Homemade Butter Chicken (murgh Makhani) Recipe

If there’s one dish that can instantly turn a simple weeknight dinner into a celebration, it’s butter chicken. Rich, creamy, and spiced just right, this dish has a way of making people go back for seconds (and thirds). My version of this classic Indian dish is as approachable as it gets, thanks to flexible cooking methods that fit your schedule—slow cooker, stovetop, or Instant Pot. Whether you’re trying to recreate your favorite restaurant experience at home or exploring something new, this butter chicken is a surefire hit.

this RECIPE

I’ll be honest: the first time I made butter chicken, it was purely because I wanted an excuse to eat naan. (I’m unashamedly addicted to that soft, pillowy bread.) But what surprised me was how incredibly satisfying it was to create something so rich and flavorful in my own kitchen. The aromas of garlic, ginger, and spices filled the house, and that first bite—creamy, tangy, with a warm kick from the curry powder—was pure magic. Butter chicken quickly became a family favorite, and now, it’s a recipe I always return to when I want to impress guests or just treat myself to something truly comforting.

A little history of butter chicken

Butter chicken, or murgh makhani, originated in the kitchens of Moti Mahal, a famous restaurant in Delhi, India, in the 1950s. The dish was born out of practicality: chefs repurposed leftover tandoori chicken by simmering it in a spiced tomato-based sauce enriched with butter and cream. Over time, it gained international fame and has become one of the most recognized dishes in Indian cuisine. While traditional versions use plenty of butter and cream, my recipe balances indulgence with a few lighter touches—like Greek yogurt and half-and-half—to make it weeknight-friendly without sacrificing its signature richness.

Let’s talk ingredients

Chicken

Boneless, skinless chicken breasts are easy to work with and keep things lean, but thighs are an excellent substitute if you prefer juicier, more tender meat. For vegetarians, cubed tofu or chickpeas can stand in wonderfully as a protein-packed alternative.

Onions, carrots, and red bell pepper

These veggies add sweetness and texture to the dish. When shopping, choose firm, fresh produce with vibrant colors. In a pinch, frozen diced onions and bell peppers can save you time without compromising flavor.

Tomato sauce and paste

These create the velvety base of the sauce. Opt for no-salt-added versions if you like to control the seasoning. If you’re out of tomato paste, a tablespoon of ketchup can be a sneaky (and effective!) substitute.

Spices

Curry powder and garam masala are the stars here, bringing warmth and depth. Freshly ground spices will always yield the best flavor, so if your garam masala has been sitting in the pantry for years, it’s time for a refresh!

Greek yogurt and half-and-half

These give the sauce its signature creaminess. Full-fat yogurt will add extra richness, but low-fat or fat-free works too. If you’re dairy-free, coconut cream is a great alternative.

Butter

Just a little goes a long way in adding that silky, luxurious texture to the sauce. Vegan? Swap it for plant-based butter or even a drizzle of coconut oil.

Kitchen tools: What you’ll need

• Slow cooker, Instant Pot, or Dutch oven: Choose your cooking method based on how much time you have. Each option works beautifully.
• Sharp knife and cutting board: Essential for chopping veggies and cubing the chicken.
• Wooden spoon or silicone spatula: Perfect for stirring without scratching your cookware.
• Rice cooker (optional): If you’re serving this with rice, a rice cooker can simplify things.

Step-by-step: Making butter chicken your way

Slow cooker method

Start by layering sliced onions in the bottom of your slow cooker. Combine the chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, and spices in a large bowl, then pour this mixture over the onions. Dot the butter on top, cover, and let it cook on high for 4 ½ hours or low for 6 ½ hours. Once it’s done, stir everything well and let it cool for about 10 minutes before adding the yogurt and half-and-half. (Trust me, this cooling step is crucial to avoid curdling.) Serve with rice or naan, and garnish with fresh cilantro.

Stovetop method

Heat a splash of olive oil in a Dutch oven over medium heat. Sauté the onions, bell pepper, and carrots until tender, about 7-8 minutes. Add the chicken, spices, tomato sauce, tomato paste, and water. Dot with butter, cover, and simmer for 20 minutes. Once the chicken is cooked through, remove the lid and let the mixture cool slightly before stirring in the yogurt and half-and-half. Serve hot with your favorite sides.

Instant Pot method

Dump everything—yes, everything—into the Instant Pot: onions, chicken, veggies, tomato products, spices, lemon juice, and butter. Add half a cup of water, stir, and cook on high pressure for 10 minutes. Quick release the pressure, give it a good stir, and let it sit uncovered for 10-15 minutes to cool. Stir in the yogurt and half-and-half, then serve.

Fun variations to try

• Vegan twist: Use tofu or chickpeas as the protein, coconut cream instead of yogurt and half-and-half, and plant-based butter.
• Low-carb option: Serve over cauliflower rice or zucchini noodles for a keto-friendly version.
• Spicy kick: Add a diced jalapeño or a pinch of cayenne if you love heat.
• Seasonal swap: Substitute carrots and bell peppers with sweet potatoes or butternut squash in the fall.
• Global fusion: Try swapping garam masala with Thai curry paste for a unique twist.

Serving and presentation ideas

Butter chicken is a dish that shines with a little extra care in plating. Serve it over fluffy basmati rice or alongside warm naan bread. Sprinkle chopped fresh cilantro on top for a pop of green, and add a few toasted sesame seeds for a nutty crunch. Lime wedges on the side not only add color but also let guests squeeze a bit of tanginess over their plates. If you’re hosting, consider pairing it with a cooling cucumber raita or a side of roasted veggies.

What to drink with butter chicken

A crisp, slightly sweet white wine like Riesling or Gewürztraminer pairs beautifully with the spices in butter chicken. If you’re a beer fan, go for something light and refreshing, like a lager or wheat beer. For non-alcoholic options, mango lassi is a classic choice, or try a fizzy ginger ale for a refreshing zing.

Storing and reheating tips

Leftovers? Lucky you! Butter chicken keeps well in the fridge for up to 4 days. Store it in an airtight container, and when reheating, do it gently over low heat to avoid curdling the yogurt. If you need to thin the sauce, add a splash of water or half-and-half. For longer storage, freeze portions for up to 3 months, and thaw overnight in the fridge before reheating.

Adjusting for different serving sizes

Cooking for two? Halve the recipe but keep the cooking times the same. Feeding a crowd? Double everything, but make sure your slow cooker or Instant Pot has enough capacity. If scaling up on the stovetop, you may need to simmer a little longer to ensure everything cooks evenly.

Common issues and how to avoid them

• Curdled sauce: Always let the mixture cool slightly before stirring in yogurt and half-and-half.
• Watery sauce: If this happens, simmer uncovered for a few minutes to thicken it up.
• Too bland? Adjust seasoning with more garam masala or a pinch of salt at the end.

Ready to make your own butter chicken?

There’s something magical about creating this dish at home. It’s hearty, flavorful, and endlessly adaptable. Plus, once you’ve mastered it, you’ll never want to go back to takeout again. Give it a try, tweak it to your tastes, and enjoy every delicious bite.

FAQs

1. Can I use pre-cooked chicken?
Yes! Shred rotisserie chicken and add it to the sauce during the last 10-15 minutes of cooking.

2. What’s the best way to make this spicier?
Add a diced jalapeño or a pinch of cayenne pepper to the sauce.

3. Can I freeze butter chicken?
Absolutely. Store in airtight containers for up to 3 months.

4. What’s a good substitute for garam masala?
Try a mix of ground cumin, coriander, and cinnamon if you don’t have garam masala on hand.

5. How do I prevent the sauce from curdling?
Always let the mixture cool for a few minutes before adding yogurt and half-and-half.

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