If you love rich, creamy Pakistani food, you’ll want to try this Pakistan Butter Chicken recipe. Tender chicken is cooked in a silky tomato gravy with butter, cream, yogurt, ginger, garlic, and warm spices. The result is comforting, flavorful, and surprisingly easy to make at home.
In Pakistan, you may hear butter chicken called Makhni Chicken or Murg Makhni. It is the kind of dish that feels special enough for guests but is still easy enough for a family dinner.
I especially love serving it with hot naan or basmati rice. That creamy gravy practically begs to be scooped up!
What Makes This Pakistani Butter Chicken So Good?
The secret is balance.
You want the tomato sauce to have a little tang, the cream to soften it, the butter to add richness, and the spices to give the chicken that unmistakable Pakistani flavor.
I also recommend using chicken thighs if you want the juiciest result. They stay tender even when simmered in the sauce. Chicken breast works too, but be careful not to overcook it.
Another little trick: cook the tomato mixture until the oil begins to separate from the masala. This step may look small, but it gives the gravy a much deeper, cooked flavor.
Ingredients
For the chicken:
- 1 lb (450 g) boneless chicken thighs, cut into bite-size pieces
- ½ cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kashmiri chili powder or paprika
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon salt
- 1 tablespoon lemon juice
For the makhni gravy:
- 2 tablespoons butter
- 1 tablespoon cooking oil
- 3–4 ripe tomatoes, blended, or about 1½ cups tomato puree
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- 1 teaspoon ginger-garlic paste
- ½ cup heavy cream
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
- Salt to taste
- Fresh cilantro, for serving
If you enjoy flavorful chicken dishes, you may also like this Sweet Chilli Chicken Recipe – Crispy, Sticky and Easy, another easy chicken dinner idea.
How to Make Pakistani Butter Chicken
1. Marinate the chicken
Put together the chicken, yogurt, ginger-garlic paste, Kashmiri chili powder, cumin, coriander, garam masala, salt and lemon juice in a bowl.
Mix well so every piece is coated.
For the best flavor, let the chicken marinate for at least 30 minutes. If you have time, refrigerate it overnight.
2. Brown the chicken
Heat a little oil in a large skillet over medium-high heat.
Add the marinated chicken in a single layer and cook until the outside is nicely browned and the chicken is almost cooked through.
You don’t need to completely cook it at this stage because it will finish cooking in the gravy.
For an extra smoky, Pakistani-style flavor, briefly smoke the cooked chicken with a small piece of hot charcoal before adding it to the curry.
3. Make the makhni sauce
In the same pan, add butter and ginger-garlic paste.
Cook for about 30 seconds, then add the blended tomatoes, cumin, chili powder, garam masala, and a little salt.
Let the sauce simmer uncovered for about 10–15 minutes.
Don’t rush this part. You want the tomatoes to lose their raw taste and the masala to thicken and become fragrant.
4. Add the chicken
Return the browned chicken to the pan.
Stir everything together and simmer for another 5–8 minutes, or until the chicken is completely cooked and tender.
If the gravy becomes too thick, add a small splash of water.
5. Make it creamy
Lower the heat and stir in the heavy cream.
Add the crushed kasuri methi and butter.
Simmer gently for another 2–3 minutes.
Taste and adjust the salt or chili according to your preference.
The finished sauce should be creamy, buttery, slightly tangy, and warmly spiced—not overwhelmingly hot.
My Favorite Way to Serve It
For a proper Pakistani-style dinner, serve this butter chicken with fresh naan, garlic naan, roti, or basmati rice.
A little fresh cilantro on top adds color and freshness.
If you’re serving American-style, you can also pair it with simple steamed rice. The creamy sauce works beautifully with it.
And don’t forget something cold to drink. A mango lassi or plain yogurt-based raita makes a wonderful pairing.
Tips for the Best Butter Chicken
Use chicken thighs. They are more forgiving and stay juicy.
Don’t skip the marinating time. Even 30 minutes makes a difference.
Cook the tomatoes properly. A rushed tomato sauce can taste sharp and raw.
Don’t boil the cream. Add it toward the end and keep the heat low.
Use kasuri methi. Just a small amount gives the curry that familiar restaurant-style aroma.
Want more heat? Add extra red chili powder or a finely chopped green chili.
Want a milder curry? Reduce the chili and let the cream do the work.
Can I Make Butter Chicken Ahead?
Yes! In fact, the flavor can become even better after the curry rests.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. If the sauce becomes too thick, add a tablespoon or two of water before reheating.
You can also freeze the chicken and sauce. Thaw overnight in the refrigerator, then reheat gently.or more food-safety guidance, see the Food Standards Agency cooking and reheating guidance.
Final Thoughts
This Pakistan Butter Chicken Recipe is my kind of comfort food: creamy without being heavy, flavorful without being painfully spicy, and simple enough to make on a normal weeknight.
Whether you grew up eating Makhni Chicken in Pakistan or you’re trying butter Chicken, this recipe brings that cozy restaurant-style experience straight to your kitchen.
Serve it with warm naan, basmati rice, and plenty of that silky makhni gravy. Once you taste homemade butter chicken this way, your usual takeout order may have some serious competition.
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