Butter Chicken (Indisches Butterhuhn) – The Ultimate Creamy Indian Classic

Introduction: What Makes Butter Chicken (Indisches Butterhuhn) So Special

Butter Chicken (Indisches Butterhuhn), also known as Murgh Makhani, is one of the most iconic dishes in Indian cuisine and a true global favorite. Rich, creamy, gently spiced, and deeply comforting, this dish brings together tender marinated chicken and a luxurious tomato-butter sauce infused with warm, aromatic spices.

Unlike many Indian curries that lean heavily into heat, Butter Chicken (Indisches Butterhuhn) is known for its balance. It is mild yet flavorful, indulgent without being overwhelming, and approachable for beginners while still satisfying seasoned lovers of Indian food. That balance is exactly why this dish has earned a permanent place on restaurant menus and home dinner tables around the world.

Originally created in North India as a way to repurpose leftover tandoori chicken, Butter Chicken has evolved into a dish that stands proudly on its own. Today, it’s enjoyed with fluffy basmati rice, warm naan, or even modern low-carb alternatives—proof of its versatility and universal appeal.

If you’re looking for a recipe that feels special yet doesn’t require hours in the kitchen, this Butter Chicken (Indisches Butterhuhn) recipe is exactly what you need.

Recipe Overview

• Prep Time: 15 minutes

• Marinating Time: At least 30 minutes (overnight recommended)

• Cook Time: 30 minutes

• Total Time: About 1 hour 15 minutes

• Servings: 4

• Cuisine: Indian

• Category: Main Dish

Ingredients for Butter Chicken (Indisches Butterhuhn)

For the Chicken Marinade

• 600 g (about 1.3 lbs) chicken breast, cut into bite-size cubes

• 150 g plain yogurt

• 1 tsp turmeric

• 1 tsp ground cumin

• 1 tsp garam masala

• 1 tsp sweet paprika

• 1 tsp salt

• 1 tbsp lemon juice

• 1 tbsp oil

For the Butter Chicken Sauce

• 2 tbsp butter

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 1 tsp ground coriander

• 1 tsp garam masala

• ½ tsp chili powder (optional)

• 400 g (14 oz) crushed tomatoes

• 150 ml (⅔ cup) heavy cream (or coconut milk for dairy-free)

• 1 tsp sugar

• Salt to taste

For Serving

• Fresh cilantro (coriander)

• Basmati rice or naan bread

Why Marinating Is Essential for Butter Chicken (Indisches Butterhuhn)

The marinade is the foundation of great Butter Chicken (Indisches Butterhuhn). Yogurt tenderizes the chicken while carrying spices deep into the meat, ensuring every bite is flavorful and juicy. Turmeric, cumin, and garam masala create a warm spice base that complements the creamy sauce later.

Pro Tip:
Marinate the chicken overnight if possible. The longer marination time dramatically improves both texture and depth of flavor.

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine yogurt, turmeric, cumin, garam masala, paprika, salt, lemon juice, and oil. Add the chicken cubes and mix until evenly coated. Cover and refrigerate for at least 30 minutes.

2. Sear the Chicken

Heat oil in a large skillet over medium-high heat. Add the marinated chicken and sear until lightly golden on all sides (about 6–8 minutes). The chicken does not need to be fully cooked at this stage. Remove and set aside.

3. Build the Sauce Base

In the same pan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in garlic and ginger and cook for 1 minute until fragrant.

4. Add Spices and Tomatoes

Stir in ground coriander, garam masala, and chili powder. Add crushed tomatoes and let the sauce simmer gently for 10 minutes, allowing it to thicken and develop flavor.

5. Make It Creamy

Pour in the cream and add sugar. Stir well and simmer for another 5 minutes. Season with salt to taste.

6. Finish the Dish

Return the chicken to the pan and simmer gently for 5 more minutes until the chicken is fully cooked and coated in the sauce.

7. Serve

Garnish with fresh cilantro and serve hot with basmati rice or naan.

Why Butter Chicken (Indisches Butterhuhn) Is So Family-Friendly

One of the biggest reasons Butter Chicken (Indisches Butterhuhn) is universally loved is its mild, comforting nature. The dish delivers bold flavor without overwhelming heat, making it ideal for families, kids, and anyone new to Indian cuisine.

You can easily customize it:

• Skip chili for a mild version

• Add extra chili for heat lovers

Variations and Customizations

Dairy-Free

Swap heavy cream for coconut milk. This adds a subtle sweetness while keeping the sauce luxuriously smooth.

Vegetarian Option

Replace chicken with paneer, roasted cauliflower, or chickpeas.

Extra Creamy

Stir in a small cube of cold butter just before serving—this restaurant trick adds shine and richness.

Low-Carb

Serve over cauliflower rice or with roasted vegetables instead of naan or rice.

Best Side Dishes for Butter Chicken

• Basmati Rice: Fluffy, fragrant, and classic

• Naan Bread: Perfect for scooping up sauce

• Roti or Chapati: Lighter, whole-wheat options

• Cucumber Raita: Adds freshness and balance

Common Mistakes to Avoid

• Cooking over high heat: the sauce may split or burn

• Skipping butter: it’s essential for authentic flavor

• Not tasting before serving: seasoning matters

Storage and Meal Prep Tips

Butter Chicken (Indisches Butterhuhn) tastes even better the next day.

• Refrigerator: Up to 3 days

• Freezer: Up to 2 months

• Reheating: Warm gently over low heat, adding a splash of cream or water if needed

Butter Chicken (Indisches Butterhuhn) – The Ultimate Creamy Indian Classic

Print Recipe

Butter Chicken is a rich and creamy Indian classic that’s perfect for a cozy dinner at home. Tender pieces of marinated chicken are simmered in a spiced tomato-cream sauce that’s flavorful without being overpowering. This recipe is simple, comforting, and ideal for family meals or entertaining guests.

• Author: salah

Ingredients

Scale 1x2x3x

For the Chicken

• 600 g (about 1.3 lb) chicken breast, cut into cubes

• 150 g plain yogurt

• 1 teaspoon turmeric

• 1 teaspoon ground cumin

• 1 teaspoon garam masala

• 1 teaspoon sweet paprika

• 1 teaspoon salt

• 1 tablespoon lemon juice

• 1 tablespoon oil

For the Sauce

• 2 tablespoons butter

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• ½ teaspoon chili powder (optional)

• 400 g (14 oz) crushed tomatoes

• 150 ml (⅔ cup) heavy cream

  • (or coconut milk for a dairy-free option)

• 1 teaspoon sugar

• Salt, to taste

For Serving

• Fresh cilantro, chopped

• Basmati rice or naan bread

Instructions

• Marinate the Chicken
  In a bowl, mix all the marinade ingredients. Add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes (overnight is best for maximum flavor).

• Cook the Chicken
  Heat oil in a large skillet over medium heat. Add the marinated chicken and cook until lightly browned and just cooked through, about 6–8 minutes. Remove and set aside.

• Prepare the Sauce
  In the same skillet, melt the butter. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute.

• Add Spices and Tomatoes
  Stir in ground coriander, garam masala, and chili powder. Add the crushed tomatoes and let the sauce simmer gently for 10 minutes, stirring occasionally.

• Finish the Sauce
  Stir in the cream and sugar. Simmer for another 5 minutes, then season with salt to taste.

• Combine and Simmer
  Return the chicken to the skillet and simmer everything together for 5 minutes, until the chicken is tender and coated in the sauce.

• Serve
  Garnish with fresh cilantro and serve hot with basmati rice or naan.

Notes

• Marinate longer for deeper flavor: Overnight marinating makes the chicken extra tender.

• Keep the heat gentle: Low simmering prevents the sauce from separating.

• Adjust spice level: Add more chili powder if you like it spicy, or leave it out for a mild version.

• Extra richness: Stir in a small knob of butter just before serving.

• Make it dairy-free: Use coconut milk instead of cream.

Nutritional Information (Approximate per Serving)

• Calories: 520 kcal

• Protein: 36 g

• Fat: 34 g

• Saturated Fat: 18 g

• Carbohydrates: 18 g

• Sugar: 9 g

• Fiber: 3 g

• Sodium: 620 mg

Final Thoughts: Why Butter Chicken (Indisches Butterhuhn) Never Disappoints

Butter Chicken (Indisches Butterhuhn) is more than just a curry—it’s comfort food at its finest. The tender chicken, creamy tomato sauce, and warming spices come together in a way that feels indulgent yet familiar. It’s a dish that brings people together, whether for a cozy family dinner or a special occasion.

This recipe proves that you don’t need complicated techniques or hard-to-find ingredients to create something truly memorable. With a bit of patience and quality spices, you can make restaurant-worthy Butter Chicken right in your own kitchen.