Butter chicken, or murgh makhani, is the dish that made Indian food famous far beyond Delhi – tender marinated chicken folded into a velvety tomato sauce enriched with butter and cream. This version keeps the deep spice flavor but trims the timeline so it lands on your table in about 50 minutes total.
The secret is a two-part sauce: bloomed spices and tomato cooked down until the oil separates at the edges, then a final swirl of cold butter and cream off the heat. That last move is what gives butter chicken its glossy, spoon-coating body instead of a thin, watery gravy.
Serve it with basmati rice, warm naan, or both, and keep the sauce a little looser than you think you need – it thickens fast as it sits.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) boneless skinless chicken thighs, cut into 1 1/2-inch chunks
Thighs stay juicy where breast can dry out; if you only have breasts, cut them the same size and pull them from the pan 2 minutes earlier. Look for thighs labeled air-chilled for firmer texture.
1 cup (240g) full-fat plain yogurt
Full-fat is essential because the fat carries the spices and protects the chicken; Greek yogurt works but add 2 tablespoons of water since it is thicker. Avoid fat-free, which curdles under heat.
2 tablespoons fresh lemon juice (about 1 lemon)
Bottled lemon juice tastes flat here; a fresh lemon gives the marinade its bright edge. Lime juice is a fine swap if that is what you have.
6 garlic cloves, grated (about 2 tablespoons)
Grating beats mincing because it releases more juice and distributes evenly through the marinade. Jarred garlic works in a pinch – use 2 teaspoons.
1 tablespoon grated fresh ginger
Freeze ginger for 15 minutes before grating so it shreds instead of turning stringy. Ground ginger is not a good substitute in the marinade, but 1 teaspoon is fine in the sauce.
2 teaspoons garam masala, plus 1 teaspoon for finishing
Buy garam masala from a store with high turnover or toast and grind your own; a stale jar tastes like dust. A mild curry powder can stand in, but the flavor will be flatter.
1 teaspoon Kashmiri chili powder (or 1/2 teaspoon cayenne)
Kashmiri chili gives deep red color with mild heat; cayenne is much hotter, so start with half. Sweet paprika plus a pinch of cayenne is the closest substitute.
1 can (28 oz / 794g) crushed tomatoes
Crushed tomatoes give body without a long simmer; San Marzano-style are sweeter and less acidic. If using whole tomatoes, crush them by hand for a chunkier sauce.
1 medium yellow onion, finely diced (about 1 cup)
Yellow onion sweetens as it cooks; red onion turns the sauce slightly purple and sharper. Shallots work beautifully if you have them.
6 tablespoons (85g) unsalted butter, divided
Dividing matters: half cooks the aromatics, half goes in at the end for that signature finish. Salted butter works but cut the added salt in the sauce to a pinch.
3/4 cup (180ml) heavy cream
Heavy cream is what makes the sauce silky; half-and-half will work but can break over high heat. For a dairy-free version, use full-fat coconut cream and skip the yogurt in the marinade.
1 tablespoon kasuri methi (dried fenugreek leaves), crushed
This is the flavor most home cooks are missing – find it at Indian grocers or online. If you cannot get it, a pinch of celery seed plus a pinch of sugar is a rough stand-in.
Tips & Tricks
Do not skip the marinade rest
Even 30 minutes makes a difference, but 4 hours (or overnight) lets the yogurt tenderize the chicken and the spices penetrate all the way through.
Watch for the oil separation
When the tomato mixture is ready, you will see glossy orange oil pooling at the edges of the pan – that is your signal to add the chicken back, not the clock.
Add cream off the heat
Boiling cream after it goes in can cause it to split and look grainy. Stir it in with the burner off and let the residual heat do the work.
Taste for salt at the very end
Tomatoes, butter, and cream all absorb salt differently, so season after the sauce is finished, not before.
Pro Tips
Step-by-Step Instructions
1. Marinate the chicken
In a large bowl, stir together the yogurt, lemon juice, garlic, ginger, 2 teaspoons garam masala, chili powder, and 1 teaspoon salt. Fold in the chicken until every piece is coated, cover, and refrigerate at least 30 minutes or up to 24 hours.
2. Sear the chicken
Heat 2 tablespoons of the butter in a large skillet over medium-high heat (375F / 190C). Working in two batches so the pan stays hot, sear the chicken 4 minutes per side until deeply golden brown and the internal temperature reaches 165F (74C); it will finish cooking in the sauce. Transfer to a plate.
3. Soften the aromatics
Lower the heat to medium (325F / 165C), add 2 more tablespoons of butter and the onion, and cook 5 minutes, stirring, until the onion is translucent and just starting to turn golden at the edges. Do not let it brown or the sauce will taste bitter.
4. Bloom the spices
Stir in the remaining 1 teaspoon garam masala and cook 30 seconds until fragrant – you should smell the warm spices immediately. Pour in the crushed tomatoes and 1/2 cup water, scraping up the browned bits from the bottom of the pan.
5. Simmer the sauce
Bring to a gentle bubble, then reduce heat to low (300F / 150C) and simmer uncovered 15 minutes, stirring occasionally, until the sauce darkens and glossy orange oil pools at the edges of the pan.
6. Blend until smooth
Carefully transfer the sauce to a blender (or use an immersion blender right in the pan) and blend 30 seconds until completely smooth and velvety. Return it to the pan.
7. Finish with butter and cream
Turn off the heat, then stir in the remaining 2 tablespoons butter, the heavy cream, crushed kasuri methi, and 1/2 teaspoon salt. Add the chicken and any resting juices, and let everything sit 5 minutes so the flavors marry.
8. Serve hot
Taste and adjust salt, then spoon over basmati rice or scoop up with warm naan. Garnish with a swirl of cream and a pinch of kasuri methi.
Delicious Variations
Smoky Butter Chicken
Add 1 teaspoon smoked paprika with the garam masala and finish with a drizzle of chili oil.
Butter Chicken Pasta
Toss the finished sauce with 1 lb cooked penne and a splash of pasta water for a fusion crowd-pleaser.
Dairy-Free Butter Chicken
Marinate in coconut yogurt and finish with full-fat coconut cream instead of dairy cream and butter.
How to Store Creamy Butter Chicken
Refrigerator
Store in an airtight container up to 4 days; the sauce thickens as it chills, so loosen with a splash of water or cream when reheating.
Freezer
Freeze the sauce and chicken together in a freezer-safe container up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Warm gently in a saucepan over low heat (300F / 150C) for 8-10 minutes, stirring often, or microwave in 1-minute bursts until steaming – never boil, or the cream will split.
Frequently Asked Questions
Q: Can I make butter chicken with chicken breast instead of thighs?
Yes, but reduce the sear time and watch the internal temperature closely. Cut breasts into even 1 1/2-inch chunks, sear 3 minutes per side, and pull them at 160F (71C) since they will finish cooking in the sauce and dry out fast.
Q: Is butter chicken very spicy?
No, authentic butter chicken is mild and creamy, with warmth rather than heat. The Kashmiri chili powder adds color and gentle spice, and you can cut it to 1/2 teaspoon or use sweet paprika if you are serving kids.
Q: What can I use instead of heavy cream?
Full-fat coconut cream is the best substitute and keeps the sauce silky. Half-and-half works if you keep the heat low, but milk will make the sauce thin and prone to curdling.
Q: How do I keep the sauce from splitting?
Add the cream and final butter with the burner completely off and stir gently. High heat is what causes dairy to break, so reheat leftovers over low heat and never let the sauce come to a rolling boil.
Q: What is kasuri methi and do I really need it?
Kasuri methi is dried fenugreek leaf, and it is the ingredient that gives butter chicken its signature savory aroma. It is worth buying a small bag online or at an Indian market, and it keeps for a year in a sealed jar.
Grab your skillet and a jar of garam masala – this creamy butter chicken is about to become the recipe your family asks for by name. Make it tonight, then tell me in the comments whether you went with rice or naan.
Creamy Butter Chicken
Creamy Butter Chicken is a rich, gently spiced Indian curry with a silky tomato-butter sauce that turns any weeknight into a restaurant-worthy dinner.
🧂 Ingredients
- 2 lb (900g) boneless skinless chicken thighs, cut into 1 1/2-inch chunks
- 1 cup (240g) full-fat plain yogurt
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 6 garlic cloves, grated (about 2 tablespoons)
- 1 tablespoon grated fresh ginger
- 2 teaspoons garam masala, plus 1 teaspoon for finishing
- 1 teaspoon Kashmiri chili powder (or 1/2 teaspoon cayenne)
- 1 can (28 oz / 794g) crushed tomatoes
- 1 medium yellow onion, finely diced (about 1 cup)
- 6 tablespoons (85g) unsalted butter, divided
- 3/4 cup (180ml) heavy cream
- 1 tablespoon kasuri methi (dried fenugreek leaves), crushed
📋 Instructions
- 1Marinate the chicken — In a large bowl, stir together the yogurt, lemon juice, garlic, ginger, 2 teaspoons garam masala, chili powder, and 1 teaspoon salt. Fold in the chicken until every piece is coated, cover, and refrigerate at least 30 minutes or up to 24 hours.
- 2Sear the chicken — Heat 2 tablespoons of the butter in a large skillet over medium-high heat (375F / 190C). Working in two batches so the pan stays hot, sear the chicken 4 minutes per side until deeply golden brown and the internal temperature reaches 165F (74C); it will finish cooking in the sauce. Transfer to a plate.
- 3Soften the aromatics — Lower the heat to medium (325F / 165C), add 2 more tablespoons of butter and the onion, and cook 5 minutes, stirring, until the onion is translucent and just starting to turn golden at the edges. Do not let it brown or the sauce will taste bitter.
- 4Bloom the spices — Stir in the remaining 1 teaspoon garam masala and cook 30 seconds until fragrant – you should smell the warm spices immediately. Pour in the crushed tomatoes and 1/2 cup water, scraping up the browned bits from the bottom of the pan.
- 5Simmer the sauce — Bring to a gentle bubble, then reduce heat to low (300F / 150C) and simmer uncovered 15 minutes, stirring occasionally, until the sauce darkens and glossy orange oil pools at the edges of the pan.
- 6Blend until smooth — Carefully transfer the sauce to a blender (or use an immersion blender right in the pan) and blend 30 seconds until completely smooth and velvety. Return it to the pan.
- 7Finish with butter and cream — Turn off the heat, then stir in the remaining 2 tablespoons butter, the heavy cream, crushed kasuri methi, and 1/2 teaspoon salt. Add the chicken and any resting juices, and let everything sit 5 minutes so the flavors marry.
- 8Serve hot — Taste and adjust salt, then spoon over basmati rice or scoop up with warm naan. Garnish with a swirl of cream and a pinch of kasuri methi.
