Butter chicken (or murgh makhani, if we’re being proper) is one of those dishes that somehow feels indulgent and comforting at the same time. The sauce is creamy but not heavy, tomato-rich but mellow, and perfectly spiced — that magical balance between cozy and bold.
This homemade version hits all those notes, but without the fuss of restaurant prep. You get tender chicken in a silky, buttery tomato gravy that clings to rice or naan like it was meant to be there. And don’t worry — I’ll include vegan alternatives that are every bit as satisfying.
🎯 QUICK FACTS
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Marinate Time: 30 minutes (optional, but worth it)
- Total Time: About 1 hour
- Servings: 4
- Difficulty: Easy–Medium (mostly stirring and waiting)
📝 INGREDIENTS
For the Chicken Marinade
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-size chunks
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp chili powder
- 1 tsp salt
- 1 tbsp oil
For the Sauce
- 3 tbsp butter (or ghee for a richer flavor)
- 1 tbsp oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1½ tsp garam masala
- 1 tsp cumin
- 1 tsp chili powder (adjust to spice level)
- 1 tsp paprika
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tbsp sugar (balances the acidity — don’t skip it)
- Salt to taste
- Fresh cilantro for garnish
🌱 VEGAN OR VEGETARIAN OPTION
- Protein: Swap chicken for tofu, chickpeas, or cauliflower florets.
- Dairy: Use coconut milk or a thick oat cream instead of heavy cream; vegan butter or olive oil instead of butter.
- Pro-tip: Roast or pan-fry your tofu/cauliflower first for a little char — it helps mimic that smoky tandoori flavor.
👩🍳 HOW TO MAKE IT
Step 1. Marinate the chicken (or tofu).
In a large bowl, whisk together yogurt, lemon juice, and all marinade spices. Add the chicken and mix until coated. Cover and refrigerate for at least 30 minutes (or up to overnight).
Step 2. Cook the chicken.
Heat a skillet over medium-high heat with a drizzle of oil. Sear the marinated chicken until browned on both sides (don’t worry if it’s not fully cooked through yet — it’ll finish in the sauce). Remove and set aside.
Step 3. Build the sauce.
In the same pan, melt the butter with a splash of oil. Add the onions and sauté until soft and golden brown — about 5–7 minutes. Stir in garlic, ginger, and spices (garam masala, cumin, chili powder, paprika). Toast them for 30 seconds until fragrant.
Step 4. Add tomatoes & simmer.
Pour in the tomato sauce, stir well, and bring to a simmer. Let it cook for about 10 minutes, stirring occasionally. This is where the sauce deepens and thickens slightly.
Step 5. Make it creamy.
Reduce the heat to low, stir in the cream and sugar, then add the chicken back in. Simmer gently for another 10 minutes, letting the sauce coat every piece. Taste and adjust salt or spice to your liking.
Step 6. Finish & serve.
Sprinkle with chopped cilantro and an extra pat of butter (optional, but let’s be honest — not really optional). Serve with steamed basmati rice, warm naan, or even over pasta for a fusion twist.
📊 TIPS & VARIATIONS
- For smoky flavor: Add a drop or two of liquid smoke or grill the chicken before adding it to the sauce.
- Lighter version: Use half-and-half instead of cream, or yogurt for a tangier sauce.
- Spice balance: If it’s too spicy, stir in a little extra cream or a small spoon of honey.
- Meal prep magic: The flavor actually improves the next day — like most curries.
❓ COMMON QUESTIONS
Q: Can I make this ahead?
Yes! Butter chicken keeps beautifully in the fridge for up to 3 days, or freeze it for up to a month.
Q: How do I reheat it without the sauce splitting?
Warm gently on low heat and stir in a splash of milk or cream to restore the texture.
Q: What’s the best side dish?
Garlic naan is the obvious winner, but it’s also amazing with roasted potatoes, rice, or even spooned over spaghetti for a wild weeknight twist.
✨ FINAL THOUGHT
Butter chicken might look like an effort-heavy dish, but once you’ve made it at home, you’ll realize it’s basically a 1-pan love letter to comfort food. Whether you go classic or vegan, it’s all about that slow, creamy, tomatoey magic that somehow feels like a warm hug after a long day.
