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Butter Chicken
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Authentic Butter Chicken (Murgh Makhani)

This authentic Butter Chicken is rich, creamy, and packed with flavor. Marinated chicken is cooked in a spiced tomato-butter sauce, blended until silky smooth, and finished with cream for the perfect indulgence.
Prep Time40 minutes
Cook Time50 minutes
Marination Time6 minutes
Total Time1 hour 36 minutes
Course: Dinner
Cuisine: Indian
Keyword: Butter Chicken, Indian Curry, Murgh Makhani
Servings: 4 people
Calories: 584kcal

Equipment

  • Large Skillet
  • Blender
  • Mixing bowls

Ingredients

For the Chicken Marinade

  • 1 1/2 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 3/4 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp Kashmiri chili powder
  • 1 tsp salt

For the Butter Sauce

  • 3 tbsp unsalted butter
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 can (14 oz) crushed tomatoes
  • 1/4 cup cashews soaked in warm water
  • 1 cup heavy cream
  • 1 tbsp sugar

Instructions

  • 1. Marinate the Chicken: In a large mixing bowl, combine Greek yogurt, lemon juice, cumin, garam masala, turmeric, Kashmiri chili powder, and salt. Add the chicken pieces and toss until fully coated. Cover the bowl and refrigerate for at least 6 hours, preferably overnight.
    1 1/2 lb boneless, skinless chicken thighs, 3/4 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp turmeric, 1 tsp Kashmiri chili powder, 1 tsp salt
  • 2. Cook the Chicken: Heat 1 tbsp butter in a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess, and cook in batches for 3-4 minutes per side until browned and slightly charred. Set aside.
    3 tbsp unsalted butter
  • 3. Make the Sauce: In the same skillet, add the remaining butter and sauté the onions until soft and golden. Add minced garlic and ginger, cooking for 1-2 minutes until fragrant. Stir in crushed tomatoes, soaked cashews, and sugar, then simmer for 15 minutes.
    1 onion, 4 cloves garlic, 1 tbsp fresh ginger, 1 can (14 oz) crushed tomatoes, 1/4 cup cashews, 1 cup heavy cream, 1 tbsp sugar
  • 4. Blend for Creaminess: Transfer the sauce to a blender and blend until completely smooth. Return to the skillet, add heavy cream, and stir until well combined.
  • 5. Finish and Serve: Add the cooked chicken back to the sauce and simmer for 10 more minutes. Serve with naan or basmati rice.

Nutrition

Calories: 584kcal | Carbohydrates: 14g | Protein: 41g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 253mg | Sodium: 776mg | Potassium: 677mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1336IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 3mg