Indian Butter Chicken (Murgh Makhani)

Comfort food with a crown: Indian Butter Chicken (Murgh Makhani) is the kind of dish that turns a regular weeknight into something you’ll want to remember. Silky tomato-coconut gravy, warm spices, and tender chicken cubes come together in a way that’s rich but never cloying. This recipe is easy enough for a home cook and flexible enough to make a little lighter or more indulgent depending on your mood. Serve it over steaming white rice and finish with a scattering of fresh cilantro for contrast.

Why this version works

Classic butter chicken recipes often rely on heavy cream and long marination times. This version trims the fat by using unsweetened coconut cream in place of heavy dairy while keeping the lush, buttery mouthfeel—thanks to a modest amount of butter—intact. Yogurt in the marinade tenderizes the chicken and adds subtle tang, while tomato paste and a small amount of sugar balance the acidity for a bright, rounded sauce. The spice mix stays simple and pantry-friendly: garam masala, paprika, turmeric, coriander, and black pepper. If you like a gentle heat, add a teaspoon of red curry paste; it’s optional and adds a subtle kick without overpowering the dish.

Ingredients

• 1 pound boneless, skinless chicken breasts, cubed
• 5 cloves garlic, grated
• 1 1/2 tablespoons fresh ginger, grated
• 3 tablespoons plain yogurt, unsweetened
• 1 tablespoon garam masala
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 2 tablespoons vegetable oil
• 3 medium yellow onion, chopped
• 1 2/3 cup unsweetened coconut cream
• 4 tablespoons butter
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon red curry paste (optional)
• 1/4 cup fresh cilantro, chopped
• 4 cups cooked white rice

Prep notes

Plan for about 15–20 minutes of hands-on prep and roughly 25–30 minutes of cooking. Cube the chicken into roughly 1-inch pieces so they cook evenly. Grating the garlic and ginger releases more flavor than mincing, and using plain yogurt in the marinade helps keep the chicken tender. Measure your spices ahead of time so the cooking process runs smoothly.

Step-by-step directions

Follow these steps in order for the best results. The rewritten directions keep the original ingredient amounts and sequence but clarify techniques and timing.

1. Marinate the chicken: In a medium bowl, combine 5 cloves grated garlic, 1 1/2 tablespoons grated fresh ginger, 3 tablespoons plain yogurt (unsweetened), 1 tablespoon garam masala, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon ground coriander, and 1 teaspoon ground turmeric. Add 1 pound cubed boneless, skinless chicken breasts and toss until every piece is coated. Cover and let it rest for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
2. Sear the chicken: Heat 2 tablespoons vegetable oil in a large skillet or sauté pan over medium-high heat. Add the marinated chicken in a single layer, giving the pieces space so they brown rather than steam. Cook for 3–4 minutes without stirring to develop a golden crust, then flip and cook an additional 2–3 minutes until the chicken is mostly cooked through. Transfer the chicken to a plate and set aside; it will finish cooking in the sauce.
3. Cook the aromatics: In the same pan, reduce heat to medium and add the chopped onions from 3 medium yellow onion. Sauté, stirring occasionally, until the onions are softened and beginning to brown, about 7–9 minutes. If the pan looks dry, add a splash of the reserved oil or a teaspoon of butter to prevent sticking.
4. Build the sauce: Lower the heat to medium-low. Stir in 2 tablespoons tomato paste and cook for 1–2 minutes to deepen its flavor. Add 1 2/3 cups unsweetened coconut cream, 2 teaspoons sugar, 1 teaspoon salt, and 1 teaspoon paprika. If you want a touch of heat and an extra layer of flavor, stir in 1 teaspoon red curry paste (optional). Bring the mixture to a gentle simmer, stirring to dissolve the tomato paste and sugar into a smooth sauce.
5. Finish the curry: Return the seared chicken and any juices on the plate to the pan. Simmer gently for 6–8 minutes, stirring occasionally, until the chicken is cooked through and the flavors are well combined. Stir in 4 tablespoons butter one tablespoon at a time, allowing each addition to melt fully into the sauce for a glossy finish.
6. Taste and adjust: Taste the gravy and adjust seasoning if needed. Add a pinch more salt or an extra teaspoon of sugar if the tomatoes feel too sharp. If you prefer more warmth, a small pinch of extra garam masala or paprika will do the trick.
7. Serve: Spoon the curry over 4 cups cooked white rice. Sprinkle 1/4 cup chopped fresh cilantro on top for color and freshness. Serve hot, with extra rice or naan alongside if you like.

Tips and variations

• Make it milder: Omit the optional red curry paste and reduce paprika slightly for a gentler flavor that’s perfect for kids.
• For more tang: Add a teaspoon of lemon juice right at the end to cut through the richness and brighten the dish.
• Sauce texture: If you prefer a silkier, smoother sauce, blend the onion and tomato-coconut mixture with an immersion blender before returning the chicken to the pan. This keeps everything cohesive and luxurious.
• Swap the protein: You can use the same technique with bone-in chicken pieces or turkey breast; adjust the searing and simmering times so larger pieces are cooked through.
• Make-ahead: The curry keeps well. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of water if the sauce thickens too much.

Serving suggestions

This Indian Butter Chicken (Murgh Makhani) pairs beautifully with plain steamed rice so the sauce can shine. If you want to add texture to the meal, serve with a simple cucumber-yogurt salad or a side of roasted vegetables. For a heartier spread, include warm flatbreads or toasted naan to scoop up every last drop of the sauce.

Make it your own

Cooking is about balance and preference. The coconut cream keeps this recipe versatile—it mimics heavy cream’s richness but lends a faint coconut note that plays well with the spices. If you prefer a more pronounced tomato flavor, stir in an extra tablespoon of tomato paste; for a smoky finish, swap the paprika for smoked paprika. The recipe is forgiving and responds well to small tweaks, so taste as you go and adjust until it feels just right for you.

Frequently asked questions

Can I use chicken thighs instead of breasts? Yes. Chicken thighs work well and stay moist; keep the same quantities and sear until browned, then simmer until cooked through.

Is coconut cream very coconutty? It has a mild coconut flavor but mostly provides richness. Using unsweetened coconut cream keeps the sauce savory rather than dessert-like.

How spicy is this? The base recipe is mildly spiced. The optional red curry paste adds warmth; increase or decrease it to suit your taste.

Final notes

Indian Butter Chicken (Murgh Makhani) is a weeknight hero with a restaurant-quality feel. It hits all the notes—comforting, luxurious, and deeply flavored—without requiring a lot of technique or exotic ingredients. The key moments are a good sear on the chicken, patient cooking of the onions, and finishing the sauce with butter for that glossy, indulgent finish. Make a batch, share it with friends or family, and enjoy the kind of meal that invites seconds.