Butter chicken masala step-by-step recipe with video and photos.
Jump to:
About this recipe
Tender and flavorful chicken in a mild and creamy sauce, this murg makhani is definitely a crowd pleaser. Butter chicken is one of the most popular curries around the world and probably one of the easiest curries to put together. This hearty and comforting curry is so full of flavors.
This chicken makhani is very easy to make and is milder when compared to regular Indian curries. This chicken butter masala is also a great keto recipe. You will not want a take-out curry after you try this easy recipe.
This easy recipe is tried and tested to give you restaurant-style butter chicken masala at home in less than 30 minutes. Making it in the Instant Pot is a breeze and it saves time too. I am also including stovetop instructions if you do not have access to the Instant Pot.
This creamy and flavor-packed ultimate comfort food will be loved by all. Serve with naan, roti, steamed rice, or jeera rice, and include a side of raita or kachumber for the perfect Indian feast.
Read on for ingredients, different cooking methods, and useful tips to make easy and delicious chicken butter masala at home. Also, click here to see how to may home-style Indian chicken curry.
Ingredients
Chicken: Use boneless, skinless thigh pieces.
Butter: As the name suggests, this curry is cooked in butter.
Tomato puree: Or passata, forms the base of the curry sauce.
Ginger garlic paste: It adds flavor to the curry.
Cream: It adds richness to the curry. You may replace it with half and half.
Spices: The spices used are ground cumin, ground coriander, turmeric, chili powder (or cayenne), and garam masala.
Step-by-step instructions
Heat one tablespoon of butter and add the ginger and garlic paste. Saute for one minute (step 1).
Add the tomato puree/passata, ground cumin, ground coriander, chili powder, ground turmeric, salt, and sugar. Add ½ cup of water and deglaze the pot (steps 2,3).
Next, add the chicken thigh pieces (step 4).
Mix well. Secure the IP lid and set it to 'Poultry' mode for 5 minutes (steps 5,6).
Do a quick release of pressure. Set the Instant Pot to saute mode (step 7).
Add the remaining 2 tablespoons of butter along with garam masala and cream (step 8).
Mix well and let it simmer for 2-3 minutes until the sauce thickens. Add chopped cilantro and mix well (steps 9,10).
Stovetop Instructions
To make murg makhani masala on a stovetop:
- Take a thick bottom pan and heat one tablespoon of butter.
- Add the ginger garlic paste and saute for one minute.
- Next, add tomato puree, ground cumin, ground coriander, turmeric, chili powder, sugar, and salt.
- Saute for 5-7 minutes, until the spices are cooked.
- Add the chicken pieces.
- Add one cup of water and mix well.
- Cover and simmer on low heat for 12-15 minutes.
- Add the remaining ingredients - cream, garam masala, and 2 tablespoons of butter.
- Simmer for 6-7 minutes.
- Top with cilantro.
Useful tips
It is important to saute ginger garlic paste in butter first before adding the tomato puree. This helps remove the raw smell of garlic and also adds flavor to the curry.
The authentic makhani chicken recipe does not use onions. The sauce of this curry is made with tomatoes only.
I like to use store-bought tomato puree (or passata) as it adds a nice color to the curry.
I highly recommend using chicken thigh pieces as the chicken breast pieces tend to overcook quickly and become rubbery and chewy.
You can substitute cream with half and half. Also, add the cream only after pressure cooking. If we add it before, it may split.
Also, check out this recipe to make chicken vindaloo at home and my collection of other chicken recipes.
Also, check out this unique and easy recipe to make balti chicken.
FAQs
No. The sauce of murg makhani is made without onions and uses tomatoes, ginger, garlic, and spices.
Yes, it truly is. However, it is more popular outside of India than it is within India.
You can store leftovers in the refrigerator for up to three days. It also freezes well and can be frozen for up to three months.
Bonus
This recipe:
- is very easy to make,
- gives you restaurant-style curry,
- can be paired with naan or jeera rice.
Recipe card
Butter Chicken / Murg Makhani
Ingredients
- 2 lb chicken thigh boneless and skinless
- 2 tablespoon butter
- 2 tablespoon ginger garlic paste
- 2 cups tomato sauce or passata (16 oz)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon sugar
- 1 teaspoon salt to taste
- ½ cup water
To finish:
- 2 tablespoon butter
- 1 teaspoon garam masala
- ½ cup cream
- 2 tablespoon cilantro
Instructions
- Set the Instant Pot in saute mode and add one tablespoon of butter.
- Once it heats, add the ginger and garlic paste. Saute for 1-2 minutes.
- Add the tomato puree/passata, ground cumin, ground coriander, chili powder, ground turmeric, salt, and sugar. Mix well and saute for 2 minutes.
- Add ½ cup water and deglaze the pot.
- Add the chicken and mix well.
- Secure the IP lid and set it to 'Poultry' mode for 5 minutes.
- Do a quick release of pressure.
- Set the Instant Pot to saute mode. Add the remaining 2 tablespoons of butter along with garam masala and cream.
- Mix well and let it simmer for 3-4 minutes until the sauce thickens.
- Add chopped cilantro and mix well.
- Serve warm with naan or basmati rice.
James Strange says
This turned out delicious and using the IP made it super easy.
Sara says
I could genuinely eat this butter chicken every. single. day. I love garam masala, so I'll find any excuse possible to use it! This was super easy to make and didn't involve much clean-up after. I served mine over cauliflower rice.
k says
I've been challenging myself with traditional Indian recipes to expand my cooking base, and dang - this one is SO good. Easily a weekly staple with tons of flavor that can be folded into so many meals as leftovers. We love making wraps out it for lunch the next day.
Glenda says
The Instant Pot made a family favorite, Butter Chicken, even easier to get on the table. It was delicious! Thank you!
Shelby says
There's no way I would have guessed this was keto, it was so comforting! Such a hearty dish for cooler months.
Jamie says
This was even better than the restaurant version we get. So delicious and flavorful!
Stephanie says
I've never made my own curry, but your detailed instructions and video have enticed me to try your recipe. I know the family will love coming home to a bowl of this!
Mary says
I had never made butter chicken from scratch until I tried your recipe. Before I always used a jarred butter sauce. Love the flavor here and will definitely be making it again.
Nora says
What a wonderful recipe! Easy to make and so delicious! Yum!
Dee says
This is a dish that we've fallen in love with. The flavor and spices really stand out, making for an unforgettable meal. Well done!
Nancy says
I’m really excited to make this tonight as the weather is getting Chillyyy
MyYellowApron says
Love this chicken dish!!
Helen at the lazy gastronome says
An amazing dish! It’s so easy to make too. We love it!
Alexandra says
I just love butter chicken, and this recipe is delicious, perfectly flavoured and simple to prepare. So good.