Indian butter chicken combines tender cubed chicken with a velvety tomato-herb sauce, finished with butter and yogurt for a luxurious finish. Serve it with rice or naan for a complete meal. This dish balances smoky spices with creamy acidity in every bite.
| Prep Time | 15 minutes |
| Cook Time | 20-45 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 4-6 |
| Difficulty | Easy/Moderate |
| Cuisine | Indian |
Why This Recipe Works
This adaptation achieves restaurant-quality results at home using a slow cooker, stovetop, or Instant Pot. The intense marination folds spices into the chicken, while chilled butter prevents curdling. Yogurt adds tanginess to counterbalance rich tomato sauce.
I prefer the stovetop method for influence over texture. While many recipes recommend simmering in a single pot, separating onions first creates layers of flavor.
Ingredients
| Ingredient | Quantity | Notes/Subs |
|---|---|---|
| Yellow onions | 2 medium | Brown or white OK |
| Chicken breast | 2 lbs | Lean thighs也可 |
| Red bell pepper | 1 medium | Green pepper if needed |
| Carrots | 3 medium | Peel or skip skin |
| Tomato sauce | 15 oz can | Cooked crushed tomatoes better |
| Tomato paste | 6 oz can | Cooked paste improves flavor |
| Garlic | 2 cloves | 1 tsp powder OK |
| Ginger | 2-inch piece | 1 tsp paste works |
| Curry powder | 3 tbsp | Cooked in oil for depth |
| Garam masala | 2 tsp | Homemade better |
Step-by-Step Instructions
-
Prep
- Cube chicken breasts and toss with 2 tbsp oil (optional)
- Cut onions (13 oz total) and carrots into 1/2″ dice
- Dice red bell pepper into 1″ pieces
- In stovetop: Heat 2 tbsp olive oil in Dutch oven
- Cook onions 5-7 minutes until translucent
- Add carrots and pepper – sauté 3-4 minutes
- Jump chicken into pot with: 1 cup water, tomato sauce, tomato paste
- Add spices: 3 tbsp curry powder, 2 tsp garam masala, 1/2 tsp salt
- Dot with 1 tbsp butter – cover and simmer 20 minutes
- When chicken reaches 165°F, stir in chilled yogurt + half-and-half
- Let sit 5-10 minutes to avoid curdling
- Serve with naan and cilantro garnish
Slight-Cook Base
Chicken Cook
Finish Creamy
Chef Tips for Perfect Results
- Chill butter/yogurt 10 minutes before adding to hot dish
- Use crushed tomatoes instead of canned whole tomatoes
- Roast spices in oil 5 minutes before adding to chicken
- Test chicken with instant-read thermometer at 165°F
Common Mistakes to Avoid
- Adding dairy to boiling liquid – always let temperature drop
- Skimping on sauté time for onions – 5+ minutes needed
- Using low-fat yogurt – rich yogurt stabilizes sauce
- Overcooking chicken – 20 minutes max on stovetop
Variations and Substitutions
| Garam masala | Blend of 1 tsp each: cumin, coriander, cinnamon |
| Tomato sauce | Cooked crushed tomatoes + 2 tbsp water |
| Half-and-half | 1/4 cup milk + 1/4 cup heavy cream |
Serving Suggestions and Pairings
Pair with basmati rice for family dinners or cauliflower rice for lighter meals. Garnish with lots of cilantro and lime wedges for fresh acidity. Avoid pairing with bread unless soft naan – hard bread doesn’t absorb sauce well. Ideal for Game Day gatherings or holiday feasts.
Storage and Reheating
| Refrigerator | 3 days | Sealed tightly with parchment |
| Freezer | 2 months | Flash-freeze in single layer |
| Reheat | 30 mins | Stovetop low heat until simmer |
Nutritional Information
| Per serving | 420 kcal |
| Protein | 35g |
| Fat | 18g |
| Carbohydrates | 42g |
Frequently Asked Questions
Can I use bone-in chicken?
Yes – adjust cooking time to 25 minutes stovetop. Bone adds more flavor but takes longer to cook through.
Why does my sauce curdle?
Adding dairy to hot mixture creates curdling. Let sauce cool 5-10 minutes first.
Can I make it in 30 minutes?
Instant Pot high pressure 10-minute cook works best. Stovetop needs full 20 minutes for chicken doneness.
Can I freeze the sauce separately?
Yes – freeze chicken separately and thaw 24 hours before reheating for best texture.
What if garam masala is unavailable?
Use 1 tsp each: cumin, coriander, turmeric. Add cinnamon stick during cooking.
Conclusion
Indian butter chicken balances rich spices with dairy creaminess, mastering traditional flavors. Whether using stovetop control or slow cooker convenience, proper technique ensures tender chicken with vibrant flavor. Garnish with yogurt-centric toppings and serve urgently – this dish is best enjoyed piping hot.
Indian Butter Chicken (Murgh Makhani)
- Total Time: 75
- Yield: 4-6 servings 1x
- Diet: Non-Vegetarian
Description
Velvety tomato-herb sauce coats tender chicken with Indian spices, balanced by yogurt and butter. Serve with rice or naan for a rich, smoky, and tangy meal.
Ingredients
2 medium yellow onions (or brown/white), cubed
2 lbs boneless chicken breasts (or lean thighs), cubed
1 medium red bell pepper (or green), diced
3 medium carrots, cut into 1/2” dice
15 oz canned tomato sauce
6 oz canned tomato paste
2 garlic cloves (or 1 tsp powder)
2-inch ginger root (or 1 tsp paste)
3 tbsp curry powder
2 tsp garam masala
2 tbsp olive oil
1 tbsp chilled butter
1 cup plain yogurt (neat)
1/2 cup half-and-half (or more yogurt)
Salt, to taste
Peel and cilantro
Instructions
Cube chicken and toss with optional 2 tbsp oil
Dice onions (13 oz) and carrots
Dice red bell pepper
Heat 2 tbsp olive oil in a Dutch oven, sauté onions 5-7 minutes until translucent
Add carrots and pepper, sauté 3-4 minutes
Jump chicken into pot with 1 cup water, tomato sauce, tomato paste
Add 3 tbsp curry powder, 2 tsp garam masala, and 1/2 tsp salt
Dot with 1 tbsp butter, cover, and simmer 20 minutes
When chicken reaches 165°F, stir in chilled yogurt and half-and-half
Let sit 5-10 minutes to avoid curdling
Serve with naan and cilantro
Notes
Use crushed cooked tomatoes for deeper flavor
Chill butter/yogurt 10 minutes before adding
Substitute green bell pepper if needed
Serves 4-6
Cuisine: Indian
Category: Main Course
Diet: Non-Vegetarian
- Prep Time: 15
- Cook Time: 60
- Category: trends
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (150g chicken with sauce)
- Calories: 500
- Sugar: 10g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
