Butter Chicken (Murgh Makhani) – Indian, Creamy Tomato-Based Sauce

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that has won hearts worldwide. This rich and creamy tomato-based curry features tender pieces of chicken simmered in a luscious sauce made with butter, cream, and aromatic Indian spices. Perfect for home cooks, this recipe balances authentic flavor with ease of preparation, making it an ideal choice for weekday dinners or special occasions.

Indian Butter Chicken is beloved not only for its taste but also for its versatility. It pairs perfectly with naan, roti, or steamed basmati rice. The dish’s signature creamy sauce comes from the harmonious blend of tomatoes, butter, and cream, enhanced with a fragrant mix of garam masala, ginger, garlic, and chili powder. By marinating the chicken beforehand in yogurt and spices, the meat stays tender and juicy while absorbing layers of flavor.

Whether you are a seasoned cook or a beginner exploring Indian cuisine, this Butter Chicken recipe provides step-by-step guidance to achieve restaurant-quality results at home. This dish is also perfect for meal prep, as the flavors deepen when stored overnight. Impress your family and friends with a curry that tastes indulgent but is surprisingly easy to make.

Keywords: Butter Chicken recipe, Murgh Makhani, Indian curry, creamy tomato chicken, homemade Indian Butter Chicken, easy Butter Chicken

Ingredients

• 500g boneless chicken thighs or breast, cut into bite-sized pieces
• 3 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 400g canned tomato puree
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder (adjust to taste)
• 200ml heavy cream
• Salt to taste
• Fresh coriander leaves for garnish

Directions

1. Marinate the Chicken: In a bowl, combine yogurt, lemon juice, turmeric, chili powder, and garam masala. Add chicken pieces, mix well, and marinate for at least 30 minutes (or overnight for best results).
2. Cook the Chicken: Heat oil in a large pan over medium heat. Add marinated chicken and cook until lightly browned on all sides. Remove from pan and set aside.
3. Prepare the Sauce: In the same pan, melt butter and sauté onions until golden brown. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
4. Add Spices and Tomato: Stir in cumin, coriander, and chili powder, then add tomato puree. Simmer for 10 minutes, stirring occasionally.
5. Finish the Curry: Add cooked chicken back into the pan. Pour in cream and stir until the sauce is smooth and creamy. Simmer for another 10–15 minutes until chicken is fully cooked.
6. Garnish and Serve: Sprinkle fresh coriander leaves on top. Serve hot with naan, roti, or steamed basmati rice.