Butter Chicken

Butter Chicken

5 from 16 votes
Butter chicken is a creamy and easy one-pot chicken curry recipe with simple ingredients. Full of incredible flavours this butter chicken recipe will rival any Indian restaurant. Aromatic, juicy, and tender chicken pieces in a delicious and creamy curry sauce.

There is nothing better than finishing the day with a great curry and this is one of them. A buttery curry sauce bursting with bold flavours and tender chicken pieces. Serve this butter chicken recipe with homemade naan bread and dinner is served!

This butter chicken recipe is a recipe that originates from Northern Indian. Its actual name is murgh makhani. Murgh refers to the chicken and makhani to the butter.

It is a similar curry to chicken tikka masala, which is thought to have originated in Glasgow when Indian chefs came to Britain.

This chicken curry recipe is prepared by frying the marinated chicken pieces and then creating the masala sauce where the chicken is simmered in the sauce to cook it completely.

It is a milder curry when compared to some of my other chicken curries, such as chicken tikka masala and chicken karahi, making it the perfect dish for children to eat.

For this recipe, you can use either chicken thighs or chicken breasts. I have used both and it tastes delicious either way. Using chicken thighs does reduce the marination time.

You can marinate chicken thighs for 10 minutes and that’s enough, but with chicken breasts, I would recommend at least 1 hour. Overnight is ideal, but if you’re short on time then 1 hour is enough.

The spices that go in this curry are easy to find and you probably will have most of them in your pantry already. Canned tomatoes can be replaced with tomatoes.

I would recommend at least 6 tomatoes as canned tomatoes have a more intense flavour. To match this flavour, you would need more tomatoes.

The beauty of this recipe is that after the sauce has been blended it can be stored for up to 48 hours making this a perfect make-ahead dinner. All you need to do is allow it to cool completely then store the sauce in an airtight container in the refrigerator.

At the same time, you can also leave your chicken to marinate. Those deep flavours will have plenty of time to develop and you will end up with a delicious flavour-packed curry.

Then once you are ready you can cook the chicken and add the sauce back into the pan. Your butter chicken curry is ready in next to no time!

Similar to chicken tikka masala, butter chicken is one of the most popular curries at any Indian restaurant. Tender and juicy chicken pieces in a creamy buttery sauce, this authentic butter chicken recipe is delicious. This curry sauce is out of this world.

Beautifully bold flavours packed with the heat this butter chicken is easy to make with simple ingredients. This classic Indian curry is perfect for sharing with family and friends.

Make this classic butter chicken curry in the comforts of your own home. Serve with boiled basmati rice and fresh homemade naan bread.

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Butter Chicken

by Nabeela Kauser
Butter chicken is a creamy and easy one-pot chicken curry recipe with simple ingredients. Full of incredible flavours this butter chicken recipe will rival any Indian restaurants. Aromatic, juicy and tender chicken pieces in a deliciously and creamy curry sauce.
5 from 16 votes
Prep Time 15 mins
Cook Time 45 mins
Marination Time 30 mins
Total Time 1 hr 30 mins
Course Dinner, Main Course
Cuisine Indian
Servings 4
Calories 385 kcal



Butter Masala


  • Cut the chicken into small bite size pieces then add into a bowl along with all the marinade ingredients and mix until each pieces is fully coated before setting aside to marinate for at least 1 hour
  • Once the chicken has marinated heat up the oil in a pan on medium heat until hot
  • Add the marinated chicken pieces and fry for 2-3 minutes on either side until lightly charred then remove from pan and set aside
  • Add the onions and cook for 3-4 minutes until softened
  • Add the tomatoes, cashews, water, garlic paste, ginger paste, salt and garam masala then cook for 5-10 minutes until tomatoes are softened
  • Turn off the heat and allow the mixture to cool down before adding into a food processor and blending until a smooth paste forms – if there are any lumps strain through a sieve back into the pan
  • Add the butter, double cream and fenugreek leaves and cook for a further 10-15 minutes
  • Add the cooked chicken pieces and allow to simmer for 10 minutes until the chicken is cooked through
  • Serve with basmati rice or garlic naan then enjoy!



Calories: 385kcalCarbohydrates: 16gProtein: 16gFat: 30gSaturated Fat: 9gTrans Fat: 0.2gCholesterol: 67mgSodium: 1265mgPotassium: 615mgFiber: 3gSugar: 7gVitamin A: 1695IUVitamin C: 23mgVitamin D: 0.3µgCalcium: 58mgIron: 2mg
Keyword Chicken, Curry, Dinner, Spicy
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1 Comment
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17 days ago

5 stars
Aunty, this dish is lovely. I’m learning to cook Pakistani dishes and this was so helpful! My butter chicken doesn’t turn out as red as yours but I add a little food colouring to it 😊

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