Welcome to the ultimate guide to creating the most delicious, authentic Butter Chicken Recipe right in your own kitchen. If you’ve ever craved that rich, creamy, and perfectly spiced tomato-based curry from your favorite Indian restaurant, you’re in the right place. This recipe demystifies the process, breaking it down into simple, manageable steps. Forget takeout; this homemade murgh makhani is so good, it will become a staple in your dinner rotation. It’s a dish that brings comfort and a touch of luxury to any meal, perfect for sharing with family and friends.
This easy butter chicken recipe is designed for home cooks. We’ll walk through the two key components: the tender, marinated chicken and the velvety, luscious makhani sauce. We’ll also share the secrets to achieving that signature restaurant-style flavor that makes this dish a global sensation. Ready to create a meal that will have everyone asking for seconds? Let’s get started.
What is Butter Chicken (Murgh Makhani)?
Butter Chicken, or Murgh Makhani, is a world-renowned dish originating from Northern India. It features marinated and grilled chicken pieces (traditionally cooked in a tandoor oven) simmered in a mildly spiced, creamy tomato-based sauce. The “butter” in its name refers not just to the generous amount of butter used, but also to the incredibly smooth, buttery texture of the gravy. Its flavor profile is a delicate balance of tangy tomatoes, rich cream, and a blend of aromatic spices like garam masala and kasuri methi (dried fenugreek leaves), which gives it its unique, unforgettable taste.
Key Ingredients for the Perfect Butter Chicken Recipe
The magic of this dish lies in its ingredients. While the list might seem long, each component plays a crucial role in building layers of flavor. Here’s what you’ll need:
For the Chicken Marinade:
- Chicken: Boneless, skinless chicken thighs are best for their flavor and tenderness, but chicken breast works well too.
- Yogurt: Full-fat plain yogurt acts as a tenderizer, making the chicken incredibly moist.
- Ginger & Garlic Paste: The aromatic foundation of many Indian dishes.
- Spices: Turmeric, Kashmiri red chili powder (for color, not intense heat), and garam masala.
For the Makhani Gravy (The Sauce):
- Tomatoes: Ripe, red tomatoes are essential. Canned whole tomatoes or passata are excellent year-round options.
- Cashews: Raw cashews are the secret to the sauce’s signature creaminess and body.
- Butter & Cream: Unsalted butter and heavy cream give the sauce its rich, luxurious finish.
- Whole Spices: Green cardamom, cloves, and a cinnamon stick build a warm, aromatic base.
- Kasuri Methi: Dried fenugreek leaves are non-negotiable for that authentic butter chicken flavor. Crushing them in your palm before adding releases their aroma.
How to Make Restaurant-Style Butter Chicken at Home
Making this authentic Butter Chicken Recipe involves two main stages: marinating and cooking the chicken, then preparing the signature makhani sauce. We’ll combine them at the end for a truly spectacular finish.
Step 1: Marinate the Chicken
First, cut the chicken into bite-sized pieces. In a large bowl, combine the chicken with the yogurt, ginger-garlic paste, turmeric, Kashmiri red chili powder, garam masala, and salt. Mix thoroughly to ensure every piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for the best flavor.
Step 2: Cook the Chicken
You can cook the chicken in a few ways. For the best flavor, pan-fry or grill it until it’s cooked through and has a nice char on the edges. Heat a tablespoon of oil or ghee in a heavy-bottomed pan over medium-high heat. Cook the chicken in batches, ensuring not to overcrowd the pan. Set the cooked chicken aside. If you’re looking for another fantastic chicken dish, try this Oven-Roasted Garlic Chicken.
Step 3: Prepare the Makhani Gravy
In the same pan, melt a generous amount of butter. Add the whole spices (cardamom, cloves, cinnamon) and sauté for a minute until fragrant. Add chopped onions and cook until soft and translucent. Stir in the ginger-garlic paste and cook for another minute. Next, add the tomatoes and raw cashews. Cook until the tomatoes break down and become soft. Allow the mixture to cool slightly.
Step 4: Blend the Sauce
Once cooled, transfer the tomato mixture to a high-speed blender and blend until completely smooth and velvety. If the sauce is too thick, you can add a little water. For an ultra-smooth, restaurant-quality texture, pass the blended sauce through a fine-mesh sieve back into the pan. This step is optional but highly recommended!
Step 5: Simmer and Finish
Return the smooth sauce to the stove over low heat. Stir in the butter, heavy cream, a pinch of sugar (to balance the acidity of the tomatoes), and the crushed kasuri methi. Let the sauce simmer gently for 5-10 minutes. Finally, add the cooked chicken to the sauce and stir to combine. Let it simmer for another 5 minutes to allow the flavors to meld together. For a comforting soup option, our Classic Lentil Soup is a must-try.
Tips for the Best Butter Chicken
- Don’t Skip the Marinade: Marinating is key to tender, flavorful chicken.
- Use Chicken Thighs: They are more forgiving than chicken breasts and result in a juicier final dish.
- Toast Your Spices: Sautéing whole spices at the beginning deepens their flavor.
- The Secret of Kasuri Methi: Always crush the dried fenugreek leaves between your palms before adding them to the sauce to release their essential oils.
- Balance the Flavors: Taste the sauce before serving. You can adjust the salt, sugar, or a squeeze of lemon juice to balance the richness and tang.
What to Serve with Butter Chicken
Butter chicken is best served hot with traditional Indian breads or rice. Fluffy basmati rice is perfect for soaking up the delicious gravy. For breads, fresh, warm naan (garlic naan is especially good!) or simple roti are excellent choices. A side of cucumber raita or a simple kachumber salad (cucumber, onion, tomato) can provide a cooling contrast to the rich curry. If you enjoy hearty meals, you might also like this authentic German Goulash recipe (coming soon).
Storage and Reheating Instructions
Butter chicken tastes even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. To reheat, gently warm it in a saucepan over low heat, adding a splash of water or milk if the sauce has thickened too much. Avoid microwaving, as it can make the chicken rubbery.
Yes, for a lighter version, you can substitute the heavy cream with evaporated milk or a paste made from blended cashews and water. While it will alter the classic richness, it can still be delicious.
Authentic butter chicken is not meant to be overly spicy. It has a mildly spiced, savory flavor profile with a subtle sweetness from the tomatoes and cream, which balances the tanginess. The level of heat is generally low.
While similar, the main difference is in the sauce. Butter chicken (Murgh Makhani) has a milder, sweeter, and creamier tomato sauce. Chicken Tikka Masala is typically more robust and heavily spiced, often with a more pronounced onion and tomato flavor.
The most important secret ingredient is Kasuri Methi, or dried fenugreek leaves. Crushing them before adding to the sauce releases a unique, savory aroma and flavor that is essential for an authentic butter chicken.
Raw cashews are a traditional ingredient used to naturally thicken the makhani sauce and give it a rich, creamy, and luxurious texture without having to rely solely on heavy cream.
Yes, for a lighter version, you can substitute the heavy cream with evaporated milk or a paste made from blended cashews and water. While it will alter the classic richness, it can still be delicious.
Authentic butter chicken is not meant to be overly spicy. It has a mildly spiced, savory flavor profile with a subtle sweetness from the tomatoes and cream, which balances the tanginess. The level of heat is generally low.
While similar, the main difference is in the sauce. Butter chicken (Murgh Makhani) has a milder, sweeter, and creamier tomato sauce. Chicken Tikka Masala is typically more robust and heavily spiced, often with a more pronounced onion and tomato flavor.
The most important secret ingredient is Kasuri Methi, or dried fenugreek leaves. Crushing them before adding to the sauce releases a unique, savory aroma and flavor that is essential for an authentic butter chicken.
Raw cashews are a traditional ingredient used to naturally thicken the makhani sauce and give it a rich, creamy, and luxurious texture without having to rely solely on heavy cream.
The Only Butter Chicken Recipe You’ll Ever Need
We hope you love this authentic and easy Butter Chicken Recipe. It’s a dish that truly delivers on flavor and is guaranteed to impress. It’s the perfect main course for a special dinner or a cozy night in. If you try this recipe, please let us know how it turned out in the comments below. For more recipe inspiration, be sure to follow us on Pinterest!
Butter Chicken Recipe: Authentic, Creamy, and Easy
This authentic Butter Chicken Recipe is your guide to making the classic, restaurant-style Indian dish at home. It's creamy, perfectly spiced, and surprisingly easy, featuring tender marinated chicken in a luscious tomato gravy.
Ingredients
Equipment
Method
- In a large bowl, combine the chicken pieces with all the marinade ingredients: yogurt, ginger-garlic paste, turmeric, Kashmiri red chili powder, garam masala, and salt. Mix well to coat. Cover and refrigerate for at least 1 hour or overnight.
- Heat oil or ghee in a large, heavy-bottomed pan over medium-high heat. Cook the marinated chicken in batches until golden brown and cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, melt 2 tablespoons of butter over medium heat. Add the whole spices (cardamom, cloves, cinnamon stick) and sauté for about 30-60 seconds until fragrant.
- Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another minute.
- Add the crushed tomatoes and raw cashews. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the tomatoes have broken down.
- Remove the mixture from the heat and let it cool slightly. Discard the cinnamon stick. Transfer the mixture to a blender and blend until completely smooth. For an extra velvety sauce, strain it through a fine-mesh sieve back into the pan.
- Return the sauce to the pan over low heat. Stir in the remaining 2 tablespoons of butter, the heavy cream, and the sugar. Crush the kasuri methi between your palms and add it to the sauce. Simmer gently for 5 minutes.
- Add the cooked chicken back into the sauce. Stir to combine and let it simmer for another 5 minutes to allow the flavors to meld. Serve hot with naan or basmati rice.
Notes
For a smokier flavor, you can use the 'dhungar' method: place a small steel bowl in the center of the curry, add a piece of red-hot charcoal, drizzle with ghee, and cover the pot for 2 minutes.
Adjust the amount of chili powder to your spice preference. Kashmiri chili powder provides color without much heat.
Ensure the cashews are raw and unsalted for the best texture and flavor in the sauce.
Butter Chicken Recipe: Authentic, Creamy, and Easy
Ingredients
Equipment
Method
- In a large bowl, combine the chicken pieces with all the marinade ingredients: yogurt, ginger-garlic paste, turmeric, Kashmiri red chili powder, garam masala, and salt. Mix well to coat. Cover and refrigerate for at least 1 hour or overnight.
- Heat oil or ghee in a large, heavy-bottomed pan over medium-high heat. Cook the marinated chicken in batches until golden brown and cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, melt 2 tablespoons of butter over medium heat. Add the whole spices (cardamom, cloves, cinnamon stick) and sauté for about 30-60 seconds until fragrant.
- Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the ginger-garlic paste and cook for another minute.
- Add the crushed tomatoes and raw cashews. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the tomatoes have broken down.
- Remove the mixture from the heat and let it cool slightly. Discard the cinnamon stick. Transfer the mixture to a blender and blend until completely smooth. For an extra velvety sauce, strain it through a fine-mesh sieve back into the pan.
- Return the sauce to the pan over low heat. Stir in the remaining 2 tablespoons of butter, the heavy cream, and the sugar. Crush the kasuri methi between your palms and add it to the sauce. Simmer gently for 5 minutes.
- Add the cooked chicken back into the sauce. Stir to combine and let it simmer for another 5 minutes to allow the flavors to meld. Serve hot with naan or basmati rice.
Notes
Adjust the amount of chili powder to your spice preference. Kashmiri chili powder provides color without much heat.
Ensure the cashews are raw and unsalted for the best texture and flavor in the sauce.
