Butter Chicken (Murgh Makhani)

Spiced yogurt-marinated chicken simmered in a velvety tomato, butter and cream sauce with garam masala and fenugreek. Serve with rice and naan. Serves 4 to 6.

Bowl of creamy butter chicken with a swirl of cream and cilantro, with rice and naan
  • Prep 20 min
  • Cook 40 min
  • Marinate 1 hr
  • Total 2 hr
  • Yield 4 to 6 servings

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Butter chicken was created in Delhi in the 1950s as a way to use leftover tandoori chicken. Charred, spiced chicken is simmered in a silky, mildly spiced tomato sauce enriched with butter and cream.

Dried fenugreek leaves, kasuri methi, give the authentic restaurant flavor; find them at Indian markets.

Ingredients

Chicken

  • 2 pounds boneless chicken thighs, cut in pieces
  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tablespoon grated ginger
  • 3 cloves garlic, grated
  • 1 tablespoon oil

Sauce

  • 4 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 tablespoon grated ginger
  • 3 cloves garlic, minced
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 (15 ounce) can tomato puree
  • 1 cup heavy cream
  • 1 teaspoon sugar
  • 1 tablespoon dried fenugreek leaves (optional)
  • Cilantro, rice and naan

Instructions

  1. Marinate. Mix the chicken with the yogurt, lemon, spices, salt, ginger and garlic. Refrigerate 1 hour or overnight.
  2. Char the chicken. Heat the oil in a large skillet over high heat and sear the chicken in batches until charred in spots. It will finish in the sauce. Set aside.
  3. Sauce. Melt the butter and cook the onion 8 minutes. Add the ginger, garlic and spices for 1 minute, then the tomato puree. Simmer 10 minutes.
  4. Simmer. Stir in the cream, sugar and fenugreek, add the chicken and simmer 10 to 15 minutes until the chicken reaches 165°F and the sauce is thick.
  5. Serve. Garnish with cilantro and serve with rice and naan.

Tips

  • Thighs stay more tender than breasts.
  • Blend the sauce smooth before adding the chicken for a restaurant-style texture.

Questions about this recipe

Is butter chicken spicy?
It is mild and creamy; adjust the chili powder to taste.
What is the difference between butter chicken and tikka masala?
They are similar; butter chicken is milder and richer with butter, tikka masala is more tomato-forward and spiced.

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