If you’re looking for a rich, creamy, and utterly satisfying Indian dish that’s perfect for weeknight dinners or weekend feasts, this authentic Butter Chicken Recipe is your answer. Known as Murgh Makhani in Hindi, this dish features tender, spiced chicken simmered in a luscious tomato-butter sauce that’s balanced with cream, spices, and a hint of sweetness. Originating from Delhi in the 1950s, it has become a global favorite, and for good reason—every bite is pure comfort.
Whether you’re new to Indian cooking or a seasoned home chef, this recipe delivers restaurant-quality results with simple techniques and accessible ingredients. Let’s dive into the world of buttery bliss.
Key Ingredients
The magic of butter chicken lies in the harmony of its components: marinated chicken, a smooth tomato-based gravy, and a touch of dairy for richness. The marination ensures the chicken stays juicy, while the gravy—built on tomatoes, cashews, and a blend of spices—creates a velvety, aromatic sauce. Butter and cream finish it off with luxurious smoothness.
Ingredients List
| Component | Ingredients |
|---|---|
| For the 1st Marination (Chicken) | 500g (1.1 lbs) Boneless chicken (thighs or breasts), cut into cubes ¾ to 1 tbsp Lemon juice ¼ to ⅓ tsp Salt (adjust to taste) ½ to ¾ tsp Kashmiri Red Chili Powder (or Paprika) |
| For the 2nd Marination | ½ cup Greek Yogurt (or thick hung curd/yogurt) ¾ tbsp Ginger Garlic Paste ¼ to ⅓ tsp Turmeric powder ¾ to 1 tsp Garam Masala ½ tsp Cumin powder (optional) 1 tsp Coriander powder (optional) 1 tsp Kasuri Methi (dried fenugreek leaves) 1 tbsp Oil (Mustard oil or neutral oil) |
| For the Gravy / Sauce | 2 to 3 tbsp Butter or Ghee (divided) Whole Spices: 1 small cinnamon stick, 2-3 green cardamoms, 2-3 cloves (optional) 1 ½ cups (1 large) Onion, sliced (optional, but recommended to balance acidity) 500g (1.1 lbs) Tomatoes, chopped (approx. 4-5 large) OR 1 cup Tomato Passata/Puree 10–12 Whole Cashews (soaked in hot water for 15 mins) ¾ tbsp Ginger Garlic Paste 1 to 1½ tsp Kashmiri Red Chili Powder (for color and mild heat) ½ to 1 tsp Garam Masala 1 tsp Sugar (to balance tartness) ½ tbsp Kasuri Methi (dried fenugreek leaves), crushed ¼ to ½ cup Heavy Cream (adjust for creaminess) Fresh Coriander (Cilantro) for garnish |
Helpful Tools
To make this recipe smoother and more enjoyable, consider using:
– Blender or Food Processor: For a silky-smooth tomato-onion-cashew puree.
– Heavy-Bottomed Pan or Dutch Oven: Ensures even heat distribution for the gravy.
– Meat Thermometer: Helps confirm chicken is cooked to 165°F (74°C) without overcooking.
Pro-Tips
- 1. Use Kashmiri Red Chili Powder for its vibrant red color and mild heat—this gives the dish its signature look without overwhelming spice.
- 2. Soak cashews in hot water for at least 15 minutes to blend them smoothly into the puree, adding natural creaminess without excess dairy.
- 3. Char the chicken slightly while grilling or pan-frying—it adds a smoky depth that elevates the final flavor.
- 4. Balance the acidity with a pinch of sugar or a splash of cream if the tomatoes are too tangy.
- 5. Marinate overnight if possible. The longer the chicken sits in the yogurt-based marinade, the more tender and flavorful it becomes. For more delicious ideas, check out this Chinese Chicken On A Stick Delicious Party Recipes for another crowd-pleaser.
How to Make Butter Chicken Recipe
Follow these steps for a perfect butter chicken every time:
1. Marinate the Chicken
– In a bowl, combine chicken cubes with lemon juice, salt, and chili powder. Let sit for 20 minutes.
– Add yogurt, ginger-garlic paste, turmeric, garam masala, cumin, coriander, kasuri methi, and oil. Mix well.
– Cover and refrigerate for at least 30 minutes, or ideally 12 hours.
2. Prepare the Base Sauce (Puree)
РHeat 1 tbsp oil in a pan. Saut̩ sliced onions until light golden (optional but recommended).
– Blend onions, tomatoes, and soaked cashews into a smooth puree. Strain if needed for extra silkiness.
3. Grill the Chicken
– Heat 1 tbsp butter/ghee in a pan over medium-high heat.
– Add marinated chicken and cook until browned and cooked through. Set aside.
4. Make the Gravy
РIn the same pan, add remaining butter and whole spices (cinnamon, cardamoms, cloves). Saut̩ for 1 minute.
– Add ginger-garlic paste and cook for 1 minute. Stir in dry spices (chili, coriander, cumin).
– Pour in the tomato-onion-cashew puree. Simmer on low-medium heat until oil separates.
– Add hot water to adjust consistency and bring to a boil.
5. Combine & Finish
– Add cooked chicken to the gravy. Simmer for 5–7 minutes.
– Stir in sugar, crushed kasuri methi, and extra garam masala.
– Lower heat and mix in heavy cream. Simmer for 1 minute. Do not boil after adding cream.
6. Serve
– Garnish with fresh coriander and a swirl of cream.
– Serve hot with butter naan, basmati rice, or jeera rice.
Variations
– Dairy-Free Version: Use coconut cream instead of heavy cream and olive oil instead of butter.
– Spicy Kick: Add finely chopped green chilies or a dash of cayenne pepper to the gravy.
– Paneer Butter Masala: Swap chicken for paneer (Indian cottage cheese) for a vegetarian twist.
Butter Chicken Recipe: Best Indian Butter Chicken
This Restaurant-Style Butter Chicken (Murgh Makhani) features tender pieces of charred chicken simmered in a rich, creamy, and buttery tomato sauce. Aromatic spices and dried fenugreek leaves give it that authentic depth of flavor. Serve with warm garlic naan or basmati rice for the ultimate Indian feast.
- Total Time: 45
- Yield: 4
Ingredients
— The Chicken Marinade —
1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
½ cup plain yogurt (Greek style is best)
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder (for color, or mild paprika)
1 tablespoon lemon juice
1 teaspoon salt
— The Makhani Sauce (Gravy) —
4 tablespoons unsalted butter, divided
1 tablespoon vegetable oil
1 large onion, finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
1 ½ teaspoons ground cumin
1 ½ teaspoons garam masala
1 teaspoon ground coriander
1 cup (240ml) tomato purée (passata) or smooth tomato sauce
1 cup (240ml) heavy cream (double cream)
1 tablespoon sugar (to balance the acidity)
1 tablespoon dried fenugreek leaves (Kasuri Methi) – *essential for authentic flavor*
Salt to taste
Instructions
1. **Marinate:** In a large bowl, mix the yogurt, garlic paste, ginger paste, garam masala, turmeric, chili powder, lemon juice, and salt. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (overnight is better).
2. **Cook Chicken:** Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces (in batches if needed so they don’t steam). Fry for 3-4 minutes per side until browned and charred. Remove chicken from the pan and set aside. (It doesn’t need to be fully cooked yet).
3. **Start the Sauce:** In the same pan, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until soft and translucent (about 5 minutes).
4. Add the garlic paste and ginger paste. Cook for 1 minute until fragrant.
5. Stir in the cumin, garam masala, and coriander powder. Toast the spices for 30 seconds.
6. **Simmer:** Pour in the tomato purée. Stir well and let the mixture simmer for 5-8 minutes until the sauce thickens and deepens in color.
7. **Make it Creamy:** Lower the heat to low. Stir in the heavy cream and sugar. Return the cooked chicken (and any juices) to the pan.
8. Simmer gently for another 5-10 minutes until the chicken is cooked through.
9. **Finish:** Stir in the remaining 1 tablespoon of butter and the dried fenugreek leaves (crush them between your palms before adding). Taste and adjust salt.
10. Garnish with a swirl of cream or cilantro and serve hot.
Notes
Chicken Thighs vs. Breasts: Chicken thighs are highly recommended for Butter Chicken as they remain juicy and tender during the double-cooking process. If using breasts, be careful not to overcook them.
Kasuri Methi (Fenugreek): This is the secret ingredient that gives Butter Chicken its distinct restaurant flavor. It can be found at Indian grocery stores or online. Don’t skip it!
Spice Level: This dish is meant to be mild and creamy. Kashmiri chili powder provides vibrant red color without too much heat. If you want it spicy, add cayenne pepper.
Smoothness: For an ultra-smooth, refined sauce, you can blend the onion/tomato mixture before adding the chicken and cream.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
FAQ
Q: Can I make butter chicken ahead of time?
A: Yes! The flavors deepen when refrigerated. Reheat gently and add a splash of water or cream if the gravy thickens.
Q: What makes butter chicken different from chicken tikka masala?
A: Butter chicken is milder, creamier, and uses pre-cooked (often tandoori) chicken, while chicken tikka masala uses grilled chicken chunks and a tangier, spicier sauce.
Q: Can I freeze butter chicken?
A: Absolutely. Store in an airtight container for up to 3 months. Thaw overnight and reheat slowly to preserve texture.
Conclusion
This butter chicken recipe brings the warmth and richness of Indian cuisine straight to your kitchen. With its tender chicken, aromatic spices, and velvety sauce, it’s a dish that comforts and impresses in equal measure. Whether you’re cooking for family or hosting guests, it’s a guaranteed crowd-pleaser.
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