Indian Butter Chicken, or Murgh Makhani, is a rich and creamy dish featuring tender chicken simmered in a spiced tomato-based sauce with butter and cream. Served with warm, fluffy naan, this classic Indian dish is packed with flavor and perfect for any occasion.
Why You’ll Love This Recipe
- Authentic restaurant-style taste made at home.
- Creamy, buttery sauce with perfectly spiced chicken.
- Pairs perfectly with naan or rice.
- Easy to make with simple ingredients.
- Great for meal prep—flavors deepen over time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Butter Chicken:
- Boneless, skinless chicken (breast or thigh)
- Yogurt
- Lemon juice
- Garlic, minced
- Ginger, grated
- Garam masala
- Turmeric
- Cumin
- Paprika
- Chili powder
- Butter
- Tomato puree
- Heavy cream
- Salt
- Sugar
- Fresh cilantro (for garnish)
For the Naan:
- All-purpose flour
- Baking powder
- Yogurt
- Warm milk
- Sugar
- Salt
- Olive oil or butter
Directions
For the Butter Chicken:
- Marinate the chicken by combining yogurt, lemon juice, garlic, ginger, and spices. Let it rest for at least 30 minutes or overnight for deeper flavor.
- Cook the chicken in a pan over medium heat until lightly browned. Remove and set aside.
- Prepare the sauce by melting butter in the same pan. Add tomato puree, spices, salt, and sugar. Simmer for 10 minutes.
- Blend the sauce for a smooth texture (optional but recommended).
- Return the chicken to the pan and stir in heavy cream. Simmer for another 5–10 minutes.
- Garnish with fresh cilantro and serve hot with naan.
For the Naan:
- Make the dough by mixing flour, baking powder, sugar, salt, yogurt, and warm milk until combined. Knead for 5–7 minutes until smooth.
- Let the dough rest for 1 hour to allow it to rise.
- Divide into small portions and roll out each into an oval shape.
- Cook on a hot skillet for 1–2 minutes per side until bubbles form and the naan is golden brown.
- Brush with butter and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes (excluding marinating)
Variations
- Spicy Version: Increase chili powder or add chopped green chilies.
- Dairy-Free Option: Use coconut milk instead of heavy cream and ghee instead of butter.
- Vegan Alternative: Replace chicken with tofu or chickpeas.
- Gluten-Free Naan: Use a gluten-free flour blend instead of all-purpose flour.
- Cashew Cream: Substitute heavy cream with blended cashew paste for a nutty twist.
Storage/Reheating
- Refrigerator: Store butter chicken in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
- Reheating Butter Chicken: Warm on the stovetop over low heat, adding a splash of water or cream if needed.
- Storing Naan: Keep in an airtight container at room temperature for up to 2 days.
- Reheating Naan: Toast on a dry pan or microwave for 10–15 seconds before serving.
FAQs
Can I make butter chicken ahead of time?
Yes, the flavors deepen overnight, making it even tastier the next day.
What is the best cut of chicken for butter chicken?
Chicken thighs are more tender, but chicken breasts also work well.
Can I make naan without yeast?
Yes, this recipe uses baking powder for a quick and easy naan.
How do I make the sauce creamier?
Blend the sauce before adding the chicken for an ultra-smooth texture.
Can I cook the chicken in the oven?
Yes, bake marinated chicken at 400°F (200°C) for 15–20 minutes before adding to the sauce.
Is butter chicken very spicy?
No, it has mild heat, but you can adjust spices to your preference.
What if my sauce is too thick?
Add a little water or cream to adjust the consistency.
Can I use store-bought naan?
Yes, but homemade naan tastes fresher and softer.
What other sides go well with butter chicken?
Steamed rice, cucumber raita, or a simple salad complement this dish well.
How do I prevent naan from drying out?
Brush it with butter or cover it with a damp cloth after cooking.
Conclusion
Indian Butter Chicken with Naan is a rich, flavorful dish that brings the warmth of Indian cuisine to your table. The tender chicken in a velvety tomato sauce pairs perfectly with soft, buttery naan, making this a comforting meal for any occasion. Whether you follow the traditional recipe or try a variation, this dish is sure to impress. Enjoy your homemade butter chicken feast!
Print
A rich and creamy butter chicken recipe with tender, spiced chicken simmered in a luscious tomato-based sauce. Served best with soft, fluffy naan!
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
- 2 boneless, skinless chicken breasts, cubed
- 1 cup heavy cream
- 1/2 cup plain yogurt
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1 can (14 oz) crushed tomatoes
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp honey
- Salt to taste
- Fresh cilantro, for garnish
- Naan bread (store-bought or homemade)
Instructions
- Marinate the chicken – In a bowl, mix yogurt, garam masala, turmeric, and paprika. Add chicken and let marinate for at least 30 minutes.
- Cook the chicken – Heat butter in a pan, add chicken, and cook until golden brown. Remove and set aside.
- Make the sauce – In the same pan, add garlic and ginger. Sauté for a minute, then add crushed tomatoes, honey, and salt. Simmer for 10 minutes.
- Add cream – Stir in heavy cream and let cook for another 5 minutes until smooth.
- Combine – Return the chicken to the sauce and let simmer for 5 more minutes.
- Serve hot with naan and garnish with fresh cilantro.
Notes
- For an extra smoky flavor, add 1/2 tsp smoked paprika.
- Leftovers taste even better the next day!
- Serve with basmati rice for a full meal.