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Butter chicken

Indian & South Asian · 1 hr · Medium

Tender chicken in a mildly spiced, creamy tomato and butter sauce. Perfect with naan.

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A bowl of creamy butter chicken with a swirl of cream and mint, served with naan

Photo: Mohammad Fahim on Unsplash

Butter chicken, or murgh makhani, was created in Delhi restaurants as a way to use leftover tandoori chicken: the pieces were simmered in a mild, velvety sauce of tomatoes, butter and cream. It has since become one of the most popular curries in the world.

At home, a short yogurt marinade and a hot pan stand in for the tandoor. A spoonful of dried fenugreek leaves (kasuri methi) at the end gives it that unmistakable restaurant flavor.

Butter chicken recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep
25 min
Cook
35 min
Total
1 hr
Serves
4

Ingredients

Chicken

  • 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
  • 1/2 cup (120 g) plain whole-milk yogurt
  • 1 tablespoon finely grated fresh ginger
  • 3 garlic cloves, grated
  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri chili powder or paprika
  • 1 teaspoon salt
  • 1 tablespoon neutral oil

Sauce

  • 4 tablespoons (55 g) butter
  • 1 medium onion, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 3 garlic cloves, grated
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili powder or paprika
  • 1 can (14 oz / 400 g) tomato puree or crushed tomatoes
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon sugar
  • 1 tablespoon dried fenugreek leaves (kasuri methi), crushed between your palms
  • Salt to taste
  • Chopped cilantro, rice and naan, to serve

Instructions

  1. Mix the chicken with the yogurt, ginger, garlic, garam masala, chili powder and salt. Marinate for at least 15 minutes, or up to overnight in the fridge.
  2. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, shaking off excess marinade, and sear for 3 minutes per side, until browned in spots. It doesn't need to be cooked through yet. Move it to a plate.
  3. Lower the heat to medium and melt 3 tablespoons of the butter in the same pan. Add the onion and cook for 6 minutes, until soft and golden.
  4. Add the ginger and garlic and cook for 1 minute, then stir in the garam masala, cumin and chili powder for 30 seconds.
  5. Add the tomato puree and water. Simmer for 10 minutes, stirring often, until thickened. For a very smooth sauce, blend it at this point.
  6. Stir in the cream and sugar, then return the chicken and its juices to the pan. Simmer gently for 8 to 10 minutes, until the chicken is cooked through.
  7. Stir in the fenugreek leaves and the last tablespoon of butter. Taste for salt. Serve with rice or naan, topped with cilantro.

Tips

  • Chicken thighs stay juicy in the sauce; breast works too, but cut the final simmer to 5 or 6 minutes.

Storing leftovers

Keeps in the fridge for 3 days and freezes well for 2 months. Reheat gently.

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