Get ready to create the ultimate butter chicken right in your own kitchen! This classic Indian dish, also known as Murgh Makhani, features tender chicken in a rich, creamy, and mildly spiced tomato sauce.

Our authentic recipe will guide you to a delicious meal that tastes even better than your favorite restaurant version. Prepare to impress your family and friends with this truly special dish!

Why You’ll Love This Butter Chicken

Making this incredible butter chicken at home is easier than you think, even for beginners. Here’s why you’ll adore this recipe:

• Effortless Home Cooking: Our step-by-step guide makes this restaurant favorite simple to prepare in your own kitchen.
• Rich, Silky Sauce: Enjoy an unbelievably smooth, velvety tomato-based sauce that coats every piece of chicken beautifully.
• Authentic, Balanced Flavors: Experience the perfect harmony of sweet, tangy, and savory notes with a hint of warmth, just like classic Indian cuisine.
• Ultimate Crowd-Pleaser: This iconic dish is a guaranteed hit with everyone, from picky eaters to gourmet enthusiasts.
• Tender, Marinated Chicken: The chicken marinates thoroughly, ensuring juicy, flavorful pieces that practically melt in your mouth.

Ingredients

Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes

For the Chicken Marinade:

• ½ kg (1.1 lbs) boneless chicken (cut to 1-inch pieces)
• ½ to ¾ teaspoon Kashmiri red chili powder (or paprika, adjust to taste, reduce for kids)
• ¼ to ⅓ teaspoon salt (adjust to taste)
• ¾ to 1 tablespoon lemon juice
• ⅓ cup Greek yogurt (hung curd/thick curd, refer notes)
• ¾ tablespoon ginger garlic paste (or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic)
• ⅛ teaspoon turmeric (haldi, optional)
• ¾ to 1 teaspoon garam masala (adjust to taste)
• ½ teaspoon cumin powder (optional)
• 1 teaspoon coriander powder (optional)
• 1 teaspoon kasuri methi (optional, dried fenugreek leaves)
• ¾ to 1 tablespoon oil

For Tempering & Sauce Base:

• 2 to 3 tablespoons butter (or ghee, divided)
• 2-inch cinnamon piece (optional, for extra flavor)
• 2 to 4 green cardamoms (optional, for added flavor)
• 2 to 4 cloves (optional)
• 1½ cups (130 grams) onions (sliced, optional, updated, cuts down acidity from tomatoes)
• 600 grams (1.3 lbs.) fresh tomatoes (or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste – for 1x)
• ¾ tablespoon ginger garlic paste (or ½ tbsp each fine grated ginger and garlic)
• 1 to 2 green chilies (optional, deseed, slit or chop)
• 28 (42 grams, ⅓ cup) whole raw cashews (soaked in hot water, sub with ¼ to ⅓ cup heavy cream)
• ½ cup water (to blend, more if required)

For the Sauce & Finishing:

• 1 to 2 teaspoons Kashmiri chili powder (reduce for kids, adjust to taste)
• 1 to 1½ teaspoons garam masala (divided, adjust to taste)
• 1 to 1½ teaspoon coriander powder (optional, adjust to taste)
• ½ teaspoon cumin powder (optional, adjust to taste)
• ½ to ¾ teaspoon salt (adjust to taste)
• 1 teaspoon sugar (to balance the flavors)
• ½ tablespoon Kasuri methi (dried fenugreek leaves)
• 1½ cups hot water (to make gravy, cut down to 1 cup if omitting cashews)
• ⅓ cup (80 to 100 ml) heavy cream (or whipping cream, divided)
• 2 tablespoons coriander leaves (fine chopped to garnish)

Notes & Substitutions

High-quality tomatoes are key for the best butter chicken. Use ripe, sweet varieties. For Greek yogurt, ensure it’s thick; strain regular yogurt through cheesecloth if needed. According to Healthline, Greek yogurt is packed with protein and nutrients that contribute to overall health. Kashmiri red chili powder gives a vibrant color and mild heat, but use paprika for a milder option.

Kasuri methi (dried fenugreek leaves) adds an unmistakable aromatic depth; do not skip it for authentic flavor. For nut-free options, replace cashews with soaked blanched almonds or simply use extra heavy cream. Adding optional sautéed onions significantly balances the tanginess from tomatoes.

Equipment

Gathering your tools before you start makes cooking simple. You will need a large mixing bowl for marinating the chicken. A sturdy pan or griddle is essential for cooking the chicken, or a baking tray if you prefer to oven-roast.

A blender or food processor is crucial for achieving that silky-smooth sauce. Finally, a large pot or deep skillet works best for simmering the rich butter chicken gravy.

Instructions

Creating this flavorful butter chicken is a rewarding experience. Follow these clear steps to achieve a dish that everyone will love.

Marinate the Chicken

Pat the chicken pieces dry thoroughly with paper towels. In a large bowl, combine the chicken with lemon juice, ½ to ¾ teaspoon Kashmiri chili powder, and ¼ to ⅓ teaspoon salt. Mix well to coat every piece. Cover the bowl and let the chicken rest for 20 minutes on the counter.

After 20 minutes, add the Greek yogurt, kasuri methi, oil, turmeric (if using), ginger garlic paste, coriander powder, cumin powder, and garam masala powder to the chicken. Mix everything together until the chicken is fully coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or ideally overnight, for the best flavor and tenderness.

Prepare the Sauce Base

If you’re using onions, heat 1 tablespoon of oil in a skillet. Sauté the sliced onions over medium heat for about 7 minutes, until they turn lightly golden. Set them aside to cool slightly.

To a blender, add the cooled sautéed onions (if using), fresh tomatoes (or tomato puree/paste), soaked cashews, and ½ cup of water. Blend the mixture until it forms a perfectly smooth puree. Alternatively, you can blend the soaked cashews separately with a little water until they form a smooth paste, then add it later.

Cook the Sauce

Melt 2 tablespoons of butter (or ghee) in a large, deep pot or Dutch oven over medium heat. Add the whole spices (cinnamon, green cardamoms, cloves) and temper them for about 30 seconds until fragrant.

Add ¾ tablespoon ginger garlic paste and the green chilies (if using). Sauté for 1 minute until fragrant. Turn off the heat immediately. Stir in the 1 to 2 teaspoons Kashmiri chili powder, 1 teaspoon garam masala, 1 to 1½ teaspoons coriander powder, and ½ teaspoon cumin powder. Stir constantly for 30 seconds to prevent burning.

Quickly pour in the tomato-cashew puree. Turn the heat back to medium-low. Simmer the sauce, stirring occasionally, for 10-15 minutes until it thickens and the fat separates from the edges. Add 1½ cups of hot water, ½ to ¾ teaspoon salt, and 1 teaspoon sugar. Simmer for another 10 minutes. If desired, you can carefully remove the whole spices at this point.

Cook the Chicken

Remove the marinated chicken from the refrigerator and let it come to room temperature for about 15-20 minutes.

Pan-fry Method:

Heat 1 tablespoon of butter or ghee in a large skillet or non-stick pan over medium-high heat. Cook the marinated chicken pieces in batches to avoid crowding the pan. Cook each piece until it is just done and lightly browned, about 3-5 minutes per side. Ensure all moisture evaporates, creating a slight char.

Oven-roast Method:

Preheat your oven to 240°C (460°F). Arrange the chicken pieces on skewers or a baking tray lined with parchment paper. Bake for 12-18 minutes, or until the chicken is tender and cooked through, with slightly browned edges.

Combine and Finish

Add the cooked chicken pieces directly into the simmering sauce. Stir gently to combine. Continue to simmer the butter chicken for another 5-7 minutes, allowing the flavors to meld.

Stir in the remaining ½ tablespoon kasuri methi, ½ teaspoon garam masala, and adjust salt and sugar to your taste. Once the sauce is perfectly seasoned, stir in ⅓ cup of heavy cream. Heat through gently for 1-2 minutes, but do not boil after adding cream.

Garnish generously with freshly chopped coriander leaves just before serving your homemade butter chicken.

Pro Tips & Troubleshooting

Thorough chicken marination is crucial; it deeply infuses flavor and ensures tenderness. Always use thick Greek yogurt or hung curd for the best marinade texture. Choose ripe, sweet tomatoes for the base; they provide the best flavor balance. Onions help cut down acidity, while cashews or extra cream create a rich, smooth sauce. For convenience, make the gravy a day ahead. Store it in the fridge, then add the chicken and cream just before serving. If you prefer more spice, add extra green chilies or chili powder to the sauce. To avoid dry chicken, cook it just until done, whether pan-frying or roasting. If your sauce is too thin, simmer it uncovered until it reduces; if it’s too thick, add a splash of hot water or cream.

Serving, Storage & Variations

Serving Suggestions

Serve your delicious butter chicken with fluffy Basmati rice, aromatic Jeera rice, or vibrant Turmeric rice. It pairs perfectly with warm Indian breads like soft Naan, simple Roti, or flaky Paratha. For a refreshing contrast, include a fresh Kachumber salad on the side.

Storage Instructions

Store any leftover butter chicken in an airtight container in the refrigerator for up to 3-4 days. This dish also freezes well; transfer cooled butter chicken to a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of fresh cream to restore its richness after reheating.

Variations

For a nut-free option, simply omit the cashews and use an extra ¼ to ½ cup of heavy cream to maintain richness. If you love heat, increase the amount of green chilies or Kashmiri chili powder in the sauce. You can also make a fantastic vegetarian version, Paneer Makhani, by substituting the chicken with cubes of paneer (Indian cottage cheese).

Nutrition Information

This butter chicken offers a good balance of protein and healthy fats. Please remember that these values are approximate and can vary based on specific ingredients and portion sizes.

Nutrient	Per Serving (Approx.)
Calories	550-650 kcal
Total Fat	40-50g
Saturated Fat	15-20g
Cholesterol	120-150mg
Sodium	600-800mg
Total Carbohydrates	20-30g
Dietary Fiber	4-6g
Sugars	8-12g
Protein	30-40g

FAQ

Q: What is Butter Chicken (Murgh Makhani)?
A: Butter chicken is a popular Indian dish featuring marinated chicken in a rich, creamy, and mildly spiced tomato sauce. Its name comes from the generous use of butter and cream.

Q: How is Butter Chicken different from Chicken Tikka Masala?
A: While both are creamy tomato-based dishes, butter chicken typically has a sweeter, milder flavor profile. Chicken Tikka Masala often features charred tandoori chicken and a slightly spicier, smokier sauce.

Q: Can I make Butter Chicken ahead of time?
A: Absolutely! You can prepare the sauce base a day or two in advance and store it in the refrigerator. Cook the chicken and combine it with the sauce just before serving.

Q: Is it possible to freeze leftover Butter Chicken?
A: Yes, you can freeze cooled leftover butter chicken in an airtight container for up to 2-3 months. Thaw it thoroughly in the fridge before gently reheating and adding fresh cream.

Q: How can I adjust the spice level?
A: For less spice, reduce or omit green chilies and Kashmiri chili powder. For more heat, add extra chilies or a pinch of cayenne pepper to the sauce.

Conclusion

You now have all the tools to create an unbelievably delicious and authentic butter chicken at home. This recipe simplifies a beloved classic, delivering tender chicken in a perfectly balanced, creamy sauce. Indian spices are fundamental to the distinctive taste and aroma of dishes like butter chicken, as highlighted by FooDeiz on the importance of Indian spices in cuisine.

It’s truly a dish that brings joy and warmth to any table, proving that restaurant-quality Indian cuisine is achievable for anyone. We encourage you to try this recipe soon and experience the magic of homemade Murgh Makhani. Don’t forget to share your cooking success with us!