Butter Chicken, Seared Right in the Marinade

Butter Chicken exists because a restaurant in old Delhi didn't want its leftover tandoori chicken to go to waste. The story goes that the cooks at Moti Mahal, worried their skewered chicken was drying out under the tandoor's heat, dunked the pieces into a gravy of tomatoes, butter, and cream to bring the moisture back. What was originally a fix for dry chicken turned into one of the most-ordered curries on the planet, and once you make it at home, it's easy to see why - the sauce alone is worth the marinating time.

By Olya Shepard · Weeknight cooking & meat recipes

🍛 Butter Chicken Summary

✅ Prep Time: 15 minutes
⏲️ Marinate Time: 1 hour minimum (overnight for deeper flavor)
🔥 Cook Time: 25 minutes
⏱️ Total Time: 1 hour 40 minutes
🍽️ Servings: 4
🌍 Cuisine: Indian, Delhi-style murgh makhani
👩‍🍳 Skill Level: Easy, mostly hands-off once the chicken marinates
📦 Equipment: Large bowl for marinating, one skillet

I used to think butter chicken and chicken tikka masala were basically the same dish wearing different names. They're not. Butter chicken is mildly sweet and stays pale orange from the butter and cream base, while tikka masala pushes the tomato harder and skews spicier and redder . This version keeps that classic butter chicken style: rich, gently spiced, and finished with enough cream that it practically coats the back of a spoon.

💬 Why You'll Love This One

• The yogurt marinade tenderizes the chicken thighs so they stay juicy through the sear
• Searing the chicken directly in its marinade builds flavor into the sauce instead of wasting it in the sink
• Only one skillet and about 25 minutes of active cooking once the marinating is done
• The sauce comes together with pantry staples - no hard-to-find spice blends required
• Tastes even better the next day, which makes it a solid make-ahead dinner option

🧂 Key Ingredients at a Glance

Chicken thighs: Cut into bite-size pieces before marinating. Thighs stay juicier than breast meat through the sear and the simmer that follows.

Yogurt marinade: Full-fat plain yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic. The acid in the yogurt and lemon juice tenderizes the chicken while the spices work their way into the meat.

Tomato puree and cream: The backbone of the sauce. Tomato puree gives it body and slight acidity; heavy cream mellows that acidity into the rich, orange-pink color butter chicken is known for.

Ghee or butter: Used to sear the chicken and start the sauce. Ghee brings a slightly nuttier, more savory note than plain butter, though both work.

Sugar: A small amount balances the tomato's acidity without making the sauce taste sweet.

👩‍🍳 How I Put This Together

1. Marinate the chicken. Mix yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic in a large bowl. Add the chicken, coat well, and refrigerate at least an hour - overnight if you want deeper flavor.

2. Sear it in the marinade. Heat ghee or butter in a skillet over medium-high heat. Add the chicken straight from the marinade, without scraping any of it off, and sear for 3 to 4 minutes until lightly browned.

3. Build the sauce. Add tomato puree, cream, sugar, and salt directly to the skillet. Stir, cover, and simmer on low for 15 to 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

4. Serve. Garnish with fresh cilantro if you like, and serve hot over basmati rice or with naan for scooping up the sauce.

Butter Chicken (Murgh Makhani)

Tender chicken thighs marinated in yogurt and spices, seared, then simmered in a rich tomato-cream sauce until glossy and thick - ready in under 2 hours, mostly hands-off.

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: Indian

Keyword: butter chicken, Butter Chicken (Murgh Makhani), chicken thigh curry, indian chicken curry

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Additional Time (Marinate): 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Servings: 4 plates

Author: Olya Shepard

Equipment

• large mixing bowl
• Measuring spoons and cups
• large skillet
• Wooden spoon or silicone spatula
• Box grater or microplane (for ginger)

Ingredients

For the Marinade

• ½ cup plain full-fat yogurt
• 1.5 tablespoons lemon juice
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 tablespoon fresh ginger grated
• 2 cloves garlic crushed
• 1.5 lb chicken thigh fillets cut into bite-size pieces

For the Curry

• 2 tablespoons ghee or butter
• 1 cup tomato puree
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 ¼ teaspoons salt

To Serve

• Fresh cilantro chopped (optional)
• Naan or basmati rice

Instructions

• Mix the yogurt, lemon juice, turmeric, garam masala, chili powder, ginger, and garlic in a large bowl.
• Add the chicken pieces and coat well in the marinade.
• Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
• Heat the ghee or butter in a large skillet over medium-high heat.
• Remove the chicken from the marinade without scraping it off, and add it directly to the skillet.
• Sear for 3 to 4 minutes until lightly browned on the outside.
• Add the tomato puree, cream, sugar, and salt directly to the skillet.
• Stir well, cover, and reduce heat to low.
• Simmer for 15 to 20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
• Garnish with fresh cilantro if using.
• Serve hot with naan or basmati rice.

Calories: 710kcal

Notes

If your chili powder is the American blend (a mix of ground chiles, cumin, and other spices), it won't taste the same as Indian chili powder, which is just ground chiles. Swap in cayenne pepper for the closer, more accurate heat.

Adding a teaspoon of crushed kasuri methi (dried fenugreek leaves) to the marinade brings the sauce closer to the flavor you get at Indian restaurants — it has a faint, almost maple-like edge that plain garam masala doesn't replicate. It's optional, but worth having on hand if you cook Indian food often.

If the sauce looks thin after simmering, resist reaching for cornstarch. Simmer it uncovered for a few extra minutes instead, or blend in a tablespoon of crushed cashews or almonds for a thicker, nuttier body.

Let the sauce cool slightly before the cream fully incorporates if you notice it separating or thinning unexpectedly — cream added to a sauce that's still at a rolling simmer can break instead of blending smooth.

Don't pour any leftover marinade sitting in the bowl into the skillet along with the chicken — that liquid has raw chicken juices in it and needs to either be discarded or brought to a full boil separately before use.

Nutrition Facts

Butter Chicken (Murgh Makhani)

Amount per Serving

Calories

710

% Daily Value*

Fat

 

59

g

91

%

Saturated Fat

 

27

g

169

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

7

g

Monounsaturated Fat

 

20

g

Cholesterol

 

257

mg

86

%

Sodium

 

917

mg

40

%

Potassium

 

791

mg

23

%

Carbohydrates

 

15

g

5

%

Fiber

 

2

g

8

%

Sugar

 

10

g

11

%

Protein

 

32

g

64

%

Vitamin A

 

1527

IU

31

%

Vitamin C

 

10

mg

12

%

Calcium

 

113

mg

11

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

🌶️ Tips for the Best Butter Chicken

• Marinate overnight when you have the time - the flavor difference between one hour and overnight is noticeable
• Chicken breast works if that's what you have, but thighs hold up better through the simmer
• Swap in coconut cream for a dairy-free version without losing the sauce's richness
• Uncover the sauce for the last few minutes of simmering if you want it thicker

❓ Common Questions

Can I make this without ghee or butter? Yes - a neutral oil works for searing, though ghee or butter adds more flavor to the finished sauce.

Can I make it ahead? Butter chicken actually improves overnight as the spices settle into the sauce. Reheat gently over low heat so the cream doesn't separate.

How do I control the heat level? Cut back the chili powder for a milder sauce, or add more if you want it spicier.

Does it freeze well? Yes, for up to 3 months in an airtight container. Thaw in the fridge overnight before reheating.

d