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Indian

  • Butter Chicken

    Butter Chicken

    Butter Chicken, also known as Murgh Makhani, is an Indian chicken dish with a rich tomato-based sauce flavored with butter, cream, garam masala and aromatic spices. The chicken is marinated in yogurt and spices, lightly browned, then finished in the smooth sauce until tender.

    What is Butter Chicken?

    Butter Chicken, or Murgh Makhani, is a North Indian chicken dish made with marinated chicken and a rich tomato-based sauce. The sauce is typically flavored with butter, cream and warm spices, giving the dish its smooth texture and deep savory flavor.

    In this version, the chicken is marinated in yogurt, lemon juice and spices before being browned, while the sauce is made with tomatoes, onion, cashews, ginger-garlic paste, garam masala and kasuri methi. The sauce is blended until smooth, then finished with butter and cream before the chicken is simmered in it until cooked through.

    Butter Chicken in Indian food culture

    Butter Chicken is one of the best-known dishes associated with North Indian restaurant cooking. Its combination of spiced chicken and a rich, mildly tangy tomato-butter sauce has made it especially popular in restaurants, where it is commonly served with naan, roti or rice.

    Although the dish is rich and creamy, its flavor depends on more than butter and cream. Garam masala, ginger, garlic and dried fenugreek leaves help give the sauce its characteristic aroma, while the tomato base provides acidity and balance.

    What does Butter Chicken taste like?

    Butter Chicken is rich, creamy and mildly tangy, with tomatoes providing acidity and butter and cream giving the sauce a smooth, luxurious texture. Garam masala, ginger and garlic add warmth and depth without making the dish overwhelmingly spicy.

    The marinated chicken brings its own savory, spiced flavor, while cashews help give the sauce extra body and softness. Kasuri methi adds a distinctive slightly bitter, aromatic note that balances the richness of the sauce.

    How Butter Chicken varies

    Butter Chicken varies from cook to cook in richness, sweetness and spice level. Some versions use more cream or butter for a milder, richer sauce, while others lean more heavily on tomatoes and spices for a sharper flavor.

    The chicken can be cooked in different ways before being added to the sauce, including grilling, roasting or pan-frying. Some recipes also adjust the amount of cashews, sugar or kasuri methi, which changes the body and aroma of the finished dish.

    Where does Butter Chicken come from?

    Butter Chicken is widely associated with Delhi, India, where it emerged in the mid-20th century from the North Indian restaurant tradition. It is closely linked with cooks who used leftover tandoori chicken in a tomato-based sauce enriched with butter and cream, creating a dish that kept the chicken moist while adding richness and flavor.

    The dish became increasingly popular in restaurants across India and later around the world. Today, Butter Chicken is one of the most internationally recognizable dishes associated with North Indian cuisine, although recipes vary considerably in sweetness, richness and spice.

    Make Butter Chicken at home

    Ready to make it yourself? Follow the full Butter Chicken recipe with ingredients, step-by-step instructions, recipe notes and video.

    Get the Butter Chicken recipe →
  • Butter Chicken

    Butter Chicken

    This Butter Chicken recipe combines yogurt-marinated chicken with a smooth tomato, cashew, butter and cream sauce flavored with garam masala, ginger, garlic and kasuri methi. The chicken is lightly browned first, then simmered gently in the sauce until tender and rich.

    Watch how to make Butter Chicken

    Ingredients

    For the chicken

    • 500 g boneless chicken thighs, cut into bite-sized pieces
    • 1½ tbsp ginger-garlic paste, or 1 tbsp minced garlic plus ½ tbsp grated ginger
    • ½ cup Greek yogurt or plain yogurt
    • 1 tbsp lemon juice
    • ½ tbsp paprika
    • ¼ tsp cayenne pepper
    • ½ tsp turmeric
    • 1 tsp garam masala
    • Salt, to taste
    • 1 tbsp oil, for pan-frying

    For the gravy

    • 500 g canned crushed tomatoes
    • 1 onion, roughly chopped
    • 50 g cashews
    • 1½ tbsp ginger-garlic paste, or 1 tbsp minced garlic plus ½ tbsp grated ginger
    • 1 tsp kasuri methi, optional but recommended
    • 1 tsp garam masala
    • 1 tbsp sugar
    • ½ tsp paprika
    • ¼ tsp cayenne pepper
    • 3 tbsp butter, divided
    • 50 ml cream, plus a little extra to finish
    • Salt, to taste

    Instructions

    Marinate the chicken

    In a bowl, combine the chicken with the ginger-garlic paste, yogurt, lemon juice, paprika, cayenne pepper, turmeric, garam masala, and salt.

    Cover and refrigerate for at least 1 hour, or preferably overnight and up to 24 hours.

    Brown the chicken

    Heat the oil in a large frying pan over high heat.

    Remove the chicken from the marinade, keeping the marinade that clings to the pieces. Do not pour the leftover marinade into the pan.

    Add the chicken and cook for about 3 minutes, until lightly browned on the outside but not fully cooked through.

    Work in batches if needed to avoid overcrowding the pan.

    Remove the chicken and set aside.

    Start the gravy

    In the same pan, add the onion and 1 tablespoon of the butter.

    Cook until the onion has softened.

    Reduce the heat, then add the ginger-garlic paste, paprika, and cayenne pepper.

    Cook for about 1 minute, stirring constantly.

    Cook the tomato and cashew base

    Add the crushed tomatoes and cashews.

    Cook over medium heat for 15 to 20 minutes, stirring occasionally, until the onion and cashews are soft and the sauce has thickened slightly.

    Add the salt, sugar, garam masala, paprika, and cayenne pepper.

    Cook for another 2 minutes.

    Blend the sauce

    Let the mixture cool slightly, then transfer it to a blender with ½ cup water.

    Blend until very smooth, adding a little more water only if needed.

    For an extra-silky sauce, strain it back into the same pan.

    Finish the Butter Chicken

    Add the remaining 2 tablespoons butter, the cream, the chicken, and the kasuri methi if using.

    Simmer gently for 5 to 7 minutes, until the chicken is cooked through and the sauce is rich and smooth.

    Finish with a little extra cream and, if you like, a small pinch of kasuri methi.

    Recipe Notes

    Marinate for more flavor

    A minimum of 1 hour works, but marinating the chicken overnight gives the yogurt and spices more time to penetrate the meat. You can marinate it for up to 24 hours.

    Do not overcrowd the pan

    Brown the chicken in batches if necessary. Overcrowding lowers the pan temperature and causes the chicken to steam instead of developing color.

    Use the marinade clinging to the chicken

    There is no need to wipe the chicken clean before cooking. Keep the marinade coating each piece, but do not pour the leftover marinade from the bowl into the pan.

    Blend the sauce until very smooth

    The cashews help thicken and enrich the gravy. Blend thoroughly for the smoothest texture, and strain the sauce after blending if you want an especially silky finish.

    Add water only as needed

    Start with the ½ cup of water when blending the sauce. Add more only if the mixture is too thick to blend easily, since too much water can make the finished sauce thin.

    Kasuri methi is optional but recommended

    Dried fenugreek leaves add a distinctive aroma that is strongly associated with Butter Chicken. Crush them lightly between your fingers before adding them to help release their flavor.

    Learn more about Butter Chicken

    Want to learn more about the dish, its flavors, variations and place in Indian food culture? Read our guide to Butter Chicken.