Our Butter Chicken Recipe (Murgh Makhani) has quickly become a favorite over here! We are both Indian food fanatics; we love all the delicious, bright and bold flavors that are packed into every dish!
Although we’re both crazy about Indian food, we both agree that it’s a cuisine that can be intimidating to tackle at home. Luckily butter chicken is a really great place to start! The ingredients (and recipe itself) are simple and can be found at almost any supermarket!
What is Butter Chicken (Murgh Makhani)?
Butter Chicken (traditionally called Murgh Makhani) is an Indian curry dish originating from North India. It’s one of the most popular Indian curry dishes enjoyed around the world – and definitely one of our favorites!
How to Make Our Butter Chicken Recipe
Process
- Place chicken thigh pieces in a mixing bowl, add some cumin, coriander, a sprinkle of salt, and some cracked black pepper.
- Toss together until chicken is well coated.
- Place a large skillet over medium-high heat and melt some butter.
- Add chicken and sauté.
- Using a slotted spoon, transfer chicken to a plate and set aside.
- Add remaining butter to skillet. Add shallot, garlic and ginger and sauté.
- Stir in remaining spices and continue to sauté.
- Stir tomato puree into skillet and lightly season with salt and pepper. Lower heat and simmer.
- Pour tomato mixture into a blender and puree until smooth. Pour sauce back into skillet and simmer over medium-low heat.
- Stir chicken back into skillet, season with salt and pepper and continue to simmer.
- Stir cream or yogurt into chicken mixture and simmer until sauce is thick (enough to thoroughly coat chicken) and creamy. Season with salt and pepper as needed.
- Top with chopped cilantro and serve over basmati rice and with a side of grilled pita bread.
For a smooth sauce: Blend sauce mixture from step 7 in blender until smooth. Pour sauce back into skillet and bring to a simmer over medium-low heat. Stir chicken back into skillet, from step 9 and continue from remaining recipe directions.
Tools You Will Need
- cutting board
- knife
- measuring spoons
- dry measuring cups
- liquid measuring cups
- mixing bowl
- wooden spoon
- slotted spoon
- blender (if using)
- large pot or Dutch oven
Difference Between Butter Chicken and Tikka Masala
Butter chicken and tikka masala are often confused for one another. They’re both curry dishes, but tikka masala has a more complex flavor profile and is cooked in a tandoori, so it’s also considered a drier dish. Butter chicken is cooked in a skillet, over a flame and is a much more creamy and saucy dish.
Make Ahead and Freezing Our Butter Chicken Recipe
Make Ahead
This dish can be made up to 3 days in advance. To make ahead of time, make recipe until it’s time to add the cream or yogurt. Cool mixture and transfer to an airtight container. Store butter chicken in the refrigerator until ready to use.
To reheat, pour chicken mixture into a skillet and lightly simmer over low heat while stirring. Once mixture has heated through, stir in cream or yogurt until evenly combined. Simmer for another minute, adjust seasonings, garnish and serve.
Freezing
To freeze butter chicken, make recipe until it’s time to add the cream or yogurt. Cool mixture and transfer to an airtight container. Store in the freezer for up to 2 months.
To reheat, thaw mixture in the refrigerator overnight. Pour thawed chicken mixture into a skillet and lightly simmer over low heat while stirring. Once mixture has heated through, stir in cream or yogurt until evenly combined. Simmer for another minute, adjust seasonings, garnish and serve.
What to Serve with Butter Chicken
Our favorite things to serve with our butter chicken recipe is a fragrant bed of steamed basmati rice and a side of grilled naan bread. Paratha, a flaky, buttery flatbread is also something we love eating with this dish. Trader Joe’s has a great one in their frozen food section that only takes 2 to 3 minutes to heat up on a skillet!
More Easy Indian Food Recipes You Will Love
Butter Chicken Recipe (Murgh Makhani)
INGREDIENTS
- 1 pound boneless, skinless chicken thighs cut into bite sized pieces
- 3 teaspoons cumin, divided
- 2 1/2 teaspoons coriander, divided
- 3 1/2 tablespoons unsalted butter, divided
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 teaspoons minced ginger
- 2 1/2 teaspoons garam masala
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons chile powder
- 1 (28 ounce) can tomato puree
- 3/4 cup heavy cream (or 3/4 cup plain yogurt)
- salt and pepper to taste
- chopped cilantro, garnish
INSTRUCTIONS
- Place chicken thigh pieces in a mixing bowl, add 1 ½ teaspoons cumin, 1 teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until chicken is well coated.
- Place a large skillet over medium-high heat and melt 1 ½ tablespoons butter.
- Add chicken and sauté for 3 to 4 minutes.
- Using a slotted spoon, transfer chicken to a plate and set aside.
- Add remaining butter to skillet. Add shallot, garlic and ginger and sauté 3 to 4 minutes.
- Add remaining spices and continue to sauté for an additional 3 to 4 minutes.
- Stir tomato puree into skillet and lightly season with salt and pepper. Lower heat to medium-low and simmer for 5 minutes.
- Pour tomato mixture into a blender and puree until smooth. Pour sauce back into skillet and simmer over medium-low heat.
- Stir chicken back into skillet, season with salt and pepper and continue to simmer for about 10 minutes.
- Stir cream or yogurt into chicken mixture and simmer for an additional 3 to 5 minutes or until sauce is thick (enough to thoroughly coat chicken) and creamy. Adjust seasonings.
- Top with chopped cilantro and serve over basmati rice, with a side of grilled pita bread.
Did you make this recipe? We want to see!
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Joyce
Authentic taste. No improvements needed
Kelly
Hi! This recipe looks very delicious. I have chicken breast on hand instead of chicken thighs. Can I substitute that?
Jenny Park
Yes, but the chicken breast should be cooked less so it doesn’t dry out!
Anna
Made this tonight and it was delicious!! I followed the recipe exactly as is, save for, I used up a sweet potato and added that to it. Great recipe!
Y
Is it possible to sub coconut milk for the heavy cream for the lactose intolerant crowd?
Jenny Park
Definitely! I just recommend using canned coconut milk snd not carton coconut milk
Joanne
Looks great! Do you add the garam masala to the other spices with the chicken?
Jenny Park
Just to the sauce!
Kelly
Pretty tasty. I used half sour cream, half plain yogurt instead of the cream. I will try with cream next time to see the difference in taste.
Jenn
I just made this and I’ve tried many butter chicken recipes and this is my favourite! It turned out soooo good!
Dana
Yum! Love this one!
Christine
Hi – could I sub paneer or tofu for the chicken?
Jenny Park
Yes!
Lance
Do you cut the chicken? If so, at what step?
Jenny Park
Ah good call! The chicken should already be cut up (into bite sized pieces), before being marinated in the spices. Will update the ingredient list shortly to reflect that. Thanks!
Rocky Mountain Woman
My favorite Indian dish! I can’t wait to try it.