Name: Homemade Butter Chicken (murgh Makhani) Recipe
Prep time: 15 min
Cook time: PT-484111H23M22S
Total time: PT-484111H23M22S
Yield: 6
Ingredients: 2 medium yellow onions, peeled, cut in half and sliced (~13 oz); 2 lbs boneless skinless chicken breast, cubed; 1 medium red bell pepper, diced; 3 medium carrots, diced (5-6 oz); 1 (15-oz) can tomato sauce; 1 (6-oz) can tomato paste; Juice of ½ lemon; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger (~2-inch piece); 3 tablespoons curry powder; 2 teaspoons garam masala (seasoning that usually combines cardamom, cinnamon, cloves, ground cumin, black pepper, and coriander); ½ teaspoon fine salt; 1 tablespoon salted butter, chilled and cut into pieces*; ½ cup plain Greek yogurt (whole, low-fat, or fat-free); ½ cup half-and-half

I still remember the first time I had butter chicken at a small Indian restaurant. The aroma of warm spices, the rich, creamy sauce, and the perfectly tender chicken made an unforgettable impression. It was love at first bite! Of course, I immediately wanted to recreate it at home, but my first few attempts were, well… let’s just say, less than restaurant-worthy. Over time, through a lot of trial and error (and a few overly spicy disasters), I finally nailed a homemade version that tastes just as good—if not better—than takeout.

Homemade Butter Chicken (murgh Makhani) Recipe

Butter chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. It has roots in Delhi, where it was created by accident at a restaurant called Moti Mahal in the 1950s. Leftover tandoori chicken was simmered in a rich tomato-based sauce with butter and cream, and the result was a dish so good that it quickly became an international sensation. The best part? You don’t need a tandoor or fancy equipment to make it at home. This slow cooker, stovetop, or Instant Pot version brings all the flavors together effortlessly.

Ingredients that make all the difference

Chicken

Boneless, skinless chicken breast is lean and cooks up beautifully in the creamy sauce. If you prefer a richer flavor, boneless chicken thighs are a fantastic alternative. They stay juicier and bring a slightly deeper taste.

Spices

The blend of curry powder and garam masala gives butter chicken its signature warmth. If you don’t have garam masala, a mix of cumin, coriander, cinnamon, and a pinch of cloves will work in a pinch.

Tomato base

Tomato sauce and tomato paste create a deep, slightly tangy foundation for the dish. The paste thickens the sauce, while the sauce provides a smooth consistency. If you like a bit more sweetness, adding a small spoonful of honey balances the acidity.

Dairy

Greek yogurt adds tanginess and helps tenderize the chicken, while half-and-half creates that signature silky texture. If you want a more indulgent version, heavy cream works beautifully. For a dairy-free option, coconut milk is a great substitute, adding a subtle sweetness.

Vegetables

Onions, bell peppers, and carrots add a mild sweetness and texture contrast to the creamy sauce. You can swap bell peppers for zucchini or even skip the carrots if you prefer.

Butter

A little butter at the end brings everything together, adding a final touch of richness. If you want a healthier version, you can reduce the butter, but honestly, that last buttery swirl is pure magic.

The best tools for this recipe

You don’t need fancy gadgets to make butter chicken, but having the right tools makes the process smoother. A slow cooker is ideal if you want a hands-off approach, while a Dutch oven works great for stovetop cooking. If you’re in a rush, the Instant Pot speeds up the process while keeping everything tender and flavorful. A sharp knife makes chopping the chicken and veggies easier, and a wooden spoon is perfect for stirring the sauce without scratching your pots.

Step-by-step: How to make butter chicken at home

Slow cooker method

Start by layering sliced onions at the bottom of your slow cooker. In a large bowl, toss the chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt until well coated. Pour the mixture over the onions, then dot with pieces of chilled butter. Cover and cook on high for 4 ½ hours or low for 6 ½ hours. Once done, stir everything together and let it cool for about 10 minutes before adding the yogurt and half-and-half. Serve with rice or naan, garnished with cilantro.

Stovetop method

Heat a large pot or Dutch oven over medium-high heat and swirl in a little olive oil. Sauté the onions, bell peppers, and carrots for about 7-8 minutes until softened. Add the chicken, spices, tomato sauce, tomato paste, and a cup of water. Stir well, then dot with butter and cover. Simmer for about 20 minutes, stirring occasionally. 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 with your favorite sides.

Instant Pot method

Combine the onions, chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, salt, and butter in the Instant Pot. Add ½ cup of water and stir well. Seal the lid and cook on high pressure for 10 minutes. Quick release the pressure, stir, and let it cool for 10-15 minutes before adding the yogurt and half-and-half. Serve with rice or naan.

Variations to suit your taste

Dairy-free option

Swap the Greek yogurt and half-and-half for full-fat coconut milk. It adds a hint of sweetness and works beautifully with the spices.

Low-carb/keto version

Instead of serving with rice, try cauliflower rice or roasted vegetables. You can also replace the carrots with more bell peppers or mushrooms.

Extra heat

If you love spice, add a chopped green chili or a pinch of cayenne pepper. Just be careful—Indian spices build heat over time, so start small.

Vegetarian version

Swap the chicken for paneer, tofu, or chickpeas. Paneer holds up well in the sauce and soaks up all the delicious flavors.

How to serve it like a pro

Butter chicken is best served with fluffy basmati rice or warm naan. If you’re hosting, consider plating it in a wide bowl with a swirl of cream on top and a sprinkle of fresh cilantro. For an extra touch, lightly toast some sesame seeds and sprinkle them over the dish. A squeeze of lime adds a nice balance to the richness.

What to drink with butter chicken?

A chilled glass of mango lassi is a classic choice, but if you’re in the mood for something different, a crisp white wine like Riesling or a light-bodied red like Pinot Noir pairs beautifully. If you prefer beer, go for a mildly hoppy IPA or a smooth wheat beer.

Storage and reheating tips

Butter chicken tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to four days. To reheat, warm it gently on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of water or milk. For longer storage, freeze it for up to three months. Thaw overnight in the fridge before reheating.

Adjusting for different serving sizes

This recipe is easy to scale up or down. If you’re cooking for two, halve the ingredients but keep the spice ratios the same. For a crowd, double everything, but be sure to use a larger pot or slow cooker to accommodate the extra volume.

Common mistakes and how to fix them

Sauce too thick?

Add a little water or broth to loosen it up.

Yogurt curdling?

Make sure to let the sauce cool before stirring it in.

Not enough spice?

Spices mellow over time, so taste before serving and add a pinch more garam masala if needed.

Ready to make this butter chicken?

I’d love to hear how it turns out for you! Whether you stick to the classic recipe or try one of the variations, don’t forget to snap a picture and share your results. Cooking is all about experimenting, so have fun with it!