If you’ve ever fallen in love with the warm, luxurious flavors of Indian cuisine, chances are you’ve encountered Butter Chicken—also known as Murgh Makhani. Rich, creamy, and infused with a blend of aromatic spices, this dish strikes the perfect balance between tangy tomato, velvety cream, and deeply spiced chicken.

Whether you’re new to cooking Indian food at home or already a seasoned curry connoisseur, this Creamy Indian Butter Chicken recipe is your golden ticket to bringing restaurant-quality flavors to your own kitchen.

Why This Butter Chicken Recipe Works

This recipe is perfect for:

• Family dinners – Kids and adults love its mild yet flavorful richness.

• Entertaining guests – It looks and tastes impressive, but it’s incredibly easy to prepare.

• Meal prepping – Butter chicken reheats beautifully, making it ideal for leftovers.

• Comfort food seekers – It’s the culinary equivalent of a cozy blanket.

Using yogurt-marinated chicken thighs and pantry spices, this dish delivers authentic depth of flavor without being too spicy—though you can adjust the heat to your liking!

Ingredients You’ll Need

Here’s your shopping list for crafting the perfect butter chicken:

For the Marinade:

• 1½ lbs boneless chicken thighs, cut into bite-sized pieces

• 1 cup plain yogurt

• 1 tablespoon lemon juice

• 2 teaspoons ground cumin

• 1½ teaspoons garam masala

• 1½ teaspoons turmeric

• 1½ teaspoons paprika

• 1 teaspoon ground coriander

• 1 teaspoon chili powder (adjust for heat)

• Salt, to taste

For the Sauce:

• 2 tablespoons butter, divided

• 1 tablespoon oil

• 1 large onion, finely chopped

• 4 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 can (15 oz) tomato puree

• 1 cup heavy cream

• Fresh cilantro, chopped (for garnish)

To Serve:

• Cooked basmati rice or warm naan

Kitchen Equipment You’ll Need

• Large mixing bowl

• Large skillet or sauté pan

• Wooden spoon or spatula

• Grater (for ginger)

• Knife and cutting board

• Measuring spoons and cups

Optional but helpful:

• Airtight container (for marinating overnight)

• Rice cooker or Instant Pot (for perfectly cooked basmati rice)

Step-by-Step Instructions

🥣 Step 1: Marinate the Chicken

In a large bowl, mix together the yogurt, lemon juice, and all the spices: cumin, garam masala, turmeric, paprika, coriander, chili powder, and salt. Add your chicken pieces and stir well to coat evenly.

Pro Tip: For maximum flavor, cover and refrigerate the marinated chicken for at least 1 hour, or overnight if time allows.

🍳 Step 2: Cook the Chicken

Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, or until browned on all sides. Remove from skillet and set aside.

🧅 Step 3: Build the Base of the Sauce

In the same skillet, add the remaining tablespoon of butter. Sauté the onions until soft and golden—this should take about 5-7 minutes.

Add the garlic and ginger, and cook for 1-2 minutes, stirring frequently to avoid burning.

🍅 Step 4: Add Tomato and Simmer

Pour in the tomato puree and bring to a simmer. Cook uncovered for 10 minutes, allowing the sauce to thicken and develop deep flavor.

🥘 Step 5: Add Chicken and Cream

Return the cooked chicken to the pan and stir to coat with the sauce. Pour in the heavy cream, reduce heat to low, and let it simmer for 10-15 minutes, until the sauce is creamy and the chicken is tender.

Taste and adjust seasoning as needed.

🌿 Step 6: Garnish and Serve

Sprinkle with fresh chopped cilantro and serve hot alongside steamed basmati rice or fresh naan bread for scooping.

Tips and Tricks for Perfect Butter Chicken

• Chicken thighs are preferred for their juiciness, but breasts work too—just don’t overcook them.

• Don’t rush the simmering; it’s key to blending the spices and developing the sauce’s richness.

• Use full-fat yogurt and cream for the best texture and flavor.

• Want it spicier? Add a chopped green chili or extra chili powder.

• Make it dairy-free by using coconut milk instead of cream and coconut yogurt for the marinade.

Storage & Leftovers

Butter Chicken is one of those magical dishes that tastes even better the next day!

How to Store:

• Store in an airtight container in the fridge for up to 3-4 days.

How to Freeze:

• Let the chicken cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat:

• Reheat gently on the stove or microwave with a splash of cream or water to loosen the sauce.

Suggested Pairings

Elevate your Butter Chicken dinner with these delicious pairings:

• Cucumber Raita – A cooling yogurt dip to balance the heat

• Pickled red onions – Adds tang and crunch

• Mango chutney – For a touch of sweet fruitiness

• Chai tea or a glass of Gewürztraminer (aromatic white wine) – Complements the spices beautifully

FAQ – Frequently Asked Questions

Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken the night before and even make the full dish a day ahead—it reheats beautifully.

Is Butter Chicken spicy?
It’s mildly spiced, not hot. You can adjust the chili powder to suit your taste.

What’s the difference between Butter Chicken and Chicken Tikka Masala?
They’re very similar, but Butter Chicken is creamier and slightly sweeter, while Chicken Tikka Masala usually has a tangier tomato base.

Can I use Greek yogurt in the marinade?
Yes—just thin it slightly with a splash of water or milk to make it easier to coat the chicken.

Can I make this vegetarian?
Try using paneer (Indian cheese), tofu, or chickpeas in place of chicken for a delicious vegetarian version.

Final Thoughts

This Creamy Indian Butter Chicken delivers bold, authentic flavor with a luxurious sauce that’s worth licking the plate. Whether served over fluffy rice or with pillowy naan, it’s a heartwarming meal that satisfies every time.

So if you’re craving something comforting, flavorful, and downright addictive, you owe it to yourself to make this dish tonight.

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