Homemade Butter Chicken (murgh Makhani) Recipe
Every once in a while, a dish comes along that feels like a warm hug in a bowl. For me, that’s butter chicken. It’s rich, creamy, and packed with aromatic spices that fill the kitchen with irresistible smells. This recipe has been a staple in my home for years, ever since a close friend introduced me to the magic of murgh makhani during a potluck dinner. I’ve tweaked and tested the recipe to suit both weeknight cravings and those moments when you want to impress a dinner crowd. Trust me, this one’s a keeper.
I’ll never forget the first time I made butter chicken on my own. My kitchen turned into a chaotic mess of spices, tomato paste smears, and a very stubborn jar of garam masala. But when I took that first bite of the creamy, flavorful sauce ladled over steaming rice, I knew I was hooked. It’s one of those recipes that looks fancy but is actually much easier to pull off than you’d think. Whether you’re a slow cooker pro, an Instant Pot enthusiast, or a stovetop traditionalist, there’s a method here for everyone.
The origin story of butter chicken
Butter chicken, or murgh makhani, originated in the 1950s in Delhi, India, at a now-iconic restaurant called Moti Mahal. It was born out of necessity—chefs repurposed leftover chicken by simmering it in a rich tomato and butter-based gravy, creating a dish that quickly gained popularity across India and beyond. Over time, butter chicken evolved into a global favorite, with each region adapting the recipe to local tastes. Today, it’s a menu staple at Indian restaurants worldwide, but making it at home offers a flavor experience that’s uniquely yours.
Let’s talk ingredients: making every bite count
Butter chicken’s magic lies in its carefully selected ingredients, each playing a key role in balancing flavors and textures.
- Chicken: Boneless, skinless chicken breast works perfectly for tender, juicy bites. If you prefer, chicken thighs are a great substitute—they’re slightly more forgiving and pack extra flavor.
- Tomatoes: The combination of tomato sauce and tomato paste gives the dish its tangy base. Fresh tomatoes can work too, but they require longer cooking to break down.
- Onions: Thinly sliced yellow onions add sweetness and depth to the sauce. Red onions can be substituted if that’s what you have on hand.
- Spices: Curry powder and garam masala are the stars here, infusing the dish with warmth and complexity. Freshly ground spices will make the flavors pop even more.
- Greek yogurt and half-and-half: These create the dish’s creamy texture without making it too heavy. Full-fat yogurt works best, but low-fat versions are fine if you’re watching calories.
- Butter: A touch of salted butter adds richness and helps meld the flavors together.

Kitchen gear: what you need (and what you can skip)
You don’t need anything too fancy to whip up butter chicken, but having the right tools can make your life easier. A slow cooker, Instant Pot, or large Dutch oven will handle the heavy lifting. If you’re using a stovetop, a deep skillet with a lid works just as well. A sharp knife for dicing vegetables and a sturdy wooden spoon for stirring are essentials. Bonus points if you have a rice cooker to get perfectly fluffy rice without lifting a finger!
Step-by-step: bringing butter chicken to life
Slow cooker method
- Start by layering sliced onions in the bottom of your slow cooker. This creates a sweet, flavorful base as they caramelize while cooking.
- In a large bowl, toss the chicken, diced bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt until well combined.
- Pour the mixture over the onions, dotting the top with chilled butter pieces.
- Cook on high for 4.5 hours or low for 6.5 hours. Stir the mixture when done and let it cool for a few minutes before adding the yogurt and half-and-half.
Stovetop method
- Heat olive oil in a large pot over medium-high heat. Sauté the onions, bell pepper, and carrots until softened, about 7-8 minutes.
- Add the chicken, spices, tomato sauce, tomato paste, and water. Stir well, then dot the top with butter and cover with a lid.
- Simmer for 20 minutes until the chicken is cooked through. Let the mixture cool slightly before stirring in the yogurt and half-and-half.
Instant Pot method
- Combine all ingredients (except the yogurt and half-and-half) directly in the Instant Pot. Stir well, ensuring the liquid reaches the bottom to prevent burning.
- Cook on high pressure for 10 minutes, then quick-release the pressure.
- Let the mixture cool for 10-15 minutes before stirring in the yogurt and half-and-half.

How to make it your own: variations and twists
- Vegetarian version: Replace the chicken with tofu, chickpeas, or a medley of hearty vegetables like cauliflower and potatoes.
- Dairy-free option: Use coconut milk in place of yogurt and half-and-half for a rich, slightly sweet twist.
- Low-carb alternative: Skip the rice and serve over cauliflower rice or zucchini noodles.
- Spice it up: Add a pinch of red chili flakes or cayenne pepper for extra heat.
- Seasonal add-ins: In summer, toss in diced zucchini or fresh corn kernels. In winter, butternut squash or sweet potatoes make for a cozy addition.
Serving and presentation ideas
Butter chicken is best served over a bed of fluffy white rice or fragrant basmati. If you’re feeling fancy, sprinkle some chopped cilantro, toasted sesame seeds, or even slivered almonds on top. A side of warm naan is practically non-negotiable—it’s perfect for scooping up every last bit of that creamy sauce. Add lime wedges for a tangy kick, and you’ve got a meal worthy of any occasion.
Drink pairings to elevate your meal
Butter chicken pairs beautifully with a light, refreshing drink. A chilled mango lassi is a classic choice, balancing the spice with its sweet creaminess. For wine lovers, a crisp Riesling or a lightly oaked Chardonnay complements the dish’s richness. Beer enthusiasts can’t go wrong with a cold lager or pale ale.
Storage and reheating tips
Leftover butter chicken is a gift that keeps on giving. Store it in an airtight container in the fridge for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much. For longer storage, freeze individual portions for up to three months. Let it thaw overnight in the fridge before reheating.
Adjusting for different servings
Scaling this recipe up or down is a breeze. Double it for meal prep or a large gathering—just make sure your pot or slow cooker can handle the volume. When halving the recipe, reduce the cooking time slightly to avoid overcooking the chicken.
Common issues and how to avoid them
- Curdled yogurt: Always let the dish cool slightly before stirring in the yogurt and half-and-half.
- Burning in the Instant Pot: Add enough liquid to the bottom before cooking to prevent the dreaded “burn” warning.
- Undercooked veggies: Dice them small and sauté them properly if using the stovetop method.
Try it out and make it your own
This homemade butter chicken is one of those recipes that becomes a family favorite, a go-to for celebrations, or simply the answer to a weeknight craving. Feel free to experiment, adapt it to your taste, and make it your own. I can’t wait to hear how yours turns out!

FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are juicier and add even more flavor to the dish.
What can I use instead of Greek yogurt?
Coconut milk or plain regular yogurt works well as a substitute.
How can I make this dish spicier?
Add cayenne pepper or a fresh chili for a bit more heat.
Is it possible to make this ahead of time?
Yes! Butter chicken tastes even better the next day, as the flavors meld together beautifully.
Can I freeze leftovers?
Definitely. Just portion it into airtight containers and freeze for up to three months. Thaw in the fridge overnight before reheating.
Print
Homemade Butter Chicken (murgh Makhani) Recipe
Discover the ultimate homemade butter chicken recipe with creamy sauce and aromatic spices. Perfect for slow cooker, stovetop, or Instant Pot!
- Total Time: Varies by method
- Yield: 6 1x
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
Optional for serving: cooked white rice or cauliflower rice, naan, chopped fresh cilantro, lime wedges, and/or toasted sesame seeds
Instructions
Slow cooker method
- Start by layering sliced onions in the bottom of your slow cooker. This creates a sweet, flavorful base as they caramelize while cooking.
- In a large bowl, toss the chicken, diced bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt until well combined.
- Pour the mixture over the onions, dotting the top with chilled butter pieces.
- Cook on high for 4.5 hours or low for 6.5 hours. Stir the mixture when done and let it cool for a few minutes before adding the yogurt and half-and-half.
Stovetop method
- Heat olive oil in a large pot over medium-high heat. Sauté the onions, bell pepper, and carrots until softened, about 7-8 minutes.
- Add the chicken, spices, tomato sauce, tomato paste, and water. Stir well, then dot the top with butter and cover with a lid.
- Simmer for 20 minutes until the chicken is cooked through. Let the mixture cool slightly before stirring in the yogurt and half-and-half.
Instant Pot method
- Combine all ingredients (except the yogurt and half-and-half) directly in the Instant Pot. Stir well, ensuring the liquid reaches the bottom to prevent burning.
- Cook on high pressure for 10 minutes, then quick-release the pressure.
- Let the mixture cool for 10-15 minutes before stirring in the yogurt and half-and-half.
Notes
Serving and presentation ideas
Butter chicken is best served over a bed of fluffy white rice or fragrant basmati. If you’re feeling fancy, sprinkle some chopped cilantro, toasted sesame seeds, or even slivered almonds on top. A side of warm naan is practically non-negotiable—it’s perfect for scooping up every last bit of that creamy sauce. Add lime wedges for a tangy kick, and you’ve got a meal worthy of any occasion.
- Prep Time: 20 minutes
- Cook Time: 4 hours (slow cooker) / 30 minutes (stovetop) / 30 minutes (Instant Pot)
- Category: dinner