Tired of takeout? Learn how to make the BEST creamy, rich, and authentic Butter Chicken right in your own kitchen! This Murgh Makhani recipe is surprisingly easy and tastes even better than your favorite Indian restaurant.

Butter Chicken, or Murgh Makhani, is a beloved Indian curry famous for its luscious, velvety tomato-based sauce and tender, succulent chicken. It’s the ultimate comfort food and a staple on almost every Indian restaurant menu worldwide. But what if I told you that you could recreate that same magical flavor profile in your own home with simple ingredients?

 

Forget bland, watery versions! This recipe is the culmination of years of testing and tweaking to bring you the most flavorful, truly authentic, and incredibly satisfying butter chicken. Get ready to impress your family and friends with this show-stopping dish that’s perfect for a weeknight meal or a special occasion.

 

Why is THIS the Butter Chicken Recipe You Need?

1. Restaurant-Quality Taste: We’re talking rich, tangy, subtly sweet, and perfectly spiced. This isn’t just a butter chicken; it’s the butter chicken.

2. Surprisingly Easy to Make: Don’t be intimidated by the ingredient list! The steps are straightforward, and the result is incredibly rewarding.

3. Freezer-Friendly: Make a big batch and freeze portions for quick and easy meals later.

4. Customizable: Adjust the spice level to your preference.

5. Crowd-Pleaser: Everyone loves butter chicken! It’s a guaranteed hit.

Follow these detailed instructions for a fool-proof butter chicken experience.

Yields: 4-6 servings

Prep time: 20 minutes (plus 30 minutes to 2 hours marinating time)

Cook time: 40-50 minutes

 

Ingredients:

For the Chicken:

• 1.5 lbs (about 680g) boneless, skinless chicken thighs or breast, cut into 1-inch cubes

• 1/2 cup plain full-fat yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala (Indian Spices)
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 1 tbsp lemon juice

 

For the gravy:

• 4 tbsp unsalted butter
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 (28 oz / 794g) can crushed tomatoes OR 4-5 large ripe fresh tomatoes, blanched and pureed
• 1/4 cup raw cashews, soaked in hot water for 15-20 minutes

• 1 tsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed between your palms

• 1 tbsp honey or sugar (adjust to taste)
• 1/2 tsp salt (or to taste)
• 1/2 cup water or chicken broth (or more, as needed)
• 1/2 cup heavy cream (or more, to taste)
• Fresh cilantro, chopped, for garnish

Instructions:

1. Marinate the Chicken:

* In a large bowl, combine the chicken pieces with all the “For the Chicken” marinade ingredients (yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, cumin powder, salt, and lemon juice).

* Mix well, ensuring every piece of chicken is coated.

* Cover the bowl and refrigerate for at least 30 minutes, or ideally 2 hours (or even overnight for maximum flavor and tenderness).

2. Cook the Chicken:

* Heat 1 tablespoon of the butter in a large pan or Dutch oven over medium-high heat.

* Once hot, add the marinated chicken in a single layer, in batches if necessary, to avoid overcrowding.

* Cook for 5-7 minutes per side, or until lightly browned and cooked through. The chicken doesn’t need to be fully cooked at this stage, as it will continue to cook in the sauce.

* Remove the cooked chicken from the pan and set aside.

3. Prepare the Gravy Base:

* In the same pan (add a little more butter if needed), melt the remaining 3 tablespoons of butter over medium heat.

* Add the finely chopped onions and sauté until they turn soft and translucent, about 8-10 minutes. Do not brown them.

* Stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant, ensuring it doesn’t burn.

4. Add Tomatoes and Spices:

* Pour in the crushed tomatoes (or fresh tomato puree). Bring to a gentle simmer.

* Add the Kashmiri red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and crushed kasuri methi. Stir well to combine.

* Continue to cook the sauce on medium-low heat, stirring occasionally, for 10-15 minutes, allowing the flavors to meld and the oil to separate from the sauce. This step is crucial for a rich, well-developed gravy.

5. Create the Creamy Texture:

* While the sauce simmers, drain the soaked cashews.

* Transfer the simmering tomato mixture to a blender (or use an immersion blender directly in the pot). Add the drained cashews to the blender.

* Blend until the sauce is completely smooth and creamy. For an extra silky sauce, you can pass it through a fine-mesh sieve at this point (though I usually find it’s smooth enough without this step if you blend well).

* Return the smooth sauce to the pan.

6. Simmer and Finish:

* Add the cooked chicken pieces back into the gravy.

* Stir in the honey (or sugar) and salt. Add 1/2 cup of water or chicken broth to adjust the consistency to your liking. The sauce should be thick but pourable.

* Bring the curry to a gentle simmer and cook for another 5-7 minutes, allowing the chicken to absorb the flavors of the gravy and finish cooking through.

* Finally, stir in the heavy cream. Cook for just 1-2 minutes more, warming the cream through but do not boil the curry after adding the cream, as it can curdle.

* Taste and adjust seasonings if necessary. You might want a little more salt, honey, or even a tiny pinch of garam masala.

7. Garnish and Serve:

* Ladle the hot butter chicken into serving bowls.

* Garnish generously with fresh chopped cilantro and an optional swirl of extra cream or a small knob of butter.

* Serve hot with basmati rice, naan bread, roti, or paratha.

Tips for the Best Butter Chicken Every Time:

Don’t Rush the Sauce: Allowing the tomato-spice mixture to simmer and cook down properly is key to developing deep flavors.

Quality Ingredients Matter: Use ripe, flavorful tomatoes and good quality butter.

Toast Spices (Optional): Some people prefer to lightly toast whole spices like cardamom pods, cloves, and cinnamon sticks in the butter before adding onions for an even deeper aroma. Remove them before blending the sauce.

Adjust Sweetness: The amount of honey or sugar needed will depend on the acidity of your tomatoes. Taste and adjust.

For a Smokier Flavor: If you have Tandoori chicken or can grill your marinated chicken, it will add an extra layer of authentic flavor.

Gluten-Free Butter Chicken: This recipe is naturally gluten-free! Just ensure all your ingredients (like ginger-garlic paste if pre-made) are certified gluten-free.

 

Serving Suggestions for Butter Chicken

Butter Chicken pairs beautifully with:

 

Basmati Rice: The classic accompaniment to soak up all that delicious sauce.

Naan Bread: Garlic naan, butter naan, or plain naan are perfect for scooping.

Roti or Paratha: Other Indian flatbreads work wonderfully too.

Cucumber Raita: A cooling yogurt dip to balance the richness.

Simple Green Salad: For a fresh contrast.

 

Storage and Freezing Instructions

Refrigerate: Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freeze: Butter chicken freezes exceptionally well! Transfer cooled curry to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove top, adding a splash of water or broth if needed to adjust consistency.

 

Frequently Asked Questions (FAQs) About Butter Chicken

Can I make this recipe spicier?  Yes! Increase the amount of Kashmiri red chili powder, or add a pinch of cayenne pepper or a chopped green chili to the sauce when you add the ginger-garlic paste.

What if I don’t have cashews?  While cashews contribute significantly to the creaminess, you can try substituting with blanched almonds (peeled) or even sunflower seeds for a nut-free option, though the taste and texture might vary slightly.

Can I use chicken breast instead of thighs?  Yes, you can. Chicken breast tends to be a bit drier, so ensure you don’t overcook it. Thighs are generally recommended for their juiciness.

Why is my butter chicken sauce not smooth?  Ensure you blend the sauce thoroughly for several minutes until no lumps remain. Using a powerful blender helps. Passing it through a sieve after blending can also help achieve maximum smoothness.

Is this an authentic butter chicken recipe? This recipe aims for an authentic flavor profile, using traditional Indian cooking techniques and ingredients to create a taste reminiscent of restaurant-style Murgh Makhani.

Ready to Make the Best Butter Chicken of Your Life?

This butter chicken recipe is more than just a meal; it’s an experience. The aromas that fill your kitchen will transport you straight to India, and the rich, comforting flavors will make this a permanent fixture in your recipe rotation.

What is Butter Chicken (Murgh Makhani)? 

Before we dive into the recipe, let’s talk a little about the origins of this iconic dish. Butter Chicken was first created in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral at Moti Mahal restaurant in Delhi, India. It’s said they invented it as a way to use up leftover Tandoori chicken. They simmered the chicken in a rich tomato and butter-based gravy, and thus, a legend was born!

The name “Murgh Makhani” literally translates to “chicken with butter,” perfectly describing the star ingredients.

 

Give this Murgh Makhani a try, and let me know in the comments below how it turned out! Don’t forget to share your photos using #cookinglovers.in Butter Chicken on social media!