Homemade Butter Chicken (murgh Makhani) Recipe

There’s something undeniably comforting about a warm bowl of butter chicken. The rich, velvety sauce, tender chicken, and aromatic spices make it a dish that feels like a hug in every bite. Whether it’s a weeknight dinner or a weekend indulgence, this homemade butter chicken (or murgh makhani) is a recipe that brings people together. The best part? You don’t need a tandoor or hours in the kitchen to achieve that restaurant-quality taste.

this RECIPE

I remember the first time I made butter chicken from scratch. It was a cold evening, and I was craving something creamy and satisfying. I had only ever ordered it from Indian restaurants, assuming it was too complex to make at home. But after some trial and error (and a few overly spicy mishaps), I finally nailed a version that was just as good—if not better—than my favorite takeout. The trick? A slow simmer, the right balance of spices, and a little patience when adding the dairy at the end. Now, this dish has become a staple in my home, and every time I make it, it brings back the warmth of that first perfect batch.

The origins of butter chicken: a happy accident

Butter chicken was born in Delhi in the 1950s at the legendary Moti Mahal restaurant. The story goes that the chefs needed a way to use leftover tandoori chicken, so they simmered it in a creamy tomato-based sauce with butter and spices. The result was a dish so flavorful and comforting that it quickly became one of the most beloved Indian dishes worldwide. Traditionally, it’s made with yogurt-marinated chicken cooked in a clay oven, but this version simplifies things without sacrificing flavor.

Key ingredients and how to make the best butter chicken

Every ingredient plays a role in creating the rich, balanced flavors of this dish. Here’s what you need to know:

Chicken – Boneless, skinless chicken breast keeps things lean, but you can swap in thighs for extra juiciness. If you have leftover grilled chicken, that works too!

Tomato sauce & paste – The combination of these two gives the sauce its deep, slightly sweet tomato base. If you’re out of tomato paste, a splash of ketchup or pureed fresh tomatoes can work in a pinch.

Curry powder & garam masala – These spices are the backbone of the dish. If you don’t have garam masala, you can mix cinnamon, cumin, and a bit of clove for a similar warmth.

Garlic & ginger – Fresh is best! If you only have powdered versions, use about half the amount, but expect a milder flavor.

Greek yogurt & half-and-half – These add creaminess without making the dish overly heavy. You can use coconut milk for a dairy-free twist.

Butter – A little bit of butter at the end brings everything together with a silky richness. Don’t skip it!

Kitchen tools you’ll need

If you’re using a slow cooker, a Dutch oven, or an Instant Pot, you’re already set. A good knife for chopping, a cutting board, and a wooden spoon for stirring are all you really need. If you want to go the extra mile, a blender can make the sauce ultra-smooth, but I like a little texture.

How to make homemade butter chicken

Slow cooker method

1. Start by layering the onions at the bottom of the slow cooker. They’ll release moisture and create a flavorful base.
2. In a bowl, mix the chicken with bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, and spices. Toss well.
3. Add everything to the slow cooker and dot with butter.
4. Cook on high for 4 ½ hours or low for 6 ½ hours.
5. Turn off the heat and let it cool for 5-10 minutes before stirring in the yogurt and half-and-half.
6. Serve with rice or naan and top with fresh cilantro.

Stovetop method

1. Heat 2 teaspoons of olive oil in a large pot. Sauté onions, bell pepper, and carrots for about 7-8 minutes until soft.
2. Add the chicken, tomato sauce, tomato paste, spices, and 1 cup of water. Stir well.
3. Dot with butter and cover. Simmer for 20 minutes.
4. Turn off the heat and let it sit for 5-10 minutes. Then stir in the yogurt and half-and-half.
5. Serve with rice, naan, and your favorite garnishes.

Instant Pot method

1. Add all ingredients (except yogurt and half-and-half) to the Instant Pot. Stir well.
2. Add ½ cup of water and stir again.
3. Seal the lid and cook on high pressure for 10 minutes. Quick release when done.
4. Let sit for 10-15 minutes, then stir in the yogurt and half-and-half.
5. Serve with your favorite sides.

Variations to try

• Dairy-free: Swap yogurt for coconut yogurt and half-and-half for coconut milk.
• Low-carb: Serve over cauliflower rice instead of regular rice.
• Spicy kick: Add chopped green chilies or extra garam masala.
• Extra creamy: Blend part of the sauce before adding back the chicken.

How to serve and garnish

Butter chicken pairs beautifully with steamed rice or warm naan. For a fresh contrast, sprinkle chopped cilantro and a squeeze of lime juice. Want extra texture? Toasted sesame seeds add a subtle crunch.

What to drink with butter chicken

A cold mango lassi balances the spice, while a light Pinot Noir or a Chardonnay complements the creamy sauce. If you prefer beer, a pale ale works well.

Storage and reheating tips

Leftovers? No problem. Store in an airtight container in the fridge for up to 4 days. Reheat on low heat, stirring occasionally. If it thickens, add a splash of water or cream. It also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.

Scaling the recipe

Doubling? Easy—just use a bigger pot. Cutting it in half? Reduce the spices slightly to keep the balance.

FAQs

1. Can I use chicken thighs instead of breasts?
Absolutely! They’re juicier and add more flavor.

2. How do I prevent the yogurt from curdling?
Let the dish cool slightly before stirring it in. This prevents the dairy from separating.

3. What can I use instead of garam masala?
A mix of cinnamon, cumin, clove, and black pepper works well.

4. Can I make it vegetarian?
Yes! Swap the chicken for paneer or chickpeas.

5. What if my butter chicken is too thick?
Just add a little water or broth while reheating.

This homemade butter chicken is a game-changer—creamy, flavorful, and surprisingly easy to make. Whether you use a slow cooker, stovetop, or Instant Pot, you’ll get a dish that’s rich, comforting, and perfect for any occasion. Try it out and let me know how it turns out!

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