Name: Butter Chicken Recipe (aka Murgh Makhani) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 2 pounds boneless chicken thighs, chopped into bite-sized pieces; 2 tablespoons grated garlic; 1 tablespoon grated fresh ginger; 1 teaspoon garam masala; 1 teaspoon red chili powder; 1 teaspoon turmeric; ½ teaspoon cumin; Salt and pepper to taste; ½ cup plain yogurt; 1 tablespoon lemon juice; 2 tablespoons vegetable oil, divided; 1 medium onion, chopped; 1 red pepper, chopped; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 teaspoon garam masala; 1 teaspoon cumin; 1 teaspoon red chili powder; Salt and pepper to taste; 1 tablespoon spicy red chili flakes (optional); 14 ounces tomato sauce; 1 tablespoon honey; 1 cup heavy cream

Jump to Recipe

If you’re looking for a dish that’s creamy, rich, and absolutely bursting with flavor, this Butter Chicken Recipe (aka Murgh Makhani) is about to become your new favorite! Imagine tender chicken pieces bathing in a silky tomato and spice-infused sauce that’s just the right balance of savory, spicy, and buttery. Whether you’re cooking for a crowd or indulging in a cozy night in, this dish brings restaurant vibes right into your own kitchen and will have everyone coming back for seconds. Read on — this version is straightforward, spectacular, and surprisingly doable at home!

Butter Chicken Recipe (aka Murgh Makhani) Recipe - Recipe Image

Ingredients You’ll Need

There’s beauty in the simple yet powerful lineup of ingredients for this Butter Chicken Recipe (aka Murgh Makhani). Each component plays a key role in building layers of flavor, aroma, and that signature sunset-orange color. Let’s peek at what you’ll need—and why they matter.

Chicken Thighs: Juicy, tender, and able to soak up all the fabulous spices for melt-in-your-mouth bites.
Grated Garlic: Fresh is best here—it packs a zesty punch that brings the marinade to life.
Grated Fresh Ginger: Lively, with subtle heat and sweetness, ginger brightens the entire dish.
Garam Masala: This warm, nuanced blend is essential for that authentic, complex Indian flavor.
Red Chili Powder: Kashmiri chili powder brings vivid color and gentle heat, but paprika works for milder tastes.
Turmeric: Adds earthiness and that gorgeous golden hue.
Cumin: Smoky and grounding, cumin builds depth in both marinade and sauce.
Salt and Pepper: Don’t skip the basics—they awaken every spice and ingredient.
Plain Yogurt: Tenderizes the chicken while layering on subtle tanginess.
Lemon Juice: A pop of acid to balance richness and brighten flavors.
Vegetable Oil (or Butter/Ghee): For perfect searing and a lush, buttery foundation.
Onion: Forms the backbone of the sauce, melting into sweet savoriness.
Red Pepper: Peppers add brightness and pretty flecks in the final dish.
Minced Garlic: Boosts the savory notes in the sauce for extra dimension.
More Fresh Ginger: Doubled for its aromatic, spicy-sweet undertones.
Spicy Red Chili Flakes (Optional): For those who appreciate a bolder kick.
Tomato Sauce: Lends a sweet tang that marries the spices and cream.
Honey: Just a hint rounds out sharp edges and elevates a creamy sweetness.
Heavy Cream: The key to a luscious, velvety sauce—use all cream or a cream/milk combo for your preferred richness.

How to Make Butter Chicken Recipe (aka Murgh Makhani)

Step 1: Marinate the Chicken

Start by adding your bite-sized pieces of chicken to a medium bowl. Toss in the grated garlic, fresh ginger, garam masala, red chili powder, turmeric, cumin, salt, pepper, plain yogurt, and lemon juice. Mix until each piece is beautifully coated. Cover and pop that bowl in the fridge for at least 30 minutes (or even overnight if you want next-level flavor absorption).

Step 2: Sear the Chicken

When you’re ready to cook, heat a large pan over medium-high and drizzle in a tablespoon of oil, butter, or ghee. Add the marinated chicken pieces in a single layer and let them sizzle for about 5 minutes, stirring now and then to ensure even browning. Once the chicken’s cooked through and golden, remove it from the pan and set it aside—it’ll finish cooking later in the sauce.

Step 3: Saute the Veggies

In the same pan, add your remaining oil or butter. Toss in the chopped onion and red pepper, and saute for 5 minutes until they’re nicely softened and a little translucent. This creates a sweet, aromatic base for your sauce.

Step 4: Build the Sauce’s Flavor

Now stir in the minced garlic and ginger, cooking for another minute until they’re fragrant and your kitchen smells divine. Sprinkle in the garam masala, cumin, red chili powder, salt, pepper, and chili flakes (if using), stirring just long enough to toast the spices and unleash their flavor.

Step 5: Simmer with Tomato and Honey

Pour in the tomato sauce and add honey, stirring well. Let everything come to a gentle boil, then lower the heat and let the sauce bubble away, uncovered, for about 15 minutes. This is when the flavors really come together and the sauce thickens slightly.

Step 6: Finish with Cream and Chicken

Lower the heat and stir in the heavy cream until the sauce turns an irresistible, creamy orange. Return the browned chicken pieces (along with any juices) to the pan. Simmer for another 10 minutes, or until the chicken is completely cooked through and the sauce is beautifully thickened. Taste, adjust salt or chili as you like, and get ready for the main event!

How to Serve Butter Chicken Recipe (aka Murgh Makhani)

Garnishes

No serving is complete without a flourish! Sprinkle fresh chopped cilantro or parsley over the top for a burst of green and herbal fragrance. For that eye-catching finish, swirl in a spoonful of cream and, if you’re feeling fiery, a little pinch of extra red chili flakes. It’s a feast for the eyes and the palate.

Side Dishes

This dish is practically begging to be mopped up with something. Fluffy white basmati rice is a classic and soaks up that dreamy sauce. Want extra indulgence? Serve with warm, pillowy naan or roti. Add a salad of crisp cucumbers, onions, and tomatoes for a fresh, cooling touch that balances the richness of the Butter Chicken Recipe (aka Murgh Makhani).

Creative Ways to Present

For casual gatherings, serve your Butter Chicken Recipe (aka Murgh Makhani) family-style in a vibrant, shallow bowl, letting guests help themselves. Hosting a special dinner? Plate individual portions with a dome of rice in the center, ladle the saucy chicken around it, and arrange naan triangles like petals. Try spooning leftovers on a baked potato or folded into wraps for a fusion twist—don’t be afraid to experiment!

Make Ahead and Storage

Storing Leftovers

Leftover Butter Chicken Recipe (aka Murgh Makhani) is a joy, because the flavors get even better with a little time. Simply transfer cooled leftovers to an airtight container and refrigerate. The dish will stay fresh for up to 4 days, so it’s perfect for meal prep or next-day lunches.

Freezing

If you want to stash some away, allow the chicken to cool fully before transferring it to freezer-safe containers or zip-top bags (portion sizes make reheating easier). Properly stored, Butter Chicken Recipe (aka Murgh Makhani) will keep its amazing taste and texture for up to 3 months. Defrost overnight in the fridge before reheating for best results.

Reheating

To warm up leftovers, gently reheat in a saucepan over medium-low heat, adding a splash of milk or cream to loosen the sauce if needed. You can also microwave individual servings in short bursts, stirring in between. Be careful not to overcook, so the chicken stays tender and the sauce smooth.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs bring extra juiciness, chicken breast works beautifully in this Butter Chicken Recipe (aka Murgh Makhani). Just watch the cooking time, as breast meat cooks a bit faster.

What if I don’t have heavy cream?

No worries! You can substitute with a mixture of half-and-half, evaporated milk, or even coconut milk for a slightly different flavor profile—whatever you have on hand to keep things creamy.

Is Butter Chicken Recipe (aka Murgh Makhani) very spicy?

The heat level is pretty customizable. Kashmiri chili powder gives warmth and color without overwhelming spice, and you can scale the chili flakes or use paprika for a mild version. Start gentle and spice it up to your liking!

Can I make this dish dairy-free?

You sure can. Substitute the yogurt and cream with coconut-based alternatives and use oil or a vegan butter for cooking. The result is still luscious, with a lovely hint of coconut complementing the classic flavors.

How can I make this ahead for a party?

This Butter Chicken Recipe (aka Murgh Makhani) is party-perfect! Make the entire dish a day in advance and reheat gently before serving. The flavors only deepen overnight, and you’ll have plenty of time to focus on sides, garnishes, and enjoying your guests.

Final Thoughts

If you’ve been craving a show-stopping, cozy meal that delivers in both comfort and wow-factor, this Butter Chicken Recipe (aka Murgh Makhani) is hands-down a must-try. It’s packed with personality, easy enough for weeknights, but special enough for celebrations. Gather your spices, share it with friends or family—and get ready for rave reviews!

Butter Chicken Recipe (aka Murgh Makhani) Recipe

★★★★★

5.2 from 27 reviews

Author: lina
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-vegetarian

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Description

This flavorful Butter Chicken recipe, also known as Murgh Makhani, is a classic Indian dish with tender chicken in a rich, creamy tomato sauce. Perfectly spiced and comforting, it’s a favorite for family dinners or entertaining guests.

Instructions

Chicken Marinade: Add chicken, garlic, ginger, garam masala, chili powder, turmeric, cumin, salt, pepper, yogurt, and lemon juice to a bowl. Marinate for at least 30 minutes.
Butter Chicken: Cook marinated chicken until browned. Sauté onion, peppers, garlic, ginger, and spices. Add tomato sauce, honey, and simmer. Stir in cream and chicken; simmer until cooked through. Serve with rice and garnish with herbs and chili flakes.