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Butter Chicken Masala (Murgh Makani)

Tender pieces of chicken simmer in a robust, fragrant, and creamy curry to make easy butter chicken masala. The result is a mouthwatering meal perfect for a cozy night at home or a dinner party with friends. For another variation of chicken curry, try chana chicken!

Butter chicken masala over basmati rice and garnished with chopped cilantro.

What is Butter Chicken?

One of the most popular Indian dishes, butter chicken, originated in Delhi, India, at the Moti Mahal- a restaurant known for its tandoori chicken recipe. To avoid food waste from leftover tandoori chicken, the restaurant created butter chicken (chicken makhani), which has since become famous in its own right.

What You Need to Make this Recipe

  • Marinade: Marinate chicken in ginger paste, garlic paste, salt, yogurt, and Kashmiri chili powder.
  • Chicken: Use boneless chicken thighs for the best flavor.
  • Butter: Splurge for high-quality butter, like Kerrygold, since butter is central to the dish.
  • Aromatics: Start the masala by toasting green cardamom and a cinnamon stick and flavor the curry with deep aromatics.
  • Onion: Take the time to saute the onions and develop the flavor of the masala.
  • Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use -measure with your heart.
  • Spices: Season the butter chicken masala with ground cumin, turmeric, garam masala, fenugreek, and Kashmiri powder.
  • Roma Tomato: Use roughly cut fresh tomatoes alongside the onions to build a flavorful curry; you can also use diced canned tomatoes if you’re in a pinch.
  • Heavy Cream: Heavy cream lends color and creaminess.

How to Make Butter Chicken Masala

The full recipe with measurements is in the recipe card below.

For the Chicken:

Step 1: Marinate the chicken with ginger and garlic paste, Kashmiri chili powder, salt, and yogurt in a mixing bowl.

Chicken in a mixing bowl with marinade.

Step 2: Fry the marinated chicken in a heavy-bottomed pan, heat with ghee. Set it aside.

Chicken cooking in a frying pan.

For the Masala:

Step 3: Saute the whole spices in butter.

Add whole spices to a pan and cook until they sputter.

Step 4: Next, add the onions, garlic and ginger, then cook for another minute.

Onions slow cook to create flavor for the butter chicken curry..

Step 5: Flavor the mixture with Kashmiri chili powder, 1 tablespoon of garam masala, cumin, salt, turmeric, and tomatoes into the mixture. Cook for 5-7 minutes.

Add tomatoes to the onions and spices.

Step 6: Remove the cinnamon stick (and green chilies, if you prefer less spicy) and lend until smooth using a blender, food processor, or immersion blender.

Smooth out the butter chicken curry using an immersion blender.

Step 7: Return the mixture to the pan and stir in the butter and cream.

Add butter and cream to the curry.

Step 8: Then, nestle the reserved chicken into the pan. Allow the dish to maintain a gentle bubble for 5-7 minutes.

Chicken added back to the cooking masala.

Step 9: Season with ½ tablespoon of garam masala and ½ teaspoon fenugreek; give it a quick stir and simmer for another minute or two.

Finish the butter chicken with garam masala and fenugreek leaves.

Step 10: Garnish with cilantro, green chilies, and drizzle with dahi; serve with basmati rice or naan.

Butter chicken masala over basmati rice and garnished with chopped cilantro.

Expert Tips

  • Marinate the chicken for 6 hours for the best results.
  • If you have leftover tandoori chicken tikka or baked tandoori chicken, skip marinating and pan-searing the chicken. Proceed to make the masala for a quick and delicious meal.

Searching for More Like This? 

If you love this recipe, try one of these Indian favorites!  

Butter chicken masala over basmati rice and garnished with chopped cilantro.

Can I Make Butter Chicken Masala in the Instant Pot?

For the Chicken:

  1. Toss the chicken with ginger paste, garlic paste, Kashmiri chili powder, salt, and yogurt in a mixing bowl. Set aside to marinate for at least 20 minutes. Try 6 hours for best results.
  2. Warm ghee in an Instant Pot in saute mode and fry the marinated chicken until the pieces turn golden brown, for about 15 minutes. Set the chicken aside.

For the Masala:

  1. In the Instant Pot, warm 1 1/2 tablespoons of butter in the saute mode. Add green cardamom and a cinnamon stick. Cook until the ingredients sputter, then add onions. Sauté until they become translucent and soften.
  2. Next, add garlic and ginger; cook for another minute.
  3. Stir in the Kashmiri chili powder, one tablespoon of garam masala, cumin, salt, turmeric, and tomatoes. Simmer for 5-7 minutes. Then, add the reserved chicken pieces to the Instant Pot.
  4. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes. Let it release naturally for 5 minutes before doing a quick release.
  5. Remove the chicken and cinnamon stick; set them aside.
  6. Pour the mixture into a blender or food processor; blend until smooth. You can also use an immersion blender for this step.
  7. Return the mixture to the Instant Pot, and stir in the butter and cream until well incorporated.
  8. Then, nestle the cooked chicken back into the Instant Pot. Allow the dish to maintain a gentle bubble in saute mode for 5 minutes, stirring regularly.
  9. Top the mixture with 1/2 tablespoon of garam masala and 1/2 teaspoon fenugreek; give it a quick stir and let it simmer for another minute or two.
  10. Garnish with cilantro and green chilies, and drizzle with dahi; serve with basmati rice or naan.

Serving Suggestions

What to do With the Leftovers

  • Refrigerate  Store leftovers in an airtight container for 3-4 days.
  • Freeze – Once the butter chicken masala cools completely, transfer it to a freezer-safe container or bag for storage. Butter chicken freezes for three months.
  • Thaw – Before serving, defrost it in the refrigerator overnight.
  • Reheat  Warm the curry on the stovetop and prepare your sides.

Frequently Asked Questions

What is butter chicken masala made of?

To make this dinner favorite, start by marinating chicken pieces. Next, cook the marinated chicken over medium heat. To make the masala or curry, sauté onions, tomatoes, garlic, ginger, and warm spices in a pan. Finally, add cream and butter to the pan to complete the curry and nestle the chicken to finish the meal.

Can I make vegetarian butter chicken? Can I make it vegan?

Here are a few suggestions to make this meal vegetarian and vegan-friendly. Use chickpeas, baked firm tofu, paneer, or roasted cauliflower as the main ingredient. If you want more protein, consider toasted cashews and adding them to the curry. Instead of regular butter, opt for either coconut oil or vegan butter, and replace the heavy cream with full-fat coconut milk.

Is butter chicken and butter masala the same?

Butter chicken and butter chicken masala refer to the same dish. The term ‘masala’ is the ‘curry’ or sauce component of the dish.

Is this recipe spicy?

Butter chicken is flavorful with a mild spice. Reduce Kashmiri chili powder and garam masala for less heat, or add two Thai green chilis for a spicier version.

What is the difference between chicken tikka masala and butter chicken masala?

Chicken tikka masala and butter chicken masala are both popular dishes, but they have distinct differences. 

Traditional chicken tikka masala is more of a British dish than Indian dish. It often combines boneless chicken marinated in spices and yogurt, then grilled or roasted. The cooked chicken simmers in a rich tomato-based sauce with spices like cumin, coriander, and garam masala. The final dish is creamy and slightly spicy, with a smooth texture and a tangy tomato flavor.

However, butter chicken masala is mild and creamy. Tender chunks of boneless chicken simmer in a tomato-based sauce flavored with butter and heavy cream, giving the dish a velvety texture.

More Indian and Pakistani Recipes:

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Butter chicken masala over basmati rice and garnished with chopped cilantro.

Butter Chicken Masala

Tressa Jamil
Tender pieces of chicken simmer in a robust, fragrant, and creamy curry to make our easy butter chicken masala recipe or murgh makhani.
5 from 6 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 4 Servings
Calories 705 kcal
Equipment
Ingredients
  
For the Marinade:
For the Chicken:
  • 2 tablespoons ghee
  • 5 chicken thighs, boneless and skinless, cut into 1-inch pieces
For the Curry:
  • 1 tablespoon butter
  • 1 cinnamon stick
  • 1 teaspoon green cardamom, lightly crushed
  • 1 yellow onion, roughly chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon ginger, minced
  • ½-1 tablespoon Kashmiri chili powder, depending on preferred level of spice
  • 1 ½ tablespoon homemade garam masala, divided
  • 1 teaspoon cumin, ground
  • 1 teaspoon kosher salt
  • 1 teaspoon turmeric
  • 4-5 medium Roma tomatoes, roughly chopped
  • 4 tablespoons butter
  • ¼ cup heavy cream
  • ½ teaspoon fenugreek leaves, dried
  • cilantro finely chopped, to garnish
  • 1-2 tablespoons dahi, to garnish
Instructions
 

For the Chicken:

  • Toss the chicken with ginger and garlic paste, Kashmiri chili powder, salt, and yogurt in a mixing bowl. Set it aside to marinate for at least 20 minutes (6 hours for best results).
  • Heat ghee in a heavy-bottomed pan and shallow fry the marinated chicken until the pieces turn golden brown, for about 15 minutes. Set the chicken aside.

For the Masala:

  • In the same pan, warm 1 1/2 tablespoons of butter. Add green cardamom and a cinnamon stick. Cook until the ingredients sputter, then add the onions. Sauté until they become translucent and soften.
  • Next, add the garlic and ginger, then cook for another minute.
  • Stir in the Kashmiri chili powder, one tablespoon of garam masala, cumin, salt, turmeric, and tomatoes. Cook for 5-7 minutes.
  • Remove the cinnamon stick and pour the mixture into a blender or food processor, or use an immersion blender for this step.
  • Return the mixture to the pan over low heat and add the butter and heavy cream. Stir until well incorporated. Then, nestle the chicken into the pan. Gently simmer for 5-7 minutes, and adjust the temperature as necessary.
  • Sprinkle ½ tablespoon of garam masala and ½ tablespoon fenugreek over the curry; give it a quick stir and simmer for another minute or two.
  • Garnish with cilantro and green chilies, and drizzle with dahi; serve with Basmati Rice or naan.
Notes
Expert Tips:
  • Marinate the chicken for 6 hours for the best results.
  • If you have leftover tandoori chicken tikka or baked tandoori chicken, skip marinating and pan-searing the chicken. Proceed to make the masala for a quick and delicious meal.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice. 
Nutrition
Serving: 1 Serving | Calories: 705 kcal | Carbohydrates: 13 g | Protein: 33 g | Fat: 59 g | Saturated Fat: 26 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 20 g | Trans Fat: 1 g | Cholesterol: 253 mg | Sodium: 1049 mg | Potassium: 724 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 2233 IU | Vitamin C: 13 mg | Calcium: 101 mg | Iron: 3 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Michelle

Sunday 8th of January 2023

I'd never made Butter Chicken before, so I did a lot of searching before landing on this recipe. It was perfect. Thank you so much!

Tressa Jamil

Sunday 8th of January 2023

I am always so excited to here feedback and I am glad the butter chicken recipe worked for you! Thanks for taking the time to leave a comment and rating!

RJ

Saturday 14th of May 2022

Very delicious. A favorite for kids and grownups alike.

Tressa Jamil

Sunday 12th of June 2022

I am glad to hear your kids enjoyed it; this recipe is my sons favorite.

Calee Cortes

Sunday 6th of March 2022

This is genuinely my favorite food and I love the breakdown and explanations for the instructions-so good!

Tressa - Jamil Ghar Team

Sunday 6th of March 2022

I am glad to hear that our step-by-step was helpful for you, and it's one of our favorites too!