Tender chunks of chicken simmered in a rich, spiced tomato cream sauce, served with fluffy basmati rice and warm, pillowy naan—this comforting Indian dish is both indulgent and deeply flavorful.

Why You’ll Love This Recipe

Butter Chicken, also known as Murgh Makhani, is a beloved dish for good reason. It’s aromatic, creamy, and balanced with warming spices that are both bold and comforting without being overwhelming. Paired with basmati rice and naan, it transforms into a complete, satisfying meal perfect for family dinners or entertaining guests. The yogurt-marinated chicken ensures tenderness, while the buttery tomato sauce delivers deep, layered flavor with every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken marinade:

1 lb boneless chicken thighs or breasts, cubed
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
Salt to taste

For the butter sauce:

2 tablespoons butter
1 tablespoon oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh grated ginger
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 cup tomato purée
1 cup heavy cream
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

For serving:

2 cups cooked basmati rice
4 pieces naan bread

directions

In a bowl, mix together yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Add chicken and coat well. Cover and refrigerate for at least 1 hour or overnight.
Heat butter and oil in a large skillet over medium heat. Add chopped onion and sauté until soft and golden.
Stir in garlic, ginger, ground cumin, paprika, and cayenne pepper. Cook for 1–2 minutes until aromatic.
Add the marinated chicken pieces and cook until browned on all sides.
Pour in tomato purée and stir to coat the chicken. Simmer for 15 minutes, until the chicken is fully cooked and tender.
Reduce the heat and stir in heavy cream. Simmer gently for another 5 minutes.
Season to taste with salt and pepper.
Garnish with chopped cilantro and serve hot with cooked basmati rice and warm naan.

Servings and timing

This recipe serves 4 and takes approximately 45 minutes to 1 hour to prepare, including marination (not counting overnight marinating). Active cooking time is about 30 minutes.

Variations

Spicier version: Increase cayenne or add fresh green chilies for extra heat.
Cashew cream: Substitute heavy cream with blended soaked cashews for a dairy-free option.
Vegetarian: Replace chicken with paneer or tofu, adjusting cook time accordingly.
Butter-free: Use only oil for a lighter version.
Low-carb: Serve with cauliflower rice instead of basmati rice.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or cream to loosen the sauce if needed. The dish also freezes well; freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

What is the difference between butter chicken and tikka masala?

Butter chicken is creamier and milder, while chicken tikka masala has a spicier, tomato-forward flavor.

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well, though thighs tend to stay juicier during simmering.

How long should I marinate the chicken?

Marinate for at least 1 hour, but for best flavor, overnight marination is recommended.

Is butter chicken very spicy?

It is mildly spiced, but you can adjust the heat to taste by modifying the cayenne and chili powder.

Can I make this dish ahead of time?

Yes, butter chicken tastes even better the next day as the flavors deepen. Simply reheat before serving.

What’s the best substitute for garam masala?

A mix of cumin, coriander, cinnamon, cloves, and black pepper can substitute in a pinch.

Can I freeze butter chicken?

Absolutely. It freezes well and can be stored for up to 2 months.

What type of cream should I use?

Heavy cream is best for richness, but half-and-half can be used for a lighter version.

Can I make this without tomato purée?

Tomato purée is essential to the sauce base, but you can use canned crushed tomatoes as an alternative.

What’s the best way to reheat butter chicken?

Reheat slowly on the stove or microwave with a splash of cream or water to maintain the sauce consistency.

Conclusion

Creamy Butter Chicken with Basmati Rice and Naan is a comforting, flavorful dish that showcases the richness of Indian cuisine in an accessible way. Whether you’re preparing it for a weeknight dinner or a special gathering, this recipe delivers a satisfying, restaurant-quality meal right from your own kitchen.