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Creamy Indian butter sauce in a copper bowl with cream, tomatoes, and spices on a rustic wooden surface.

Indian Butter Chicken Sauce Recipe – Authentic, Creamy & Easy

This Indian Butter Chicken Sauce Recipe (Murgh Makhani) is rich, creamy, and full of bold Indian flavors. Made with a base of tomato passata, heavy cream, aromatic spices like garam masala, and marinated chicken, it delivers restaurant-quality taste at home. Perfectly paired with naan or basmati rice, it’s a comforting and easy curry that’s ideal for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American, Indian
Servings 4 People

Ingredients
  

For the Marinade

  • - 1/2 cup plain full-fat yogurt
  • - 1 tbsp lemon juice
  • - 1 tsp turmeric powder
  • - 2 tsp garam masala
  • - 1/2 tsp chili powder or cayenne
  • - 1 tsp ground cumin
  • - 1 tbsp fresh ginger grated
  • - 2 cloves garlic minced
  • - 1.5 lb 750g boneless chicken thighs, cut into bite-size pieces

For the Sauce

  • - 2 tbsp butter or ghee
  • - 1 medium onion finely chopped
  • - 1 tsp garam masala
  • - 1/2 tsp chili powder
  • - 1/2 tsp ground cumin
  • - 1/2 tsp turmeric
  • - 1 cup tomato passata pureed tomatoes
  • - 1 cup heavy cream or 3/4 cup light cream + 1/4 cup milk
  • - 1 tbsp sugar
  • - 1 tsp salt or to taste
  • - Optional: 1 tsp kasuri methi dried fenugreek leaves
  • - Fresh cilantro for garnish

Instructions
 

  • 1. **Marinate the Chicken**
    In a bowl, mix yogurt, lemon juice, ginger, garlic, and spices. Add chicken and coat well. Cover and refrigerate for at least 3 hours or overnight.
    2. **Cook the Chicken**
    Heat 1 tbsp butter or ghee in a skillet. Sear marinated chicken on medium heat until golden (about 5–7 mins). Set aside.
    3. **Make the Sauce**
    In the same pan, add remaining butter. Sauté chopped onions until golden. Add garlic, ginger, garam masala, chili powder, cumin, and turmeric. Stir for 1 minute.
    4. **Simmer the Base**
    Pour in tomato passata. Simmer for 5–7 minutes, then stir in cream and sugar. Add salt and optional kasuri methi. Simmer for 10–15 minutes until thickened.
    5. **Combine and Serve**
    Add cooked chicken to the sauce and simmer another 5 minutes. Garnish with chopped cilantro. Serve hot with basmati rice or naan.
    Creamy Indian butter sauce in a copper bowl with cream, tomatoes, and spices on a rustic wooden surface.

Notes

📌 Notes
- For a vegetarian version, substitute chicken with paneer or tofu.
- Use coconut milk instead of cream for a dairy-free version.
- Tomato passata can be substituted with blended canned tomatoes.
🥗 Serving Suggestions
- Serve with garlic naan or steamed basmati rice.
- Add a cucumber yogurt salad or papadums on the side.