Easy Butter Chicken (Murgh Makhani)
Tender yogurt-marinated chicken in a silky, gently spiced tomato and butter sauce. Restaurant-style butter chicken at home in 40 minutes.
38% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 430
- Protein
- 38 g
- Per serving
- $2.57
Why this recipe works
Butter chicken is the curry we recommend to anyone new to Indian cooking: mild, creamy and deeply savory. Marinate the chicken while you chop the onion and it is ready by the time the sauce is.
- A short yogurt marinade tenderizes the chicken and helps it brown.
- Cooking the spices in butter before the tomatoes go in brings out their warmth.
- A splash of cream at the end gives the sauce its signature silky texture without making it heavy.
Ingredients
For the marinade
For the sauce
To serve
You will need
- Large deep skillet or Dutch oven
Method
Tap a step number to mark it done.
Marinate
Toss the chicken with the yogurt, salt, garam masala and turmeric. Let it sit while you prepare the sauce ingredients, at least 10 minutes.
Brown the chicken
Melt 1 tablespoon of butter in the pan over medium-high heat. Add the chicken, shaking off excess marinade, and cook until browned in spots. It does not need to cook through. Move to a plate.
Build the sauce
Lower the heat to medium. Add the remaining butter and the onion and cook until soft and golden, then stir in the garlic, ginger, garam masala, paprika and cumin for 1 minute.
Simmer
Add the tomato puree, return the chicken and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Finish with cream
Stir in the cream and simmer 2 minutes. Taste for salt and serve with rice, naan and cilantro.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Marinate the chicken overnight if you can; it becomes even more tender.
- For a smoother restaurant-style sauce, blend the sauce before returning the chicken.
- Nutrition covers the curry only; add about 205 calories per cup of rice.
Nutrition per serving
430 calories
$2.57 estimated cost per serving
Where the calories come from
| Protein | 35% of calories | 38 g |
|---|---|---|
| Carbs | 14% of calories | 15 g |
| Fat | 51% of calories | 25 g |
| Fiber | 2 g | |
| Sodium | 720 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Is butter chicken spicy?
No, it is one of the mildest curries. For more heat, add a minced green chili with the garlic or a pinch of cayenne.
What is the difference between butter chicken and tikka masala?
They are close cousins. Butter chicken is usually milder, more buttery and slightly sweeter; tikka masala tends to be more tomato-forward and spiced.
Can I make it dairy-free?
Use coconut yogurt for the marinade, ghee-free oil for the butter and full-fat coconut milk instead of cream.
