Murgh Makhani (Restaurant-Style Butter Chicken)

Butter chicken doesn’t pack a spice-laden flavor punch like many other Indian curries because it doesn’t need to. What butter chicken lacks in heavy spice, it certainly makes up for in velvety, buttery and mild taste. Butter chicken is an incredibly popular Indian dish all over the world, likely because of its mildness and appeal to all sorts of different palates. 

This version of butter chicken is smooth and creamy, and very simple to cook. While many versions include pureed onions in the curry, I prefer butter chicken simpler and more delicate in flavor. I also chose to include chicken breasts in my recipe, but many people prefer thighs. It’s really up to you. This meal is perfect for a cold evening at home and is perfectly paired with super-simple homemade garlic naan



1.5 lb. chicken breasts, cut into bite-sized pieces

Juice from one lemon 

2 tsp. turmeric

2 tsp. garam masala

1 tsp. cayenne

1 tsp. cumin

1 Tbsp. ginger, minced

3 cloves garlic, minced

½ c. plain yogurt

Curry Base:

2-3 Tbsp. butter or ghee

1 c. tomato sauce

¾  c. heavy cream

3 tsp. sugar

Salt to taste

Cilantro, for serving

Combine all of the ingredients for the chicken/marinade. Refrigerate overnight. 

When you’re ready to cook, heat butter over medium high heat in a large skillet and add chicken. Cook until slightly slightly browned. Add the tomato sauce, cream, and sugar and simmer for 20-25 minutes. Season with salt. 

Serve with basmati rice and naan. Try my super-simple homemade garlic  naan recipe!

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