Q1: Can I make butter chicken without cream?

Yes, you can skip the cream and still get a rich texture by increasing the amount of blended cashew paste. Coconut cream is also a great dairy-free substitute.

Q2: What cut of chicken works best for butter chicken?

Boneless chicken thighs are preferred for their tenderness and flavor, but chicken breast works well if you’re looking for a leaner option.

Q3: Is butter chicken spicy?

Traditional butter chicken is mildly spiced, not overly hot. You can adjust the heat by reducing or omitting chili powder and using paprika instead.

Q4: Can I make this dish ahead of time?

Absolutely. Butter chicken tastes even better the next day as the flavors deepen. Store in the fridge for up to 3 days or freeze for longer storage.

Butter Chicken (Murgh Makhani)

Name: Butter Chicken (Murgh Makhani)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 600g boneless chicken breast or thighs, cut into chunks; 1/3 cup yogurt; 3/4 tsp turmeric powder; 1 tsp Kashmiri chili powder (or paprika); 1 tsp garam masala; 1 tbsp ginger-garlic paste (or minced ginger and garlic); 1 tbsp ghee or melted butter; 1 tsp salt; 75g butter (about 5 tbsp); 1 tsp ginger-garlic paste (or minced); 1 tsp Kashmiri chili powder (or paprika); 1 tsp turmeric powder; 1 tsp garam masala; 1/2 cup raw cashews, soaked in warm water for 15–20 minutes; 1 cup tomato puree; 2 tbsp honey; 2 tbsp kasuri methi (dried fenugreek leaves); 1 tbsp cream; Salt to taste

Description

A simple and authentic butter chicken (Murgh Makhani) recipe perfect for beginners, featuring tender grilled chicken in a creamy, spiced tomato-cashew sauce.

Ingredients

Scale

600g boneless chicken breast or thighs, cut into chunks
1/3 cup yogurt
3/4 tsp turmeric powder
1 tsp Kashmiri chili powder (or paprika)
1 tsp garam masala
1 tbsp ginger-garlic paste (or minced ginger and garlic)
1 tbsp ghee or melted butter
1 tsp salt
75g butter (about 5 tbsp)
1 tsp ginger-garlic paste (or minced)
1 tsp Kashmiri chili powder (or paprika)
1 tsp turmeric powder
1 tsp garam masala
1/2 cup raw cashews, soaked in warm water for 15–20 minutes
1 cup tomato puree
2 tbsp honey
2 tbsp kasuri methi (dried fenugreek leaves)
1 tbsp cream
Salt to taste

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Instructions

In a bowl, mix chicken with yogurt, turmeric, chili powder, garam masala, ginger-garlic paste, ghee, and salt. Lightly score the chicken and marinate for at least 30 minutes in the fridge.
Grill or broil the marinated chicken on skewers or in a pan until lightly charred and fully cooked. Set aside.
Blend soaked cashews with a little water to make a smooth paste. Keep aside.
In a large pan, melt butter and sauté ginger-garlic paste, turmeric, and chili powder until fragrant.
Add tomato puree and any remaining marinade. Stir in kasuri methi and garam masala, then simmer briefly.
Add the cashew paste and honey, then blend the sauce using a stick blender until smooth and creamy.
Season with salt and let the sauce simmer for 3–4 minutes to develop flavor.
Add grilled chicken to the sauce, stir, and finish with cream. Simmer for 5–6 minutes before serving.

Notes

To ensure smooth sauce, blend cashew paste thoroughly before adding to the pot.
Use coconut cream instead of dairy cream for a dairy-free alternative.
Chicken can be grilled in the oven, stovetop, or even air-fried for convenience.
Kasuri methi enhances the flavor but can be skipped in a pinch.
Leftovers taste better the next day and freeze well for up to a month.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Grilling and Simmering
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 555
Sugar: 23g
Sodium: 939mg
Fat: 33g
Saturated Fat: 15g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 37g
Cholesterol: 154mg