I still remember the first time I made The Best Butter Chicken (Murgh Makhani) at home. Jake was skeptical, convinced that restaurant Indian food was impossible to recreate. But I was determined. I had spent weeks testing recipes, tweaking spices, and burning a batch or two (okay, three). Lily, our six-year-old, would peek into the kitchen and ask, “Is it ready yet, Mama?” The whole house smelled like toasted cumin and sizzling butter. When I finally set the bowl down in front of Jake, he took one bite and said, “This is better than the takeout place.” That was the moment I knew this was The Best Butter Chicken (Murgh Makhani) I would ever make.
This dish is exactly what you want on a weeknight: tender, golden pieces of chicken swimming in a velvety, spiced tomato cream sauce. It is rich but not heavy, deeply aromatic, and it comes together in about 30 minutes. I serve it with fluffy basmati rice and a side of crisp cucumber salad, and Noah (my three-year-old) literally licks the bowl clean. If you have ever been intimidated by Indian cooking, let me promise you, The Best Butter Chicken (Murgh Makhani) is the perfect place to start. It is forgiving, uses pantry spices, and tastes like a hug in a bowl.
Why You'll Love This The Best Butter Chicken (Murgh Makhani)
- Restaurant-Worthy in 30 Minutes: You get that deep, slow-cooked flavor without spending hours at the stove.
- Foolproof Creamy Sauce: The butter, cream, and tomato puree create a sauce that never curdles or separates.
- Kid-Approved Spice Level: It is warmly spiced, not spicy, so even picky eaters like Noah gobble it up.
- Make-Ahead Friendly: The flavors get even better the next day, making it perfect for meal prep.
- All You Need Is a Skillet: One pan, basic ingredients, and no special equipment required.
The Best Butter Chicken (Murgh Makhani) Ingredients
The magic of The Best Butter Chicken (Murgh Makhani) starts with a simple yogurt marinade that tenderizes the chicken and builds a spice crust. The sauce relies on just a handful of pantry staples: butter, onions, ginger, garlic, tomato puree, and a splash of cream. I use a mix of garam masala, cumin, and turmeric, and the secret ingredient is a sprinkle of dried fenugreek leaves (kasuri methi) at the end. It adds that unmistakable restaurant aroma.
- 500g (1.1 lb) boneless skinless chicken thighs, cut into bite-sized pieces. Thighs stay juicy and tender, much better than breasts here.
- 120ml (½ cup) plain full-fat yogurt, for the marinade. Greek yogurt works beautifully.
- 1 tablespoon lemon juice, freshly squeezed.
- 1 teaspoon ground turmeric, for that golden color.
- 2 teaspoons garam masala, divided; some in the marinade, some in the sauce.
- 1 teaspoon ground cumin.
- 1 teaspoon Kashmiri chili powder or mild paprika, for color and gentle heat.
- 2 tablespoons unsalted butter, the heart of The Best Butter Chicken (Murgh Makhani).
- 1 medium yellow onion, finely diced.
- 4 garlic cloves, minced.
- 1 tablespoon grated fresh ginger.
- 240ml (1 cup) tomato puree (passata), not tomato sauce or paste.
- 120ml (½ cup) heavy cream, plus a little extra for drizzling.
- 1 teaspoon sugar, to balance the acidity.
- 1 tablespoon dried fenugreek leaves (kasuri methi), crushed between your palms.
- Salt and freshly ground black pepper, to taste.
- Fresh cilantro, for garnish.
Do not skip the kasuri methi. That little pinch of dried fenugreek leaves is what gives The Best Butter Chicken (Murgh Makhani) its authentic, aromatic finish. You can find it in the international aisle or online. If you love sweet, buttery chicken dishes, try my Honey Butter Chicken next. It is another family favorite that uses a similar luscious sauce.
Chicken thighs are essential here. They have more fat and flavor than breasts, and they stay tender even if you accidentally overcook them a little. According to the USDA, dark meat chicken is also slightly higher in iron and zinc, which is a nice bonus. If you must use breasts, reduce the cooking time by a couple of minutes to keep them from drying out.
Note: For the richest flavor, let the chicken marinate for at least 20 minutes while you prep the rest of the ingredients. You can even marinate it overnight in the fridge.
How to Make The Best Butter Chicken (Murgh Makhani)
Once you have your chicken marinated, the rest of The Best Butter Chicken (Murgh Makhani) comes together in one skillet. I will walk you through each step, from searing the chicken to building that velvety sauce. You will see the color deepen, you will smell the spices bloom, and before you know it, dinner is on the table.
Step 1: Marinate.
In a medium bowl, combine the chicken pieces, yogurt, lemon juice, turmeric, 1 teaspoon of garam masala, cumin, and chili powder. Add a pinch of salt. Mix well, cover, and set aside for at least 20 minutes at room temperature, or refrigerate for up to 8 hours. This step is the foundation of your Best Butter Chicken (Murgh Makhani) and it builds incredible depth.
Step 2: Sear the chicken.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. You will hear a gentle sizzle when the butter is hot. Working in batches so you do not crowd the pan, add the marinated chicken pieces in a single layer. Let them cook undisturbed for about 3 minutes, until the bottoms are deeply golden and the edges look opaque. Flip and cook for another 2-3 minutes. The chicken does not need to be cooked all the way through because it will finish in the sauce. Transfer the seared chicken to a plate. The kitchen will already smell incredible.
Lora’s Tip: Do not wipe out the skillet. Those browned bits on the bottom are pure flavor that will dissolve into the sauce.
Step 3: Build the sauce.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Toss in the diced onion and cook, stirring often, for about 5 minutes until soft and translucent. Then add the minced garlic and grated ginger. Cook for 1 minute, just until you smell them. They should be fragrant but not brown. This is the aromatic base of The Best Butter Chicken (Murgh Makhani).
Step 4: Bloom the spices.
Stir the remaining 1 teaspoon of garam masala into the onion mixture. Cook for 30 seconds while stirring constantly. This blooming step wakes up the spice oils and gives the sauce its deep, warm character. You will see the spices darken slightly and smell a nutty, toasty aroma.
Step 5: Simmer and finish.
Pour in the tomato puree and sugar. Stir well, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 5 minutes, so the flavors meld and the sauce thickens slightly. Then reduce the heat to low, stir in the heavy cream, and return the chicken and any juices from the plate back to the skillet. Let everything simmer together for 5-7 minutes, until the chicken is cooked through and the sauce is rich and creamy. Stir occasionally. If you want to learn more about creating this kind of silky sauce, I have a creamy garlic chicken ramen that uses a similar technique. Finally, crush the dried fenugreek leaves between your palms and sprinkle them over the dish. Stir gently, taste the sauce, and adjust salt and pepper. You will see the sauce turn a beautiful deep orange and the whole kitchen will smell like your favorite Indian restaurant.
Lora’s Tip: If the sauce looks too thick, add a splash of water or chicken broth. If it is too thin, let it simmer uncovered for a couple more minutes.
Step 6: Serve.
Spoon the butter chicken over steamed basmati rice, scatter fresh cilantro on top, and add a drizzle of cream if you like. Now you have The Best Butter Chicken (Murgh Makhani) ready to enjoy. Watch your family fall in love with every bite.
Lora's Kitchen Tips
- Use full-fat yogurt and cream. Low-fat dairy can curdle when heated. Full-fat versions give you a stable, silky sauce that makes The Best Butter Chicken (Murgh Makhani) so luscious.
- Do not rush the onion. Take the full 5 minutes to soften the onion until it is translucent. This builds sweetness and body, and it is the foundation of a balanced sauce.
- If your sauce looks too thin, do not panic. Let it simmer uncovered for 2-3 extra minutes. It will thicken as it cools slightly. The sauce should coat the back of a spoon.
- Crush kasuri methi between your palms. This releases the essential oils and intensifies the aroma. You can find it in the international aisle or online. It is the secret weapon in The Best Butter Chicken (Murgh Makhani).
- Multi-task while the chicken marinates. Use that 20 minutes to chop the onion, grate the ginger, and measure out the spices. Then the cooking process will fly by.
The Best Butter Chicken (Murgh Makhani) Variations and Substitutions
Once you master The Best Butter Chicken (Murgh Makhani), you can play with it to suit your mood. Here are a few ways I have adapted it over the years.
Dairy-Free Version: Swap the yogurt for a thick coconut yogurt and use full-fat coconut milk instead of cream. The sauce will be slightly sweeter and just as creamy. This is a fantastic dairy-free butter chicken recipe.
Extra Veggies: Stir in a handful of baby spinach or steamed peas right at the end. They wilt into the sauce and add a pop of color. My kids love it when I add peas, they call it “green chicken”.
Spicy Kick: If you love heat, add a slit green chili or a pinch of cayenne pepper when you bloom the spices. This turns it into a fiery Indian butter chicken that will wake up your taste buds.
Garlic Lover’s Version: Double the garlic and add a drizzle of garlic-infused oil at the end. The deeper garlic flavor makes this easy butter chicken even more irresistible.
What to Serve with The Best Butter Chicken (Murgh Makhani)
I always serve The Best Butter Chicken (Murgh Makhani) over a big pile of steamed basmati rice. The fluffy grains soak up every drop of that creamy sauce. A side of warm naan or roti is perfect for scooping. For a fresh contrast, I love pairing it with a crisp cucumber dill salad. The cool, crunchy cucumber and tangy dressing cut through the richness beautifully. You could also serve it with a simple kachumber salad (diced tomatoes, onions, and cucumbers with lemon juice). This murgh makhani recipe is also fantastic spooned over roasted cauliflower rice if you want a low-carb option. No matter how you serve it, this creamy chicken curry will be the star of the table.
How to Store The Best Butter Chicken (Murgh Makhani)
- Storage: Cool completely and store leftover The Best Butter Chicken (Murgh Makhani) in an airtight container in the fridge for up to 4 days.
- Freezing: This dish freezes beautifully. Place in a freezer-safe container, leaving a little headspace, and freeze for up to 3 months. The sauce may separate slightly but will come back together when reheated.
- Thawing: Thaw overnight in the refrigerator. Do not thaw at room temperature.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or cream if the sauce has thickened too much. Reheat your butter chicken until it is steaming hot.
- Make-ahead tip: You can marinate the chicken a day ahead and keep it covered in the fridge. The sauce can also be made ahead and gently reheated. Combine them just before serving for the freshest texture.
The Best Butter Chicken (Murgh Makhani) FAQ
Here are the questions I get asked most about this recipe:
Can I make The Best Butter Chicken (Murgh Makhani) ahead of time?
Yes. In fact, the flavors deepen overnight. Cook the dish completely, cool it, and refrigerate. Reheat gently on the stove, adding a little splash of cream or water to loosen the sauce. The Best Butter Chicken (Murgh Makhani) tastes even better the next day.
What is the best chicken to use for butter chicken?
Boneless, skinless chicken thighs are my top pick. They stay juicy and tender even after simmering in the sauce. Chicken breasts will work in a pinch, but they can dry out more easily. For authentic butter chicken recipe results, go with thighs.
Is butter chicken healthy?
It is a rich dish, but you can lighten it up. Use half-and-half instead of heavy cream, and reduce the butter slightly. Serve it with a big green salad or cucumber salad. Even as written, The Best Butter Chicken (Murgh Makhani) is a satisfying meal that can fit into a balanced diet when enjoyed in moderation.
Can I freeze The Best Butter Chicken (Murgh Makhani)?
Absolutely. Cool it completely, then freeze in an airtight container for up to 3 months. The sauce may separate, but it will recombine when you reheat it. Thaw in the fridge overnight and reheat on the stove. This makes easy butter chicken a great meal prep option.
What can I use instead of heavy cream?
Full-fat coconut milk is an excellent substitute for a dairy-free Indian butter chicken. It adds a subtle sweetness and keeps the sauce creamy. You can also use evaporated milk or a mixture of milk and cornstarch, though the texture will be slightly thinner.
I hope this recipe becomes as beloved in your kitchen as it is in ours. There is something so comforting about a bowl of The Best Butter Chicken (Murgh Makhani) on a busy weeknight. It brings our whole family together, from Jake’s second helpings to Noah’s saucy little fingers. I would love to see your creations. Leave a comment below or tag me on social media. I really hope it becomes your favorite too.
With love and garam masala,
Lora x
The Best Butter Chicken (Murgh Makhani)
4
servings15
minutes20
minutes475
kcalIngredients
500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
120ml (½ cup) plain full-fat yogurt
1 tablespoon lemon juice
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon Kashmiri chili powder or mild paprika
½ teaspoon salt
2 tablespoons unsalted butter, divided
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon garam masala
240ml (1 cup) tomato puree (passata)
1 teaspoon sugar
120ml (½ cup) heavy cream
1 tablespoon dried fenugreek leaves (kasuri methi)
Salt and freshly ground black pepper, to taste
Fresh cilantro, for garnish
Directions
In a bowl, combine chicken, yogurt, lemon juice, turmeric, 1 tsp garam masala, cumin, chili powder, and salt. Mix well and marinate for at least 20 minutes.
Melt 1 tbsp butter in a large skillet over medium-high heat. Sear chicken in batches until golden on both sides, about 3 minutes per side. Transfer to a plate.
Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Cook onion until soft, about 5 minutes. Add garlic and ginger and cook 1 minute.
Stir in remaining 1 tsp garam masala and cook for 30 seconds. Pour in tomato puree and sugar. Simmer for 5 minutes.
Stir in heavy cream and return chicken to the skillet. Simmer over low heat for 5-7 minutes until chicken is cooked through and sauce is creamy.
Crush fenugreek leaves between your palms and stir into the dish. Adjust salt and pepper. Serve over rice with fresh cilantro and a drizzle of cream.
