Butter Chicken (Murgh Makhani)
Silky, tomato‑butter sauce hugging tender spiced chicken — the classic North Indian favourite. Bright Kashmiri chilli for colour, fenugreek for that signature finish, and a quick marinade to keep the meat juicy.
This is the butter chicken you’ll want for dinner when you want something indulgent yet utterly straightforward. It’s not fussy: a quick yoghurt marinade, a good sear for char, and a velvety tomato‑butter sauce finished with cream and kasuri methi.
Make it for a cosy weekend supper or when you need to impress dinner guests without sweating the details. The sauce is the star — cook it low and slow, and the rest falls into place.
Ingredients
- 800 g boneless skinless chicken thighs
- 150 g natural yoghurt (full‑fat)
- 15 ml lemon juice
- 15 ml garlic paste
- 15 ml ginger paste
- 5 ml ground cumin
- 5 ml ground coriander
- 5 ml Kashmiri chilli powder (or mild paprika) — for colour; adjust heat with cayenne if desired
- 5 ml turmeric
- 10 ml salt — divided; start with 1 tsp in marinade
- 15 ml vegetable oil
- 50 g unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 15 ml fresh ginger, finely grated
- 5 ml ground cumin (for sauce)
- 5 ml ground coriander (for sauce)
- 5 ml garam masala — plus extra to finish
- 400 g canned chopped tomatoes or passata — use good quality passata or crushed tomatoes
- 5 ml caster sugar — balances acidity
- 150 ml double cream — or single cream for a lighter finish
- 5 ml dried fenugreek (kasuri methi) — crushed between your palms
- fresh coriander (cilantro) leaves — to garnish
- optional: garam/chilli finishing butter — extra 10g butter + pinch chilli flakes
Equipment
- heavy‑based frying pan or skillet
- saucepan
- immersion blender or countertop blender
- baking tray (if using grill/broiler)
- tongs
Instructions
Trim any excess fat and cut the chicken thighs into 4–5cm pieces. Put in a bowl for the marinade.
Make the marinade: whisk together the yoghurt, lemon juice, garlic paste, ginger paste, ground cumin, ground coriander, Kashmiri chilli powder, turmeric and 1 tsp salt. Toss the chicken in the marinade so every piece is coated. Cover and refrigerate for at least 30 minutes — ideally 4 hours or overnight for best flavour.
Preheat the oven grill/broiler to high (if using) or heat a heavy‑based frying pan over a high heat with 1 tbsp oil. If broiling, thread or spread the marinated chicken on a tray lined with foil; broil 6–8 minutes until charred at the edges, then turn and char the other side 4–6 minutes. If pan‑searing, do in batches so pieces aren’t crowded: sear 3–4 minutes per side until golden with some char. You do not need to fully cook through — chicken will finish in the sauce.
In a heavy saucepan over medium heat, add 25g of the butter. When it foams, add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is very soft and starts to caramelise, about 8–10 minutes.
Add the minced garlic and grated ginger and cook 1 minute until fragrant. Stir in the teaspoon each of ground cumin and ground coriander and the garam masala and cook for 30–45 seconds to bloom the spices.
Pour in the chopped tomatoes or passata, add the caster sugar and remaining 1 tsp salt, bring to a gentle simmer and cook uncovered for 12–15 minutes until the sauce reduces and darkens slightly.
Blend the sauce until silky smooth. Use a stick/immersion blender straight in the pan (best), or tip into a blender in batches — allow to cool slightly first and hold the lid with a tea towel to avoid hot splatter.
Return the smooth sauce to the pan, add the seared chicken pieces and any juices from the resting tray/pan. Simmer gently for 8–10 minutes so the chicken finishes cooking and absorbs the sauce.
Stir in the remaining 25g butter, the double cream and crushed kasuri methi. Warm through for 2–3 minutes on low heat — do not boil. Taste and adjust salt, a squeeze of lemon if it needs brightness, and finish with a pinch of garam masala.
Serve hot, sprinkled with chopped fresh coriander and an optional knob of chilli butter. Great with steamed basmati rice or naan.
Tips
- Marinate at least 4 hours if you can — the yoghurt tenderises and really improves the texture; 30 minutes is the absolute minimum.
- If you don’t have an immersion blender, use a high‑speed blender and let the sauce cool a few minutes before blending (lid slightly ajar, cover with a tea towel to avoid steam‑burn).
- Sear the chicken in batches so pieces brown instead of steam — that browning adds the savoury ‘char’ flavour people love in butter chicken.
- If the sauce tastes too acidic after blending, a teaspoon of sugar or a knob more butter will balance it.
- Make‑ahead: cook the sauce and store separately from the chicken for up to 3 days. Reheat gently, add cream and finish with the chicken just before serving.
Substitutions
chicken thighs → chicken breast, same weight
Noticeably differentdouble cream → single cream or 75ml double + 75ml whole milk (lighter)
Stays closeKashmiri chilli powder → mild paprika for colour + a pinch of cayenne for heat
Stays closekasuri methi (dried fenugreek) → a squeeze of lemon and extra garam masala (if unavailable)
Noticeably different
Nutrition
Per serving · estimated
- 760
- Calories
- 40 g
- Protein
- 11 g
- Carbs
- 64 g
- Fat
- 2 g
- Fibre
- 7 g
- Sugar
- 750 mg
- Sodium
FAQ
Can I use chicken breast instead of thighs?
Yes — chicken breast cooks quicker and will be leaner. Slice thickly and watch the cooking time so it doesn’t dry out. Thighs give more forgiving, juicier results.
Why did my sauce split when I added cream?
High heat or boiling can make the cream separate. Turn the heat to low, stir the cream in gently and warm through without boiling. Using full‑fat cream also reduces the chance of splitting.
Can I make this in a slow cooker?
You can: brown the chicken first, then add to a smooth sauce and cook on low for 3–4 hours. Add cream and butter in the final 15 minutes to avoid curdling.
Can I freeze butter chicken?
Yes — freeze in an airtight container for up to 3 months. Freeze without fresh coriander and add cream when reheating for best texture.
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