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.

Vegetarian with swapsLow-carbHigh-proteinFreezer-friendly

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 40 min
  • Marinate 1 hr
  • Total 2 hr
  • Yield 4 to 6 servings
  • Heat 🌶 Mild
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Bowl of creamy butter chicken with a swirl of cream and cilantro, with rice and naan

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.

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.

Nutrition per serving (estimated)

590Calories
16 gCarbohydrates
3 gFiber
13 gNet carbs
39 gProtein
43 gFat

Estimated per serving, based on 5 servings (the recipe serves 4 to 6), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carbHigh-proteinBudget-friendlyVegetarian with swaps

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Thighs stay more tender than breasts.
  • Blend the sauce smooth before adding the chicken for a restaurant-style texture.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days; the flavor improves overnight. Freeze up to 3 months. Reheat gently on the stove, stirring, until hot through.

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.

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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