Indian Butter Chicken (Murgh Makhani)

Why I’ll Love This Recipe

I love how this dish combines bold spices like garam masala, cumin, and coriander with a velvety, tomato-butter sauce. It’s deeply comforting, yet elegant enough to feel like a special meal. The chicken stays tender as it cooks in the sauce, and the leftovers are even better the next day over rice or with naan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken breasts (or thighs) cut into chunks

• Peanut oil (or another neutral oil)

• Unsalted butter

• White onion, diced

• Garlic, minced

• Fresh ginger, minced

• Garam masala

• Ground cumin

• Ground coriander

• Chili powder

• Bay leaf

• Tomato paste

• Crushed tomatoes

• Heavy cream

• Plain yogurt

• Cornstarch (for slurry)

• Kosher salt

Directions

1. I heat peanut oil in a heavy-bottomed pot over medium heat and sauté chicken until lightly browned (about 5 minutes).

2. I add butter, then stir in diced onion until soft (2 minutes), followed by garlic for 30 seconds.

3. I stir in ginger, garam masala, cumin, coriander, chili powder, and a bay leaf, cooking until fragrant (about 1 minute).

4. I add tomato paste and crushed tomatoes, stirring well, then reduce the heat and mix in heavy cream and yogurt. I simmer until the sauce reduces by about one-third and the chicken is cooked through (about 10 minutes).

5. I whisk cornstarch with cold water and slowly stir the slurry into the simmering sauce until it thickens (5–10 minutes).

6. I season with salt to taste, remove the bay leaf, and serve the butter chicken hot over basmati rice or with warm naan.

Servings and timing

• Servings: 4 hearty portions

• Total time: ~30 minutes

  • Prep: 10 minutes

  • Cooking: 20 minutes

Variations

• Chicken cut: I swap chicken breasts for thighs for richer flavor and moisture.

• Smoky flavor: I sometimes grill or broil the chicken first to mimic authentic tandoori char.

• Spice level: I increase chili powder or add Kashmiri chili for more color and warmth.

• Creaminess: I use half-and-half or coconut cream as lighter alternatives to heavy cream.

Storage/reheating

• To store: I cool the butter chicken, then refrigerate in an airtight container for up to 3 days.

• To reheat: I gently warm it on the stovetop with a splash of cream or water to refresh the sauce; microwave works too with occasional stirring.

FAQs

Can I use chicken thighs instead of breasts?

Yes—I often use boneless skinless thighs for juicier, more flavorful results.

Do I need to use yogurt and cream?

Yes—they give the sauce its signature velvety texture and balanced tang. I prefer full-fat yogurt for creaminess.

What’s the purpose of the cornstarch slurry?

It thickens the sauce so it coats the chicken beautifully without becoming too runny.

Can I make it ahead of time?

Absolutely! The flavors deepen after sitting overnight, and it reheats beautifully—ideal for meal prep.

Is this dish authentic?

It’s based on the classic Murgh Makhani developed in Delhi in the 1950s by Kundan Lal Gujral and Kundan Lal Jaggi—this version is simplified for home cooking.

Conclusion

This Indian Butter Chicken is one of my favorite comfort meals—it’s rich, aromatic, and tender. With its creamy tomato-based sauce and warming spices, it hits all the right notes. I love serving it with rice or naan, and it’s always a crowd-pleaser. Enjoy this vibrant, flavorful dish!

Indian Butter Chicken (Murgh Makhani)

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A rich and creamy tomato-based curry with tender chicken, warm spices, and a velvety finish. This Murgh Makhani is perfect with rice or naan for a comforting meal.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: ~30 minutes
• Yield: Serves 4
• Category: Main Course, Curry
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

Boneless skinless chicken breasts or thighs, cut into chunks

1 tbsp peanut oil (or neutral oil)

2 tbsp unsalted butter

1 white onion, diced

3–4 garlic cloves, minced

1 tbsp fresh ginger, minced

1 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

½–1 tsp chili powder (adjust to taste)

1 bay leaf

2 tbsp tomato paste

1 cup crushed tomatoes

½ cup heavy cream

¼ cup plain yogurt (full-fat preferred)

1 tsp cornstarch + 1 tbsp cold water (for slurry)

Kosher salt, to taste

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Instructions

Heat oil in a heavy-bottomed pot over medium heat. Add chicken and sauté until lightly browned (~5 minutes).

Add butter and diced onion. Cook until soft (~2 minutes), then stir in garlic and cook 30 seconds.

Add ginger, garam masala, cumin, coriander, chili powder, and bay leaf. Stir until fragrant (~1 minute).

Mix in tomato paste and crushed tomatoes. Stir well.

Reduce heat to low and stir in heavy cream and yogurt. Simmer ~10 minutes, until sauce reduces by ⅓ and chicken is cooked.

Stir in cornstarch slurry and simmer 5–10 more minutes to thicken.

Season with salt to taste. Discard bay leaf.

Serve hot with basmati rice or naan.

Notes

Use chicken thighs for extra tenderness and flavor.

Grill or broil chicken beforehand for a smoky, tandoori-style touch.

Adjust spice with more chili powder or Kashmiri chili.

Swap cream for half-and-half or coconut cream for a lighter version.

Leftovers taste even better the next day—perfect for meal prep.