Butter Chicken Recipes

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BY KARIN A 25 8 COMMEN TS F ILE D UN D E R : C HIC KE N
butter chicken (murgh

makhani)
Jump to Recipe Print Recipe
a s u p e r e a s y , f u l l fla v o u r e d
butter chicken recipe that
rivals any restaurant or take
out!
Similar to Chicken Tikka Masala, Butter Chicken
is one of the most popular curries at any Indian
restaurant around the world. Aromatic golden
:
chicken pieces in an incredible creamy curry
sauce, this Butter Chicken recipe is one of the
best you will try! You will love how easy it is to
make in the comfort of your own home,
especially with garlic butter rice and fresh
homemade Naan bread.
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butter chicken
Tender and juicy chicken thanks to a deliciously
spiced yogurt marinade, Butter Chicken is
ridiculously easy to make. The curry sauce is
out of this world!
I know you all love food with beautiful, bold

flavours, and nothing beats sitting down to a
good great curry to finish o! a chaotic day. The
aromas alone transport you to a completely
di!erent world.
The best part about cooking up Butter Chicken

at home is the ingredients list. Every ingredient
:
is easy to find from any grocery store or
supermarket.
WIN-WIN!
:
:
why is it called butter
chicken
Butter chicken originated from Northern India
in 1948. Created by Kundan Lal Gujral, you may
notice that Butter Chicken (known as murgh
makhani — chicken with butter), is similar to
British tikka masala.
Prepared in a buttery gravy with the addition

of cream gives the curry sauce a silky smooth
rich texture. Most restaurants are known to add
in copious amounts of butter, which as a result
can leave you feeling bloated or ill from the
slick of grease.
:
However, we found while recipe testing that we
prefer to start the sauce o! in Ghee (clarified
butter, or you can use a combination of half
regular butter and half oil).
Adding cream at the end of cooking provides

enough of that richness you look for in an
authentic butter chicken. Our less oily version
leaves you feeling good and satisfied.
:
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SERVICE**
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how do you make homemade

butter chicken
A milder curry when compared to other Indian
curries makes Butter Chicken a favourite
among families with little ones. You can
certainly add as much or as little chili as you
wish. In other words, YOU are in total control of
how spicy you make it.
As mentioned above, the juicy and tender,

flavour infused chicken starts with an easy
yogurt marinade made from scratch: plain
yogurt, fresh garlic and ginger, and easy to find
spices.
:
You can use boneless, skinless chicken thighs or
breasts. We prefer dark meat, but go with what
you like.
First, mix your yogurt marinade together.

Marinate chicken for 20 minutes, or overnight
if time allows. (The longer it marinates, the
more tender your chicken will be.)
Sear chicken in a skillet or pan. Keep those
charred bits on the pan to make your sauce.
Browned bits = flavour. If you have too many
burnt pieces stuck to the pan, you can
discard some of them if you wish.
Finally, make your curry sauce in the same
skillet.
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what spices go in butter

chicken
Easy to find spices, for example: Garam masala,
Tumeric, Cumin, Red Chili Powder and Salt, are
all you need to make a great sauce. You may
even already have some of these in your
kitchen cupboards! If you don’t, there’s no
doubt you may use them again.
:
what is butter chicken sauce
made of
:
It’s all about that sauce when it comes to
authentic butter chicken. You’ll be surprised to
find that you only need an onion, a can of
crushed tomatoes, garlic and ginger, and some
added spices to continue those beautiful
flavours in the sauce.
The trick to making a great sauce is to let the

tomatoes cook o! for at least 10-15 minutes,
until they are almost dry on your pan.
Additionally, you can add in a couple
tablespoons of water if it dries to early.
A"er that, blend until smooth and add in your

cream (heavy whipping cream or thickened
Creamy Roasted Tomato Basil …
×
cream). You can use evaporated milk or half
and half for a lower calorie option.
If you want a richer sauce, feel free to add a

couple tablespoons of butter (or ghee) right at
the end, letting it melt though the sauce, before
serving.
:
:
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make ahead option

The beauty of this gravy/sauce is that you can
prepare it ahead of time if you want or need to.
Allow it to cool completely, store it in an airtight
glass jar or container and refrigerate for up to
48 hours.
Those deep flavours will have plenty of time to

develop and shine through before adding your
chicken. Of course, this is completely optional.
If there’s any Indian recipe that’s worth making

at home, its Butter Chicken, and this is the BEST
butter chicken you’ll make!
:
Serve over basmati rice and our garlic naan
bread! Similarly, you can use our NO YEAST
flatbread recipe if you’re looking for something
:
easy to dip into the delicious curry gravy/sauce.
looking for more chicken

recipes? try these!
French Onion Stu!ed Chicken
Creamy Garlic Chicken Breasts
Chicken Piccata
BUTTER CHICKEN
Butter Chicken is creamy and easy to make right at home
in one pan with simple ingredients! Full of incredible
flavours, it rivals any Indian restaurant! Aromatic golden
chicken pieces in an incredible creamy curry sauce, this
Butter Chicken recipe is one of the best you will try!
PRINT SAVE
PREP: COOK: TOTAL:

15 MINS 30 MINS 45 MINS
SERVES: 5 - 6 PEOPLE
:
INGREDIENTS
For the chicken marinade:

28 oz (800g) boneless and skinless chicken
thighs or breasts cut into bite-sized pieces
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
For the sauce:

2 tablespoons olive oil
2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
:
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your
taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of heavy or thickened cream (or
evaporated milk to save calories)
1 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek
leaves)
INSTRUCTIONS
1. In a bowl, combine chicken with all of the
ingredients for the chicken marinade; let
marinate for 30 minutes to an hour (or
overnight if time allows).
2. Heat oil in a large skillet or pot over medium-

high heat. When sizzling, add chicken pieces in
batches of two or three, making sure not to
crowd the pan. Fry until browned for only 3
minutes on each side. Set aside and keep
warm. (You will finish cooking the chicken in
the sauce.)
3. Heat butter or ghee in the same pan. Fry the

onions until they start to sweat (about 6
minutes) while scraping up any browned bits
stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute

until fragrant, then add ground coriander,
cumin and garam masala. Let cook for about
20 seconds until fragrant, while stirring
occasionally.
5. Add crushed tomatoes, chili powder and salt.

:
Let simmer for about 10-15 minutes, stirring
occasionally until sauce thickens and becomes
a deep brown red colour.
6. Remove from heat, scoop mixture into a

blender and blend until smooth. You may need
to add a couple tablespoons of water to help it
blend (up to 1/4 cup). Work in batches
depending on the size of your blender.
7. Pour the puréed sauce back into the pan. Stir

the cream, sugar and crushed kasoori methi
(or fenugreek leaves) through the sauce. Add
the chicken with juices back into the pan and
cook for an additional 8-10 minutes until
chicken is cooked through and the sauce is
thick and bubbling.
8. Garnish
with
chopped
cilantro
and
serve
with
fresh,
hot garlic Learn more
butter
rice and
fresh
homemade Naan bread!
NOTES
OPTIONAL: To thin out the sauce, add a couple
tablespoons of ghee or butter at the end of cooking, and
gently simmer it through. Alternatively, add a small
amount of water.
:
NUTRITION
Calories: 580kcal | Carbohydrates: 17g | Protein: 36g |
Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg |
Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar:
8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium:
171mg | Iron: 4.1mg
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comments
April says
December 22, 2020 at 6:58 am
Have made this dish before and it was excellent. Would

like to make this recipe for a Christmas dinner. If I make
it a day ahead how would you recommend reheating
:
the dish? I’m concerned if the heavy cream will curdle if
I reheat in the microwave. Please let me know. Thank
you!
Reply
Flo says
Just amazing!!! The flavors, the smell,…. so yummy.

Just didi it and it is one of the best butter chicken I
tasted.
Reply
Grant says
Thank you for posting this recipe Karina. I lived in India

for a while and tasted a lot of Indian food. This recipe is
so easy to follow and without a doubt the taste is above
expectation. I have made it several times and have
never added the kasoori methi (or its alternative, as it is
not available where I shop) and it is still by far one of
the best Indian dishes I have ever tasted (without
:
bragging of course :). Along with Dal Bati and Malia
Ko"a it is one of my favourites – followed by a couple of
Gulab Jamun.
Reply
brooklyn Ny says
What can I say. I mean this butter chicken is so amazing.

I really do like the moisture of it so delicious.
Reply
Avanti J. says
My first time eating butter chicken was from a jar

bought at Aldi and it was so delicious I had to seek out
how to make it for myself. So the second time eating it
was when I made this recipe a couple nights ago and I
must report that it was absolutely BANGIN! I bought
way too much chicken so I doubled the marinade and
sauce recipe and it still turned out way better than I
imagined it would. I also made the garlic butter rice and
:
would have made the naan if I didn’t already have some
on hand. This recipe will be on regular rotation, thank
you for sharing!
Reply
Kristen says
December 07, 2020 at 12:00 pm
Made this delicious recipe for my parents last night.

This butter chicken recipe is amazing, and relatively
easy to make! Take it from me as a 23 year old who is
starting to cook more (so i’m not a great cook by any
means). My parents also really enjoyed it and will
definitely be saving this recipe to make again. I
marinated the chicken overnight, did my prep work
before starting (chopping onion and garlic), used an
immersion blender to blend the sauce, and substituted
about a teaspoon of maple syrup for the fenugreek,
since we didn’t have any. This came out great for the
three of us and provided enough for le"overs the next
day! highly recommend if you are craving some
butter chicken.
Reply
:
CARRIE says
I just made this for my family last night and everyone

loved it! So delicious!!
Reply
Sonu Kataria says
Wow yummy mouth watering recipe. One of the

best chicken recipe in India. Thank you so much for
sharing such a lovely recipe.
Reply
Debbie says
November 30, 2020 at 1:17 am
This recipe is a staple in our household now. Omg

SOOOO GOOD!!! I love all of Karina’s recipes I’ve tried
and she is definitely my favorite food blogger & I follow
many of them. She always has rich flavorful recipes
:
you’ll want to scarf up in one sitting, and this butter
chicken is no exception!
Reply
HL says
The recipe is delicious, thank you. I did everything per

the recipe except use 400 g tomato paste (passata) and
le" out the methi just because I didn’t have any.
Everyone in our family loved it.
Reply
Meghan says
November 22, 2020 at 2:11 pm
SO GOOD! I have made this with tofu and chicken and

both were delicious. Saving the recipe to make again
and again. Thank you!
Reply
:
AM says
This was fantastic. I used homemade canned tomatoes

which added a bit of citrus flavor since that is part of
the canning process but still loved it. Next time I make
it, I’ll used regular canned tomatoes. Thanks for a
wonderful recipe.
Reply
Jessica Fontenot says
So good. You can sub a splash of maple syrup at the

end in lieu of the fenugreek leaves. A"er doing some
research, apparently the flavor is the same, chemically,
and can only be imparted without continued cooking
(hence adding at the end). This recipe is the exact flavor
and texture of my absolute favorite Makhani made by
Panjabi Chef Doosa Rama Srina of East India Co. here in
Downtown Portland, Ore. If you are searching for a
recipe, please don’t hesitate with this one. Thank you,
Karina!
Reply
:
Don says
October 25, 2020 at 9:37 am
Fantastic, I’ve made many butter chickens and this is as

good as any of the best, but probably the simplest of
the ones I rate at the top. This will be my new go to.
Love the addition of the Fenugreek, one of my
favourites.
Reply
Tina says
I add about 1/2 tsp ground cardamom as well to this

recipe and it’s fab! Also, to make it vegetarian, I add
cauliflower and paneer instead of chicken. Still
amazing, and better than some I’ve had in restaurants.
Reply
Jess says

:
I’ve used this recipe several times and it always tastes
great however, the color is much more brown than
red/orange. Do you have any tips?
Reply
Tony says
September 30, 2020 at 1:51 am
This recipe is amazing!! My family doesn’t particularly

care for Indian cuisine, so I don’t have it very o"en
despite the fact that I love it. I decided to make it for
myself one night when the family was having a meal
that I’m not overly crazy about, and it was SO good!! I
can’t wait to make it again, and now that I have
seasonings like garam masala and kasuri methi in the
pantry, I definitely will.
Reply
Jen says
Delicious, much better than my “old” butter chicken

recipe. Mine didn’t look as dark and richly red as your
:
images, but the flavour was phenomenal. Used ground
fenugreek instead of leaves.
Reply
Aaishah says
September 26, 2020 at 5:27 pm
Can’t even lie, this is THE best butter chicken recipe I

have ever come across. I’ve been searching for one for
ages to replicate the ones you get in restaurants and
this is it! Thank you so so much for sharing x
Reply
Jocelyn Buckaloo says
This recipe is amazing!!! By far the best butter chicken

recipe I’ve found so far! I accidentally got tomato sauce
instead of crushed tomatoes and it tasted just like it
was from a restaurant. I was worried because there
weren’t a ton of reviews, but fear not this is the bomb.
Thank you so much for this recipe.
Reply
:
Andrea says
This was easy to make and it was absolutely delicious. I

didn’t have fenugreek so I used some maple syrup and
its place and I used evaporated milk and it was so
yummy. Definitely recommend making it to anyone
who wants to eat a good butter chicken meal.
Reply
Taste the Fun says
I liked the recipe very much. I will must try it at my

home. Thankyou for nice sharing.
Reply
Angela Prior says
I made this tonight with the garlic butter rice. Very nice,
:
better than other recipes I’ve tried.
Next time I will double the chicken recipe and vacuum
pack and freeze some.
I will definitely use the rice recipe again as well maybe
with chilli con carne
Reply
stefan says
I must have made this recipe about 15 time now at

least, it has become kind of a tradition in our home
Absolutely delicious !!
Thanks
Reply
Shia says
Love this recipe and it tastes amazing. My sauce is

always much darker than the pictures on this page.
Should I add more cream?
Reply
:
Scott says
Tried this recipe out, not having much experience with

curries at all apart from pre-made packet sauces.
Let me tell you, this is the most amazing butter chicken
I have ever tasted, I will never buy packet sauce ever
again. Loved every bite! Thank you!!
Reply
Nathaly says
Incredible! It tasted just like at a restaurant!
Reply
Leah says
August 29, 2020 at 12:37 pm
Okay listen! This is THE butter chicken recipe…this is

:
the second time I made it and this time it was perfect! (
last time I didn’t have heavy cream and used canned
cream and also didn’t have fresh ginger so I used
ground) This recipe is so authentic tasting because of
the SAUCE omg it’s identical to our local Indian
restaurant. Delish! 10/10!
** wierd tip… if you don’t have fenugreek leaves use a
tsp of maple syrup (as in the cheap ones, I used log
cabin) bizarre I know but it really made a di!erence! If
you don’t believe me google it! I wish I could leave a
pic cause wow! thanks for this!
Reply
Thasha Ramkissoon says
August 28, 2020 at 10:33 am
I tried this butter chicken recipe from a friend’s

recommendation. I substituted fennel seeds instead of
coriander but followed everything else to a tee. I used
chicken thighs for an enhanced flavor and it came out
amazing. I highly recommend this recipe.
Reply
Alison says
:
August 17, 2020 at 2:53 pm
This recipe is delicious! My kids and my “meat and

potatoes man” husband love it! I recommend making
the sauce and marinating the meat the day before you
want to eat this meal. So many wonderful flavors come
out with some time. Also, I added a can of evaporators
milk and a can of coconut milk and let it simmer for
about 20 min til thickened. We made the rice and the
naan that is listed in the narrative of the recipe – omg!
Give this recipe all the stars!!! Definitely need to double
the recipe next time. We have a small bowl of le"overs,
definitely not enough to feed everyone again.
Reply
Noelle says
August 14, 2020 at 1:08 pm
I had to substitute the crushed tomatoes for Ragu pasta

sauce and was worried it would mess up the flavor. I
also couldn’t find fenugreek. HOLY WOW THOUGH.
Despite the complete wrong ingredient and using half
and half instead of whole milk, this was so good I
practically licked the plate. I am so happy I tried this
recipe and its a win for my first ever Indian dish!
Reply
:
Lisa White says
August 12, 2020 at 6:57 pm
OMG….This is amazing..It’s so easy to make. thankyou

very much for this recipe.
YUM YUM YUM!!!
Reply
Daniel says
August 12, 2020 at 11:48 am
Delicious recipe, first time making Butter Chicken and

this was easy to follow, and extremely tasty! One thing
is that it was very di!icult to find the dried fenugreek
leaves, but even without it was fine. Thanks for the
recipe!
Reply
Erika says
July 29, 2020 at 12:23 pm

:
Also did not have fenugreek, but recipe was still
amazing. Marinated meat nearly 24 hrs. Flavor was
fantastic. Plan to purchase fenugreek for the future. It
might put this recipe over the top!
Reply
Isha says
July 27, 2020 at 4:58 pm
I made this for my foreigner guests and trust me they

simply loved it .. and i am so happy that i was able to
cook the butter chicken so well. Thanks chef
Happy me !!
Reply
Amy says
July 25, 2020 at 8:26 am
I’ve made this recipe dozens of times and shared it with

many people. It is SO incredibly delicious. Thank you!!!
Reply
:
Jessica says
July 24, 2020 at 4:50 am
Tried this today it’s just too good! Everyone at home

loved it! This was my first attempt for this recipe and it
was perfect! The ingredients are easily available as well.
Had been looking for a good recipe from a long time…
the search is finally over
Reply
Sara says
July 23, 2020 at 1:01 am
This was easy to make and delicious. Everyone in my

family enjoyed it. Thank-you for posting.
Reply
Hannah says
July 21, 2020 at 2:35 pm
Excellent recipe. Might use a little less chilli powder

though for a milder curry next time. It was pretty spicy
:
with the 2 teaspoons of chilli powder (1 for marinade, 1
for sauce). I used evaporated milk instead of the cream
and it saved ALOT of calories. The Kasoori Methi I found
at a local Indian grocery store as the supermarkets
don’t stock it.
Reply
Alex says
July 12, 2020 at 12:59 am
very flavorful and very yummy, easy to make!
Reply
Sara says
July 09, 2020 at 6:34 pm
ummm okay WOW. amazing taste and amazzzingg

recipe!! made it last night and it had a very authentic
indian taste. loved it!
Reply
:
Delilah says
July 05, 2020 at 8:44 pm
The recipe is simple to follow and brilliant in flavour.

Tried making butter chicken for the 1st time & so glad
to have bumped into the right recipe. It turned out
really well even with half the quantity of the cream.
Thank you so much for the super recipe. Paired it with
another one of your interesting recipes – butter garlic
rice. My family loved it.
Reply
Bina says
July 05, 2020 at 11:49 am
Hi Karina,
I have no idea if I commented before or not. My friend
made this recipe for us and it was delicious; I thought
there is no way I could ever make it but I did several
times with your recipe and everyone who tried loved it
(including my Indian husband).
Anyway I wanted to try making it with paneer for a
vegetarian friend. Could you give me pointers on how
to do this successfully? I tried on my own before and
the paneer was hard and chewy
:
Thanks
Reply
ik says
July 03, 2020 at 12:43 am
Made this last night, having marinated the chicken for

nearly 48 hours a"er a change of plan the previous
night. It was *delicious*. Discovered at the last minute I
had no coriander le" – d’oh – but with all the other
spices in there it was fine without it. I knew I had no
fenugreek leaves but wasn’t concerned about that. Only
criticism would be that the cooking time noted is a bit
ambitious and the absolute least amount of time you
could manage it in, which I only realized too late once
the rice was already cooked (noting that 1 cup basmati
rice to 2 cups water was a perfect amount for four
healthy servings for us). Thanks for a great recipe, will
definitely make this again.
Reply
Rand says
June 25, 2020 at 4:32 pm

:
Nice blend of spices. This was better than any butter
chicken I’ve ever eaten before.
Reply
Frank says
June 25, 2020 at 1:32 am
Made as instructed and quite excellent. I’ll reduce

cumin a bit next time and blacken less in the pan as
that gave a brown result instead of the expected
orange. But I was surprised to see the restaurant dish
emerge from my kitchen!
I’m wondering as to the necessity to have garlic, ginger,

cumin garam masala, and chili powder added both to
the marinade and to the sauce? If I added these all just
to the marinade, or just to the sauce, do you think even
you personally would detect a di!erence?
Reply
Kelly W says
June 19, 2020 at 9:44 pm
The fenugreek leaves are not easy to find for most

:
people. I’m fortunate enough to have an Indian grocer
nearby but to me this ingredient is essential. You know
that deep, sweet aroma that you smell when you go to
an Indian restaurant? That’s fenugreek. If you can’t get
it, use about 2 tablespoons of maple syrup. Add it right
at the end and omit the sugar.
Great recipe though. Actually tastes like restaurant

quality. Once I dial it in to my preferences it will be the
best butter chicken I’ve had.
Reply
An says
June 19, 2020 at 9:04 am
WOW! I can’t believe *I* made this because it tastes

restaurant quality! My entire family, including my
toddlers, LOVED this recipe. Only regret is not doubling
the recipe! (Did not add fenugreek because I didn’t
have it available – but still DELICIOUS)
Reply
Tommy says
August 13, 2020 at 1:41 pm
I substituted powdered mustard seed for the

:
fenugreek. Came out pretty awesome
Reply
Megan Mazingo says
I’ve made this recipe a few times now, and it never

fails to impress! I usually double the recipe, and
almost always sneak veggies into the sauce by
sauteing them with the onion until so" and
blending them in. My family is oblivious. I’ve added
bell peppers, carrots, cauliflower and even
zucchini.
I love the garlic butter rice that is suggested in this

recipe as well! Last night I used fresh basil in the
rice, and added some curry powder, and
dehydrated onion. It paired so well with the
chicken!
Reply
Bailey says
This recipe is amazing, I’ve made it many times

:
and it’s always a treat! A great replacement for the
fenugreek is a good quality maple syrup. (I know it
sounds odd for an Indian dish) but all you need is
about 1/2 teaspoon! Hope this helps.
Reply
Maria says
June 19, 2020 at 6:55 am
great recipe, thank you

where can I find kasoori methi (or dried fenugreek
leaves)?
Reply
Krina says
June 30, 2020 at 5:04 am
You can find it at any Indian grocery store
Reply
elric phares says

:
July 06, 2020 at 3:14 am
I got mine on Amazon
Reply
Hannah says
July 21, 2020 at 2:28 pm
I found it at an Indian grocer. Otherwise you can

order online
Reply
shadow says
July 26, 2020 at 5:32 pm
You can find it in general kirana store:)
Reply
Hillary Diephouse says
July 29, 2020 at 7:11 am
I just got it on amazon.

:
Reply
Jessica Akerson says
October 28, 2020 at 11:12 am
Amazon sells both
Reply
Ophelia says
You can find it in any Indian grocery store.
Reply
Emma says
There is some on Amazon ! But I’m sure you can

find it in specialized shops that sell Indian food
Reply
:
Liz says
I got fenagreek leaves on Amazon.
Reply
Lezlie Rabine says
I ordered mine on Amazon
Reply
Tahmina says
June 18, 2020 at 8:06 am
This was my first time making butter chicken and I am

SO pleased with the results. Thank you for the amazing
recipe!! I followed it word for word (except the kasuri
methi, b/c I don’t have access to it right now) and it
turned out so well.
Reply
:
Bob says
July 15, 2020 at 6:28 pm
Kasoori Methi can be ordered on Amazon!!
Reply
Lynnie says
August 02, 2020 at 11:09 am
They say that maple syrup is a good substitute

(also can omit sugar if used) you can also use
fennel seeds
Reply
Mellow Mike says
June 17, 2020 at 3:25 pm
Thanks a million for this, I made the sauce and served it

with some other foods for my extended family. Could
not believe that taste when it was finished, fresh to
death, keep kickin’ it and stickin’ it, my dudette.
Reply
:
Dan Says says
June 09, 2020 at 9:01 am
We made the recipe substituting the oil and Ghee with

Ranch dressing. Gee golly that was the best meal I’ve
ever had… Gotta I love me some Ranch dressing!
Reply
Leah says
June 16, 2020 at 8:21 pm
My family love this meal. I dont add the chilli As

have young children and didn’t have fenugreek. It
is very tasty and it feels so nice to feed my family
something so yummy that is made from scratch. It
is a regular in our household now.
Reply
Connie says
June 05, 2020 at 8:40 am
Thank you so much for this recipe. I didn’t have all the
:
right ingredients (yogurt, fenugreek, su!icient cream)
but it turned out amazingly well, at least to me! There
have been other recipes but this one is best Maybe
next time instead of mincing the ginger I may make a
garlic ginger paste either with a spice blender or a
mortar and pestle, but it’s a lovely flavor the fresh
ginger and really comes through. Also, will try to have
enough heavy cream (had to use a mixture of cream,
sour cream, and half and half) on hand.
I used boneless skinless chicken thighs and they did

turn out very tender even with all the cooking. Wonder
what it is about the marinade that makes it so?
I plan to freeze some of the sauce for the next batch of

chicken!
Happy cooking
Reply
Dan Says says
June 09, 2020 at 8:57 am
Connie why don’t you have any yogurt? It’s that

that expensive and adds a nice flavor to the recipe.
Reply
:
Zlanie says
May 30, 2020 at 2:20 pm
Wonderful – marinated in the yogurt mixture for 8

hours, and the meat was fork tender. Sauce was so
good the flavors amazing. Prepped everything for the
sauce before work, so it all came together while the rice
was cooking. Definitely making again.
Reply
Ryan says
May 29, 2020 at 8:02 am
This came out amazing! It’s the most delicious curry

I’ve ever tasted and I’ve been to many Authentic Indian
restaurants around the world!
Reply
Manka says
June 07, 2020 at 10:37 am
This recipe has become a staple at our home. I am

from North India and very picky about indian
recipes and this one hits the right spot. Thanks so
:
much!
Reply
Dan says
May 28, 2020 at 4:30 pm
Holy Mackerel! This butter chicken is restaurant quality,

even better than some restaurants! Like others said, I
needed to add a little more oil as I browned the
subsequent batches of chicken. And as someone else
mentioned, I also used passata because I couldn’t find
crushed tomatoes. But everything else I found at a local
Indian shop near my house. Will definitely make again!
Reply
Jim Smith says
June 25, 2020 at 6:20 am
First time making this curry. It was absolutely

superb. Better than any Indian restaurant I was
told.
Reply
:
Ciara says
May 28, 2020 at 9:56 am
For the oil/butter substitute for ghee, what kind of oil

would you recommend?
Reply
elric phares says
July 06, 2020 at 3:16 am
Try Coconut Oil
Reply
Laurie says
May 25, 2020 at 7:09 am
I made this for my picky and varied family tonight. I’m

Canadian, my husband is Jamaican (also a chef), 3 kids
(ages 20, 12 and 3). I’m using things from my freezer so
used a whole chicken, chopped, since I have several on
hand. I didn’t have fenugreek. Also didn’t have heavy
cream so I used evaporated milk. I used about half of
:
the chili powder so it would have a little kick but not
too much spice for my 3 year old. WOE!!! Served with
toasted garlic bread. This was soooooo delicious! Every
family member loved it.
Reply
Mgan says
May 25, 2020 at 12:14 am
I am a cook and for whatever reason always assumed I

can’t make Indian food. I have been making di!erent
foods lately and decided to attempt this recipe along
side a trusted naan bread recipe I make. My family and I
really enjoyed it. I doubled it and am bringing le"overs
to my parents.
Will make again and again. Maybe next time with
paneer.
Thanks
Reply
Sarah from Oz says
May 22, 2020 at 10:25 pm

:
I made this tonight a"er marinating the chicken for 24
hours, I used chicken tenderloins and they were
basically fall apart so" – fantastic recipe will make
again. I didn’t have a blender but used my Kitchen Aid
3.5 cup chopper and set it on puree worked awesome!
It’s a keeper thank you so much!
Reply
Irene says
May 20, 2020 at 11:34 pm
This recipe is excellent! The butter chicken turned out

amazingly delicious — juicy, full of flavor, and just like
how it tastes in a restaurant. Thank you so much for
this! I’m definitely saving this recipe and will keep it in
rotation for whenever I crave Indian food (which is
o"en!). I also love how the aromas have now filled our
apartment.
Reply
Grace says
May 19, 2020 at 7:27 am

:
absolutely love this recipe. I did a couple things
di!erent though:
1. I used crushed tomatoes instead of what the recipe
calls for. This let me skip the whole blender thing.
2. I cooked the chicken in much bigger groups (7-10
pieces at a time) on low heat, with vegetable oil. The
olive oil kept burning and it was just frustrating. I also
popped the lid on the pan for a minute or too to help it
cook more evenly.
I’m still pretty new to cooking so I’m sure these things

were not in the recipe for a reason, but it still tasted
amazing and my family of picky eaters (I’m a teenager,
it’s my mom who’s picky lol) loves it so much.
Reply
Dan says
May 18, 2020 at 10:11 pm
Brilliant recipe, thank you so much. A real keeper!
Reply
2 monkeys says
May 17, 2020 at 7:34 pm

:
Wow. Just wow. We’ve been trying to replicate the
butter chicken from our favorite restaurant and this
came out very similar if not even better!! Thank you!
Reply
Kathleen says
May 13, 2020 at 2:18 am
Truly excellent comfort dish!! I reduced the salt and

skipped the fenugreek because I had none on hand,
and it was delicious. I doubled the recipe, shared a
portion and the recipe, and successfully froze another
dinner’s worth. It took me longer than suggested, due
to fresh ginger/garlic prep, but was worth it. This totally
satisfies the “I’m craving Indian food” thing!
Reply
kris says
May 10, 2020 at 5:05 pm
Ahh, i don’t know where to begin. First time I made this

and it just tick all the box this is my all time fave
Indian dish, am keeping this in my recipe, definitely a
:
keeper.
Reply
Drea says
April 30, 2020 at 6:04 pm
Absolutely delish. By far the best dish I have ever made.

This dish will give any restaurant a good run for their
money.
I also added some cashews while blending the sauce
up.
Reply
neha says
May 17, 2020 at 1:14 pm
hi the recipie is easy but one thing since i simmer

the cream with sugar and methi for 8 minutes ..will
the cream cuddle due to prolong cooking .
thanks
Reply
Mac says
May 26, 2020 at 2:36 am

:
I made this and got a great compliment from
my usually negative 20 year old. He said
“tastes store bought”. That’s a huge win in my
books. Everyone else said it was delicious.
Reply
Alicia says
As long as its not single cream it won’t split or

curdle. Double cream, whipped cream, extra
thick double cream do very well with heat.
Single cream does not
Reply
Veli says
April 28, 2020 at 7:28 am
Easily the best Indian curry recipe I’ve tried – it takes

ages but utterly worth it. The amount of oil specified to
:
fry the chicken wasn’t nearly enough however – so just
use your instinct and add oil when necessary to prevent
the pieces from sticking.
Reply
Poornima Swaminathan says
April 20, 2020 at 10:32 pm
Great recipe. First time making butter chicken and my

family just loved it. Made Turkish flatbread to go with it.
Reply
Megan says
April 22, 2020 at 6:29 am
I followed this recipe exactly except for the

fenugreek leaves. I ordered some some Amazon so
I’ll have them next time. It was delicious and tasted
just like our local Indian take-out spot.
Reply
Zoe says
:
April 16, 2020 at 6:13 pm
Wow. First time making butter chicken from scratch and

this recipe NAILED IT. Definitely a keeper, definitely will
make again. Would go as far as saying it was the best
butter chicken I’ve ever eaten. Whipped up some quick
sourdough discard roti’s and the fam was thoroughly
impressed! Thank you!
Reply
Darren says
April 16, 2020 at 11:26 am
My family loved it. Such a fantastic way to eat chicken.

When my wife said let’s have chicken tonight I needed
something di!erent. This was it. Thank you!!!!
Reply
Eurika says
April 16, 2020 at 4:44 am
May I ask what I could substitute for dry fenugreek

leaves without losing the flavor of the dish?
:
Reply
Linda Antisavage says
April 18, 2020 at 10:54 pm
Eurika, You can use 1 tablespoon of chopped fresh

celery leaves per 1 tsp of the kasoori
methi/fenugreek leaves. Or you can add a big dash
of maple syrup but this would be added very near
the end because the aroma cooks o! quickly.
Reply
Rita Molloy says
August 10, 2020 at 8:46 pm
Thank you Linda Antisavage I read through the

comments hoping someone would ask for a
substitute for fenugreek. Thanks to Eurika I
now know. Am about to try the recipe.
Sincerely.
Rita Molloy.
Reply
Victoria Crouch says

:
May 17, 2020 at 4:03 pm
I used ground fenugreek as I didn’t have the leaves
Reply
Signe says
April 15, 2020 at 5:09 am
This tasted sooooo good. Just like in a restaurant! I

used Passata, less sugar and salt. Served with naan.
Perfect!!!!
Reply
Johnny says
April 14, 2020 at 9:46 am
Crazy good recipe!!
Reply
Madhura says
April 14, 2020 at 6:23 am

:
Just started learning how to cook and this turned out
really divine! My family couldn’t stop praising it either.
Thanks for sharing!
Reply
Cynthia says
May 31, 2020 at 4:39 am
Thank you sooo much for this recipe!

The measurements, subsitution ideas, the well
laid-out ingredient and instruction list…perfect.
I tried it without fenugreek, with evaporated milk
instead of cream, with Heinz heirloom crushed
tomatoes, 1 tbsp of regular butter, a light sprinkle
of cayenne powder instead of chili, plain kefir
instead of yogurt. Everything else was as described
in the recipe and my boyfriend and I LOVED it.
It’s even better a"er freezing and reheating. I ate it
with quinoa this time.
It was my first time making indian food at home. I
bought garam masala and turmeric specially for
the recipe. Thanks to this brilliant recipe, I will get
to use up those spices.
Reply
:
Alison says
April 11, 2020 at 6:47 pm
Have made this for a couple of clients, in my capacity as

a private cook, to rave reviews. I am finally cooking it
for my family this evening anticipating a similar
response. Thank you for sharing your recipe and tips.
Reply
Maren says
April 09, 2020 at 2:07 am
Amazing! My friends were all drooling over the photos I

was sending them. I’ve promised them a butter chicken
feast as soon as we are done socially isolating! I paired
with your no-yeast garlic flat bread (though I added
some fresh garlic in addition to the powdered). Divine.
Thank you!
Reply
Sahil says
April 07, 2020 at 3:11 am

:
This recipe was amazing! I tried to follow it as best as I
can and it turned it great! One thing I want to ask is, my
end dish still tasted a bit too tomatoey. Is there
anything I can do to fix this?
Reply
Karina says
April 07, 2020 at 6:28 am
You can add more cream to the sauce
Reply
Natalie says
April 17, 2020 at 11:14 pm
Hi when you write crushed tomatoes do you

mean fresh or tinned? Thanks
Reply
Victoria Crouch says
May 17, 2020 at 4:05 pm
I used a tin of chopped tomatoes. I did

buy really good quality ones as I find
cheap ones are more acidic
Reply
:
Natalie says
June 17, 2020 at 12:34 am
Thanks! made with the tin

tomatoes was awesome
Reply
Andtea says
April 06, 2020 at 3:41 am
I have to say a HUGE thank you for this recipe – I’m not
a particularly confident cook, nor am I a fan of (hot
spicy) Indian food so it’s not something I’ve ever
attempted to make for myself.
The current situation of being isolated and staying

home means I’ve had more time to cook and with today
being my birthday I decided I’d make the e!ort to do
something di!erent. I had most of the ingredients
already, just needed to find turmeric and double cream
and I used crème fraiche instead of yoghurt. Hand on
heart, I didn’t have high hopes of it turning out well but
:
honestly I’m delighted that it was not only easy but
absolutely delicious and I am definitely going to make it
again a"er all this is over. Thanks again for helping to
make my birthday a bit better
Reply
Laura says
April 12, 2020 at 8:56 am
Happy Birthday!
Reply
Jim says
April 04, 2020 at 8:07 am
I didn’t change a thing and it was absolutely amazing!

Thank you
Reply
Christine says
April 04, 2020 at 2:38 am

:
Excellent butter chicken recipe! Even though I had to
reduce salt a bit and omit the sugar due to a family
member’s dietary restrictions, the end result was still
fantastic.
Reply
Aqsa says
March 31, 2020 at 3:53 am
This recipe is hands down the best butter chicken

recipe! I made it for a dinner party and everyone
thought it tasted like restaurant style butter chicken.
The recipe is easy to follow, especially for someone who
has just started cooking. I used ARZ cream product and
some sour cream and didn’t add ground cumin as I
didn’t have it lol. Definitely recommend this recipe, so
glad I found it!
Reply
Tracey Sullivan says
March 26, 2020 at 10:25 am
My husband very rarely makes dinner requests, he

:
usually eats whatever I cook. This is the only recipe he
will specifically ask for in the last few months. I make it
exactly as listed except once I used coconut milk ( it was
slightly sweeter) and once when I made it for myself I
used lamb (hubby was out of town). It tastes very
authentic. There is an Asian market about 10 miles from
my house so I get my ghee, masala and methi powder
there. You can get the methi powder on Ebay and
Amazon also, I think it is worth it, it tastes more
authentic.
Reply
Mary Jay says
March 24, 2020 at 8:50 am
Excellent!! Followed everything to a T. I used 5% cream

and added cooked potato chunks for the last 5 minutes.
Really exactly what I was looking for in a butter chicken
recipe – not too fatty. It is now in the permanent recipe
folder!!
Reply
Verdunois says
March 23, 2020 at 11:42 am

:
Forgot to add the 5 stars
Reply
Verdunois says
March 23, 2020 at 11:41 am
Hey , thanks for the recipe. Turned out e!ing amazing.
My touches:
– x1 the chicken dark meat from tight and legs; much
more tender than chicken breast
– x1/2 the amount of red chili ; mild enough for my kid
but distant hot flavor definitely there
– x4 the amount of yogurt; meat extra coated with thick
marinade cooks wonderful in the skillet
– x2 all the other ingredients except salt
Served with brown basmati rice (22 min cooking time in

the Instant Pot + 10min natural pressure release)
It’s a killer.
Reply
Julie says
March 19, 2020 at 5:55 pm

:
This recipe always gets so many compliments when i
cook it! Friends and family beg me to cook this
butterchicken, and i do it happily, because it tastes so
amazing. It’s so easy to follow, and you dont really need
a lot of ingredients when you have all of the spices.
It also freezes quite well, so you can make a big batch
and save some in the fridge.
Reply
Carmela says
March 15, 2020 at 9:33 am
Absolutely amazing! This dish is definitely worth the

work, next time I will double or triple it. Did not have
any plain yogurt so I substituted with sour cream and it
worked out well. Thank you so much for this amazing
recipe!
Reply
breezy says
April 18, 2020 at 1:49 pm
Thank you for your comment! I was wondering if I

could substitute sour cream, beings I don’t have
any plain yogurt on hand. I’m going to start my
:
marinade tonight!
Reply
luvs2cook says
June 30, 2020 at 2:06 pm
Hey breezy, that’s exactly what I did and it

turned out amazing!!! I only marinated it
about 4 hours and you wouldn’t know I
subbed anything.
Reply
Adam Arsenault says
March 13, 2020 at 11:55 am
Looks great!
I’m planning to make this for 50, would you suggest I
scale down the amounts of garlic, ginger and spices?
Reply
:
Michelle says
March 12, 2020 at 11:32 am
This was the best butter chicken recipe I have ever

followed, The flavours were so beautiful.
My family love it. I have made it a few times and they all
say when they come over for dinner that
they hope I make it again. I tried your best lasagne
recipe the other day. yummm I won’t lie lasagne is
not something I have ever been good at and usually I
won’t make it for that reason. I thought I would try
yours and wow my crew were very impressed.
Thank you
Reply
Mehrnaz says
March 10, 2020 at 7:41 am
Why does this recipe say that you have yo cook the
chicken for only 13 minutes total?
Doesn’t the chicken need to cook for at least 25-30
minutes to cook thoroughly?
Reply
:
Merry says
May 16, 2020 at 9:20 am
My guess is because it is meant to be cut into

pieces, not whole. Takes a lot less time to cook.
Reply
marianne says
May 26, 2020 at 5:37 pm
Hi – not my recipe, but I’ve just made it and it was

delicious….I can only say that I didnt even cook
the chicken for as long as the recipe says…
Remember, the chicken is fillets and cut to bite size
pieces – if you cooked it any longer it would be dry
and overcooked! I cookd chicken breast fillets
o"en (cut to bite size pieces) and it requires very
little cooking…..nothing worse than dry
overcooked chicken.
Reply
Lee says
March 09, 2020 at 10:05 am

:
Best butter chicken recipe I’ve used. Follow exactly, add
the fenugreek leaves if you have em, and enjoy.
Reply
jackie freedman says
March 04, 2020 at 8:50 pm
This recipe was FABULOUS. All members of my family,

which includes an adult daughter and a 10 year old
picky granddaughter loved it I was impressed and they
were impressed. I will be making this again. Cannot
wait to try additional recipe’s of yours. Thank you!!!!
Reply
Alessandra DL says
March 03, 2020 at 12:43 pm
Fabulous recipe – approved by the whole family! Just

followed the instructions and came out perfect. I’m not
a very experienced cook but had no problems following
the instructons here and it was the best butter chicken
ever!
:
Reply
Mehrnaz says
March 01, 2020 at 2:24 am
Can i use canned Crushed tomatoes that has Basil in it

too or does the crushed tomatoes have to be plain?
Reply
Deidre says
I would avoid using basil crushed tomatoes. Go

with plain.
Reply
Marcus says
February 19, 2020 at 2:06 am
This is a fantastically easy recipe to cook. Do & big pot

of it & store away in your freezer. Don’t forget to add
:
plenty of fresh Coriander at the end. Tried this last
night & it went down a storm!
Reply
Ellen says
Tried the recipe to the tee, and it was just so yummy!

Living out in rural Colorado we have zero access to
Indian cuisine, so as a Brit, I’m craving great recipes to
try at home. This is perfect and going in my recipe
book!
Reply
Sarah says
We’re a dairy free household and I substituted the

yoghurt and cream for coconut cream and it worked a
treat. It didn’t taste of coconut. Gorgeous! By far the
best butter chicken recipe I’ve tried. Many thanks!
Reply
:
Marta M. says
February 11, 2020 at 2:17 pm
Delicious! Substituted the kasoori methi with 2 bay

leaves, but otherwise followed the recipe exactly. It was
so easy, and I can’t wait to have the le"overs for lunch.
Reply
Jocelyn says
So, so good! My husband and I were looking for a butter

chicken recipe a"er our favorite Indian food restaurant
closed. This was amazing, my husband is already
requesting again.
Reply
me.eeeeee says
January 31, 2020 at 3:19 am
yeet this stu! good its lit bro
Reply
:
Brian Rae says
January 21, 2020 at 10:56 pm
Fantastic recipe! Clearly presented and easy execution.

Result was delightful!
Reply
Lisa says
January 21, 2020 at 10:55 pm
This tastes authentic! I’ve made it twice now and family

can’t get enough! I didn’t have access to fenugreek, so
don’t know what a di!erence that makes. Also, I didn’t
take the time to blend the sauce in blender, but
everyone was super happy with it anyway. (Still
working to find the perfect naan recipe to accompany
this delicious dish.) Thanks so much for sharing this
recipe!
Reply
Mary says
January 27, 2020 at 1:10 pm
I have found the best naan bread recipe that is

:
quick and foolproof on this website… Once Upon a
Chef
Reply
MAM says
March 06, 2020 at 11:24 am
Amazing! Better than our local take out. I

didn’t have the fenugreek and didn’t use the
sugar and it turned out fantastic.
Reply
Fiona says
You can use bay leaves instead of fenugreek but

I’ve missed it out entirely on a few occasions and
it’s always delicious. My whole family loves it but
my 2 year old cannot get enough!!
Reply
:
Richard S Needham says
I have made a few di!erent Chicken Tikka Masala

recipes but they we not close to this one. Addictingly
good! Seems key to the success was a good patient sear
on the chicken pieces, a patient simmer of the
tomatoes and a complete scraping of the stuck brown
bits from the bottom of the pot. I also substituted the
recommended evaporated milk for cream to save
calories and it was still lush. Could not stop sliding the
Naan through the sauce.
Reply
Hardy says
June 04, 2020 at 7:03 pm
Mine had a little bit of a burnt taste in it. Maybe I

overcooked it at the last stage as I found the pieces
stuck to the bottom of the pan. I didn’t do the
blender part as well. I used it without blending.
Any suggestions to overcome this? What did I do
wrong?
Reply
:
Kelly says
January 20, 2020 at 12:51 pm
I’ll never use the jar version ever again
Reply
Deb F Brisbane says
I read the comments and they’re all true – the best

Butter Chicken I’ve ever eaten or ever made. So fresh
and delicious! I’m currently making your fudgy
chocolate cake and it’s your baked salmon for dinner!
So pleased I found this site, amazing food thank you.
Reply
Robyn says
Absolutely the best butter chicken recipe I’ve ever

made. I just made it for a part of my family who’ve
never had Indian food before. They all loved it! Even my
91 year old grandmother. The spices were spot on and
:
the chicken was moist and tender. This will be my new
go-to recipe. Thank you!
Reply
STEVE S. says
Hello Karina,
I made this recipe three times within the span of one

month. Twice with chicken, and once with Aussie lamb
meat (third time). Each time it was perfect and my
family loved it. For the lamb, I used shoulder meat,
boneless. I also adjusted the simmering time.
Absolutely out of this world.
Took your advice the second time by making extra

sauce that I used with the lamb meat.
I love your recipes because they are clear and simple,

yet very detailed. Delicious!! Anyone that has a little
motivation can make them.
Thank you so much.!!
Reply
Ted says
January 08, 2020 at 12:30 pm

:
I like the bottled sauce, the di!erence is cinnamon,
I have made sauce but with cinnamon.
Reply
Savannah VanFossen says
It was absolutely DELICIOUS! My husband and I love

this recipe and plan to make it many more times. I will
say that I used 15 oz can of tomato sauce instead of
diced tomatoes. Next time I make it I do plan on using
less salt. We found that the 1 and 1/4 teaspoon of salt in
the sauce is too much. I think next time I will just start
with 1/2 teaspoon. Otherwise, the texture of the sauce
is amazing, I love the idea of blending it all up. The
le"overs are good too!
Reply
Priya says
I tried the recipe today, turned out great !! Thanks for

Sharing this is a keeper:)
:
Reply
Mahi says
Please post a video. It will be hugely beneficial!
Reply
Michelle says
So surprised how this ended up turning out. When I’ve

attempted to make curries in the past have ended up
watery or the chicken rubbery or dry. This turned out
perfect thanks for sharing!!
Reply
Justtin says
Fabulous recipe…I added a little extra chilie just

because I like it that way. Also substituted 18%
co!ee cream for the heavy cream and it worked
:
perfectly.
Reply
Je!rey says
Like everyone has commented, this recipe is hands

down the best Butter Chicken we’ve tasted including
from many Indian restaurants. My son made Raita, I
made a Nan bread, my wife made the chicken, basmati
and vegetables on the side. We were all very happy and
extremely full!
Reply
Sandra pitner says
Have you ever substituted shrimp instead of chicken?
Reply
Karina says

:
No but it sounds great!
Reply
Liz says
Great recipe. Especially when made ahead and ate the

next day! I added more passata and doubled the spices
for 900g of chicken thighs. Marinaded overnight. A"er
browning the chicken I put it in a slow cooker, made the
sauce and put it in a blender and added it to the slow
cooker and let the chicken cook on high for 4 hours for
it to simmer and really get juicy. Chicken was so tender
and delicious. Loved it. Definately adding this recipe to
my cookbook thanks!
Reply
Dianne says
I’ve got my sauce made ( used lite coconut milk).

Chicken marinading overnight.
Planned to cook in crockpot tomorrow like
someone suggested. Will there be a problem with
:
my coconut milk separating during the long slow
cooking?
Reply
Faye says
This is an absolute favourite in my household ?
Reply
Ella says
October 24, 2019 at 11:30 am
A huge winner! I have made this several times now (I

have to even make double batches now!) and my family
absolutely adores it. My two siblings are quite fussy but
even they prefer this over the ones we buy from the
local Indian restaurants. The spices gives it a
flavoursome, authentic taste, rather than that
Americanised creamy flavour.
10/10 recommend.
The only adjustments I make is adding more ginger and
:
garlic as I absolutely love the hell out of it! I also add a
dab less cream, and more chilli
Reply
Ti!any C says
We’ve made so many di!erent kinds of Indian food, it’s

wonderful to find a recipe that is delicious and easy to
make. Plus you can prep ahead of time and finish it
right before dinner. Wonderful!
Reply
Crystal says
October 13, 2019 at 1:46 pm
Although I can’t source fenugreek, I follow every other

instruction and a dash more cream (sometimes coconut
cream) and this recipe is a huge winner with friends and
family. Love love love it!
Reply
:
Rebecca Sturwold says
I’ve never. Made an Indian dish before but I was

wondering if I could substitute curry powder of all the
other ingredients? There are many of the same spices in
curry powder
Reply
MissyK says
I have made several versions of Butter Chicken and

Tikka Masala over the past couple of years, and just
always felt like something was missing, or wasn’t
completely happy with it. Well those days are over….
this was delicious! Rather than my normal Kroger
garam masala, I used Penzey’s this time and I think the
good quality spices combined with this amazing recipe
made all the di!erence! Thanks so much!
Reply
Musicman44mag says
:
I made it and doubled the amount of cream. Its so good

that when I went to my usual resturant for this, I was
dissapointed. I will make this at home and eat in the
comfort if my home. This is the first time ever i have le"
a review for a recipie.
Reply
Leah says
The only thing I did di!erently is add a teaspoon of

ground cardamom to both the yogurt marinade and the
sauce. Perfection. I had never attempted making any
type of Indian food before. Your recipe was easy to
follow and it turned out perfect. Today is the second
time making it and I have to double the recipe, because
my family loves it so much!
(Also awesome for le"overs the next day.)
Reply
pauline bhamjee says

:
This recipe is so good. There is a bit of prep work, but
totally worth it. I will definitely make this again.
Reply
Ann says
This is the best butter chicken. My son loves it so much

and asks me to make it quite a bit. Fantabulous!!
Reply
Cecile says
Awesome. Best recipe I have ever tried! Thanks for

sharing with us!
Reply
Jason says

:
Life changing
Reply
Kelly George says
I love to cook but was always intimidated to make a

curry by scratch and wow this recipe has changed my
way of cooking curries all together! Amazing, authentic,
easy and delicious so a big thank you for your
wonderful website and recipes. I’ve now cooked 5 of
your recipes and none have let me down xo
Reply
Jayna Patel says
I had to comment! I have been making this recipe for

months and everyone raves about it! Only thing I do
di!erent is I par-bake my chicken in the oven to give it
some char, then add to the sauce to allow it to fully
cook. It’s adds a slightly smoky flavor as if it’s been
cooked in a tandoor. I skip the sugar and add fresh
:
lemon juice to cut the tomato acid at the very end. Total
hit!
Reply
Roseanne Penner says
This is on regular rotation at our house. It freezes

beautifully as well, which is great because my boys
o"en request it for their school lunches.
Reply
Lyndsay says
August 30, 2019 at 4:17 am
I have made this butter chicken a handful of times and

it’s absolutely delicious and a hit with all the family. It is
restaurant quality and I’ll definitely be making it many
times in the future. Thank you for sharing your recipe.
Reply
:
Yuri says
August 29, 2019 at 8:35 pm
Finally I have found the recipe for Butter Chicken my

husband and I love so much. It was super easy and
delicious as you promised!! I can’t believe now that we
get this one, we don’t need to go out anymore to an
Indian restaurant when the craving comes. Thank you
so much ?
Reply
Marilyn says
August 29, 2019 at 7:30 pm
Yes, I may it tonight and the best butter chicken by far!!
Reply
Terry says
August 21, 2019 at 5:37 pm
I Love this Recipe, the best butter chicken recipe I have

come across.
I make this all the time. Its so close to what you get
:
from any Indian restaurant.
enjoy!!!!!!
Reply
Ellie says
August 15, 2019 at 11:55 am
I have made this recipe 6 times now, 4 times exactly as

written, no substitutions or adjustments, and 2 times
with slight variations to see if I could get away without
marinating the chicken, or use ground ginger instead of
fresh (as I don’t always have fresh ginger on hand). I
have to say the original recipe without any changes is
absolutely the best butter chicken I have ever had,
either in Canada or in the UK. I have tried probably a
dozen di!erent recipes and most are fairly similar but
this one is the keeper and my one and only “go-to” now.
It is SO worth the time and e!ort involved. I would say
definitely do NOT skip the marinating step. It really
elevates the chicken in this dish so it marries perfectly
with the sauce and the whole dish is incredible. If you
skip the marinade, don’t bother with chicken and just
make the sauce to have over veggies/rice. The chicken
will be tasteless and disappointing compared to the
amazingly flavourful, rich sauce. Secondly, you CAN get
away with using ground ginger for convenience instead
of fresh and it will still taste “good”…but the sauce will
:
lack “zing” that makes you say “wow” with every bite.
Use ground ginger if necessary for the marinade, but
when it comes to the sauce, stick with fresh ginger for
the wow factor. Seriously, the recipe is PERFECT as it is.
Thank you, Karina, for sharing this wonderful recipe!
Reply
Cherry says
April 13, 2020 at 12:17 pm
Five Stars! A keeper!
Reply
THUy says
August 14, 2019 at 6:23 pm
Thank you for this recipe.

WE love Indian food and I have attempted many
di!erent butter chicken recipes. Most without success.
THis is the first one that has come almost like the
takeaway we get.
My husband love s it and I have made it many times
now.
:
Reply
Val says
August 12, 2019 at 9:25 am
I’ve never tried Indian food before or cooked it but I

tried out this recipe and it came out delicious! pretty
simple to make once you get the recipe and steps down
but my whole family enjoyed it as well. Thank you for
this recipe!
Reply
Sebastien L says
August 11, 2019 at 5:07 am
Excellent recipe! Better than any restaurant butter

chicken!
Reply
Ola says
August 06, 2019 at 1:34 pm

:
I’m hoping to make this dish tomorrow night, however I
don’t have a blender. Is it absolutely necessary that you
blend the sauce? Thanks for you advice!
Reply
Karina says
No it’s not necessary
Reply
Cherry says
April 13, 2020 at 12:16 pm
Made this for Easter dinner today. It was

superb. I marinated the chicken overnight.
The flavors are beautiful. Everyone loved it.
Will definitely make again.
Reply
Deb says
August 02, 2019 at 10:24 pm

:
Can I use tomato passata instead of tin tomato
Reply
Jodie says
August 02, 2019 at 8:40 am
I am looking to replace paneer with chicken. Is this okay

to do or will it ruin the dish?
Reply
Ronnie says
August 01, 2019 at 1:48 pm
I haven’t got the fenugreek leaves. Will that a!ect the

flavours a lot?
Reply
Karina says
Not at all
Reply
:
shelly says
August 01, 2019 at 12:24 am
This was so delicious . I made it last night, my husband

and kids loved it and that says a lot as my son is a picky
eater. I will definitely be making it again. Thanks for
sharing the recipe.
Reply
Tommie says
July 27, 2019 at 4:45 am
This was fabulous!! I normally have to tweak any recipe

I find online, but this was great exactly as is!!
Reply
Grace says
July 26, 2019 at 8:12 am
Confession: I am not a fan of Indian food.

:
Unfortunately, hubby spent six weeks in India and it’s
his favorite, lol. I determined that I could at least give it
a shot, and a"er a “meh” crockpot recipe, decided to
try this next. Hubby was basically giddy, lol. It is his
FAVORITE food in the WHOLE WORLD, and the look of
dazed bliss on his face made it worth making a recipe
that forces me to use my blender, which would
ordinarily be a deal breaker. I actually enjoyed it as
well! Thanks so much for the recipe!
Reply
Paul Clevenger says
July 25, 2019 at 11:46 pm
I followed this recipe exactly (except for not being able

to find kasoori methi). The result was absolutely
delicious! I will definitely be growing my own kasoori
methi and making this recipe again and again. I am so
happy that I found this!
Reply
Yolanda Long says
July 24, 2019 at 1:34 am

:
Absolutely the best! My family inhaled it. Thank you
Karina
Reply
Amy says
July 16, 2019 at 7:26 am
I’ve made this twice and I’m absolutely in love with this
dish! Thank you so much for sharing the recipe. It’s full
of flavor but not spicy (which is nice for the kids). Love
it!
Reply
Melanie Ishmael says
July 13, 2019 at 10:59 am
I’ve tried so many butter chicken recipes but this one is

by far the best. I made it for a large family function and
le" out the chili powder in the sauce because of the
kids and it was just perfect! Everyone was asking who
made it and the compliments were rolling in Haha.
Thank you for the recipe. I can’t wait to try out the
others on your website.
:
Perth, Australia
Reply
Roy says
July 08, 2019 at 9:27 am
Just tried this tonight, made it as a reward a"er a 7 mile

hike for me and my b!. We loved it. I did use lite
coconut milk and coconut sugar in substitution. Also
topped it o! with green onion in addition to the
cilantro. Delicious!
Reply
Chris says
June 27, 2019 at 12:00 pm
This was amazing! Followed the recipe to a t and put it

on lemon rice. Absolutely adding to our rotation!
Reply
Cheryl says
:
June 23, 2019 at 1:09 am
This recipe if Fabulous! I made it last night. I was able to

marinate the chicken for a couple of hours and it was so
tender. The spices were perfect, very flavorful but not
too spicy for me. (I tend to choke on spicy food.) I
served it with quinoa and veggies. I’m already planning
on making it again for my extended family. Thank you!
Reply
Evelina H says
June 19, 2019 at 4:18 am
So good! The whole family loved it. My 2year old loves

the chicken. I will keep this recipe for all the butter
chickens to come! Thank you from Sweden ?
Reply
Manju Mathew says
June 17, 2019 at 6:03 pm
Made it. Loved it.

:
Reply
Kunal says
June 17, 2019 at 5:44 am
I was so excited to find this recipe, it usually calls for

nuts and my son is allergic to them so this is perfect!
Was very simple to follow.
I used half and half -it was still rich and rivals any
restaurant butter chicken, better in fact in taste!
Son loved it, ate this Indian staple for the first time.
Reply
Sacha says
June 14, 2019 at 5:04 pm
I’ve ruined butter chicken takeaway because this one is

better, honestly the best I’ve had!!
Reply
E says
:
June 14, 2019 at 1:51 pm
I did this without blending (i only read and bought

ingredients, almost panicked when i got to the blending
part of the recipe) and it still came out good. I even had
to lessen the ginger and chili powder (housemates dont
like ginger and spicy food) and it was a success. Ate this
with basmati rice, which happened to be my fave rice,
and it was a good meal!
This is by far the best butter chicken recipe…thank you

VERY much!! You are a life saver!!!
PS, i felt like a spanish conquistador looking for spices

xD…I drove to an Indian grocery store just for the
Kasoori Methi, even if it was far from the grocery store
where i bought the other ingredients. It was all worth it
though. Again, thank you very much
Reply
Andrea says
June 11, 2019 at 1:22 pm
This recipe made me a hero. Husband loved it.

Restaurant quality.
Reply
:
Nick M. says
June 11, 2019 at 9:32 am
I’ve made this recipe twice and can’t begin to describe

the look of euphoria on my husband’s face when he
hears I’m making it for dinner. It’s absolutely delicious.
Exceeded our expectations and rivals any restaurant.
I’ve shared the recipe with my mom and can’t wait to
hear her thoughts. Thank you for adding this recipe to
our rotation. xo
Reply
Cate says
May 26, 2019 at 7:10 pm
The flavours were delicious. We used this recipe to fix

up some bland Indian takeaway we bought the night
before. I made the sauce, marinated some additional
chicken and….. voila it was great! From bland to
delicious! Thanks.
Reply
:
Allison Denomme says
May 26, 2019 at 8:34 am
This was absolutely amazing! I didn’t purée the sauce,

but it turned out great! Even had enough sauce to
spoon over the paneer I made! Middle child called it
comfort food, even though he has never eaten Butter
Chicken! Thanks for the recipe.
Reply
Heather says
May 24, 2019 at 9:32 am
SO amazingly good. A bit of smearing around to make

but SO worth it. Kids licked the plates. Will def make
again. Thank you so much for sharing the recipe.
Reply
Claire says
I tried this dish once and the whole family agrees

it’s the best one yet! Restaurant quality status! My
son just reminded me about this dish today and I
:
told him I’ll make it soon! I’m salivating!
Reply
OUARDA says
May 21, 2019 at 5:24 am
This butter chicken is absolutely phenomenal!! I’ve

always been so rubbish at making south Asian food but
this recipe turned out perfect! Thank you
Reply
Richard Sasaki says
May 19, 2019 at 2:53 pm
This was a wonderful dish, turned out well considering

it’s fairly simple. I make curries quite a lot but I will
o"en come back to this recipe! for sure! It’s nice that
you can continue to use the same pan and don’t have
heaps of washing to do at the end. Thank you for
sharing it!
Reply
:
Wardah Ghauri says
May 05, 2019 at 8:15 pm
This recipe became an instant hit last night at a family

dinner .. the best one I have made so far …
Reply
Clint Tankersley says
May 01, 2019 at 9:06 am
Excellent recipe. Used ancho chili powder for “red chili

powder” and fire roasted tomatoes (these were what I
had on hand). Followed the recipe as is otherwise.
Excellent. Tasted just like the butter chicken/tikka
masala I’m accustomed to when dining out. Highly
recommended!
Reply
Betty says
April 30, 2019 at 2:50 pm
Has anyone tried using coconut yogurt and coconut

cream?? Thanks in advance!
:
Reply
Roisin says
April 27, 2019 at 3:47 pm
Delicious! I will reduce the salt slightly next time for the
kids, but we all licked the bowl. ?
Reply
Mary says
April 26, 2019 at 5:39 am
This was delicious – so good my husband insisted I

leave a review
Reply
Tina Yu-Wong says
April 25, 2019 at 8:26 am
Tried this recipe twice! The second time I added more

cream. Fantastic both times! Even my 3 and 1/2 year old
:
ate it up (minus the spicy components.). Amazing with
garlic naan from Aldi’s. Thank you, Karina, for this
excellent recipe and the substitution suggestions. You
will forever be the lady who taught me how to make
butter chicken. ?
Reply
Learn words says
It’s called “Aldi” not “aldi’s “
Reply
Shilpa says
April 16, 2019 at 7:40 pm
Great recipe! love it! Only thing i changed was that I

used chicken with the bone in and also substituted
garam masala in the marinade for tandoori masala.
turned out lovely!
Thankyou!
Reply
Karina says
:
April 19, 2019 at 1:02 pm
Thanks!
Reply
sunny chew says
I tried it tonite…..this is simply too yummy n

simple to make, thank you so much ??
Reply
Debbie says
April 16, 2019 at 6:41 am
This is an amazing recipe. My whole family thought it

was better than any Butter Chicken we have had at an
Indian restaurant – and we love Indian food. So good!
Thank you!
Reply
Karina says
:
April 19, 2019 at 1:10 pm
So happy to hear that! Thank you!
Reply
Kylie says
April 14, 2019 at 12:37 pm
This looks delicious. Would it work if I substituted the

cream with coconut cream?
Reply
Julien says
Yes. It will be delicious.
Reply
Nick says
April 14, 2019 at 11:15 am

:
Just cooked this up for my husband and LOVED every
bite. Worth the e!ort. Rich, layered and complex.
Added some simple steamed green beans on the side to
eat with the sauce.. Will make again for sure. Rivaled
any Indian take out we’ve had. Thanks!!
Reply
Karina says
April 19, 2019 at 1:21 pm
Thanks so much!
Reply
Aliya says
April 10, 2019 at 10:27 pm
Just made it ! Outstanding and authentic taste .
Reply
Sharon says
April 09, 2019 at 9:51 pm

:
Excellent
Reply
Jenn says
August 22, 2019 at 5:09 am
Love that it doesn’t use a cupboard worth of

spices. It definitely tastes authentic. I used le" over
tandoori chicken and it came out great! Thanks for
the great recipe.
Reply
Tina says
April 09, 2019 at 2:35 pm
Thank you for this amazing dish. I have to admit that

it’s pretty close to what my local Indian restaurant
serves. My husband and I loved this. Even my 3 and a
1/2 year old ate it! I didn’t add anything spicy to the
dish to accommodate his taste buds.
Reply
:
Abida says
April 03, 2019 at 6:23 am
I tried this recipe for the first time & it came out
delicious! Everybody thoroughly enjoyed it ? Thankyou!
Reply
Olviya says
March 31, 2019 at 5:20 pm
Hii…
Thank you for such a wonderful and easy recipe . I had
tried butter chicken a few times but never turned out so
great. Full of flavours and so juicy. My husband and 5
year old loved it. ??
Reply
Pam says
March 29, 2019 at 8:12 pm
Made this just now for dinner. Simply the best recipe i
have made. Authentic and amazing flavours. My family
:
loved it.
Reply
Leah Coleman says
I’ve made this twice now. This recipe is spot on!

I’ve attempted A LOT of di!erent curry recipes, and
while they’ve been “ok”, none have scratched that
itch like this one! I did make a slight change. The
second time I reduced the red chili powder by half,
as the brand I have from my local Indian grocery
packs quite a punch. Did everything else exactly
the same. It’s as good as any Indian restaurant I’ve
ever been to.
Reply
Helene DiBartolomeo says
March 28, 2019 at 11:37 am
Just made this for dinner; AMAZING! Got rave reviews

from husband and 10 yr daughter, who also licked the
gravy o! her plate as well as mine! I didn’t have
:
plain yogurt on hand so I used sour cream and it
worked like a charm. I also used half and half instead of
heavy cream. Thank you!
Reply
Karin says
March 25, 2019 at 5:41 pm
My bf made this tonight – hands down the best butter

chicken EVER!!! So many layers of flavour ? Will
definitely be making again!
Reply
Phillipus says
March 23, 2019 at 10:46 pm
Absolutely fantastic. First time trying it and it was not

enough. Couldn’t stop. Thanks!!
Reply
Tatana M. Todd says

:
March 22, 2019 at 7:45 am
Oh my goodness. This is a life changing recipe!

Ahhhh Maaaa Ziiiiinnnnggg!
Reply
jmr says
March 20, 2019 at 1:29 am
Wow!!! This is SO good! My daughter told me that this is

the best meal that I have ever made.
Reply
Abhinav says
March 08, 2019 at 12:25 am
Wonderfull recipe. This recipe very awesome to cook.

And mouthwatering images of butter chicken.
Reply
:
Ryan says
Absolutely perfect.
Reply
Debi says
Outstanding butter chicken recipe right here – so

delicious and tastes the closest to ones I’ve had from
South Asian restaurants. Because we like lots of
le"overs, I added more boneless skinless thighs than
what was called for and doubled the marinade
ingredients, and had it marinating for a couple of days.
I did not double the sauce ingredients but did use a 28
oz can of crushed tomatoes instead of 14 oz. It turned
out perfect – chicken so tender and flavourful and
sauce so smooth and so good with naan bread and
basmati rice. This will be my to go butter chicken recipe
from now on. Thank you Karina for sharing!
Reply
:
Ginny says
Made this last night. My 7 year old loves it so much

she’s requested the le" overs in her lunch box!
Reply
Katalin Michaels says
This recipe is absolutely perfect. I was amazed at how

authentic and delicious it turned out – and it had a
really good amount of kick. Indian food should be a
little spicier than other types of food, so I feel like it just
made it more authentic. Well done!
Reply
Kristie Wantuch says
OMG, absolutely delicious. My husband and I loved it,

this is a recipe I will use again and again, thank you.
:
Reply
Andrew H says
First try if this tonight. Family loved it!
Thank you!
Reply
Jeremy Schwerdt says
January 27, 2019 at 11:59 am
Amazing recipes. Easily the best I’ve ever made. Thank

you so much.
Reply
Karina says
Thanks so much Jeremy… So happy you tried it!
Reply
:
Leslie Kalec says
This recipe sounds amazing! Is it really a

tablespoon and a half of garlic and ginger
Reply
MK says
Best most authentic butter chicken recipe I have

ever made – The search is finally over! This recipe
is the one to use. Definitely a keeper
Reply
Collette Mitrega says
January 23, 2019 at 11:23 pm
The best butter chicken I have made, and I have tried

loads. TFS xx
Reply
:
Hita says
This is by far the best butter chicken recipe. In one

attempt I managed to get it right and so so yum .
It’s a family favourite now.?
Reply
Megan says
August 16, 2020 at 11:15 am
Wow. Just wow! Will make again.
Reply
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Butter Chicken Recipes

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RECIPE INDEX ABOUT ME CO N TACT M E

You are here: Home / Recipes / Butter Chicken (Murgh Makhani)

BY KARIN A 25 8 COMMEN TS F ILE D UN D E R : C HIC KE N

butter chicken (murgh

Boston Brain Science

I know you all love food with beautiful, bold

The best part about cooking up Butter Chicken

Prepared in a buttery gravy with the addition

Adding cream at the end of cooking provides

how do you make homemade

As mentioned above, the juicy and tender,

First, mix your yogurt marinade together.

what spices go in butter

The trick to making a great sauce is to let the

A"er that, blend until smooth and add in your

If you want a richer sauce, feel free to add a

1. BUTTER CHICKEN RECIPE ›

2. BUTTER BAKED CHICKEN ›

RESTAURANT STYLE BUTTER

4. SIMPLE CHICKEN RECIPES ›

5. QUICK FAMILY DINNER MEALS ›

6. 10 EASY CHICKEN RECIPES ›

make ahead option

Those deep flavours will have plenty of time to

If there’s any Indian recipe that’s worth making

looking for more chicken

PREP: COOK: TOTAL:

For the chicken marinade:

For the sauce:

2. Heat oil in a large skillet or pot over medium-

3. Heat butter or ghee in the same pan. Fry the

4. Add garlic and ginger and sauté for 1 minute

5. Add crushed tomatoes, chili powder and salt.

6. Remove from heat, scoop mixture into a

7. Pour the puréed sauce back into the pan. Stir

other recipes you may like

E-Mail Address SUBSCRIBE!

December 22, 2020 at 6:58 am

Have made this dish before and it was excellent. Would

December 18, 2020 at 5:05 am

Just amazing!!! The flavors, the smell,…. so yummy.

December 11, 2020 at 9:55 am

Thank you for posting this recipe Karina. I lived in India

December 10, 2020 at 10:13 am

What can I say. I mean this butter chicken is so amazing.

December 10, 2020 at 1:02 am

My first time eating butter chicken was from a jar

December 07, 2020 at 12:00 pm

Made this delicious recipe for my parents last night.

December 04, 2020 at 1:08 am

I just made this for my family last night and everyone

Sonu Kataria says

December 05, 2020 at 4:28 pm

Wow yummy mouth watering recipe. One of the

November 30, 2020 at 1:17 am

This recipe is a staple in our household now. Omg

November 25, 2020 at 6:39 am

The recipe is delicious, thank you. I did everything per

November 22, 2020 at 2:11 pm

SO GOOD! I have made this with tofu and chicken and

November 21, 2020 at 10:02 am

This was fantastic. I used homemade canned tomatoes

Jessica Fontenot says