Description

Butter Chicken, also known as Murgh Makhani, is one of the most popular Indian-inspired dishes loved worldwide. Its rich, creamy tomato-based sauce, tender marinated chicken, and warm spices create the perfect comfort food that’s both flavorful and satisfying. This recipe is quick and easy, making it ideal for weeknight dinners, family gatherings, or when you want to impress guests with a homemade restaurant-style meal. Pair it with fluffy rice or soft naan for a truly indulgent experience

Ingredients

For the Chicken & Marinade

1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized chunks)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
½ teaspoon curry powder
1 tablespoon Greek yogurt

For the Butter Chicken Sauce

3 tablespoons vegetable oil
3 tablespoons butter (divided)
6 garlic cloves (minced)
1 medium onion (diced)
1 (15-ounce) can tomato sauce
1 teaspoon sugar
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 cups heavy cream
½ teaspoon cayenne pepper (optional)
1 teaspoon garam masala
½ teaspoon curry powder
¼ cup fresh parsley (chopped, optional for garnish)

To Serve

Steamed rice
Naan bread

Instructions

Marinate the Chicken
- In a bowl, mix chicken, salt, garlic powder, paprika, curry powder, and Greek yogurt.
- Coat chicken well and marinate for 15 minutes.
Cook the Chicken
- Heat oil in a large skillet over medium-high heat.
- Add marinated chicken and cook 8–10 minutes until golden brown.
- Remove from skillet and set aside.
Prepare the Sauce Base
- Lower heat to medium, add 1 tablespoon butter.
- Add garlic and onion, sauté until fragrant and soft.
Build the Sauce
- Stir in tomato sauce and sugar. Simmer 2–3 minutes.
- Add chicken back into skillet and mix well.
- Pour in heavy cream and stir until smooth and creamy.
Season and Simmer
- Add cayenne (optional), garam masala, curry powder, black pepper, and salt to taste.
- Simmer on low heat for 10 minutes, allowing flavors to blend.
Finish with Butter
- Stir in remaining butter for a silky finish.
- Garnish with fresh parsley if desired.
Serve and Enjoy
- Serve hot with naan bread and steamed rice.

Notes

Serve immediately with steamed rice, basmati rice, or warm naan.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to maintain the sauce’s creaminess.
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.