Butter Chicken (Murgh Makhni) is North India’s beloved dish and is a staple in my house. This mouth-watering recipe is traditionally prepared by marinating the chicken in a yogurt-based tandoori masala and cooking it in a Tandoor (clay oven) and the gravy is prepared using butter (of course!) cashews (for the creaminess), and tomatoes.

Over the years I have experimented with different variations of this recipe as I wanted to create the same flavor and creaminess but without the cashews and I am so excited that I was able to achieve that and will be sharing all my tips and tricks along with step by step pictures in this post.

This recipe is ridicoulsly easy to prepare the aroma and the taste will transport you into another world. The best part about cooking this dish is that you don’t have to visit any speciality stores for the ingredients. All the required ingredients are readily available in all the grocery stores.

Commonly Asked Questions

What is the Butter Chicken sauce made of?

I prepare the butter chicken sauce by using half and half and tomotoe sauce. You can achieve the same flavor by replacing the half and half with milk but the taste will not be 100 percent the same. You can also use a whipping cream but I personally find that half and half is the perfect balance.

If you want to prepare it the traditional way you can soak cashews overnight, and blend them to a paste and this can be used instead of half and half.

Should I use chicken thighs or chicken breast?

I personally prefer the taste of chicken thighs as they are more succulent but you can definitely use chicken breast if that is what you prefer. You can baste the chicken breast with butter when cooking to keep it moist.

What is the best way to prepare the chicken?

For this recipe I opted to grill the chicken thighs but I have baked them in the past and have also cooked them on my stove top using a cast iron skillet. Traditionaly the chicken is cooked in a Tandoor (clay oven) to give it a charred and smokey flavor so I find that grilling is the closest thing to achieve the same color and flavor.

Baking: Bake it at 375 degrees for 45 minutes or till it completely cooked. Don’t discard the juice as you will use that in the sauce. It enhances the flavor.

Stove Top: Use a cast iron skillet as it is best for browning the chicken and the results are closest to grilling. Cook the chicken on each side for 5-7 minutes on medium to high flame.

How can I veganize the butter chicken sauce?

You can veganize this curry by substituting half and half with coconut milk, and vegan butter. You can use Tofu instead of chicken.

Can I prepare Butter Chicken in an Instant Pot?

Yes, you can! Although I prefer stove top cooking, you can certainly prepare this dish in an instant pot.

For preparing Butter Chicken in an Instant Pot you will follow the same recipe below and cook the sauce (tomatoes and half and half) minus the chicken in the Instant Pot for 10 minutes. You can use an emulsion blender to blend the curry, add the chicken pieces, and allow to cook on Saute Mode for 2 minutes.

Can I prepare the sauce for the butter chicken in advance?

The beauty of this dish is that the longer it sits the creamier it gets. If you are hosting you can prepare the sauce and the chicken (separately) a day before and put it together an hour before your event. Since the sauce will thicken in the refrigerator you can thin it out by adding water and a teaspoon of Kasuri Methi and no one will know you prepared it a day before.

How long do I have to marindate the chicken for?

Overnight marination will give you the BEST results but if you are short on time I would recommend marinating it for at least 2 hours.

Can I freeze the butter chicken?

You can keep it refrigerated for up to 3 months and freeze it for up to 2 months.

What is the best way to reheat Butter Chicken?

The easiest and most convenient way is to use a microwave; however, I find it best to reheat it in a pan.

What can I eat Butter Chicken with?

It is best enjoyed with rice, naan, or kulchas. See the links to some of my naan and rice recipes:

• Onion Kulcha
• Pudina Naan
• Persian Rice with Tahdig