Updated 30 September 2026
Butter chicken, or murgh makhani, is one of the most popular curries in Britain for a reason: tender marinated chicken in a mild, silky sauce of tomatoes, butter and cream, gently spiced and just a little sweet. It's a great one for families because it's rich rather than hot. This butter chicken recipe is written for UK kitchens and supermarket ingredients, and takes about 45 minutes, plus marinating. There's a lighter, healthier version at the end.
Serves: 4 | Prep: 15 minutes, plus at least 1 hour marinating | Cook: 30 minutes
Ingredients
For the chicken - 700g Diced Chicken Breast 1kg (or chicken thigh, for extra juiciness) - 150g natural yoghurt - 2 tbsp Geeta's Gluten Free Tikka Curry Paste, or 1 tsp each of garam masala, ground cumin and chilli powder - 1 tsp salt - Juice of ½ lemon
For the sauce - 50g butter - 1 tbsp vegetable oil - 1 large onion, finely chopped - 4 garlic cloves, grated - A thumb-sized piece of ginger, grated - 1 tsp garam masala - 1 tsp ground cumin - 1 tsp ground coriander - ½–1 tsp chilli powder (to taste) - 400g tin of chopped tomatoes or passata - 1 tbsp tomato purée - 1 tsp sugar or honey - 150ml double cream - 1 tsp dried fenugreek leaves (kasoori methi), optional but traditional - Fresh coriander, to serve
The Diced Chicken Breast 1kg (£12.99) is breast fillet, ready-diced. The Geeta's Gluten Free Tikka Curry Paste (£3.10) makes a quick, flavourful marinade.
Method
- Marinate. Mix the chicken with the yoghurt, curry paste (or spices), salt and lemon juice. Cover and chill for at least 1 hour, or up to overnight.
- Char the chicken. Heat the grill to high, or a griddle pan until very hot. Shake off the excess marinade and cook the chicken in batches for 5–6 minutes, turning, until charred at the edges. It will finish cooking in the sauce.
- Start the sauce. Melt half the butter with the oil in a large pan. Cook the onion gently for 8–10 minutes, until soft and golden.
- Add the aromatics. Stir in the garlic, ginger and ground spices and cook for 1 minute, until fragrant.
- Simmer the tomatoes. Add the tomatoes, purée and sugar. Simmer for 10 minutes, then blend until smooth with a stick blender for a restaurant-style sauce.
- Finish. Stir in the cream, the remaining butter and the fenugreek. Add the chicken and simmer gently for 8–10 minutes, until it's cooked through and the sauce is thick and glossy.
- Check the seasoning, scatter with coriander and serve.
Chicken must be cooked until steaming hot all the way through, with no pink meat and clear juices.
What to serve with butter chicken
Basmati rice, naan or chapatis, and a simple cucumber raita or kachumber salad of tomato, cucumber and onion.
Healthy butter chicken recipe
A lighter version still tastes indulgent:
- Use less butter: 15g in total, with 1 tbsp of oil.
- Swap the cream for 150g of Greek yoghurt or half-fat crème fraîche. Stir it in off the heat so it doesn't split.
- Use chicken breast, which is leaner than thigh.
- Bulk it out with spinach or peas stirred in at the end.
- Serve with cauliflower rice or a smaller portion of basmati.
Diced chicken breast is lean and high in protein, at about 24g per 100g raw. See how much protein is in chicken breast.
Tips for the best butter chicken
- Marinate for longer. Overnight gives the most tender chicken.
- Char the chicken first. It adds a smoky, tandoori-style flavour.
- Blend the sauce for a smooth, silky texture.
- Balance it. If it tastes sharp, add a little more sugar or cream; if it's too rich, add a squeeze of lemon.
- Adjust the heat. For children, use less chilli, or try the milder Geeta's Gluten Free Mild Korma Curry Paste (£3.10).
Butter chicken in the slow cooker
For a hands-off version, make the sauce as above up to the blending stage, then put it in the slow cooker with the marinated (uncharred) chicken. Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is cooked through and tender. Stir in the cream, the remaining butter and the fenugreek 10 minutes before serving. Chicken thighs are the best choice here, as breast can dry out over a long cook.
Make ahead and freeze
Butter chicken tastes even better the next day. Cool it quickly, chill it and eat it within 2 days, or freeze it for up to 3 months. Thaw it in the fridge overnight and reheat it gently until it's piping hot, adding a splash of water if the sauce has thickened.
More chicken curries
Browse all chicken and our chicken breast range.
Butter chicken FAQs
Is butter chicken the same as chicken tikka masala?
They're similar, but butter chicken is usually milder, more buttery and slightly sweeter, while tikka masala tends to be more spiced and tangy.
Can I use chicken thighs for butter chicken?
Yes. Thighs stay juicier and have more flavour, and many people prefer them in this recipe.
Is butter chicken spicy?
No, it's usually mild. You can adjust the chilli powder to taste.
How can I make butter chicken healthier?
Use less butter, swap the cream for Greek yoghurt or half-fat crème fraîche, and use lean chicken breast.
Can you freeze butter chicken?
Yes, for up to 3 months. Thaw it in the fridge and reheat it until piping hot.