Easy Homemade Butter Chicken
This velvety Easy Homemade Butter Chicken (also known as Murgh Makhani) is one of the most comforting, flavor-packed curries you can make at home. Tender chunks of spiced, marinated chicken are baked until juicy, then folded into a rich, buttery tomato cream sauce infused with warm Indian aromatics. It delivers all the deep, rich flavors of your favorite takeout spot in a simple weeknight recipe the whole family will enjoy.
Here are a few more chicken recipes to check out: Creamed Spinach Stuffed Chicken Breast, Juicy Chicken Parmesan, Creamy Cast Iron Tuscan Chicken, Creamy Chicken Marsala, and Curry Chicken & Mushroom Risotto.
This curry tastes so good because of a two-step layering of spices and creams. Marinating the chicken in Greek yogurt, lemon juice, garlic, ginger, and garam masala tenderizes the meat from the inside out, while baking locks in those juices without drying out the breast.
Meanwhile, blooming whole crushed cardamom seeds and spices directly in foaming butter before swirling in rich tomato paste and heavy cream creates a smooth, creamy sauce. Spoon generously over hot basmati rice for pure, comforting heaven in every bite.
What you’ll love about this recipe:
Ingredients you’ll need to make Butter Chicken:
Be sure to check out the full recipe and ingredient list below
For the marinated chicken
- Boneless Chicken Breast: The protein of choice and foundation for the recipe. The chicken is cubed into bite-sized pieces that cook quickly and evenly.
- Minced Garlic, Ginger Paste, Chili Powder, Lemon Juice, Ground Cumin, Ground Turmeric, Ground Garam Masala, Greek Yogurt: Ingredients needed to marinate the chicken, adding flavor and tenderizing it. Garam Masala is a traditional spice blend that introduces cinnamon, clove, and black pepper notes to the chicken.
For the sauce
- Butter: Foams in the pan to bloom whole aromatics and builds the rich emulsion of the sauce.
- Cardamom Pod (Seeds), Minced Garlic, Ground Turmeric, Ginger Paste, Ground Coriander, Chili Powder, Ground Garam Masala: Seasoning combination for the curry sauce. Adds complex aromatics, gives the sauce its signature golden-orange color, and adds a little kick.
- Lemon Juice: Cuts through the heavy cream and butter to keep the gravy vibrant.
- Tomato Paste: Concentrated tomato that adds consistency, deep savory umami, and a rich red color.
- Heavy Whipping Cream: Emulsifies with the cooked tomato paste and butter, creating that signature silky orange finish.
How to make Easy Homemade Butter Chicken:
Marinate the Chicken: Cut the chicken breast into bite-sized cubes and place them into a large bowl. Add the minced garlic, ginger paste, lemon juice, Greek yogurt, chili powder, ground cumin, ground turmeric, and ground garam masala. Mix well with a large spoon until every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Bake the Chicken: Preheat your oven to 350Ā°F (175Ā°C). Spread the marinated chicken pieces in a single layer on a baking sheet (paid link). Bake for 12 minutes, until just cooked through. Remove from the oven and set aside.
Melt the Butter: Heat a large cooking pan or skillet over medium-low heat and add the 3 tbsp butter, letting it melt until foaming.
Bloom the Cardamom and Spices: Peel the outer green shell from the cardamom pod and remove the black seeds. Finely chop the seeds. Add the minced garlic and chopped cardamom seeds to the melted butter and cook for 2 minutes, stirring, until fragrant. Stir in the ground turmeric, ginger paste, ground coriander, chili powder, ground garam masala, and lemon juice, stirring constantly for 1 minute to toast the spices.
Add Paste & Chicken: Add the tomato paste to the pan. Stir well to combine the paste with the spiced butter, then cook for 2-3 minutes. Add the baked chicken pieces (along with any juices from the baking sheet (paid link)) into the pan, stirring to coat the chicken completely in the thick tomato base.
Simmer with Cream: Pour in the heavy whipping cream and stir until fully blended into a smooth, vibrant orange sauce. Simmer gently over low heat for 10 minutes, stirring occasionally to prevent the bottom from scorching.
Serve: Prepare your favorite rice (such as basmati or jasmine) according to package instructions. Ladle the hot homemade butter chicken over rice and serve warm with naan bread if desired.
Tips & Tricks
- Crushing Cardamom: If chopping the tiny cardamom seeds with a chef’s knife (paid link) feels tricky, crush them firmly with the flat side of a knife or in a mortar and pestle before dropping them into the butter.
- Chicken Thigh Alternative: Boneless, skinless chicken thighs make an excellent swap for chicken breasts; they add richness and stay remarkably juicy during the bake.
- Fenugreek Finishing Touch: For authentic aroma, crush 1 teaspoon of dried fenugreek leaves (kasoori methi) between your palms and fold it into the gravy during the final 2 minutes of simmering.
- Adjusting Sauce Thickness: Tomato paste creates a naturally thick, clingy gravy. If you prefer a looser consistency to pour over rice, stir in Ā¼ to Ā½ cup of warm chicken stock alongside the heavy cream.
Storage & Reheating Tips
- Store cooled butter chicken in an airtight container in the refrigerator for up to 4 days. Like many curries, the flavors actually deepen and improve overnight.
- Butter chicken freezes well! Cool completely, transfer to a freezer-safe container or zip-top bag, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.
- To reheat on the stove, heat gently in a saucepan over medium-low heat. Stir in 1 to 2 tablespoons of water, milk, or chicken broth to restore that silky, velvety sauce consistency without separating the dairy fats.
- If reheating in the microwave, warm single servings in a microwave-safe bowl covered with a paper towel on medium-high power in 60-second bursts, stirring in between, until heated through.
Easy Homemade Butter Chicken
Make Easy Homemade Butter Chicken! Tender, spiced, baked chicken folded into a rich, velvety tomato and cream curry sauce in under 40 minutes.
- Total Time: 1 hour 40 minutes
- Yield: 4 1x
Ingredients
For the Chicken:
- 1 lb boneless chicken breast, cut into cubes
- 3 tsp minced garlic
- 1 tsp ginger paste
- 1 tsp chili powder
- 2 tsp lemon juice
- 1/3 cup plain whole-milk Greek yogurt
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground garam masala
For the Sauce:
- 3 tbsp butter
- 1 cardamom pod (cracked, yields approx. 12 seeds, finely chopped)
- 1 tsp minced garlic
- 1 tsp ground turmeric
- 1 tsp ginger paste
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp ground garam masala
- 1/2 tsp lemon juice
- 12 oz tomato paste
- 1 1/2 cups heavy whipping cream
- Cooked rice of choice (for serving)
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Instructions
- Cut the chicken breast into bite-sized cubes and place them into a large bowl. Add the minced garlic, ginger paste, lemon juice, Greek yogurt, chili powder, ground cumin, ground turmeric, and ground garam masala. Mix well with a large spoon until every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350Ā°F (175Ā°C). Spread the marinated chicken pieces in a single layer on a baking sheet (paid link). Bake for 12 minutes, until just cooked through. Remove from the oven and set aside.
- Heat a large cooking pan or skillet over medium-low heat, then add the 3 tbsp of butter and let it melt until it foams.
- Peel the outer green shell from the cardamom pod and remove the black seeds. Finely chop the seeds. Add the minced garlic and chopped cardamom seeds to the melted butter and cook for 2 minutes, stirring, until fragrant. Stir in the ground turmeric, ginger paste, ground coriander, chili powder, ground garam masala, and lemon juice, stirring constantly for 1 minute to toast the spices.
- Add the tomato paste to the pan. Stir well to combine the paste with the spiced butter, then cook for 2-3 minutes. Add the baked chicken pieces (along with any juices from the baking sheet (paid link)) to the pan, stirring to coat the chicken completely in the thick tomato base.
- Pour in the heavy whipping cream and stir until fully blended into a smooth, vibrant orange sauce. Simmer gently over low heat for 10 minutes, stirring occasionally to prevent the bottom from scorching.
- Prepare your favorite rice (such as basmati or jasmine) according to the package instructions. Ladle the hot butter chicken over the rice and serve warm with naan bread if desired.
Notes
Crushing Cardamom: If chopping the tiny cardamom seeds with a chef’s knife (paid link) feels tricky, crush them firmly with the flat side of a knife or in a mortar and pestle before dropping them into the foaming butter.
Chicken Thigh Alternative: Boneless, skinless chicken thighs make an excellent swap for breasts; they add richness and stay remarkably juicy during the bake.
Fenugreek Finishing Touch: For authentic restaurant aroma, crush 1 teaspoon of dried fenugreek leaves (kasoori methi) between your palms and fold it into the gravy during the final 2 minutes of simmering.
Adjusting Sauce Thickness: Tomato paste creates a naturally thick, clingy gravy. If you prefer a looser consistency to pour over rice, stir in Ā¼ to Ā½ cup of warm chicken stock or water alongside the heavy cream.
Nutrition
- Calories: 585
- Sugar: 12 g
- Sodium: 690 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Trans Fat: 1.2 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 180 mg