Indian Butter Chicken Made Simple

If there’s one dish that can instantly transport you to a place of pure comfort, it has to be Indian butter chicken. That rich, creamy, tomato-based sauce, the tender pieces of chicken, and the incredible aroma of spices create a culinary experience that feels like a warm hug in a bowl. For years, I thought it was a complicated dish, something I could only enjoy at my favorite Indian restaurant. I was convinced it was too complex to recreate in my own kitchen.

I could not have been more wrong. I’m so excited to share a simplified, beginner-friendly recipe that demystifies this beloved classic. This version captures all the authentic, luscious flavor of traditional butter chicken without requiring hard-to-find ingredients or expert-level techniques. It’s a perfect "Recipe of the Week" because it’s surprisingly quick, incredibly rewarding, and will make you feel like a rockstar in your own kitchen. Get ready to make your new favorite curry.

What is Butter Chicken (Murgh Makhani)?

Butter chicken, or murgh makhani in Hindi, is one of the most popular Indian dishes around the world, and for good reason. It has a fascinating history that traces back to the 1950s in Delhi, India. It was created by Kundan Lal Gujral at the Moti Mahal restaurant. The story goes that he was looking for a way to use leftover tandoori chicken. He came up with the ingenious idea of simmering the chicken in a rich, velvety sauce made from tomatoes, butter, and cream.

The result was a culinary masterpiece. The sauce's slight sweetness and creamy texture perfectly balanced the smoky, spiced tandoori chicken. Today, it’s a global phenomenon, celebrated for its luxurious yet comforting flavor profile. While traditional recipes can be quite involved, the spirit of the dish is all about rich, balanced flavors, which we can absolutely achieve at home.

Your Ingredient Checklist

This recipe uses ingredients that are readily available at most grocery stores. Here’s what you’ll need to get started.

For the Chicken Marinade:

• Chicken: Boneless, skinless chicken thighs are best because they stay moist and tender. You can also use chicken breasts.
• Yogurt: Plain, full-fat yogurt is the base of the marinade. It tenderizes the chicken beautifully.
• Ginger and Garlic: Freshly grated ginger and minced garlic are essential for building flavor.
• Spices: We’ll use a simple but powerful blend of garam masala, turmeric, cumin, and a little cayenne pepper for warmth.

For the Creamy Tomato Sauce:

• Butter and Oil: A combination of butter for flavor and oil to prevent the butter from burning.
• Onion: A finely chopped onion creates the aromatic base of our sauce.
• More Ginger and Garlic: You can never have too much.
• Spices: More garam masala, cumin, and coriander.
• Tomato Puree: Canned tomato puree or passata provides a smooth, rich tomato flavor without the texture of diced tomatoes.
• Cashews: This is our secret weapon for an ultra-creamy sauce without having to use a ton of heavy cream. Soaked raw cashews, when blended, create an incredible velvety texture.
• Heavy Cream: A splash at the end adds that final touch of richness and luxury.
• A Touch of Sweetness: A little sugar or honey helps to balance the acidity of the tomatoes.
• Kasuri Methi (Dried Fenugreek Leaves): This is an optional but highly recommended ingredient. Kasuri Methi has a unique, savory, and slightly herbal aroma that is iconic in butter chicken. You can find it online or in most Indian grocery stores.

Step-by-Step Instructions

This recipe is broken down into two main parts: marinating the chicken and making the sauce. Let's get started.

Prep Time: 20 minutes (+ 30 minutes for marinating)
Cook Time: 30 minutes
Servings: 4

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• ½ cup plain full-fat yogurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (or more to taste)
• 1 teaspoon salt

For the Sauce:

• 2 tablespoons butter
• 1 tablespoon neutral oil
• 1 large onion, finely chopped
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 (15-ounce) can tomato puree
• ¼ cup raw, unsalted cashews, soaked in hot water for 15 minutes
• 1 cup water
• 1 teaspoon sugar
• ½ cup heavy cream
• 1 teaspoon kasuri methi (dried fenugreek leaves), optional
• Fresh cilantro, for garnish
• Cooked basmati rice and naan bread, for serving

The Cooking Process:

1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with the yogurt, ginger, garlic, garam masala, turmeric, cumin, cayenne, and salt. Mix well to ensure the chicken is fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer (you may need to do this in batches) and cook for 3-4 minutes per side, until it’s lightly browned. The chicken doesn’t need to be fully cooked through at this stage. Remove the chicken from the pan and set it aside.
3. Start the Sauce: In the same pan, reduce the heat to medium and add the butter. Once melted, add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the ginger and garlic and cook for another minute until fragrant.
4. Bloom the Spices: Add the garam masala, coriander, and cumin to the pan. Stir constantly for about 30 seconds until the spices are fragrant. This step, called blooming, deepens their flavor.
5. Simmer and Blend: Pour in the tomato puree and 1 cup of water. Bring the mixture to a simmer. While it's heating up, drain the soaked cashews and place them in a blender with about ½ cup of the hot tomato sauce from the pan. Blend on high until you have a completely smooth, creamy paste.
6. Combine and Finish the Sauce: Pour the cashew cream back into the pan with the rest of the tomato sauce. Stir in the sugar and bring the sauce back to a gentle simmer.
7. Bring It All Together: Add the cooked chicken and any accumulated juices back into the pan. Stir to coat the chicken in the sauce. Let it simmer gently for 10-15 minutes, until the chicken is cooked through and the sauce has thickened.
8. Add the Final Touches: Stir in the heavy cream. If you are using kasuri methi, crush the leaves between your palms to release their aroma and stir them into the sauce. Cook for one more minute, then remove from the heat.
9. Serve and Garnish: Taste the sauce and adjust for salt if needed. Garnish generously with fresh cilantro and serve hot.

Tips for Butter Chicken Success

• Don't Skip the Marinade: Even 30 minutes makes a huge difference in tenderizing the chicken and infusing it with flavor.
• Soak Your Cashews: Soaking the cashews softens them, which is the key to a silky smooth sauce without any graininess.
• Control the Heat: Keep the sauce at a gentle simmer. Boiling it too vigorously can cause the cream to separate.
• Don't Fear the Spices: This recipe has a balanced flavor, not an overwhelming heat. Feel free to adjust the cayenne pepper to your personal preference.

Serving and Pairing Perfection

Butter chicken is traditionally served with fluffy basmati rice to soak up all that incredible sauce, and warm naan bread for dipping. A simple side of sliced cucumber or a quick cucumber-yogurt salad (raita) provides a cool, refreshing contrast.

Storage and Reheating

• Storage: Leftover butter chicken is fantastic. Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.
• Reheating: Gently reheat it on the stovetop over low heat until warmed through. Avoid the microwave, as it can make the chicken rubbery and cause the sauce to separate.

Your Delicious Indian Dinner Awaits

Making a restaurant-quality dish like butter chicken at home is one of the most rewarding kitchen projects. The rhythm of marinating, searing, and simmering creates a dish that is layered with so much love and flavor. It’s a recipe that’s sure to impress your family and friends, but more importantly, it will make you feel like a truly confident and capable home cook.

I hope you feel inspired to try this simple take on a classic. It’s a perfect, cozy meal that brings a world of flavor right to your dinner table. I would love to hear how it turns out for you, so please share your cooking adventures in the comments below.