Indian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Butter Chicken
Dive into this unbelievably rich and creamy tomato-based chicken curry, where perfectly charred meat melds with aromatic spices for a truly luxurious dinner!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Marinate: In a large bowl, mix 1/2 cup Greek yogurt, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri chili powder, and 1 tsp garam masala. Coat the chicken pieces thoroughly. Let sit for at least 30 minutes at room temperature.
- 2
Char the Chicken: Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the chicken pieces for 4-5 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Remove and set aside.
- 3
Build the Gravy Base: In the same skillet, melt 2 tbsp butter over medium heat. Add 1 diced onion and sauté for 5 minutes until translucent. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
- 4
Simmer the Sauce: Pour in the 2 cups tomato puree and simmer for 15-20 minutes on medium-low until the sauce thickens and oil begins to separate at the edges.
- 5
Incorporate Cream & Spices: Lower the heat to low. Stir in the heavy cream, the remaining 2 tbsp butter, 1 tbsp garam masala, and crushed fenugreek leaves. Mix until the sauce is smooth and glossy.
- 6
Finish: Fold the charred chicken back into the sauce. Simmer gently for 5 minutes until the chicken is heated through. Garnish with a swirl of cream and fresh cilantro before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving610
Calories
48 g
Protein
12 g
Carbs
41 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Butter chicken, known as murgh makhani, was created in the 1950s at Moti Mahal restaurant in Delhi when leftover tandoori chicken was simmered in a velvety tomato and butter sauce to keep it moist. The dish became one of the most recognizable exports of Punjabi cuisine and is credited to chef Kundan Lal Gujral. It strikes a gentler profile than many North Indian curries, making it one of the most broadly appealing Indian dishes in the diaspora.
Listahan note
This version leans on a well-seasoned marinade and a low-simmer finish so the cream doesn't break and the sauce stays glossy rather than greasy.
Technique cues
- Char the chicken under a broiler or in a screaming-hot dry pan before adding it to the sauce — the fond and slightly smoky edges are what separate restaurant-quality butter chicken from a pale stew.
- Add the cream off the heat or over very low flame and stir gently; boiling after the cream goes in causes the sauce to split and look grainy.
- Blend the tomato base until completely smooth before adding butter — any visible seed or skin fragments will make the finished sauce feel unrefined.
Kitchen flow
- Parallel prep
- While the chicken marinates (minimum 30 minutes), build and blend the tomato sauce base so both components are ready to combine at the same time.
- Make-ahead
- The sauce keeps refrigerated for 4 days and freezes beautifully for 3 months; cook and add fresh chicken the day you plan to serve for the best texture.
- Leftover move
- Toss leftover butter chicken with cooked pasta or fold it into a grilled flatbread wrap with pickled onions and cucumber.
- Cleanup rhythm
- Use the same pan to broil the chicken and make the sauce — deglaze with a splash of water after the chicken comes out to lift the fond directly into the sauce.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken thighs
protein base
Purpose: Thighs stay juicy through the double cook (marinade + sauce simmer) where breast meat dries out.
Handling: Cut into roughly 2-inch pieces so they cook evenly and absorb marinade quickly.
Adaptation: Bone-in thighs work but add 8-10 minutes to the broil step; paneer cubes are the standard vegetarian swap.
plain yogurt
marinade tenderizer
Purpose: The mild acid and fat in yogurt help spices penetrate and keep the surface from charring too fast under heat.
Handling: Use full-fat yogurt and pat chicken dry before coating so the marinade clings rather than sliding off.
Adaptation: Coconut yogurt works for a dairy-free marinade and adds a subtle sweetness.
crushed tomatoes
sauce body
Purpose: Tomatoes provide the acidity and color that define makhani sauce; canned crushed tomatoes give a consistent, deep flavor year-round.
Handling: Cook the tomatoes in butter until they darken slightly and the raw smell cooks off before blending.
Adaptation: Fresh tomatoes blanched and peeled work but require longer reduction time.
heavy cream
richness and color softener
Purpose: Cream mutes the sharpness of tomatoes and gives the sauce its signature coral hue and silky texture.
Handling: Warm the cream briefly before adding to avoid temperature shock that can cause curdling.
Adaptation: Full-fat coconut cream produces a nearly identical texture and keeps the dish dairy-free.
garam masala
warm spice backbone
Purpose: Added near the end, garam masala layers aromatic warmth without muddying the bright tomato flavor.
Handling: Bloom in butter for 30 seconds before adding tomatoes to deepen the spice flavor.
Adaptation: A mix of ground cinnamon, cardamom, and cloves makes a workable substitute if garam masala is unavailable.
unsalted butter
sauce base and finish
Purpose: Butter coats the sauce with a glossy richness that is the defining characteristic of makhani cooking.
Handling: Use cold butter cut into cubes and swirl it into the sauce off heat for the smoothest finish.
Adaptation: Ghee intensifies the flavor; vegan butter produces an acceptable result but lacks the milky sweetness.
Technique notes
- A pinch of dried fenugreek leaves (kasuri methi) rubbed between your palms and stirred in at the very end is the single ingredient that most home cooks skip but that defines the restaurant flavor.
- Cook the onion-tomato base until the fat separates visibly from the paste before adding the cream — this stage, called 'bhunao,' means the raw flavor is gone and the sauce will be sweet rather than sharp.
- Rest the finished curry for 5 minutes off heat before serving; the sauce tightens slightly and the spice distribution evens out.
Ingredient swaps
- Dairy-free direction
- Replace yogurt in the marinade with coconut yogurt, heavy cream with full-fat coconut cream, and butter with refined coconut oil or vegan butter — the sauce stays rich and the color holds.
- Lower-sodium direction
- Use no-salt-added canned tomatoes and unsalted butter, then season to taste at the table rather than during cooking.
- Weeknight shortcut
- Skip the marinade rest and use store-bought rotisserie chicken torn into chunks; add it directly to the finished sauce and warm through for a 20-minute dinner.
Serve alongside
- garlic naan
- basmati rice with whole cardamom
- cucumber raita
- mango lassi
- sparkling water with lime
- a light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 4 days; the sauce thickens when cold and loosens again with gentle reheating over low heat with a splash of water.
- Freeze sauce and chicken together in portions for up to 3 months; thaw overnight in the refrigerator and reheat slowly to prevent cream from separating.
Equipment
- blender or immersion blender for a completely smooth sauce
- heavy-bottomed saucepan or Dutch oven for even heat distribution
- broiler-safe baking sheet or cast-iron skillet for charring the chicken
Make this household-aware
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Plan it in Listahan
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