Butter Chicken, or Murgh Makhani, is a creamy and mildly spiced chicken curry that’s loved across Pakistan and India. At Anjee’s Kitchen, we’ve simplified this restaurant classic so even first-time cooks can make it at home — rich, buttery, and bursting with flavour!

Butter Chicken (Murgh Makhani)

Creamy and rich, this dish features tandoori-cooked chicken pieces simmered in a tomato-based sauce.

5 from 1 vote

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Prep Time 20

Cook Time 40

Resting Time 1

Total Time 2

Course Main Dish (Desi)

Cuisine Indian

Servings 4 People

Calories 450 kcal

Ingredients

For the Chicken Marinade

500 grams Thigh boneless chicken Cut into pieces
1 cup Plain yougurt
1 tbsp Lemon juice
2 tsp Turmeric powder
2 tsp Garam Masala
2 tsp Red chili powder
2 tsp Ground cumin
Salt to taste

For the Sauce

2 tbsp Butter
1 large Onion Finely chopped
2 tbsp Garlic paste
2 tbsp Ginger paste
2 tsp Turmeric powder
2 tsp Ground cumin
2 tsp Red chili powder
2 tsp Garam masala
1 can Tomato puree
1 cup Double cream
Salt to taste
Chopped Corriander for garnish

Instructions

Marinate the Chicken: Mix the chicken with the marinade ingredients in a large bowl. Let it sit for at least 1 hour, or ideally overnight in the fridge.
Cook the Chicken: Grill the chicken on a skillet over medium heat, turning occasionally, until it is cooked through (about 10-15 minutes). Remove the chicken and set it aside.
Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the onions and cook until they are translucent.
Add the garlic paste and ginger paste to the skillet, and cook for another 2 minutes.
Add the turmeric, cumin, red chili powder, and garam masala. Stir the spices with the onions, cooking for another 2 minutes.
Add the tomato puree to the skillet, stir well, and simmer for about 10-15 minutes until the tomato sauce thickens.
Stir in the heavy cream, and then add the cooked chicken pieces to the sauce. Mix well to make sure all the chicken pieces are coated with the sauce. Cook for another 10 minutes.
Taste and add salt as needed.
Serve the butter chicken hot, garnished with chopped coriander. It's traditionally served with naan or rice.

Notes

So, if you marinate the chicken a day in advance, you could have the dish ready in about an hour. If you're starting from scratch, it would be best to allow about 2-3 hours to include marinating time. Please note that these are estimated times and actual times can vary based on personal cooking speed and kitchen equipment.