There’s nothing quite like a butter chicken recipe (Indian chicken makhani) to bring comfort and flavor to the table. It’s rich, creamy, and packed with just the right amount of spice. If you’ve been craving something warm and deeply satisfying, this dish delivers every time.
Butter Chicken Recipe (Indian Chicken Makhani): A Classic That Feels Like Home
A timeless comfort dish born in everyday kitchens
Butter chicken recipe (Indian chicken makhani) has a way of bringing people together. The first time I made it, I was chasing the memory of my neighbor Priya’s cooking. Her kitchen smelled like cardamom and garlic, and her butter chicken was the kind that makes you close your eyes on the first bite. She didn’t follow a recipe, just instinct and a whole lot of butter.
That inspired me to try it myself. I wrote down what I remembered: juicy chicken, crushed tomatoes, cream, and a dash of garam masala. I wasn’t sure it would work the first time, but when my kids cleaned their plates, I knew I had something special.
Restaurant-style flavor, made simple at home
The best part about this butter chicken recipe (Indian chicken makhani) is that it’s beginner-friendly. You don’t need a fancy spice cabinet or hours of prep. You’ll be surprised how just a few warm spices and a good simmer can turn boneless chicken into something unforgettable. I like using thighs, but breasts work fine too.
When I want a variation, I sometimes serve this alongside chicken pasta for a little Indian-Italian fusion on the table it’s unexpectedly satisfying.
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Butter Chicken Recipe (Indian Chicken Makhani)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A rich, creamy butter chicken recipe (Indian chicken makhani) made with tender chicken simmered in a spiced tomato and cream sauce. Easy to make at home!
Ingredients
1 ½ lbs boneless, skinless chicken thighs (cut into chunks)
1 cup plain Greek yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon cayenne pepper (optional)
Salt to taste
2 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 ½ cups tomato purée or crushed tomatoes
1 cup heavy cream
1 tablespoon sugar (optional)
Fresh cilantro for garnish
Instructions
1. In a large bowl, mix yogurt, lemon juice, and spices. Add chicken and marinate for at least 1 hour.
2. Heat oil in a skillet, sear chicken until browned. Remove and set aside.
3. In the same pan, melt butter. Sauté onion until golden. Add garlic and ginger.
4. Add tomato purée and simmer for 10–15 minutes.
5. Stir in cream and sugar. Simmer on low heat.
6. Return chicken to sauce. Cook for another 10 minutes until tender.
7. Garnish with cilantro and serve hot.
Notes
Serve hot with basmati rice or naan.
Store leftovers in the fridge up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
What You Need for Butter Chicken Recipe (Indian Chicken Makhani)
Pantry and fresh staples that make the magic
To make this flavorful and creamy butter chicken, you’ll need the following ingredients. Most are easy to find in any grocery store and once you try it, you’ll keep them on hand for next time.
Ingredients List:
- 1 ½ lbs boneless, skinless chicken thighs (cut into chunks)
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt to taste
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 ½ cups tomato purée or crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar (optional, to balance acidity)
- Fresh cilantro for garnish
For a twist on classic chicken dishes, I sometimes use leftover meat from this chicken broccoli pasta casserole it’s a fun way to avoid waste and still enjoy the creamy richness.
How to Make Butter Chicken Recipe (Indian Chicken Makhani) at Home
Simple steps, deeply rich results
This butter chicken recipe (Indian chicken makhani) is surprisingly simple, yet every bite tastes like something you’d find in a cozy family-run restaurant. Here’s how to bring this dish to life from your own kitchen.
Instructions:
- Marinate the chicken:
In a mixing bowl, combine Greek yogurt, lemon juice, cumin, garam masala, turmeric, coriander, paprika, cayenne (optional), and salt. Add the chicken pieces and stir until well coated. Cover and refrigerate for at least 1 hour, or overnight if time allows.
- Sear the chicken:
Heat oil in a large skillet over medium-high. Add the marinated chicken and cook until it’s golden and slightly charred on the edges about 7 minutes. Set aside. - Prepare the sauce:
In the same skillet, melt butter. Add chopped onions and cook until soft and golden brown. Stir in garlic and ginger, letting it cook for 1 minute until fragrant.
- Add tomato base:
Pour in the tomato purée, stirring well. Simmer for 12–15 minutes, letting the sauce thicken and develop depth. This base is the heart of any good butter chicken recipe (Indian chicken makhani). - Creamy finish:
Turn heat to low. Add cream and sugar. Stir gently until the sauce turns silky and smooth. It should coat the back of a spoon. - Bring it all together:
Return the seared chicken to the sauce. Let it simmer gently for 10 more minutes so the flavors meld and the chicken becomes juicy and tender.
- Serve with flair:
Finish with fresh cilantro. This butter chicken recipe (Indian chicken makhani).
Bonus idea: If you have leftovers, stir them into this creamy lemon chicken pasta for a next-day twist that’s anything but boring.
Serving and Storing Your Butter Chicken Recipe (Indian Chicken Makhani)
How to serve this dish for the perfect meal
Right after making this butter chicken recipe (Indian chicken makhani), let it sit for a few minutes so the sauce thickens slightly and the spices settle into the chicken. It’s best served hot over basmati rice or scooped up with soft, warm naan. A dollop of plain yogurt or a handful of fresh cilantro on top can make it feel restaurant-ready.
“Want to round out the meal with a hearty side? Try making a batch of this baked ziti with chicken recipe ahead of time your guests will thank you! Serve it as a cheesy, carb-friendly contrast. It’s a great way to feed a big group or stretch the dish into leftovers for the next day.”
Store it right to enjoy later without losing flavor
This dish tastes even better the next day. Once cooled, spoon the butter chicken recipe (Indian chicken makhani) into a container with a tight lid. It’ll keep in the fridge for up to 4 days, and you can freeze it in individual portions for up to 2 months.
To reheat, warm it slowly in a pan with a little splash of cream or water to revive the silky texture. If using a microwave, cover it and stir halfway through. The spices deepen over time, so don’t be surprised if your leftovers taste even richer.
Variations and Pro Tips for Butter Chicken Recipe (Indian Chicken Makhani)
Creative ways to switch it up
Once you’ve made this butter chicken recipe (Indian chicken makhani), you’ll see how easily it adapts to your mood or what’s already in your kitchen. Prefer white meat? Chicken breasts work great just keep an eye on the cooking time to prevent drying out. Want to go vegetarian? Swap in tofu, chickpeas, or paneer for a delicious meatless option that still soaks up all the saucy goodness.
For spice lovers in the house, you can add a bit more cayenne or a splash of chili oil on top. And when you want something with bolder contrast, serve it with a side like this flavor-packed jerk chicken pasta for a fusion dinner that keeps everyone reaching for seconds.
Pro tips for success every single time
- Marinate longer when possible: Even a few extra hours makes a big difference in flavor and tenderness.
- Stick with puréed tomatoes: They give the sauce that smooth, luxurious texture you want in any authentic butter chicken.
- Use unsalted butter: It lets you better control the seasoning at the end especially important if serving with salty sides like naan.
- Simmer low and slow: Once the chicken goes back in, don’t rush it. A gentle simmer lets the sauce thicken and the spices meld perfectly.
- Make ahead for the win: This dish holds up incredibly well in the fridge and reheats beautifully for lunch or dinner later in the week.
Once you’ve nailed this butter chicken recipe (Indian chicken makhani), it’s easy to experiment and build new traditions around it. Add it to your regular rotation you won’t get tired of it anytime soon.
FAQs and Final Thoughts on Butter Chicken Recipe (Indian Chicken Makhani)
What is makhani sauce made of?
Makhani sauce is a creamy, tomato-based sauce made with butter, cream, tomatoes, garlic, ginger, and a blend of Indian spices like garam masala and cumin. It’s smooth, rich, and mildly spiced perfect for coating tender chicken.
What is the traditional food of India butter chicken?
Butter chicken, also known as murgh makhani, is one of the most iconic North Indian dishes. It was developed in Delhi during the 1950s and quickly became a staple in Indian restaurants around the world for its creamy, mildly spicy appeal.
What is the difference between chicken tikka and chicken makhani?
Chicken tikka is usually dry, marinated chicken cooked in a tandoor (clay oven) and served with chutneys. Chicken makhani (butter chicken) takes that same style of chicken and simmers it in a rich, buttery tomato cream sauce.
How to make chicken makhani?
Start by marinating chicken in yogurt and spices. Brown it in a pan, then simmer it in a buttery tomato sauce made with garlic, ginger, and cream. The full butter chicken recipe (Indian chicken makhani) above walks you through each step in detail.
Final Thoughts
This butter chicken recipe (Indian chicken makhani) brings all the warmth of Indian spices to your home kitchen in a way that’s easy and totally satisfying. It’s a dish that turns simple ingredients into something everyone around the table remembers.
And if you’re in the mood for a spicier, Tex-Mex-inspired twist next time, try this chicken fajita pasta recipe it’s loaded with bold flavor and makes a great midweek follow-up to butter chicken night.
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