Name: The Best Butter Chicken Recipe (Chicken Makhani)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 lbs chicken breast, cut into bite-sized pieces; 2 teaspoons salt; 1 teaspoon pepper; 1 teaspoon garam masala; 2 tablespoons ghee; 1 tablespoon ghee; 1 onion, finely diced; 1 cinnamon stick; 1 serrano chili, split in half lengthwise; 4 cloves garlic, finely minced; 1 tablespoon ginger, finely minced; 0.5 teaspoon fennel seeds; 0.5 teaspoon cumin seeds; 0.5 teaspoon black mustard seeds; 14 oz tomato puree or tomato sauce; 1 cup water or chicken stock; 1 tablespoon garam masala; 2 teaspoons dried fenugreek leaves; 1 tablespoon chili powder; 2 teaspoons paprika; 1 cup coconut cream or heavy cream; 1 teaspoon salt; 1 tablespoon brown sugar or honey; fresh cilantro

How to Make the Best The Best Butter Chicken Recipe (Chicken Makhani)

Butter chicken, also known as Chicken Makhani, is one of the most beloved dishes in Indian cuisine. This rich and creamy curry features tender pieces of chicken simmered in a fragrant tomato-based sauce that’s been enriched with aromatic spices, ghee, and a touch of cream. The combination of garam masala, fenugreek, and warming spices creates layers of flavor that make this dish absolutely irresistible.

What sets this butter chicken recipe apart is the attention to building flavor at every stage. From properly browning the chicken to toasting the whole spices before adding the tomato base, each step contributes to the complex, restaurant-quality taste. The sauce is velvety smooth with just the right balance of heat from the chilies and sweetness from a touch of brown sugar.

Serve this butter chicken over fluffy basmati rice or with warm naan bread to soak up every last drop of that incredible sauce. It’s perfect for a cozy weeknight dinner or impressive enough for entertaining guests who love bold, aromatic flavors.

Instructions

Prepare the Chicken

Season chicken (either whole or cut into bite-sized pieces) with salt, pepper and garam masala. Heat ghee over medium heat in a large skillet or dutch oven, add chicken and brown the chicken until golden and set aside. No need to cook through.

Make the Sauce

Add the remaining ghee to the Dutch oven over medium heat. Add the onions and whole chilies and saute 5-6 minutes until deeply tender and fragrant.
Add the garlic, ginger, fennel seeds, mustard seeds and cumin seeds and cook until ginger is cooked and golden, about 3 more minutes.
Add the spices: garam masala, fenugreek, chili powder, paprika, and cinnamon stick, and toast the spices for 30-60 seconds to bring out their flavor. Add the tomato puree plus 1 cup water.
Add the salt and brown sugar, give a good stir. Add the seared chicken. Simmer gently on low heat for 10 minutes, uncovered, allowing all the fragrant spices to infuse the sauce.
After 10 minutes, stir in the coconut cream and simmer gently once more for 3-4 more minutes. For a brighter red hue, you could add more paprika if you like.
Taste, adjusting the salt and spice level to taste (add cayenne if desired). Feel free to fish out the whole chilies. If you feel it needs acidity, add a little lime juice.
Sprinkle with fresh cilantro and serve with basmati rice or naan.

Notes

Garam masala is a blend of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods. You can find it in most grocery stores.
Dried fenugreek leaves are optional but elevate the dish substantially with their distinctive flavor.
Do NOT use smoked paprika—if you don't have regular paprika, just leave it out.
For a vegan version, substitute tofu or cauliflower for the chicken and use coconut cream.
You can substitute heavy cream or full-fat yogurt for the coconut cream.

The Best Butter Chicken Recipe (Chicken Makhani) Recipe

How to Make the Best The Best Butter Chicken Recipe (Chicken Makhani)