Butter chicken, or murgh makhani, is a North Indian curry of tender chicken in a gently spiced tomato, butter, and cream sauce. This original-style home version builds flavor by marinating the chicken, browning it well, then simmering it in a smooth sauce; it is rich without relying on hard-to-find ingredients.
Ingredients
- 1½ pounds (680 g) boneless, skinless chicken thighs, cut into 1½-inch pieces
- ½ cup (120 g) plain whole-milk yogurt
- 1 tablespoon lemon juice
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely grated or crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon garam masala, divided
- ½ teaspoon fine salt, plus more to taste
- 2 tablespoons neutral oil, divided
- 3 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 1 tablespoon tomato paste
- 1 can (14½ ounces/411 g) crushed tomatoes
- ½ cup (120 ml) water, plus a little more if needed
- ½ teaspoon sugar, optional, to balance tart tomatoes
- ½ cup (120 ml) heavy cream
- ¼ teaspoon ground fenugreek leaves (kasuri methi), crushed, optional
- Chopped cilantro, for serving
Instructions
- Marinate the chicken. In a bowl, combine the yogurt, lemon juice, ginger, garlic, cumin, coriander, paprika, ¼ teaspoon garam masala, and salt. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours. Avoid leaving raw chicken at room temperature while it marinates.
- Brown the chicken. Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil. Lift chicken from the marinade, letting excess drip off, and cook in batches so the pieces are not crowded. Brown for about 3–4 minutes per side; it does not need to be fully cooked yet. Transfer to a clean plate. Discard leftover marinade and wash hands and utensils that touched raw chicken.
- Start the sauce. Reduce heat to medium and add 2 tablespoons butter and the remaining tablespoon of oil. Add onion and cook for 6–8 minutes, stirring often, until soft and golden. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and water, scraping up browned bits from the pan.
- Simmer and smooth. Bring the sauce to a gentle simmer, then cook uncovered for 12–15 minutes, stirring occasionally, until it thickens and the raw tomato smell has mellowed. If you prefer a smooth restaurant-style sauce, carefully blend it with an immersion blender. For a countertop blender, let it cool slightly, work in batches, and vent the lid to prevent hot-liquid pressure buildup; return the sauce to the pan.
- Finish cooking the chicken. Return the chicken and any accumulated juices to the sauce. Simmer gently for 8–12 minutes, turning the pieces once, until cooked through. Check the thickest pieces with an instant-read thermometer: chicken must reach 165°F (74°C). If the sauce gets too thick before the chicken is done, add water a tablespoon at a time.
- Add butter and cream. Lower the heat. Stir in the remaining 1 tablespoon butter, cream, remaining ¼ teaspoon garam masala, and crushed fenugreek leaves if using. Warm gently for 2–3 minutes without boiling hard, then taste and adjust salt. Add the optional sugar only if the tomatoes taste sharply acidic. Sprinkle with cilantro and serve hot.
Tips
- Choose thighs for tenderness. Boneless thighs are forgiving and stay moist in the sauce. Breast meat works, but cut it evenly and check it early so it does not overcook.
- Give the chicken room to brown. Crowding traps steam and prevents the browned edges that add depth. Cook in batches, and let the pan heat back up between them.
- Adjust the sauce, not the spices, first. Tomatoes vary in acidity and thickness. Add a splash of water if it is too thick; use a small pinch of sugar only if it tastes sour after simmering.
- Use cream gently. Keep the heat low after adding cream to reduce the chance of separation. If you do not have heavy cream, use evaporated milk for a lighter sauce; it will be less rich. Do not substitute sweetened condensed milk.
Serving Suggestions
Serve butter chicken with steamed basmati rice, naan, or roti to catch the sauce. A simple cucumber-and-yogurt raita, sliced red onion, or a crisp green salad provides a cool contrast. For a fuller meal, add a vegetable side such as roasted cauliflower or sautéed green beans. Put extra cilantro on the table so everyone can add it to taste.
Variations
For a milder curry, reduce the paprika or use a mild variety; this recipe is aromatic rather than hot. To add heat, stir in a finely chopped green chile with the onion or finish with chili powder. For a smoky note, use a little smoked paprika, though it is not traditional. You can also make a vegetarian version with roasted cauliflower or paneer: brown or roast the substitute separately, prepare the sauce as directed, and add it near the end just long enough to heat through. Keep separate utensils and pans if accommodating food allergies or dietary restrictions.
Storage and Reheating
Cool leftovers promptly and refrigerate in a shallow, covered container within 2 hours of cooking (within 1 hour if the room is above 90°F/32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat only the portion you need in a saucepan over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C); add a splash of water if the sauce has thickened. A microwave also works: cover loosely, stir partway through, and check the center temperature. Do not leave reheated curry at room temperature for more than 2 hours, and avoid repeatedly cooling and reheating the same batch. Freeze in airtight portions for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly; the cream sauce may separate slightly, but stirring gently usually brings it back together.
Frequently Asked Questions
Is this the original butter chicken recipe?
Butter chicken originated in Delhi, and restaurant versions vary. This is an original-style home recipe inspired by the classic combination of marinated chicken, tomatoes, butter, cream, and warm spices; it is not claimed to reproduce one restaurant’s exact formula.
Can I marinate the chicken overnight?
Yes. Refrigerate it for up to 8 hours for this yogurt-and-lemon marinade. Much longer can make the surface of the chicken soft or pasty. Keep it covered and separate from ready-to-eat foods.
Can I skip browning the chicken?
You can simmer raw marinated chicken directly in the sauce, but browning adds flavor and texture. If you skip it, allow enough gentle simmering for the chicken to reach 165°F (74°C), and do not add raw marinade at the end.
How can I make the sauce less rich?
Replace some or all of the heavy cream with evaporated milk, or use a smaller amount of cream and loosen the sauce with water. The result will be lighter and less silky, but still flavorful.
Why does my sauce taste sour?
Some canned tomatoes are more acidic than others. Simmer the sauce longer to mellow it, then taste again. If needed, add a small pinch of sugar, taste, and repeat sparingly rather than making the sauce noticeably sweet.
Can I make it ahead?
Yes. The curry can be cooked and refrigerated for up to 3–4 days, and its flavor often deepens overnight. Reheat gently to 165°F (74°C), adding a little water if needed. For the freshest texture, add cilantro just before serving.