Butter Chicken, also known as Murgh Makhhani, is one of the most beloved Indian dishes worldwide. This recipe is designed for 2–3 people, but feel free to halve or double it depending on how many you’re cooking for. Tender chicken pieces, a rich tomato-based sauce, aromatic spices, and a touch of cream create a dish that’s comforting, flavorful, and simply irresistible.

Whether you’re cooking for family, friends, or just treating yourself, this Butter Chicken recipe is easy to make and guaranteed to impress.

Why This Butter Chicken Recipe is Special

1. Rich and Creamy Sauce – A luscious combination of tomato passata, cream, and butter creates the signature silky texture.
2. Perfectly Spiced – Garam masala, cumin, turmeric, paprika, and curry powder give this dish authentic Indian flavors without being too overpowering.
3. Red Bell Pepper Twist – Adds natural sweetness, color, and a subtle crunch.
4. Easy Yet Authentic – You don’t need a tandoor or complicated steps; it’s approachable for home cooks.

Serving Suggestion

Butter Chicken is traditionally served hot with naan or basmati rice. On the photo, you can see it paired with soft, golden naan – a perfect match to soak up the creamy sauce.

If you want to make your own homemade naan, check out my Naan Recipe Here for an easy, foolproof version that pairs beautifully with this dish.

Tips for Perfect Butter Chicken

• Longer Marination: Marinate for 3 hours or overnight for more tender chicken.
• Adjust Spices: Add cayenne pepper for extra heat.
• Vegetarian Option: Substitute chicken with paneer or tofu.
• Storage: Keep leftovers in the fridge for up to 3 days. Reheat gently before serving.

Ingredients (Serves 2–3)

For the Chicken Marinade

• 250 g (about 9 oz) chicken breast or thighs, cut into bite-sized pieces
• 90–100 g plain yogurt
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp turmeric
• 2 tsp paprika
• 2 tsp curry powder
• 1 tsp salt
• 1 clove garlic, minced

For the Sauce

• 1 tbsp butter (plus extra for finishing)
• 2 small onions, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 150–180 g tomato passata
• 100 ml heavy cream
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp curry powder
• 1 tsp salt

Instructions

1. Marinate the Chicken

Mix yogurt, garlic, and all spices in a bowl. Add chicken pieces and coat evenly. Cover and refrigerate for at least 30 minutes.

2. Cook the Chicken

Heat a stainless steel pan over medium heat. Add a knob of butter and melt it. Cook the marinated chicken for 4–5 minutes until lightly browned (it does not need to be fully cooked yet). Remove and set aside.

3. Prepare the Sauce

In the same pan, add 1 tbsp butter. Sauté onions until soft and golden. Add garlic and cook for another minute. Stir in all the spices, then add diced red bell pepper and tomato passata. Simmer for 5–7 minutes, stirring occasionally.

4. Finish the Dish

Return the chicken to the pan. Pour in the heavy cream and stir well. Add salt to taste. Simmer on low heat for another 5–10 minutes until the chicken is cooked through and the sauce is creamy. Add a final tablespoon of butter for extra richness.

5. Serve

Serve hot with warm naan or basmati rice. Garnish optionally with a swirl of cream or fresh herbs.