Butter Chicken served with warm naan and basmati rice is the ultimate comfort meal — creamy, spicy, and deeply flavorful. With just a few steps and common spices, you can recreate this restaurant favorite at home and enjoy authentic taste from your own kitchen.

What is Butter Chicken?

Butter Chicken, also called Murgh Makhani, is one of India’s most popular dishes. Juicy chicken is simmered in a rich tomato-based sauce with butter and cream, creating a silky balance of sweet, spicy, and savory flavors. It’s often enjoyed with naan or basmati rice, making it a complete and satisfying meal.

Ingredients to Make Butter Chicken

This recipe uses easy-to-source ingredients, mostly aromatic spices and creamy components:

• Chicken thighs – juicy and flavorful, cut into cubes
• Greek yogurt – tenderizes the chicken during marination
• Ginger + garlic paste – adds depth and fragrance
• Lemon juice – balances richness with acidity
• Spices – garam masala, Kashmiri chili, turmeric, cumin, coriander, cloves, cardamom
• Butter or ghee
• Onion, canned tomatoes, cashews – for the sauce base
• Heavy cream – for creaminess
• Dried fenugreek leaves (Kasuri Methi) – for authentic flavor
• Naan & basmati rice – for serving

How to Make Butter Chicken

1. Marinate: Mix yogurt, lemon juice, and spices. Add chicken and marinate 2 hours or overnight.

2. Cook chicken: Pan-fry until outside is cooked, about 5–7 minutes.

3. Sauté onion and spices: Toast until fragrant, then add tomato paste.

4. Simmer: Add diced tomatoes and cashews. Cook 10 minutes.

5. Blend sauce: Blend until smooth. Add water if needed.

6. Finish: Return sauce to pan, add cream, sugar, and chicken. Simmer until cooked through. Garnish and serve hot with naan and rice.

Expert Tips

• Mix spices into yogurt before adding chicken for even coating.
• For smoky flavor, grill chicken instead of pan frying.
• Use whole toasted spices for a deeper taste.
• Frozen naan pan-fried makes an easy pairing; for homemade, try buttery garlic naan recipes.