butter Chicken
If you’ve ever enjoyed Indian food at popular Indian restaurants, chances are you’ve tried butter chicken, also known as murgh makhani. This easy butter chicken recipe brings those same rich flavors to your own kitchen in no time at all. Made with tender, marinated chicken simmered in a creamy makhani sauce of crushed tomatoes, heavy cream, and fragrant spices, this dish is the perfect comfort meal. Serve it with fluffy basmati rice, warm naan, or even alongside a green vegetable for a complete dinner. The result is a restaurant-quality dish that feels like the best butter chicken you’ve ever made at home.
Butter chicken (murgh makhani) uses makhani sauce with butter and cream, while chicken tikka masala often has a tangier tomato paste base and less butter.
Yes! The sauce actually tastes better the following day after the flavors meld.
This recipe is mildly spiced, but you can increase or reduce the chilli powder or cayenne pepper to suit your preference.
Heavy cream → Coconut milk for dairy-free.
Crushed tomatoes → Tomato paste + splash of water.
Curry powder → A blend of cumin, coriander, turmeric, and chili powder.
Butter → Unsalted butter is best, but ghee works beautifully.
Chicken → swap for tofu for a vegetarian version.
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Ingredient Notes
- Boneless, skinless chicken breast – Cut into bite-sized chicken pieces for even cooking and tender results.
- Vegetable oil – Helps coat the chicken evenly in the spice blend.
- Curry powder – Adds depth and warmth, a shortcut to a classic yogurt marinade or tandoori chicken spice mix.
- Unsalted butter – Rich and silky, giving the sauce its classic flavor. Use tablespoons of butter for best results.
- Onions – Cooked low and slow until caramelized for sweetness.
- Garlic – Essential for bold flavor in Indian curries.
- Teaspoon salt – Enhances all the flavors in the dish.
- Cayenne pepper – Brings a touch of heat.
- garam masala – A fragrant blend of spices, key to authentic flavor.
- Cinnamon & paprika – Add warmth and smokiness to the sauce.
- Crushed tomatoes – The base of the tomato sauce.
- Heavy cream – Creates the creamy, velvety makhani sauce that balances spices. Substitute with coconut milk if desired.
- Cilantro or parsley – Fresh garnish that brightens each serving.
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Butter Chicken Recipe
- Place the chicken in a large bowl. Drizzle with the vegetable oil.
- Sprinkle the curry powder over top and toss until the chicken pieces are coated. Set aside.
- In a Dutch oven or large skillet melt 2 tablespoons of the butter over medium-low heat. Add the chopped onions and cook until they begin to caramelize, about 10 minutes.
- Add the garlic and cook for 1 minute.
- Add in the salt, cayenne pepper, gram masala, cinnamon and paprika and cook, stirring constantly, for an additional 1 minute.
- Add the butter and cook until it has melted.
- Stir in the crushed tomatoes then add the cream. Bring to a simmer.
- Add the chicken to the sauce, cover and simmer for 30 minutes, stirring occasionally.
- After simmering for 30 minutes, check a piece of the chicken to be sure that it is cooked through and no longer pink inside.
- Serve over a bed of basmati rice garnished with cilantro or parsley.
Butter Chicken
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Ingredients
- 2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- ½ cup butter
- 2 onions chopped
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 2 teaspoons garam masala
- ¼ teaspoon cinnamon
- 1 teaspoon paprika
- 28 oz can crushed tomatoes
- 1 cup heavy cream
- Cilantro or parsley for garnish
Instructions
- Place the chicken in a large bowl.Drizzle with the vegetable oil.
- Sprinkle the curry powder over top and toss until the chicken pieces are coated. Set aside.
- In a Dutch oven or large skillet melt 2 tablespoons of the butter over medium-low heat. Add the chopped onions and cook until they begin to caramelize, about 10 minutes.
- Add the garlic and cook for 1 minute.
- Add in the salt, cayenne pepper, gram masala, cinnamon and paprika and cook, stirring constantly, for an additional 1 minute.
- Add the butter and cook until it has melted.
- Stir in the crushed tomatoes then add the cream. Bring to a simmer.
- Add the chicken to the sauce, cover and simmer for 30 minutes, stirring occasionally.
- After simmering for 30 minutes, check a piece of the chicken to be sure that it is cooked through and no longer pink inside.
- Serve over a bed of basmati rice garnished with cilantro or parsley.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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