Butter Chicken, also known as
Murgh Makhani
, is a beloved North Indian curry made with marinated chicken simmered in a buttery tomato-based sauce. The dish balances warm spices, gentle heat, and creaminess for a deeply satisfying flavor profile. Often paired with naan or basmati rice, it’s one of the most popular Indian dishes worldwide.
Ingredients (Serves 4–6)
For the Chicken Marinade:
700 g boneless chicken thighs, cut into chunks
½ cup plain yogurt
1 tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
3 cloves garlic, minced
1 tablespoon grated ginger
Salt to taste
For the Sauce:
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1½ cups tomato puree
1 teaspoon garam masala
1 teaspoon paprika
½ cup heavy cream
Salt to taste
Fresh cilantro for garnish
Instructions
In a bowl, combine yogurt, lemon juice, spices, garlic, ginger, and salt. Add chicken pieces and coat thoroughly. Cover and marinate for at least 1 hour, preferably overnight, to allow the flavors to penetrate deeply. Cook the marinated chicken in a pan or grill until lightly charred and cooked through. Set aside.
In a large pan, melt butter over medium heat. Sauté onion until soft and golden, then add garlic and ginger, cooking until fragrant. Stir in tomato puree, garam masala, paprika, and salt. Simmer for 10–15 minutes until the sauce thickens. Add the cooked chicken and cream, stirring gently. Simmer for another 5–10 minutes until the flavors meld and the sauce becomes smooth and velvety. Garnish with chopped cilantro before serving.
Tips for Authentic Flavor
Marinate overnight for deeper spice infusion.
Lightly charring the chicken adds smoky depth.
Use kasuri methi (dried fenugreek leaves) for a more authentic taste.
Adjust cream quantity depending on how rich you want the sauce.
Serve with warm naan or fragrant basmati rice to soak up every drop of sauce.