The Spice Collective: Butter Chicken (Murgh Makhani)

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Butter Chicken (Murgh Makhani) served in a bowl next to naan bread, a cut lime, and a spoon


Thanks to The Spice Collective’s Makhani Masala blend, authentic spices and flavors abound in this recipe for Butter Chicken, also called Murgh Makhani. Cook this dish on the stove top or in your Instant Pot for best results.

Serves: 4
Difficulty: easy
Prep time: 15 min, plus marination time
Cook time: 40 min


2 lb boneless, skinless chicken breast, cut into 1” pieces

(Note: For Instant Pot method, no marination is required.)
½ c yogurt
1 T The Spice Collective Makhani Masala Blend
1 T oil
½ T salt

1 t oil
½ c butter (1 stick)
1 large onion, diced
1 T minced garlic
1 T grated ginger
1 T The Spice Collective Makhani Masala Blend
4 lg tomatoes, diced, or 14.5 oz can crushed tomatoes
½ c heavy cream
salt to taste
¼ c chopped cilantro


For Stove Top

In a medium mixing bowl, combine marinade ingredients well. Add chicken pieces, stirring into marinade to ensure all are coated. Cover chicken and refrigerate at least 4 hours; overnight recommended.

Over medium-high heat, warm oil in a large frying pan or use a grill pan sprayed with oil. Add marinated chicken pieces. Cook until browned and cooked through. Remove from pan and set aside.

In a large saucepan over medium-high heat, melt butter and add onions, garlic and ginger, sautéing 5-10 min until onion has browned. Add 1 T Makhani Masala Blend and stir constantly until spices are fragrant, approx. 1 min. Stir in tomatoes. Optional: For a saucier gravy, use an immersion blender to purée.

Bring gravy to a boil, add chicken, lower heat to medium, cover and simmer 10 min or until gravy thickens.

Add heavy cream, stir to incorporate and simmer 5 min. Add additional salt to taste. Remove from heat and top with fresh cilantro. Serve with your favorite naan or basmati rice.


For Instant Pot

Using the sauté setting on the Instant Pot, heat oil and add onions, garlic and ginger. Cook 2-4 min, stirring frequently.

Add chicken, tomatoes and 2 T Makhani Masala blend by The Spice Collective, mixing well to incorporate and coat chicken in liquid and seasonings.

Close and lock the lid. Set to high pressure for 8 min. Once the timer goes off, press cancel and let the pressure naturally release for 10 min, then manually release the remaining steam by opening the vent.

Open the lid and remove the chicken, placing it on a cutting board and cutting into bite-sized pieces. Set aside while sauce cools, approx. 5-10 min.

Using an immersion blender, blend together all ingredients in the Instant Pot, stir in butter and cream. If you don’t have an immersion blender, pour the sauce into a blender and blend into a purée before returning sauce to the Instant Pot and adding butter and cream.

Add the chicken pieces into the sauce and stir. Add additional salt to taste. Top with fresh cilantro. Serve with your favorite naan or basmati rice.