Rich Butter Chicken (Murgh Makhani) with Fresh Cilantro Garnish

Butter chicken, or murgh makhani, is a classic Indian dish known for its rich, creamy tomato-based sauce and tender marinated chicken. Finished with a touch of butter and fresh cilantro, this dish is comforting, flavorful, and deeply satisfying.

Why You’ll Love This Recipe

Butter chicken is a restaurant favorite you can easily recreate at home. The marinated, spiced chicken is juicy and flavorful, while the velvety sauce delivers a perfect blend of creaminess, spice, and subtle sweetness. It’s great for entertaining or cozy weeknight meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken marinade:
• Boneless chicken thighs or breasts
• Yogurt
• Lemon juice
• Garlic (minced)
• Ginger (minced)
• Garam masala
• Chili powder
• Turmeric
• Salt

For the sauce:
• Butter
• Onion, finely chopped
• Tomato purée or crushed tomatoes
• Heavy cream or full-fat coconut milk
• Garlic and ginger (fresh or paste)
• Garam masala
• Ground cumin
• Ground coriander
• Sugar (optional)
• Salt
• Fresh cilantro for garnish

Directions

In a bowl, combine chicken with yogurt, lemon juice, garlic, ginger, and spices. Marinate for at least 1 hour (preferably overnight).
Sear marinated chicken in a skillet or oven until browned and just cooked through. Set aside.
In a large pan, melt butter and sauté onions until soft. Add garlic and ginger and cook until fragrant.
Stir in tomato purée and spices. Simmer for 10–15 minutes until thickened.
Add cream and return chicken to the pan. Simmer until the chicken is tender and the sauce is rich and creamy.
Finish with a knob of butter and chopped cilantro. Serve hot.

Servings and Timing

Servings: 4
Prep time: 15 minutes (plus marinating time)
Cook time: 30 minutes
Total time: 45 minutes (excluding marinade)

Variations

Use paneer or tofu for a vegetarian version.
Add a dash of fenugreek leaves (kasuri methi) for authentic flavor.
Adjust cream-to-tomato ratio to suit richness preference.
Replace heavy cream with coconut milk for a dairy-free version.
Serve with naan, roti, or basmati rice for a complete meal.

Storage/reheating

Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce. Butter chicken also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What type of chicken is best for butter chicken?

Boneless, skinless thighs are preferred for tenderness, but breasts work too.

Can I use canned tomato sauce?

Yes, but opt for unsweetened tomato purée or crushed tomatoes for best results.

Is butter chicken spicy?

It’s mildly spiced. You can adjust the heat by modifying the chili powder amount.

Can I skip marinating the chicken?

Marinating enhances flavor and tenderness. It’s recommended, but in a rush, 30 minutes will still help.

What’s the best way to serve butter chicken?

With naan, roti, or basmati rice, and optionally a cucumber raita on the side.

Can I make it in advance?

Yes. It tastes even better the next day as the flavors develop. Store covered in the fridge.

Can I cook this in a slow cooker?

Yes. Add seared chicken and sauce ingredients and cook on low for 4–5 hours.

Can I make it without cream?

Use full-fat coconut milk or cashew cream as a non-dairy alternative.

What does “makhani” mean?

“Makhani” means “with butter” in Hindi, highlighting the rich, buttery sauce.

How do I thicken the sauce?

Simmer uncovered until it reduces, or add a small spoonful of cashew paste or tomato paste.

Conclusion

Rich butter chicken (murgh makhani) is a timeless dish that brings bold Indian flavors to your home kitchen. Its velvety sauce, tender chicken, and warm spices make it a comforting favorite that’s perfect for any occasion. Let me know if you’d like to continue with more articles.