Butter chicken, or murgh makhani, is the North Indian classic of tender, spiced chicken in a silky tomato sauce enriched with butter and cream. It is mild and warming, which is why it has become one of the most loved curries in Europe. This butter chicken recipe makes 4 servings in about 1½ hours, and 30 minutes of that is simply the chicken marinating in the fridge. It is an easy butter chicken at home because everything happens in one wide pan: you brown the marinated chicken thighs, build the sauce on the browned bits, then let the chicken finish gently in the sauce so it stays juicy.
| Preparation | 20 minutes, plus at least 30 minutes marinating |
|---|---|
| Cooking | 40 minutes |
| Total | about 1½ hours |
| Servings | 4 servings |
| Difficulty | Easy |
| What you need | A 28 cm sauté pan with a lid, a mixing bowl, a chopping board, a sharp knife, a fine grater, a wooden spoon (a stick blender is optional) |
Ingredients
- 800 g boneless, skinless chicken thighs
- 150 g plain full-fat yoghurt
- 1 tbsp lemon juice
- 2 tsp garam masala, divided
- 1 tsp Kashmiri chilli powder (or 1 tsp sweet paprika and a pinch of chilli)
- ½ tsp ground turmeric
- 1½ tsp salt, divided
- 1 tbsp sunflower or rapeseed oil
- 60 g butter, divided
- 1 onion (about 150 g)
- 4 garlic cloves
- a 3 cm piece of fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp tomato purée
- 400 g passata (or 1 can chopped tomatoes, blended)
- 100 ml water
- 1 tsp sugar
- 150 ml double or whipping cream (35–38% fat)
- 1 tbsp kasuri methi (dried fenugreek leaves), optional
- a handful of fresh coriander, to serve
How to make butter chicken
- Marinate the chicken. Cut the chicken thighs into 3–4 cm pieces. In a bowl, mix the yoghurt, lemon juice, 1 tsp of the garam masala, the chilli powder, the turmeric and 1 tsp of the salt. Add the chicken, stir until every piece is coated, cover and leave in the fridge for at least 30 minutes, or up to 24 hours.
- Prepare the aromatics. While the chicken marinates, finely chop the onion and the garlic. Peel the ginger with a teaspoon and grate it finely.
- Brown the chicken. Heat the oil and 20 g of the butter in a 28 cm sauté pan over medium-high heat. Lift the chicken out of the marinade, let the excess drip off and lay the pieces in a single layer, in two batches if they do not fit. Cook for 3–4 minutes per side, until browned with a few darker spots. The chicken does not need to be cooked through yet. Put it on a plate and discard the leftover marinade.
- Soften the onion. Turn the heat down to medium and add another 20 g of butter and the onion to the same pan. Cook for 8–10 minutes, stirring now and then and scraping up the browned bits from the base, until the onion is soft and golden.
- Toast the spices. Add the garlic, ginger, cumin, ground coriander, the remaining 1 tsp of garam masala and the tomato purée. Stir for 1–2 minutes, until the spices smell fragrant and the purée darkens slightly.
- Simmer the sauce. Pour in the passata and the water, then add the sugar and the remaining ½ tsp of salt. Bring to a gentle simmer, put the lid on with a small gap and cook for 10 minutes, stirring a couple of times. For a very smooth sauce, blend it with a stick blender at this point.
- Cook the chicken in the sauce. Return the chicken and any juices from the plate to the pan. Cover and simmer over low heat for 10–12 minutes, until the chicken is cooked through and no longer pink in the middle.
- Finish with cream and butter. Stir in the cream and the last 20 g of butter. Crush the kasuri methi between your palms and sprinkle it over the sauce. Heat for 2–3 minutes without letting it boil hard. Taste and adjust with salt or a pinch of sugar, scatter over the fresh coriander and serve.
What to cook butter chicken in
One-pan butter chicken works best if your pan does two jobs well. First, it needs a wide base, so 800 g of chicken can brown in one or two batches instead of steaming in its own juices. Second, it needs straight, fairly high sides and a lid, so the tomato sauce can bubble away without spitting all over the hob. A 28 cm sauté pan does both, and the finished dish of about 1.5–2 litres sits comfortably in it.
The Phantom non-stick covered 2-handle sauté pan 28 cm holds 4.7 litres and is 9 cm deep inside. Its recycled aluminium body and full disk base heat up quickly and evenly on all hobs, including induction. The CeraGreen ceramic non-stick coating is PFAS-free according to the manufacturer, and the non-stick surface helps with a yoghurt marinade that tends to stick. Condensation bumps inside the lid drip moisture back onto the chicken as it simmers. Hand washing is recommended.
If you prefer stainless steel, the Helix stainless steel covered 2-handle sauté pan 28 cm holds 5.5 litres, has capacity marks inside and an encapsulated base for even heat, and it is dishwasher safe. Stainless steel gives the chicken a deeper brown crust, and the browned layer on the base dissolves into the sauce and adds depth.
You can compare all wide pans with lids in our sauté pans range, including a smaller 26 cm model that suits a half batch. For other curries, stews and slow-simmered sauces, browse cookware for stews. And if you are completing your kitchen, a frying pan set is handy alongside: one pan for warming naan, another for toasting whole spices or frying onions for a garnish.
Tips and common mistakes
- Using chicken breast. Breast dries out quickly in a simmering sauce. Thighs stay juicy and forgiving. If you do use breast, cut it into larger pieces and shorten the simmering time to 6–8 minutes.
- Crowding the pan. Too many pieces at once release liquid and turn grey instead of browning. Cook in two batches if needed.
- Burning the spices. Ground spices only need a minute or two in the fat. Too much heat makes them bitter.
- Boiling the cream. Add the cream at the very end and keep the sauce at a gentle bubble. A hard boil can make it split and look grainy.
- A sharp, sour sauce. Tomatoes vary in acidity. A pinch of sugar or an extra knob of butter rounds the sauce off.
Not sure whether you need a sauté pan or whether a frying pan will do? Our guide sauté pan or frying pan: what's the difference? explains the shapes, sizes and what each pan is best at.
Variations
Paneer butter masala
For a vegetarian version, cut 400 g of paneer into cubes, fry them in a little butter until golden and add them to the finished sauce for the last 3–4 minutes.
Richer, nutty sauce
Soak 30 g of cashew nuts in hot water for 15 minutes, drain and blend them into the sauce before the chicken goes back in. The sauce becomes thicker and creamier.
Spicier butter chicken
Add 1 finely chopped green chilli with the garlic and ginger, or use more chilli powder in the marinade.
What to serve with butter chicken
Plain steamed basmati rice is the classic choice, and warm naan bread is perfect for wiping the pan clean. Chapati or any flatbread works too. A cool cucumber raita, sliced red onion with lemon juice and a spoonful of mango chutney balance the rich sauce.
If you like one-pan dinners, try our easy one-pot chili con carne, which uses the same wide sauté pan. And for a lazy weekend breakfast, our fluffy American pancakes are a family favourite.
Butter chicken FAQ
What is the difference between butter chicken and chicken tikka masala?
They are close relatives. Butter chicken has a milder, sweeter and creamier tomato sauce with plenty of butter. Chicken tikka masala is usually a little spicier, with a stronger onion base and a more pronounced spice blend.
Can I make butter chicken without kasuri methi?
Yes. Dried fenugreek leaves add the typical savoury restaurant aroma, but the dish is still delicious without them. Look for it in Asian grocery shops.
Can I make butter chicken ahead?
Yes. Cool it quickly, keep it covered in the fridge and eat it within 2 days. Reheat it gently with a splash of water.
Can you freeze butter chicken?
Yes. Freeze it in portions for up to 3 months, thaw it in the fridge overnight and reheat it gently until piping hot.
How long should I marinate the chicken?
At least 30 minutes gives the yoghurt and spices time to flavour the meat. Overnight is even better, but not beyond 24 hours, or the chicken can turn soft.
The photo is illustrative (created with AI).
