Butter Chicken Recipe (Murgh Makhani) (2024)

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by Mike Hultquist · Sep 6, 2023 · 154 Comments · Jump to Recipe

Butter chicken is a hugely popular Indian curry that results in a rich and creamy gravy that is almost buttery, and lots of warming spices. It is incredibly easy to make!

Butter Chicken Recipe (Murgh Makhani)

If you've ever dined at an Indian restaurant, you've most likely tried Indian Butter Chicken. It's massively popular, one of the most well known Indian recipes in the U.S.

It is rich and filling, comfort food at its finest, and you can easily make it from the comfort of your own kitchen. One of the best things about it is you can cook it up with ingredients easily found at your local grocery store.

Just don't let the aromas drive you mad with desire as they fill the house.

And, even though it is a curry, it isn't spicy hot, even though it does include a lot of piquant spices. If you love curry but you don't love the heat, butter chicken is the dish for you.

Don't worry, though, my spicy food loving friends. You'll love it, too. Butter chicken is filled with big, bold flavors. And, you can adjust with heat to your tongue's desires.

What is Butter Chicken?

Butter Chicken is a curry made with tender, juicy chicken that marinates in yogurt and lots of aromatic spices. It is then cooked along with aromatics and extra spices along with a tomato-based curry sauce.

The curry sauce is often strained (though you can skip this step), making it smooth and velvety, then finished off with a bit of heavy cream to bring you a wonderful creamy chicken curry dish.

I don't think you can get any better than a good butter chicken. It is Indian food at its most wonderful.

Butter chicken is the common name, but it is called "Murgh Makhani" in India. It is rather similar to another well known Indian dish, Chicken Tikka Masala.

Let's talk about how to make butter chicken, shall we?

Butter Chicken (Murgh Makhani) Ingredients

The full list of ingredients with measurements are listed in the recipe card at the bottom of the post.

FOR THE BUTTER CHICKEN MARINADE
Boneless Chicken Thighs. You can also use chicken breast, or a combination.
Garlic.
Ginger.
Spices. Garam masala, red chili powder (Kashmiri chili powder preferred, or paprika), turmeric, cumin, salt and black pepper.
Yogurt. Use plain yogurt, not flavored.
Lemon Juice.
FOR THE BUTTER CHICKEN
Vegetable Oil. Or use butter or ghee.
Onion.
Red Pepper. Spicy or mild, to your preference.
Garlic.
Ginger.
Spices. Garam masala, cumin, red chili powder, salt and pepper, red pepper flakes. Also, use honey for a touch of sweet, if desired.
Tomatoes. Use tomato sauce for a smoother butter sauce, or use diced. You can always process if desired.
Heavy Cream. Or use ½ cup milk and ½ cup cream for a lighter version
FOR SERVING. Fresh chopped herbs, extra red pepper flakes, cooked rice, warmed naan.

How to Make Butter Chicken - (aka Murgh Makhani) - the Recipe Method

The Chicken. First, chop your chicken into bite sized pieces. You can use either boneless, skinless chicken thighs or chicken breast for this recipe.

The Marinade. Next, prepare your marinade. Mix all of the marinade ingredients together in a large bowl.

Marinate. Add the chopped chicken to the bowl. Mix it all together to completely coat the chicken.

Develop the Flavor. Cover the chicken and set it in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.

Ready to Cook. When you're ready to cook, heat a large pan to medium heat and add the olive oil.

Butter Chicken Recipe (Murgh Makhani) (2)

Chicken. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned.

Remove the chicken and set it aside.

Vegetables. Add some butter to the same pan and let it melt. Add in 1 chopped onion and 1 chopped red pepper. Cook them 5 minutes to soften.

Garlic. Add 3 cloves minced garlic and 1 tablespoon fresh grated ginger and cook 1 minute, until they become fragrant.

Seasonings. Add garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.

Tomatoes. Stir in 14 ounces tomato sauce and honey. You can use fresh or canned tomatoes, and later make a tomato puree. Using tomato sauce will give you a much smoother butter chicken sauce.

Butter Chicken Recipe (Murgh Makhani) (3)

Bring the mixture to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.

OPTIONAL - Blend the Sauce. When the murgh makhani sauce is ready, transfer it to a blender or food processor and process until smooth. You can thin it out with a bit of water if you’d like.

Strain. Strain the sauce back into the pan. The point is to make the sauce very smooth and heat through.

Cream. Stir in 1 cup of heavy cream (or use milk for a lighter version).

Chicken. Add the chicken back to the pan.

Butter Chicken Recipe (Murgh Makhani) (4)

Simmer. Heat and simmer for 10 minutes to 20 minutes, or until the chicken is cooked through and the sauce thickens up a bit.

Serve. Serve with cooked white rice. Basmati rice is great here. I love it with rice and naan.

Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.

Butter Chicken Recipe (Murgh Makhani) (5)

BOOM! DONE!It really is such a hugely flavorful dish. We've both been exploring all sorts of different spicy curry recipes, both cooking and eating, and I think you'll love butter chicken, if you don't already!

It's quite fun, actually, to make at home. I hope you have as much fun as I do.

Recipe Tips for Making Butter Chicken Awesome

Chili Powers. Kashmiri Red chili is traditional for the red chili powder, though you can use paprika, which is more easily found.
Common Butter Chicken Spices. Coriander and cardamom are often used, as well as fenugreek, though I don't include them in my recipe. Garam masala is a must, as is turmeric, along with fresh garlic and ginger.
The Heat Factor. I include spicy chili flakes in my recipe, but that is optional. Only if you're looking to add a bit of a kick to the final dish. If you'd like a spicier version overall, incorporate hotter chili peppers when cooking them down with the onion. Jalapenos or serrano peppers are great for this. Try it with a habanero pepper for some real heat. You can also use spicier chili powders, like cayenne.
Cashews are Wonderful. Ground cashews or cashew paste can be used as a thickener, as well as a flavor builder, which is a big component of Indian Chicken Korma.
Go Crazy with Spices. As a spicy food lover, you can easily adjust the ratios of seasonings used. Feel free to include more if you'd like.
Add Veggies. Of course chicken is the primary with butter chicken, but you can easily round out the meal with the addition of chickpeas, sugar snap peas, cauliflower or any other of your favorite vegetables. You can also make it with other proteins as well.

Butter Chicken Sauce Tips

Butter chicken sauce is made from tomato, onion, peppers and lots of seasonings, including fresh ginger and garlic. The sauce is cooked down in the pan, then processed with a food processor or blender until very smooth. From there, heavy cream is added to bring it to its butter-like consistency.

Key here is processing the sauce, then straining out the solids. You can skip this step if you'd like but you won't achieve that silky smooth quality that butter chicken is known for.

Canned tomatoes are completely acceptable with butter chicken. Heavy cream is a common component, but if you're looking to make a lighter version, use either milk, yogurt, or sour cream instead of heavy cream.

Butter Chicken Recipe (Murgh Makhani) (6)

Why is Butter Chicken Called "Butter Chicken"?

The name derives from the fact that butter is used in the curry sauce. Butter is not normally used in curry, which changes the flavor. Also note that the chicken pieces are prepared in a butter (makhani) gravy that includes butter and cream. This gives the recipe its smooth, silky texture.

The name "Murgh Makhani" translates to "chicken with butter".

There is some butter in this recipe, but butter isn't actually needed to make butter chicken. You can easily replace it with olive oil if you'd like, and you won't lose any flavor or texture.

Leftovers and Storage

Creole tomato and shrimp stew will last up to 5 days in the refrigerator in a sealed container. You can easily warm it in a pot on the stove top to enjoy the leftovers.

You can also freeze it for 2-3 months.

That's it, my friends! I hope you enjoy this amazing butter chicken. It is incredibly delicious. Drop me a line if you have any questions.

Slow Cooker Buttered Chicken

If you'd like to learn how to make this recipe in a slow cooker, I make a spicy version with serrano peppers in my cookbook, "The Spicy Food Lovers' Cookbook". You can purchase the book from major online retailers.

Recommended Cookbook

If you enjoy Indian cooking, I recommend the following cookbook, which is teaching me a lot and has many wonderful recipes. It helped me adapt this recipe.

The Indian Cooking Course, by Monisha Bharadwaj (Author) (affiliate link, my friends!)

TRY SOME OF MY OTHER POPULAR CURRY DISHES

Chicken Tikka Masala
Chicken Korma
Easy Chana Masala
Spicy Beef Vindaloo
Spicy Thai Curry Chicken Soup
Coconut Chicken Curry
Khao Soi – Northern Thai Coconut Curry Soup
Sweet and Spicy Cashew Chicken
Easy Chickpea Curry
Chicken Satay
Chilli Pickle
Aloo Gobi (Indian Spiced Potato and Cauliflower)
Pav Bhaji (Spicy Vegetable Curry)

Butter Chicken Recipe (Murgh Makhani) (8)

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.

Butter Chicken Recipe (aka Murgh Makhani)

This butter chicken recipe is an Indian curry made with a rich and creamy curry sauce that's smooth as butter with the perfect blend of warming spices.

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Course: Main Course

Cuisine: American, Indian

Keyword: chicken, curry, recipe, spicy

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Marinating Time: 30 minutes minutes

Total Time: 30 minutes minutes

Calories: 558kcal

Author: Mike Hultquist

Servings: 6

Tap or hover to scale

4.92 from 62 votes

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Ingredients

FOR THE CHICKEN MARINADE

2 pounds boneless chicken thighs chopped into bite sized pieces (chicken breast is good, too)
2 tablespoons grated garlic
1 tablespoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon red chili powder Kashmeri chili powder is traditional, but paprika is good
1 teaspoon turmeric
½ teaspoon cumin
Salt and pepper to taste
½ cup plain yogurt
1 tablespoon lemon juice

FOR THE BUTTER CHICKEN

2 tablespoons vegetable oil (or use butter or ghee)
1 medium onion chopped
1 red pepper chopped (I used a long red cayenne, but use your favorite)
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 or use ½ cup milk and ½ cup cream for a lighter version

FOR SERVING: Fresh chopped herbs, extra hot pepper flakes, cooked rice, warmed naan

Instructions

FOR THE CHICKEN MARINADE

Add the chopped chicken to a medium bowl. Add the garlic, ginger, garam masala, chili powder, turmeric, cumin, salt and pepper yogurt and lemon juice.
Stir to cover the chicken. Cover and set in the refrigerator to marinate for at least 30 minutes. You can marinate overnight for greater flavor penetration.

FOR THE BUTTER CHICKEN

Heat a large pan to medium high heat and add the olive oil. Add the chicken and cook for 5 minutes, stirring, until the chicken is browned. Remove the chicken and set it aside.
Melt the butter in the same pan. Add the onion and peppers and cook them 5 minutes to soften.
Add the garlic and ginger and cook 1 minute, until they become fragrant.
Add the garam masala, cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir and cook for 1 minute.
Stir in the tomato sauce and honey. Bring to a quick boil, then reduce the heat and simmer for 15 minutes to break everything down.
Stir in the cream and add the chicken back to the pan. Heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce thickens up a bit.
Serve with cooked white rice. Garnish with fresh chopped herbs (parsley or cilantro), and spicy red chili flakes, if desired. Swirl on a bit of extra cream.

Video

Notes

Calories are estimated without rice or naan.

For Extra Smooth Butter Chicken Sauce: Before adding the chicken to simmer, transfer the sauce to a blender or food processor and process until smooth. You can thin it out with a bit of water if you’d like. Strain the sauce back into the pan. Then add the chicken.

Nutrition Information

Calories: 558kcalCarbohydrates: 11gProtein: 27gFat: 45gSaturated Fat: 18gCholesterol: 215mgSodium: 217mgPotassium: 634mgFiber: 2gSugar: 4gVitamin A: 2130IUVitamin C: 35.3mgCalcium: 102mgIron: 2.6mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Mike Hultquist is the author of "The Spicy Food Lovers' Cookbook" and "The Spicy Dehydrator Cookbook".

NOTE: This recipe was updated on 9/6/23 to include new information and photos. It was originally published on 4/12/19.

Reader Interactions

Comments

Sarah Reed says
August 29, 2024 at 7:24 pm

This dish is just fabulous! Thank you for sharing.
Reply
- Mike Hultquist says
  August 30, 2024 at 6:20 am
  Thanks, Sarah!
  Reply
Donna says
August 27, 2024 at 5:07 pm

I am trying new things because my DIL loves spicy food. I followed the recipe exactly and it has a sour taste to it. I am unfamiliar with these seasonings so don’t know what is causing it. Help!
Reply
- Mike Hultquist says
  August 27, 2024 at 6:16 pm
  Sorry to hear, Donna. I can't imagine what caused a sour taste, as the only really sour element is lemon juice. It's really a creamy, spicy dish. All I can think of is one your ingredients was bad, like the cream or yogurt, or maybe you didn't cook down your tomatoes enough.
  Reply
Chris Carlson says
August 12, 2024 at 11:12 pm

Wow! I couldn't believe the wonderful aroma coming from my kitchen. Will be saving this recipe - absolutely delicious!
Reply
- Mike H. says
  August 13, 2024 at 2:55 am
  Love hearing it, Chris. Enjoy!
  Reply
Cidalia Moonilall says
July 30, 2024 at 4:02 pm

l love the butter chicken recipe, it was creamy and so tasty. I'll be keeping this recipe in my book. My whole family loved it as well. Thank you for this yummy recipe
Reply
- Mike Hultquist says
  July 30, 2024 at 9:01 pm
  Excellent! Thanks, Cidalia! Glad you liked it!
  Reply
Kaylene says
July 29, 2024 at 2:04 pm
Hi. Quick question. The ingredient list states tomato sauce, but the video shows you adding diced tomatoes instead of tomato sauce. Is the sauce in lieu on the diced tomatoes, therefore you wouldn’t need to strain afterwards unless you want to strain off the onions?
Reply
- Mike Hultquist says
  July 29, 2024 at 2:11 pm
  Kaylene, either will work. Straining is optional, really. I usually don't, and just give it all extra blending. Enjoy.
  Reply
Lashonda says
July 15, 2024 at 5:15 pm

As I’m sitting here eating I just had to come back to let u know this dish is tha BOOM.COM and easy to make! I used chicken thighs, added fenugreek powder, only added half of the red pepper flakes and I didn’t add the cayenne pepper because I thought it would’ve been too spicy and I’m glad I didn’t. It still has quite a bit of kick. Thank u so much for this recipe! Definitely a keeper!
Reply
- Mike H. says
  July 16, 2024 at 3:15 am
  I appreciate you coming back to leave this review, Lashonda. I am really glad you've enjoyed it!
  Reply
Jayne David says
July 10, 2024 at 2:55 pm

This recipe got to be one of the best I’ve made must admit i did leave out the tomato sauce as i don’t like it but it’s simply delicious x
Reply
- Mike Hultquist says
  July 10, 2024 at 3:50 pm
  Excellent! Glad you enjoyed it, Jayne!
  Reply
Teri says
June 09, 2024 at 8:35 pm

This is a great recipe. Easy to follow. This was my first venture into Indian curry and will be a regular in my family. The overnight marinade is a must. I did add about 1tsp. Of Better than Boulion to “deepen” the sauce. Very good work. Thank you for sharing
Reply
- Mike H. says
  June 10, 2024 at 4:33 am
  Thank you, Teri, and you are very welcome. Glad you enjoyed it!
  Reply
Yann says
June 09, 2024 at 4:11 pm

Hi Mike,
First thank you for your amazing site!
Recipes are always really delish and tasty, a source of inspiration really!
I just have a little note to add regarding the butter chicken. A true butter chicken is cooked with dried fenugreek leaves (kasuri methi) which brings extra nuttinnes and the distinctive flavour of the murgh makhani.
Thank you again!
Reply
See Also
Seven Layer Chicken Burritos Creamy Chicken Breast in Spinach Parmesan Sauce
- Mike Hultquist says
  June 09, 2024 at 4:31 pm
  Yann, you can use fenugreek, of course, fresh or dried. This is mentioned in the Recipe Notes section. FYI.
  Reply
Terri says
June 06, 2024 at 4:37 pm
How much butter do you add to the pan when you cook the onion and pepper?
Reply
- Mike Hultquist says
  June 06, 2024 at 8:54 pm
  1 tablespoon is plenty.
  Reply
Amber says
May 31, 2024 at 6:35 pm

Instead of heavy cream can I use coconut milk? I've looked at a few other recipes and they use that but everyone seemed to like this one last time I made it but wanted to try the coconut milk instead of heavy cream
Reply
- Mike Hultquist says
  May 31, 2024 at 9:26 pm
  Amber, absolutely. I've done this, and it's a flavorful twist. Let me know if you like it!
  Reply
Jess G says
May 28, 2024 at 4:55 pm

I’ve made this recipe 5 or 6 times now, and we will never order Indian takeout again. This is by far SO much better than most Indian restaurants. I do blend the sauce to give it a creamier consistency before adding the chicken back in— but my kids just prefer no chunks in the sauce. Amazing either way though!
Reply
- Mike Hultquist says
  May 28, 2024 at 10:16 pm
  Awesomeness!! Thanks, Jess. Very happy your family enjoyed it.
  Reply
Shawn says
May 22, 2024 at 6:56 am

Thank you for so many delicious recipes. I look forward every day to your emails.
Reply
- Mike H. says
  May 22, 2024 at 9:20 am
  Thank you, Shawn. I am really grateful for your support. Enjoy!
  Reply
Eric Liebman says
May 15, 2024 at 12:10 pm

Whoa... this is amazing! We spent 20 years in Southeast Asia and had butter chicken as a staple.. this rivals anything we had in Singapore's Little India for sure.. outstanding recipe Mike!
Reply
- Mike Hultquist says
  May 15, 2024 at 12:22 pm
  Wow, so great to hear, Eric! Very glad you enjoyed it! High praise indeed.
  Reply
Tianah Olson says
May 08, 2024 at 10:51 am

Easily the BEST butter chicken recipe I've ever made! I highly recommend trying to find a local Indian market to find the authentic seasonings (like the kashmeri chili powder) because it really makes a world of difference!
Reply
- Mike H. says
  May 08, 2024 at 3:00 pm
  I appreciate it, Tianah - enjoy it!
  Reply
Nick says
May 03, 2024 at 3:39 pm

Been making this recipe for a couple years and it really through me off to come back and it had tomato sauce instead of diced and added honey . Excited to try it with the updates though!
Reply
- Mike Hultquist says
  May 03, 2024 at 10:01 pm
  Thanks, Nick. Just a couple small tweaks. I appreciate it!
  Reply
Baileysmum says
April 20, 2024 at 4:52 am
Very tasty. Although unfamiliar with Butter Chicken taste, this one is just nicely balanced overall. My first attempt at making Butter Chicken and fussy partner gives it a thumbs up. Thanks for sharing.
Reply
- Mike Hultquist says
  April 20, 2024 at 6:29 am
  Glad you both enjoyed it!
  Reply
Bernadette says
April 12, 2024 at 11:14 am

Thank you for sharing! I can't wait to try this. It seems similar to paprikash.
Reply
- Mike Hultquist says
  April 12, 2024 at 12:07 pm
  Sure thing, Bernadette! Some similarities in prep for sure!
  Reply
Gabby says
March 17, 2024 at 8:22 am

This recipe is absolutely amazing!
I added a little more cream but overall I’m extremely happy with how this turned out
I no longer have to drive 45mins to get butter chicken
Reply
- Mike Hultquist says
  March 17, 2024 at 9:18 am
  Excellent, Gabby! Yes! It's so nice to be able to make your favorite dishes at home. I appreciate it.
  Reply
April Knight says
March 12, 2024 at 2:40 pm

Perfect every time. Delicious when served with simple yogurt naan recipe.
Reply
- Mike Hultquist says
  March 12, 2024 at 9:38 pm
  Thanks so much, April. Very happy you enjoy it. I appreciate you sharing this.
  Reply
Carla Smith says
March 11, 2024 at 6:13 pm

Just delicious! Probably 1/2 tablespoon of red pepper flakes—perfect for us!!
I would use breasts next time, as the thighs were attached to the back portion and it took me some time to cut; while only getting small pieces.
Reply
- Mike Hultquist says
  March 12, 2024 at 8:03 am
  Glad you enjoyed it, Carla! Thanks!
  Reply
Pat Williams says
February 19, 2024 at 2:23 pm

Just lovely. Not difficult and delicious.
Reply
- Mike Hultquist says
  February 19, 2024 at 2:32 pm
  Thanks, Pat!
  Reply
Gloria says
February 06, 2024 at 7:38 pm

Made this butter chicken tonight and I swear it was better than the take out my husband loves. Well, not any more! Now he loves this one better. So delicious. Thanks, Mike. Oh, and so easy to make!
Reply
- Mike H. says
  February 07, 2024 at 6:01 am
  Haha, thank you, Gloria - glad you guys enjoyed it!
  Reply
Barbie says
January 25, 2024 at 6:23 pm

Hi Mike. I have looked at this recipe numerous times but finally made the dive and prepared this tonight! Made pretty much just as directed with all the freshly grated ginger etc. I did add cauliflower flowerets as recommended by other reviewers. Oh My! This is exquisite! Love the flavors and spice. I've had Murgh Makhani at Indian restaurants not as good as this. Some restaurants have a very red version like it has food coloring or something. Gives me weird vibes!
This is soooo delicious. Family loved as well. This is a keeper! Thanks Chili Pepper Madness!
Reply
- Mike Hultquist says
  January 25, 2024 at 10:22 pm
  Yes! Success! SO glad to hear this, Barbie. Serious, I love it. Very glad you enjoyed it, and may you enjoy it again and again. Thanks!
  Reply
Shanda Gann says
January 14, 2024 at 8:41 pm

This was amazing, the flavor profile was spot on!! I had to substitute cumin and allspice for the garam masala, still turned out as delicious as it tastes in the restaurant! Made some sourdough naan for the perfect combination!!! Thank you for this delicious recipe!
Reply
- Mike H. says
  January 15, 2024 at 1:59 am
  I am happy to hear that, Shanda. Enjoy!
  Reply
A. Reynolds says
January 12, 2024 at 12:41 am

By far the best Butter Chicken recipe I have found. We do not feel like we need this for take out anymore! All 6 of my family members loved it!
Reply
- Mike H. says
  January 12, 2024 at 3:42 am
  Thank you so much - very inspirational! =)
  Reply
Mary wall says
December 17, 2023 at 4:02 pm

It’s really good but…Question If I don’t have tomato sauce can I use pasta sauce since it’s basically tomato sauce?
Reply
- Mike H. says
  December 18, 2023 at 4:09 am
  Thank you, Mary. Diced tomatoes are great, too. But you can definitely use pasta sauce if that is all that you have on hand. Let me know how it goes!
  Reply
Nehemiah Surratt says
November 30, 2023 at 6:50 pm
This recipe sounds delicious. I am planning on using this recipe at home. I have one question though. Does it matter if the cumin used in the recipe is ground cumin or regular cumin seeds? I just wanted to make sure before I make this dish.
Reply
- Mike Hultquist says
  November 30, 2023 at 7:00 pm
  Nehemia, use ground cumin for this. You can use seeds, but if you do, grind them first. I hope you enjoy it!
  Reply
  - Nehemiah Surratt says
    December 01, 2023 at 3:02 pm
    Thanks for the tip!
    Reply
Bob Simpson says
October 31, 2023 at 6:36 am

Butter Chicken has been a favorite of my family for years. I seldom cook the same recipe in search of the perfect result. This recipe hits the spot! Great flavor and simple to make.
Notes: I used real ground Indian red pepper, red bell pepper, and omitted the pepper flakes. The result had plenty of heat. Indian ground red pepper is hot.. Had I just had ground cayenne I would have used a hotter pepper. Next time I will also purée the sauce.
Again, great recipe and thank you! Looking forward to your take on Chicken Saag! (Chicken Saagwala)
Reply
- Mike Hultquist says
  October 31, 2023 at 6:42 am
  Excellent! Glad you enjoyed it, Bob! Thanks for sharing.
  Reply
Steph says
October 12, 2023 at 7:50 am
Yum! I make something similar with coconut milk and more Garam masala. Try adding a little crushed Fenugreek leaves at the end… it’s a game changer 🙂
Reply
- Mike Hultquist says
  October 12, 2023 at 8:10 am
  I love it! Thanks, Steph!
  Reply
Bill says
September 29, 2023 at 5:30 pm

A question: in the marinade section you specify “grated garlic”, while in the second section for the chicken, you specify “minced garlic”. Is there is difference?
Thanks for all you do—butter chicken is on our menu on.
Sunday!
Reply
- Mike H. says
  September 30, 2023 at 8:06 am
  Yes, there is. Primarily in terms of texture and how they are prepared. Grated garlic resembles more of a paste, while minced garlic consists of finely chopped pieces. In other words, minced garlic has a coarser texture.
  Reply
Vickie says
September 11, 2023 at 5:00 pm
Great recipe! It's definitely going into rotation. It's super easy to adjust to your preferred spice level.
Reply
- Mike Hultquist says
  September 12, 2023 at 6:07 am
  Thanks, Vickie! Glad you enjoyed it!
  Reply
Kely says
September 09, 2023 at 5:25 pm

Winner! Winner Butter Chicken Dinner!. I have cooked many Butter Chicken recipes, but this is one I will go back to without a doubt. Blending the sauce was an ace of a move and a definite game changer!
Thanks again Mike!
Kelly
Reply
- Mike Hultquist says
  September 09, 2023 at 5:32 pm
  Yes!! Thanks, Kely! Glad you like my recipe!
  Reply
Mary says
August 24, 2023 at 5:06 pm

AMAZING!!!! Try this dish, you won't be sorry!!!!
Reply
- Mike Hultquist says
  August 25, 2023 at 6:10 am
  Thanks, Mary! Glad you enjoyed it!
  Reply
Melissah says
August 22, 2023 at 7:04 am

This was amazing! Will blend all the cooked down ingredients next time for a smoother sauce, but my family LOVED this.
Reply
- Mike Hultquist says
  August 22, 2023 at 7:15 am
  Excellent! Glad you enjoyed it, Melissa! I usually blend it when I'm using chunky tomatoes.
  Reply
Erin Lovewell says
August 14, 2023 at 3:57 pm

My whole family loved this! I did add some extra veggies, and my family is now asking for this weekly. So good!
Reply
- Mike Hultquist says
  August 15, 2023 at 12:35 pm
  Glad you enjoyed it!
  Reply
Alyssa says
June 30, 2023 at 6:59 pm

Phenomenal!!!!!!!! Absolutely amazingly delicious! This will definitely be a repeat in my house. I didn’t have garam masala so I used tikka masala and it was still wonderful. But I’ll be going out to get garam masala for the next time. Thank you for this recipe!
Reply
- Mike Hultquist says
  June 30, 2023 at 10:39 pm
  Nice! Glad you enjoyed it, Alyssa!
  Reply
Kim says
June 27, 2023 at 1:07 pm

Butter Chicken is my favorite and I still can’t believe I was able to recreate it & my husband says it taste better than a restaurant. It was easy, flavorful and soooo good!
Reply
- Mike Hultquist says
  June 28, 2023 at 6:58 am
  Very nice! Glad you enjoyed it, Kim!
  Reply
Jenny says
June 25, 2023 at 7:25 pm

I was worried about it being authentic but it turned out great! Used ghee for cooking chicken, added half a stick of butter for onions, and added cashews with canned tomatoes. It tasted even better the second day so I will try marinating for longer than 30min next time since this time I was in a rush.
Reply
- Mike Hultquist says
  June 25, 2023 at 7:52 pm
  I'm glad you enjoyed it, Jenny! Thanks for sharing!
  Reply
Marie says
May 18, 2023 at 6:01 am

Thank you for a delicious and easy recipe...my family loved it, and our kitchen smelled amazing while I was cooking! Looking forward to
trying more of your spicy recipes...this one was an absolute winner:)
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- Mike Hultquist says
  May 18, 2023 at 7:13 am
  Thanks, Marie!
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Debra says
May 05, 2023 at 7:28 pm

Absolutely delicious!! I have made this several times. Thank you so much for this recipe, it does not disappoint. YUMMY!!
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- Mike Hultquist says
  May 06, 2023 at 8:04 am
  Glad you enjoyed it, Debra!
  Reply
Kathy Gavrilos says
May 03, 2023 at 4:04 pm

I thought this was delicious! did not change anything except added mushrooms. but who knows as everything is blended together. Add any veggies you want.
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- Mike Hultquist says
  May 04, 2023 at 6:23 am
  Yes!! Glad you enjoyed it, Kathy!
  Reply
Mike Schroeder says
April 05, 2023 at 6:49 pm

My family loves this recipe, but I have tweaked it a little each time. I used 1tsp of salt in the marinade and 1tsp in the sauce (probably could cut back to ½ tsp), minced ginger in a jar (because I was being lazy), wife’s canned tomatoes. I used maybe a half tsp of chipotle chili powder and the rest smoked paprika as was suggested above).
While perhaps not as authentic, I blended the sauce, but didn’t strain it. Also I added about 1/3 cup of cashew powder (cashews in the bullet). I got that idea from another recipe to use as a thickener. Thanks for the recipe Mike!
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- Mike Hultquist says
  April 06, 2023 at 5:39 am
  Glad you enjoyed it that much, Mike.
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Stephen J Gouldby says
April 02, 2023 at 7:03 pm
Thank you! It was a delicious meal. The whole family enjoyed it. Even the 6 yo approved!
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- Mike Hultquist says
  April 02, 2023 at 8:57 pm
  Thanks, Stephen! I appreciate it!
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Charyl St John says
March 02, 2023 at 3:57 pm

Found the acidity from the tomatoe sauce a bit much, may add a pinch of sugar next time. Otherwise amazing, while family loved it.
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- Mike Hultquist says
  March 05, 2023 at 1:02 pm
  Glad you enjoyed it, Charyl!
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Jaks says
February 05, 2023 at 7:48 pm

Delicious! I didn’t use the pepper but did as the chili flakes. This was sooooo good. Def sending to my friends. I’m gonna be craving this.
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- Mike Hultquist says
  February 06, 2023 at 8:12 am
  Glad you enjoyed it, Jaks! Thanks!
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Tory says
January 29, 2023 at 12:44 pm
Can I make this a day ahead of serving and reheat?
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- Mike Hultquist says
  January 29, 2023 at 1:01 pm
  Absolutely, Tory. Keep in the refrigerator in a sealed container for up to 5 days. Gently reheat in a pan and serve. Enjoy!
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Ven says
January 02, 2023 at 6:55 pm
I made this today and it was delicious. The recipe was easy to follow. I modify the spice level by doing a 1/4 teaspoon. I added naan and it all came together. I will definitely make again. Thank you.
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- Mike Hultquist says
  January 02, 2023 at 7:04 pm
  Thank you, Ven. Very happy you enjoyed it. =)
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Bonnie M says
December 29, 2022 at 10:02 am

This chicken was amazing. Everyone loved and went back for seconds. I feel like the amount of ginger in the marinade was a bit too strong, so I ended up adding more yogurt to the marinade to reduce the ginger taste a bit. Then, I did not add any more ginger to the chicken when I cooked. It was perfect
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- Mike Hultquist says
  December 29, 2022 at 12:52 pm
  Glad you enjoyed it, Bonnie. Definitely make a note for the ginger next time. I hope you make it again and again!
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Paula says
November 12, 2022 at 8:02 pm

We loved this recipe (and many of your others)! We used ghee instead of butter or oil and increased the spices slightly. Otherwise, no alterations. It was delicious! We used 2 red jalapeños with most of the seeds removed and red bell for our peppers. We were craving something warm and hearty in this cold weather and this hit the mark!
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- Mike Hultquist says
  November 12, 2022 at 11:20 pm
  Thanks, Paula! I appreciate it. Glad you enjoyed it. Hopefully you can make it for years to come.
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DrJr says
November 09, 2022 at 9:42 am

Use ghee instead of butter or you can use a combination.
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Pip says
November 08, 2022 at 5:32 pm

I made this recipe tonight for our supper and it was delicious very creamy sauce and spiciness to the dish but just the right amount as my husband doesnt like too much heat thank you I will be making this again
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- Mike Hultquist says
  November 08, 2022 at 10:57 pm
  Glad you enjoyed it!
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Ali says
November 02, 2022 at 11:35 am

I forgot to purée my sauce XD
Still was very tasty, thank you for the recipe!
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- Mike Hultquist says
  November 02, 2022 at 11:36 am
  All good, Ali! That's really for texture. Still get all the flavors!
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Janey says
October 03, 2022 at 12:13 pm
Excellent recipe.
Definitely a recipe to keep, though I did slightly alter it.
Added a teaspoon of crushed dried fenugreek leaves to the marinade.
Slowly fried the onions/pepper in oil & butter for a ‘long time’ to release their natural sugars, added some salt and a little sugar at this stage.
Skewered the chicken and air fried it to give it a slight ‘charcoaled’ affect then added it to the cooked puréed sauce.
I also used single cream instead of double cream.
A little bit of quality ghee at the end adds a bit more richness.
For a good heat kick use the recommended tablespoon of chilli flakes, for a subtle child friendly version just a teaspoon if the chilli flakes.
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- Mike Hultquist says
  October 14, 2022 at 6:00 am
  Sounds wonderful to me, Janey!
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Stephanie says
September 29, 2022 at 3:17 pm
So the cream is heavy whipping cream or half and half?
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- Mike H. says
  September 30, 2022 at 2:24 am
  The recipe calls for 1 cup heavy cream but you can use ½ cup milk and ½ cup cream for a lighter version. Enjoy!
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pj says
August 22, 2022 at 7:35 am

Murgh Makhani is one of my favorite Indian dishes. I've got many recipes and no two are alike. Most use coconut milk instead of cream. I'm for sure going to try your version. It looks amazing. Thank you for all your recipes! I haven't had a 'fail' yet 🙂
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- Mike Hultquist says
  August 22, 2022 at 8:28 am
  Thanks, PJ! Enjoy!
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JJ says
August 06, 2022 at 5:41 pm

Wonderful dish. Added potatoes(Pat boiled them first). Added about a tablespoon of sugar at the end to balance the dish. A little chicken broth to compensate for reduction of sauce
Very tasty!
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- Mike Hultquist says
  August 07, 2022 at 8:01 am
  Sounds delicious, JJ! Thanks for sharing!
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JJ says
August 06, 2022 at 4:52 pm
Needed to add some sugar to balance the flavors
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- Mike Hultquist says
  August 07, 2022 at 8:00 am
  Adjust as needed, JJ. You're the one eating it. =)
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JJ says
August 06, 2022 at 11:12 am
I wonder if potatoes could be added here
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- Mike Hultquist says
  August 06, 2022 at 1:38 pm
  Absolutely. Go for it!
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Kelly says
June 25, 2022 at 7:14 pm

Dear Sir, Thank you so much for this recipe, it was delicious! I used a dairy-free yogurt for the marinade and a dairy-free coconut/almond milk for the cream (although ghee needed to stay ;-)) & added a couple cups of cauliflower florets so it lasted 1-2 more meals. Like one of the other commentors, did *not* put the sauce in a blender & it did not take anything away! Finally, I had fresh basil to use up, so topped the finished dish with that, combined with a little cilantro. Spicy & yummy! Thank you again (btw, your chicken vindaloo is one of my faves!)
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- Mike Hultquist says
  June 26, 2022 at 7:12 am
  Glad you enjoyed it, Kelly! Yay! I appreciate your sharing!
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Gail Needham says
February 03, 2022 at 6:44 pm

Ha, I didn't realize I commented on this a year ago, lol! We still love it!
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- Michael Hultquist - Chili Pepper Madness says
  February 04, 2022 at 7:38 am
  Haha, oops! I do greatly appreciate it! =)
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Gail Needham says
February 03, 2022 at 6:42 pm

This has become one of our favorite dishes. We make it just a little different. I don't puree the sauce. We like the little morsels of onion, etc in the sauce, so I just sauté, then add the chicken, seasonings as you mention and tomato/pasta sauce, whatever I have, then after all has simmered I either use cauliflower rice that has been toasted a bit in another pan, or just add it to the pan and let it simmer for a while instead of using rice or noodles, this makes it a lower carb recipe. So I went against the tradition of the recipe in making our sauce kind of chunky, and adding the cauliflower rice, but we love it and learned a new dish with your help! I saw several recipes and this one is the one I go to to remember any seasonings I might have forgotten. Sometimes I add paprika too, but I like the seasonings suggestions you make. I will probably make this tonight again, we just love it.
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- Michael Hultquist - Chili Pepper Madness says
  February 04, 2022 at 7:37 am
  Perfect, Gail! I love how you've made it your own! Glad you love it and I appreciate the comments. Cheers!
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Hannah says
January 19, 2022 at 7:11 pm

Excellent recipe!
After my sister Kylie (she commented above) recommended this recipe, I followed the recipe as is, and it was delicious. Probably a level 1-2 spice level, but I prefer a 4, so after we ate the first servings, I added some extra hot chili pepper and more homemade crushed red pepper. I CANNOT wait for the leftovers tomorrow!
Two suggestions, the amount of butter is not specified in the recipe as far as I can see, and the video looks like maybe it was 1 tbsp, so that’s what I tried. I also was not sure if I should use the juice from my can of diced tomatoes, so I did not but had to add water to the mix so it wouldn’t burn while simmering.
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- Michael Hultquist - Chili Pepper Madness says
  January 20, 2022 at 7:52 am
  Thanks, Hannah! Glad you enjoyed it! And extra THANKS for Kylie for recommending it. =) For the butter/oil, use 2 tablespoons. It's listed under "For the Butter Chicken". Also, yes, use the juices from the can, though you can also add in a bit of water if needed as you've done. Have a great day!
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Gloria says
January 16, 2022 at 11:18 am
How much olive oil should be added? It is not listed in the ingredients.
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- Michael Hultquist - Chili Pepper Madness says
  January 18, 2022 at 7:10 am
  2 tablespoons, Gloria. Or you can use butter. I've made that more clear. Thanks!
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Gail Needham says
November 11, 2021 at 11:29 pm

I enjoy this recipe more than others I have tried. The one thing I do, which may be off for some, but I don't puree my sauce. And I don't put rice or noodles with it, but toward the very end I put a bag of cauliflower rice in the sauce. Once it is cooked, it mimics the texture somewhat of rice. So my onions and the cauliflower rice give it texture. The rest I do pretty much the same as the recipe calls for. I enjoy getting the bits in the creamy sauce. Most of the time I have used chicken thighs, but when I chopped up the chicken breast this time and seasoned it up we really liked it. Both ways we have enjoyed making this dish. But something went together in it this time that made it really great. I saw a suggestion of putting a jalapeño in it. I will try that next time. Thanks for sharing this recipe. Maybe it was the specific blend of spices that made it so good. I will always keep this recipe for reference.
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- Michael Hultquist - Chili Pepper Madness says
  November 12, 2021 at 6:40 am
  Thanks so much, Gail. Great use of cauliflower rice. Glad you enjoyed it.
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Kylie says
July 29, 2021 at 5:13 pm

Great recipe! Used one jalepeno and some red chili flakes for the perfect heat level! Will definitely be making again and again!!
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- Michael Hultquist - Chili Pepper Madness says
  July 30, 2021 at 6:25 am
  Nice! Glad to hear it, Kylie!
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Kosar says
June 01, 2021 at 10:51 am

I tried this recipe and it turned out super yummy . Thank you for all the extra tips also
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- Michael Hultquist - Chili Pepper Madness says
  June 01, 2021 at 11:12 am
  Glad you enjoyed it, Kosar. Thank you.
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Ruth says
March 01, 2021 at 4:10 pm

Can I freeze this ? I made it and it was delicious. This time, my plans changed and I will need to freeze it .
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- Michael Hultquist - Chili Pepper Madness says
  March 02, 2021 at 6:44 am
  Ruth, yes, I freeze portions all the time for enjoying later. Glad you enjoyed it.
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Mohit says
February 21, 2021 at 1:12 pm
Mine turned out to be little sour in taste. Do you know what could I have done wrong? Maybe I will skip lemon next timeZ
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- Michael Hultquist - Chili Pepper Madness says
  February 21, 2021 at 1:40 pm
  Mohit, I'm not sure what could cause a sour flavor, possibly the lemon, or if there was an issue with the heavy cream? Or did anything burn? Sorry to hear.
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Heather says
February 03, 2021 at 8:40 pm

Excellent! This was easy to make and tasted amazing! Definitely the best butter chicken recipe I have ever found. Thank you so much!
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- Michael Hultquist - Chili Pepper Madness says
  February 04, 2021 at 6:49 am
  Excellent! Thanks, Heather!
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Stephanie says
January 14, 2021 at 6:19 pm

Just made this for me and my husband and it will be a weekly staple! So incredibly delicious and EASY! I use to buy premade butter chicken sauce and it doesn’t even compare.
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- Michael Hultquist - Chili Pepper Madness says
  January 15, 2021 at 7:41 am
  Great to hear, Stephanie! Super happy you both enjoy it!
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Corina says
January 11, 2021 at 5:05 am

Yours is the best one! The only thing I added is fenugreek seeds, which adds another layer of flavour yet. Cheers!
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- Michael Hultquist - Chili Pepper Madness says
  January 11, 2021 at 7:17 am
  Wonderful! Glad you enjoyed it! I like the inclusion of fenugreek. Very nice.
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Lisa B says
November 16, 2020 at 6:15 pm

Amazing recipe and easy to follow instructions. Thanks for sharing. Can't wait to try more of your recipes!
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- Michael Hultquist - Chili Pepper Madness says
  November 24, 2020 at 7:55 am
  Thanks Lisa. -Mike
  Reply
Liz K says
November 05, 2020 at 9:52 pm

I made it tonight, added cashews and a serrano pepper, didn’t have heavy cream and just used milk. It turned out great! Thank you for the recipe.
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- Michael Hultquist - Chili Pepper Madness says
  November 07, 2020 at 7:29 am
  Excellent! Thanks, Liz!
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Monica says
July 27, 2020 at 7:45 pm

Super easy to make and very tasty. My picky eaters loved this recipe!
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- Michael Hultquist - Chili Pepper Madness says
  July 28, 2020 at 5:57 am
  Great! Thanks for sharing, Monica. Super happy the picky eaters enjoyed it.
  Reply
Gary says
December 19, 2019 at 8:07 pm

As a Brit that emigrated to the (west coast) US a decade ago I was never able to find a good curry that matched the unique British Indian Restaurant taste I grew up with, I made do with importing jars of Pataks paste for years as the time and work involved making a proper base sauce was too time consuming and many other recipes I tried just didn't come close, but this makes a great base curry that can be tweaked to cover many dishes, my goto recipe now, Cheers!
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- Michael Hultquist - Chili Pepper Madness says
  December 20, 2019 at 8:19 am
  Thanks so much, Gary! I greatly appreciate the comments and am super happy that you enjoy the recipe. Cheers!!
  Reply
Herman Hamre says
July 04, 2019 at 3:36 pm

Very good dish with rice. I'll bet it would go great with egg noodles too.
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- Michael Hultquist - Chili Pepper Madness says
  July 05, 2019 at 7:53 am
  Absolutely, Herman! Great with noodles.
  Reply

Butter Chicken Recipe (Murgh Makhani) (2024)

Butter Chicken Recipe (Murgh Makhani)

What is Butter Chicken?

Butter Chicken (Murgh Makhani) Ingredients

How to Make Butter Chicken - (aka Murgh Makhani) - the Recipe Method

Recipe Tips for Making Butter Chicken Awesome

Butter Chicken Sauce Tips

Why is Butter Chicken Called "Butter Chicken"?

Leftovers and Storage

Slow Cooker Buttered Chicken

Recommended Cookbook

TRY SOME OF MY OTHER POPULAR CURRY DISHES

Butter Chicken Recipe (aka Murgh Makhani)

Ingredients

FOR THE CHICKEN MARINADE

FOR THE BUTTER CHICKEN

FOR SERVING: Fresh chopped herbs, extra hot pepper flakes, cooked rice, warmed naan

Instructions

FOR THE CHICKEN MARINADE

FOR THE BUTTER CHICKEN

Video

Notes

Nutrition Information

Reader Interactions

Comments

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