Indian · Curries

Butter Chicken

Name: Butter Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 900 g boneless skinless chicken thighs, cut into 4 cm pieces; 180 g plain full-fat yogurt; 1 tbsp lemon juice; 2 tsp garam masala (divided); 1 tsp ground cumin; 1 tsp Kashmiri chile powder; 1 tsp fine salt (plus more to taste); 2 tbsp neutral oil; 45 g unsalted butter (divided); 1 piece medium onion, finely chopped; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 400 g canned crushed tomatoes; 120 ml water; 120 ml heavy cream; 1 tsp crushed dried fenugreek leaves (kasuri methi)

Butter chicken, or murgh makhani, pairs marinated chicken with a smooth tomato, butter, and cream sauce. This draft uses a broiler for accessible home-kitchen charring.

By Cookimoki Editorial Team · Updated Sep 2, 2026

View recipe ↓Editorial recipe, not kitchen tested

Photo: AI-generated for Cookimoki · Cookimoki-owned AI-generated image

45 minActive Time

2 hrRest / Wait

2 hr 45 minTotal Time

6 servingsServings

MediumDifficulty

Ingredients

Servings

6 servings

Units

Check ingredients you already have, then copy the remaining items for shopping.

Marinade
Marinade and sauce
Marinade
Sauce
Finish

Instructions

1
Marinate the chicken. Mix yogurt, lemon, 1 tsp garam masala, cumin, chile powder, salt, and oil. Coat the chicken and refrigerate for at least 2 hours or up to 12 hours.
Look for: Every piece is evenly coated; the chicken remains refrigerated.
2
Broil until charred and cooked. Arrange the chicken on a foil-lined rack and broil close to the element, turning once, until charred in spots and the thickest piece reaches 74°C.
Look for: The edges have dark spots and the measured internal temperature reaches 74°C.
3
Build the tomato sauce. Melt half the butter over medium heat. Cook onion until golden, add garlic and ginger for 1 minute, then add tomatoes, water, and remaining garam masala. Simmer 15 minutes.
Look for: The tomatoes lose their raw smell and the sauce visibly thickens.
4
Blend until smooth. Carefully blend the sauce with an immersion blender, or cool slightly before using a countertop blender. Return to low heat.
Look for: The sauce is smooth with no visible onion pieces.
5
Finish with chicken, cream, and fenugreek. Add the cooked chicken and any juices. Simmer 5 minutes, then lower the heat and stir in cream, remaining butter, and crushed fenugreek. Adjust salt.
Look for: The sauce coats a spoon and the chicken is hot throughout without the cream separating.

Tips & Variations

→Use Kashmiri chile for color and moderate heat rather than substituting a much hotter chile powder measure-for-measure.
→Crush dried fenugreek between your palms immediately before adding it.

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Dietary & allergen notes

Gluten-free as written

Contains: Milk

Yogurt, butter, and cream contain milk. Verify spice blends for cross-contact if needed.

Allergy information is ingredient guidance, not a guarantee against cross-contact. FDA allergen guidance

Storage & reheating

Refrigerator: Cool promptly and refrigerate in a covered container for up to 3 days.
Freezer: Freeze for up to 2 months; the sauce may need whisking after thawing.
Reheating: Reheat gently until the chicken and sauce are steaming throughout; avoid a hard boil.

USDA leftovers and food-safety guidance

Cultural context

Butter chicken is associated with Delhi and the Moti Mahal restaurant tradition. Origin accounts are debated, so this draft avoids presenting one disputed claim as settled fact.

This short note provides context, not a complete history; regional and family traditions vary.

Sources & further reading

Delhi Tourism: Butter Chicken in Old DelhiSupports the Delhi and Moti Mahal context and the tomato-butter sauce description.
USDA: Safe Minimum Internal Temperature ChartSupports the 74°C safe-temperature target for chicken.

Recipe credits

Author: Cookimoki Editorial Team; Recipe editor
Testing: Editorial recipe, not kitchen tested
Published: Sep 2, 2026
Last updated: —

Editorial research draft. This recipe must be kitchen-tested, photographed, and reviewed before publication.