This authentic Indian Butter Chicken Recipe (Murgh Makhani) is filled with tender pieces of spiced chicken in a richly spiced tomato and cream based sauce. This traditional Indian dish is served with basmati rice and naan bread. 

Authentic Indian Butter Chicken Recipe in panpinterestLately my husband and I have been hooked on this local Indian restaurant and every time I go I always order the butter chicken. As you can imagine, it can get pretty expensive going out to eat often, so making this dish at home was my goal.

I’m happy to report that I nailed this dish! The chicken is perfectly seasoned and the sauce is thick and creamy and out of this world. It’s the perfect blend of flavors and now I can make it at home to my heart’s content.

What is Butter Chicken?

Butter Chicken, also referred to as Murgh Makhani, is a traditional Indian dish originating from Northern India in 1948. This recipe consists of seasoned chicken that is cooked in a smooth and silky curry sauce that’s enhanced with butter and heavy cream.

Ingredients For Butter Chicken

  • Boneless Skinless Chicken Breast – you could also use chicken thighs
  • Plain Yogurt or Sour Cream
  • Spices and Aromatics – Ginger, Garlic, Garam Marsala, Turmeric, Cumin, Chili Powder, Cayenne Pepper
  • Butter
  • Onion
  • Diced or Crushed Tomatoes
  • Cashews – to thicken the sauce
  • Heavy Cream
  • Sugar

Marinate the butter chicken in sour cream and spices before cooking

How To Make Butter Chicken:

In order to get ultra flavorful and tender chicken, it’s best to marinate your chicken for at least 30 minutes, up to 24 hours (if time allows) in a mixture of spices and plain yogurt. I use sour cream because that’s usually what I have on hand. It works perfectly!

  • Combine the sour cream, garlic, ginger, garam marsala, turmeric, cumin, chili powder and salt in a bowl and whisk to combine.
  • Stir in the bite sized pieces of chicken and cover, allowing to marinate.
  • Heat olive oil in a large pan and cook chicken in batches, until browned on all sides.

Cooked butter chicken pieces before adding to sauce

How To Make Butter Chicken Sauce

Once you’ve cooked your chicken pieces in the pan, put them aside on a plate and keep warm. Now you’ll cook the sauce in the same pan, making sure to scrap any browned bits off the bottom for maximum flavor!

  • Add butter the pan and toss in sliced onion. Cook until tender about 7 minutes.
  • Toss in the garlic, ginger, cumin and garam marsala and cook until fragrant, then add in the tomatoes, chili powder, cayenne pepper (depending on how spicy you like it), salt and cashews.
  • Bring mixture to a simmer and cook until it’s a deep red color and very fragrant.

How to make Butter Chicken Sauce the authentic way with cashews.

Why Cashews in Butter Chicken Sauce?

Cashews are a traditional way to add a slight nutty flavor while also thickening the sauce to that perfect consistency. We’re not adding any cornstarch or flour to our recipe, making it a truly authentic dish that’s thick and creamy.

The trick is to add the sauce ingredients (including the cashews) to your blender and processing until smooth. The mixture will be pretty thick at this point, which is just fine. We’ll be adding in more butter and heavy cream to bring it to the perfect silky consistency.

Blend the butter chicken sauce ingredients until smooth to make a traditional sauce.

Once you’ve added your blended sauce back to the pan, stir in the heavy cream gradually until the mixture comes together and is silky smooth. Add the chicken back to the pan and cook until the chicken is cooked through.

What really takes this dish over the top is, well… more butter! Once you’ve simmered your chicken and sauce together, stir in a few tablespoons of butter to add a delicious richness to the sauce.

This authentic recipe for butter chicken is a quick and easy weeknight dinner. Best served over rice with naan bread on the side.

Recipe Tips and Variations

  • The chicken can be prepped and marinated ahead of time, up to 24 hours.
  • Use pork, lamb or even shrimp in place of the chicken for a nice variation.
  • Adjust the spice level of this dish by adding more or less cayenne pepper. With ZERO cayenne pepper it’s very mild and kid friendly. Add up to 1 tsp of cayenne pepper for more heat.
  • Do you need Garam Masala for this recipe? Yes, it’s a crucial ingredient that gives this dish that signature flavor. You can find this spice either in the spice aisle of your local grocery store, in the Asian foods aisle or on Amazon.

Juicy and tender Butter Chicken in a silky smooth and rich sauce.

You’ll be blown away by the flavor, texture and taste of this authentic Butter Chicken Recipe. I’m thrilled to be able to make this over and over again at my house and skip going out to eat at the expensive Indian restaurant!

More Indian Recipes:

This authentic recipe for butter chicken is a quick and easy weeknight dinner. Best served over rice with naan bread on the side.
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5 from 21 votes

Authentic Butter Chicken Recipe

This Authentic Indian Butter Chicken Recipe is filled with tender chunks of chicken in a savory and rich sauce that rivals restaurants in quality and taste!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: Indian
Servings: 6
Calories: 471 kcal
Author: Shawn


For the Chicken:

  • 3 large chicken breasts, cut into bite-size pieces
  • 1/2 cup plain yogurt, sour cream
  • 1 tbsp garlic, minced
  • 2 tsp ginger, minced
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 tbsp olive oil, or avocado oil

For the Butter Chicken Sauce:

  • 6 tbsp butter, divided
  • 1 medium yellow onion, sliced
  • 1 tbsp garlic, minced
  • 2 tsp ginger, minced
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 15oz can crushed tomatoes
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper, up to 1 tsp (optional according to spice preference)
  • 1 tsp salt
  • 1/2 cup cashews, unsalted
  • 1 cup heavy cream
  • 1 tbsp sugar


For the Chicken:

  • Combine the chicken ingredients in a large bowl and stir until the chicken is coated completely. Cover with plastic wrap and let marinade for at least 30 minutes, up to overnight if time allows in refrigerator.
  • Heat 1 tbsp of oil in a large skillet over medium heat. Sear chicken pieces in oil, until browned all each side, about 3 minutes. Chicken will not get cooked through here, but later on in the sauce. Don't overcrowd the pan, you will have to work in batches, adding more oil if necessary. Set chicken aside on a plate to keep warm.

For the Butter Chicken Sauce:

  • To the same pan that was used to cook the chicken, add 3 tbsp of butter and let it melt over medium heat. Toss in the onions and let cook about 5 to 7 minutes, scraping any browned bits off the bottom of the pan.
  • Add in the garlic, ginger, cumin and garam masala and cook until fragrant, about 30 seconds.
  • Stir in the tomatoes, chili powder, cayenne (if using), salt and cashews. Bring mixture to a slight simmer for about 10 minutes, until mixture turns a deep red color.
  • Scoop mixture into a blender and process until smooth. Pour mixture back into the skillet over low to medium heat and gradually stir in the heavy cream and sugar.
  • Add the chicken (and any juices) back into the sauce and bring to a simmer, stirring frequently. Finally add in the remaining 3 tbsp of butter and let it melt into the sauce as you stir. Serve warm with basmati rice, warm naan bread and enjoy!


Calories: 471kcal | Carbohydrates: 12g | Protein: 21g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 136mg | Sodium: 1008mg | Potassium: 477mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1279IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg
Keywords: Authentic, Easy, Indian Butter Chicken, Murgh Makhani, Sauce
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

Authentic and EASY Butter Chicken Recipe

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
55 Responses
  1. Phillip Blong

    5 stars
    Made this yesterday for the family, added a bit more Hot chilli powder than stated because even the kids like it hot. It went down a treat, they said it was the best one I’d made. I loved it too, really great rich deep flavours to it and great consistency to the sauce. A new family favourite. Thanks for the recipe.

  2. Andy

    5 stars
    This was the best butter chicken I’ve ever made!! So good. I’m a kiwi living in the USA and haven’t been able to find any good Indian packet meals like they have back home….I don’t need to now! This is better than the curry shops at home. I’m going to put it in pastry and make butter chicken pies out of it too!

    One question though….while the flavor was amazing, it wasn’t that smooth. Maybe I need a better blender? Or put it in the food processor? I did soak the cashews for an hour or so beforehand…

    1. That’s so great to hear Andy! I’m glad you enjoyed it. And yes, I use a high powered blender and it creates a smooth sauce. I would just blend longer, or use your food processor.

  3. Casey

    5 stars
    Oh my goodness…this was absolutely fantastic! I would give it 10 stars if I could. This tasted just like my favorite restaurant. I have to say I omitted the cashews because I didn’t have them but it was still amazing. This recipe is a keeper for sure – even my dad (who is a very picky eater) loved it. This is definitely going into my recipe rotation.

  4. Ronna P

    Hi Shawn! I would like to know if the cashew is optional? I have visitors coming over my house and would love to serve this dish but not sure if any of them are allergic to nuts. Thanks!!

  5. Barb

    5 stars
    Amazing! Loved it so much even though I had to change a few things based on what I had on hand and skillet size. I baked the chicken in the oven at 400 till just past pink. I used full fat sour cream instead of heavy cream and the same sour cream instead of yogurt. I also used fresh tomatoes from the garden that I cooked up just beforehand. Everything else the same. Absolutely yummy! Thanks for the awesome recipe.

  6. Richard Marr

    5 stars
    I made this with what I had. Greek yogurt instead of regular, that’s the only change.
    It was amazing.
    We get this from a local Indian restaurant, this was as good as the restaurants for sure.
    The leftover that we froze and had a week later was a lot hotter spice wise. I did use a little more cayenne than was called for but I don’t think I would change a thing
    My wife begged me to leave it as is.

    1. Shawn

      Fantastic! I’m so glad you were able to make it work with what you had. And yes!! The cayenne will intensify the longer the sauce sits, so keep that in mind for the future. 😉

    1. Stephanie

      5 stars
      I tried the recipe, and it’s delicious! I made it a little lighter by using low fat yogurt, low fat cream and only 50g butter, and it was still delicious! Also, towards the end, I felt the sauce was a bit too thick, so added around 1/2 c hot water to thin it out a little bit.

  7. Robin McBride

    5 stars
    Hi Shawn,
    I just made your recipe for butter chicken and it was so amazing !! The flavours were so bright! Thank you so much for great recipe!!

  8. Charlie Marchand

    5 stars
    My first Indian dish, and what a treat!
    Thank you guys for posting wonderful recipes!!
    I have been doing all the cooking, as my employer shut down during the quarantine and my wife’s did not. I have relied heavily on your website to keep the meals interesting.
    This was delicious (as were the others)!

  9. Emily

    5 stars
    This is restaurant quality!! My almost 3 year old ate it!! And he’s so picky! I served my husband first and he highly complimented me which I thought, well it’s Mother’s Day weekend he’s just being extra nice! —- then I sat down took a bit …. WOW!! I was blown away and wanted seconds!
    So easy and absolutely DELICIOUS!!

  10. Jessica

    Hi! Wondering if you soak the cashews first? Or just throw it in the sauce dry and whole? I’m very confused about that part.

  11. Nicole

    5 stars
    I’m actually trying this now as a type and it smells delicious! For the last step when you add the chicken to the pot how long would you say to simmer it for?

    1. Heather

      I was wondering the same thing. Could someone please share how long after to cook the chicken? I don’t want to over cook mine… I don’t typically eat meat but this dish would be for my daughters birthday.

      1. Shawn

        Sorry for the late response here, but you’ll just need to add the chicken back to the pan and let it simmer until the chicken is cooked through. It shouldn’t be any longer than 10 minutes. Hope that helps!

    2. Shawn

      Hey Nicole! You’ll only need to simmer it until the chicken is cooked through. I would say just an additional 5 to 10 minutes should do it.

  12. Samantha

    Hi there!

    I’m excited to try this but I was wondering what quantity the nutrition facts are for. Is it for the entire sauce or per serving? Thank you!

  13. Janis

    After having butter chicken for the first time at my local Indian restaurant, I was dying to make it at home to compliment some of my other Indian dishes. This is third butter chicken recipe I have tried off the web. The others were good but this was outstanding. I would say a top ten recipe of all time for me. My guy loved it, too. It was a bit of work, but worth it. I used 1 1/2 lbs. of boneless, skinless thighs. I also put the cream in the blender and pulsed it a few times (just a few, you don’t want to make whipped cream) after blending the sauce and emptying the blender back into the pan so that I could get the last bit of sauce out of the blender with the cream. Finally, I did a test freeze of the sauce and it seemed to be OK after reheating–no change to the consistency or flavor. Thank you SO much for posting this recipe.

  14. Barbara

    5 stars
    Made this last night- followed the directions to the letter. It was beyond delicious! What a phenomenal recipe. The bonus was that the yogurt produces ultra-tender chicken.

  15. Jennie Mukattash

    What can I substitute the heavy cream with? Can I add more yogurt or sour cream instead? It tends to upset my stomach when I use heavy cream in my sauces!

    1. Kristina

      You can substitute heavy cream with coconut cream or coconut milk. Cashew milk might work but I haven’t tried that before.

  16. Silvana Baez

    I have some experience with Indian food; my husband is vegetarian, and this cuisine has many amazing and flavoured dishes.I’m not vegetarian, so this recipe is very welcommed.Thanks for sharing.

  17. Silvia Seares

    Could you give me an approximate weight for the 3 chicken breasts? There’s a huge difference in chicken breast sizes at the store.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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