Indian Butter Chicken, or Murgh Makhani, is a universally loved dish featuring tender, spiced chicken pieces enveloped in a rich and creamy tomato-butter curry. The vibrant orange color and silky texture make it visually appealing, while the combination of spices adds depth and warmth to every bite. Served with fluffy Basmati rice, this dish is perfect for any occasion.
Cook with confidence
Cook's notes
For the best texture, ensure the chicken is seared until just browned but not fully cooked before adding it back to the sauce. The simmering time is crucial for developing the rich flavors, so allow the curry to bubble gently after adding the cream. Adjust the heat as needed to avoid boiling.
Substitutions
If you don't have Garam Masala, you can use a mix of cumin, coriander, and cinnamon for a similar flavor profile. For a lighter version, substitute half of the heavy cream with Greek yogurt, but add it off the heat to prevent curdling. Chicken breasts can be used instead of thighs, but they may require less cooking time.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry on the stovetop over low heat, adding a splash of water or cream to maintain its creamy texture. Avoid microwaving as it can separate the sauce.
Common failures
If the sauce is too thin, simmer it longer to reduce and thicken. If the chicken is tough, it may have been overcooked; ensure to monitor the cooking time closely. For overly salty curry, balance it with a bit of sugar or cream.
Why these ingredients
How each main ingredient earns its place in this recipe
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chicken thighs
Chicken thighs are ideal for this recipe as they remain tender and juicy even after cooking in the rich sauce, enhancing the overall flavor.
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heavy whipping cream
The heavy whipping cream adds a luxurious creaminess to the curry, balancing the spices and creating a smooth texture that coats the chicken beautifully.
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tomato puree
Tomato puree provides a rich base for the curry, contributing acidity and sweetness that complement the spices and enhance the dish's overall depth.
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Garam Masala
Garam Masala is a key spice blend that infuses the chicken with warm, aromatic flavors, making it essential for achieving the authentic taste of Butter Chicken.
Preparation
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Step 1 20 min
Rinse the Basmati rice thoroughly under cold water until the water runs clear. In a pot, combine the rinsed rice with 1.5 cups (360 ml) of water and a pinch of salt. Bring to a boil, then cover tightly and reduce the heat to the lowest setting. Allow the rice to simmer for about 20 minutes, or until the water is absorbed and the rice is fluffy.
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Step 2 10 min
While the rice is cooking, marinate the chicken chunks with a pinch of salt, Garam Masala, and chili powder. In a large pan, melt 2 tablespoons (30 g) of the unsalted butter over medium-high heat. Add the marinated chicken and sear until slightly browned on the outside, about 5-7 minutes. The chicken should not be fully cooked at this stage. Remove the chicken from the pan and set aside.
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Step 3 7 min
In the same pan, melt the remaining butter over medium heat. Pour in the smooth tomato puree and add the turmeric powder. Stir well and simmer for about 5-7 minutes, allowing the raw tomato smell to cook off. The sauce should start to thicken slightly.
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Step 4 3 min
Lower the heat completely and stir in the heavy whipping cream. Watch as the sauce transforms into a glowing, silky, vibrant orange curry. This step is crucial for achieving the rich flavor and texture of the dish.
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Step 5 15 min
Add the seared chicken back into the pan, ensuring it is well coated with the sauce. Simmer gently for an additional 10-15 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking and ensure even cooking.
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Step 6 5 min
Once the chicken is cooked through, taste the curry and adjust seasoning if necessary. Serve the Indian Butter Chicken hot over the fluffy Basmati rice, garnished with fresh cilantro if desired.
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