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Restaurant butter chicken in a bowl with rice and paratha
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4.78 from 27 votes

butter chicken

Butter chicken or murgh makhani doesn't have to be bland. Done like they do in restaurants, this butter chicken is loaded with flavour.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main
Cuisine: Indian
Keyword: butter chicken
Servings: 2
Calories: 536kcal
Author: romain | glebekitchen


Tandoori seasoned chicken

  • 10 oz boneless, skinless chicken - thighs or breasts. 3 thighs or one large breast
  • 2 tbsp vegetable oil
  • 1 tsp tandoori masala - available in Indian grocery stores

Spice mix

  • 1 1/2 tsp indian restaurant spice mix - recipe link below
  • 3/4 tsp tandoori masala
  • 1/2 tsp kashmiri chili powder - or more to taste
  • 1 tsp kasoor methi - dried fenugreek leaves
  • 1/2 tsp kosher salt or 1/3 tsp table salt

Butter chicken

  • 2 tbsp onion finely diced
  • 1 green chili cut into strips plus more for garnish
  • 1 tsp garlic ginger paste - recipe link in notes
  • 1 1/2 tbsp tomato paste diluted with 3 tbsp water
  • 15 oz curry base - recipe link in notes
  • 1 tbsp almond flour
  • 2 tsp sugar - jaggery is a nice touch if you can get it
  • 2-3 tbsp heavy cream
  • 2 tbsp butter (optional)


Do your prep.

  • Make the spice mix.
  • Dilute the tomato paste with enough water to get to the consistency of passata.
  • Have everything ready to go. Onions chopped. Chilies cut. Garlic ginger paste standing by. Curry base pre-heated.  Ingredients at hand. Be ready. It's going to go fast from here.

Cook the tandoori seasoned chicken

  • Cut the chicken into bite sized pieces
  • Heat your frying pan (don't use non-stick) briefly over medium low heat. Add the oil and then 1 tsp tandoori masala.
  • Add the chicken and fry until it's all evenly coloured and partially cooked. This takes about 5 minutes. Don't worry. It will finish cooking in the curry.
  • Remove the chicken and set aside. Return the pan with the now seasoned oil to the stove over medium low heat.

Make the butter chicken

  • Add the onion and cook until well softened. 
  • Turn the heat to medium. Add the garlic ginger paste and the green chili and cook, stirring constantly, until it stops sputtering.
  • Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
  • Turn the heat up to medium high. This is important. The heat is what drives Indian restaurant flavour. Maillard reaction magic. You have to love food science! As you become more comfortable with this technique try pushing it. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
  • Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Think lively boil. Watch the edges of the pan. The curry can stick here. Sticking is OK. Just scrape it back into the base. Burning is bad.
  • Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
  • Add the rest of the curry base and let cook until the bubbles form.
  • Turn the heat down to low. Add the chicken, almond flour and sugar. Stir and simmer until the chicken is just done. This takes about another 5-6 minutes depending on how much you pre-cooked the chicken. Sneak a peek if you need to. Cut into a piece to see if it's done.
  • Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water.
  • Remove from heat. Add the cream and butter if using. 
  • Garnish with a bit of chopped fresh cilantro and green chili if you like. Serve.


The recipe for curry base is here.
The recipe for indian restaurant spice mix is here.
The recipe for garlic ginger paste is here.
If you haven't read about Indian restaurant technique yet, do that before you start cooking. It's a good read. Worthwhile.
Have all your ingredients prepped and ready to go. If you are making multiple curries, have your curry base warming in a pot on the stove. If you are just making one, microwave it to warm it up right before you start cooking.


Serving: 2servings | Calories: 536kcal | Carbohydrates: 18g | Protein: 32g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 141mg | Sodium: 1211mg | Potassium: 799mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1000IU | Vitamin C: 7.8mg | Calcium: 31mg | Iron: 2.1mg