Name: Chicken Makhani (Indian Butter Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: For the Marinade:; 1½ lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces; ¾ cup plain yogurt; 1 tablespoon lemon juice; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1½ teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon chili powder; 1 teaspoon salt; For the Sauce:; 3 tablespoons butter; 1 tablespoon oil (vegetable or ghee); 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1½ teaspoons ground cumin; 1½ teaspoons garam masala; 1 teaspoon ground turmeric; 1 teaspoon chili powder (adjust to taste); 1 (14 oz) can crushed tomatoes; 1 cup heavy cream or full-fat coconut milk; 1 tablespoon sugar (optional, to balance acidity); Salt to taste; Fresh cilantro leaves, for garnish

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You know those nights when you’re just craving something rich, creamy, and a little spicy—but the thought of putting on real pants to go pick up takeout feels like too much? That’s when I make this butter chicken. It’s that classic Indian restaurant dish we all love—tender chicken swimming in a velvety tomato-cream sauce, spiced just right. And it’s way easier than you’d think to make at home.

Why You’ll Love This Recipe

This dish feels like a little bit of comfort and luxury in a bowl. The chicken is marinated to perfection, the sauce is luscious and bold, and it makes your whole kitchen smell like your favorite Indian spot. Plus, it’s one of those recipes that feels fancy but doesn’t actually take much effort—perfect for impressing guests or just treating yourself on a weeknight.

Ingredients (Full list of ingredients with measurements is down below)

You’ll be using ingredients like boneless chicken thighs, plain yogurt, garlic, ginger, garam masala, cumin, butter, and canned tomatoes. And of course, some heavy cream or coconut milk to bring that dreamy richness to the sauce.

Marinate the Chicken

Start by mixing up a quick marinade with yogurt, garlic, ginger, lemon juice, and a few warming spices. Toss the chicken in and let it sit for at least 30 minutes (longer is even better if you’ve got the time). This step makes the chicken super flavorful and tender.

Sear the Chicken

In a hot skillet or Dutch oven, melt a little butter and sear the marinated chicken until it’s browned on the outside. You don’t have to cook it through here—it’ll finish in the sauce later. Just get that nice caramelized color.

Make the Sauce

Remove the chicken and set it aside. In the same pan, add a bit more butter, then toss in more garlic, ginger, and spices like cumin, turmeric, chili powder, and garam masala. Cook for just a minute, then stir in canned crushed tomatoes and let everything simmer until it thickens and deepens in color.

Add the Cream and Finish Cooking

Now stir in the cream (or coconut milk if you want a dairy-free version), add the chicken back in, and let it simmer gently until the chicken is cooked through and everything’s silky and blended. Add salt to taste and a pinch of sugar if needed to balance the acidity.

Serve and Savor

Serve it hot, preferably with a big scoop of fluffy basmati rice or some warm naan to soak up every drop of that golden sauce. Garnish with fresh cilantro if you like.

Expert Tips and Tricks

Use chicken thighs instead of breasts—they stay juicier and more flavorful. Don’t rush the simmering step—it’s where all the flavors come together. And if you want that deep, slightly smoky flavor you sometimes get in restaurant versions, you can add a tiny pinch of smoked paprika.

Recipe Variations and Possible Substitutions

Swap the heavy cream for coconut milk for a lighter, dairy-free version. You can also use tofu or chickpeas instead of chicken for a vegetarian twist. Add a few green peas or spinach at the end for a pop of color and freshness.

Serving and Pairing Suggestions

This dish is amazing with basmati rice or jeera rice (cumin rice), and don’t skip the naan—it’s essential for scooping. Pair with a crisp cucumber raita or a quick pickled onion salad for contrast. A cold mango lassi or even a light beer works great alongside, too.

Storage and Reheating Tips

Butter chicken keeps really well. Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat it gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce if needed. It also freezes beautifully for up to 2 months—just thaw overnight in the fridge and reheat gently.

FAQs

Can I make this ahead of time?
Yes! In fact, it tastes even better the next day after the flavors have had time to deepen.

What’s the difference between Chicken Tikka Masala and Butter Chicken?
They’re similar, but butter chicken is usually creamier and milder, while tikka masala tends to be spicier and uses a tomato-heavy base.

Is this spicy?
It’s mild to medium, but you can adjust the chili powder to suit your heat preference.

Can I skip the marinating step?
You can, but the marinade adds so much depth and tenderness. Even 30 minutes makes a difference.

Conclusion

This Chicken Makhani recipe has become one of those go-to comfort meals in my kitchen—it hits all the right notes: creamy, flavorful, satisfying. And once you see how easy it is to make at home, you might just skip the takeout for good. It’s one of those recipes you’ll find yourself making again and again, whether for a cozy night in or to wow your friends.

Chicken Makhani (Indian Butter Chicken)

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A rich, creamy, and mildly spiced Indian classic featuring tender marinated chicken simmered in a velvety tomato-cream sauce. Perfect for cozy nights in or impressing guests with minimal effort.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian
Diet: Gluten Free

Instructions

Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, turmeric, chili powder, and salt. Add chicken pieces, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes, preferably longer for deeper flavor.
Sear the Chicken: Heat 1 tablespoon of butter and the oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken pieces and sear until browned on all sides. They don’t need to be fully cooked at this stage. Remove and set aside.
Prepare the Sauce: In the same pan, add remaining butter. Sauté chopped onions until translucent. Add garlic and ginger; cook for another minute. Stir in cumin, garam masala, turmeric, and chili powder; cook until fragrant.
Simmer: Pour in crushed tomatoes, stirring to combine. Let the mixture simmer for 10–15 minutes until it thickens and deepens in color.
Finish the Dish: Reduce heat to low. Stir in heavy cream or coconut milk, and add sugar if using. Return the seared chicken to the pan, along with any accumulated juices. Simmer gently for another 10–15 minutes until the chicken is cooked through and the sauce is creamy.
Serve: Garnish with fresh cilantro. Serve hot with basmati rice or naan bread.

Notes

For a smoky flavor, add a pinch of smoked paprika to the sauce.
Chicken thighs are preferred for their juiciness, but breasts can be used as a leaner alternative.
For a dairy-free version, substitute heavy cream with full-fat coconut milk.