Authentic Butter Chicken Recipe (Chicken Makhani) – Punjabi Classic

Butter Chicken Recipe (Chicken Makhani) – Creamy Indian Curry

Butter Chicken, also called Chicken Makhani, is a rich North Indian curry made with marinated chicken, a smooth tomato-based gravy, butter, cream, and aromatic spices. The chicken is cooked until lightly charred before being simmered in the makhani sauce, giving the curry its characteristic smoky, creamy flavor.

This Butter Chicken recipe is designed for a smooth gravy and tender chicken without making the sauce unnecessarily sweet or heavy. Serve it with garlic naan, tandoori roti, jeera rice, or plain basmati rice.

What Makes Butter Chicken Different?

Butter Chicken is known for its combination of smoky chicken and a silky tomato gravy.

The main elements are:

• Yogurt-marinated chicken
• Ginger and garlic
• Kashmiri red chili powder
• Tomatoes
• Butter
• Cashews
• Cream
• Kasuri methi
• Garam masala

The chicken is cooked separately until lightly charred and then finished in the tomato gravy. This gives the curry more depth than simply simmering raw chicken in the sauce.

Butter chicken: A Rich, Creamy Twist on a Timeless Classic

Chicken Makhani, also known as Butter Chicken, is a rich and creamy Punjabi curry made with marinated chicken simmered in a silky tomato-based gravy with butter, cream, and aromatic spices. It is known for its smoky flavor, velvety texture, and perfect balance of spice and sweetness.

• Heavy-bottomed pan or kadai
• Blender or immersion mixer
• Fine mesh strainer
• Mixing Bowl
• Tongs or skewers
• Grill pan or frying pan
• Measuring spoons and cups

For Chicken Marination

• 600 –800g chicken thighs or breast (boneless, skinless, cut into chunks)
• 1 cup thick yogurt (dahi, preferably hung curd)
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp Kashmiri red chilli powder
• 1 tsp garam masala
• ½ tsp turmeric
• Salt (to taste)
• 2 tbsp mustard oil or neutral oil

For Makhani Base Gravy

• 3 tbsp butter
• 1 tbsp oil
• 4 –5 medium tomatoes (roughly chopped)
• 1 –2 green cardamoms
• 1 black cardamom (optional)
• 4 –5 cloves
• 1- inch cinnamon stick
• 1 tsp ginger-garlic paste
• 8 –10 cashews (or almonds)
• 1 tsp Kashmiri chilli powder
• Salt (to taste)
• Water (as needed)
• 1 tbsp honey or sugar

For Final Assembly

• Cooked chicken
• Prepared makhani tomato base
• 2 –3 tbsp butter
• 3 –4 tbsp fresh cream (or coconut cream for dairy-free version)
• ½ tsp crushed kasuri methi
• 1 tbsp honey or jaggery (adjust to taste)
• Salt (to balance)
• 1 small green chilli (slit (optional))

Step 1: Marinate the Chicken

1. In a mixing bowl, combine chicken, yogurt, ginger-garlic paste, lemon juice, Kashmiri red chilli powder, garam masala, turmeric, salt, and mustard oil.
2. Mix thoroughly until the chicken is evenly coated.
3. Cover and refrigerate for at least 2 hours or overnight for best results.

Step 2: Prepare the Tomato Base

1. Heat butter and oil in a heavy-bottomed pan.
2. Add green cardamoms, black cardamom, cloves, and cinnamon stick.
3. Sauté for 30 seconds until aromatic.
4. Add ginger-garlic paste and cook until fragrant.

Step 3: Cook the Tomatoes

1. Add chopped tomatoes and cashews.
2. Cook until the tomatoes soften and oil begins to separate.
3. Add Kashmiri chilli powder and salt.
4. Cook for a few more minutes.

Step 4: Blend the Gravy

1. Allow the mixture to cool slightly.
2. Blend until completely smooth.
3. Strain through a fine mesh sieve for a silky restaurant-style texture.

Step 5: Cook the Chicken

1. Heat a grill pan or frying pan over medium-high heat.
2. Cook the marinated chicken until lightly charred and almost cooked through.
3. Do not overcook, as the chicken will finish cooking in the gravy.

Step 6: Reheat the Makhani Base

1. Pour the strained gravy back into the pan.
2. Add a little water if needed and simmer for 5–6 minutes.

Step 7: Combine the Chicken and Gravy

1. Add the cooked chicken pieces to the gravy.
2. Simmer for 10 minutes to allow the flavors to blend.
3. Add crushed kasuri methi, honey or jaggery, and adjust the salt.

Step 8: Finish with Butter and Cream

1. Reduce the heat to low.
2. Stir in butter and fresh cream.
3. Add the slit green chilli if using.
4. Simmer gently for 2–3 minutes until the curry becomes rich and glossy.

Step 9: Serve

1. Serve hot with garlic naan, tandoori roti, jeera rice, or butter rice.

For the most authentic flavor, char the chicken before adding it to the gravy.

Blend and strain the tomato base for a smooth, restaurant-style texture.

Cashews can be replaced with almonds for a lighter and nuttier flavor.

Coconut cream can be used instead of dairy cream for a dairy-free version.

Do not boil the curry after adding cream. Simmer gently to prevent splitting.

Chicken Makhani tastes even better the next day as the flavors deepen.

Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months.

Serve with garlic naan, butter naan, tandoori roti, jeera rice, or plain basmati rice.

Main Course

Indian

Butter Chicken Recipe, Chicken Makhani, indian chicken curry, Murgh Makhani, Punjabi Butter Chicken

Ingredients

For the Chicken Marinade

• 600–800 g boneless, skinless chicken thighs or breast, cut into chunks
• 1 cup thick yogurt
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp Kashmiri red chili powder
• 1 tsp garam masala
• ½ tsp turmeric
• Salt to taste
• 2 tbsp mustard oil or neutral oil

For the Makhani Gravy

• 3 tbsp butter
• 1 tbsp oil
• 4–5 medium tomatoes, roughly chopped
• 1–2 green cardamoms
• 1 black cardamom, optional
• 4–5 cloves
• 1-inch cinnamon stick
• 1 tsp ginger-garlic paste
• 8–10 cashews or almonds
• 1 tsp Kashmiri red chili powder
• Salt to taste
• Water as needed
• 1 tbsp honey or sugar

For the Final Curry

• Cooked chicken
• Prepared makhani tomato gravy
• 2–3 tbsp butter
• 3–4 tbsp fresh cream
• ½ tsp crushed kasuri methi
• 1 tbsp honey or jaggery, adjusted to taste
• Salt as needed
• 1 small green chili, slit, optional

How to Make Butter Chicken

1. Marinate the Chicken

Add the chicken to a large bowl with yogurt, ginger-garlic paste, lemon juice, Kashmiri red chili powder, garam masala, turmeric, salt, and mustard oil.

Mix until every piece is evenly coated.

Cover and refrigerate for at least 2 hours. Overnight marination can be used when preparing the chicken ahead of time.

2. Prepare the Makhani Base

Heat 3 tablespoons butter and 1 tablespoon oil in a heavy-bottomed pan.

Add the green cardamoms, black cardamom if using, cloves, and cinnamon. Cook for about 30 seconds, until fragrant.

Add the ginger-garlic paste and cook until the raw aroma disappears.

3. Cook the Tomatoes and Cashews

Add the chopped tomatoes and cashews.

Cook until the tomatoes become soft and the mixture begins to release oil.

Add the Kashmiri red chili powder and salt, then cook for a few more minutes.

The tomatoes should be completely softened before blending.

4. Blend and Strain the Gravy

Allow the tomato mixture to cool slightly.

Blend it until smooth.

For a particularly silky Butter Chicken gravy, pass the blended mixture through a fine-mesh strainer. This removes tomato skins, seeds, and any remaining spice particles.

5. Cook the Marinated Chicken

Heat a grill pan or frying pan over medium-high heat.

Cook the marinated chicken until lightly charred and almost cooked through.

Avoid cooking it for too long at this stage because the chicken will finish cooking in the gravy.

6. Simmer the Makhani Gravy

Return the strained tomato gravy to the pan.

Add a little water if the gravy is too thick.

Simmer for 5–6 minutes, allowing the sauce to become smooth and well combined.

7. Add the Chicken

Add the cooked chicken to the gravy.

Simmer for 10 minutes so the chicken can finish cooking and absorb the sauce.

Add the crushed kasuri methi, honey or jaggery, and adjust the salt.

8. Finish with Butter and Cream

Reduce the heat to low.

Add 2–3 tablespoons butter and 3–4 tablespoons fresh cream.

Add the slit green chili if using.

Simmer gently for 2–3 minutes until the curry looks glossy and creamy.

Avoid boiling vigorously after adding the cream.

9. Serve

Serve Butter Chicken hot with:

• Garlic naan
• Tandoori roti
• Butter naan
• Jeera rice
• Plain basmati rice

The creamy gravy works especially well with breads that can scoop up the sauce.

How to Get a Smooth Butter Chicken Gravy

The texture of the sauce is one of the defining features of good Butter Chicken.

Cook the tomatoes completely

Undercooked tomatoes can leave the gravy acidic and uneven.

Blend thoroughly

Blend the cooked tomato and cashew mixture until smooth before straining.

Strain the gravy

A fine-mesh strainer gives the sauce a smoother restaurant-style texture by removing seeds and skins.

Add cream at the end

Cream should be added after the chicken has cooked in the gravy. Keep the heat low and avoid a vigorous boil.

How Spicy Is Butter Chicken?

Butter Chicken is generally milder than many other Indian chicken curries.

Kashmiri red chili powder provides color with moderate heat, while the butter, cream, and cashews give the gravy its richness.

For more heat, add the optional green chili or use a hotter chili powder. For a milder curry, reduce the chili powder rather than removing the other spices.

Can You Make Butter Chicken Without Cream?

Yes.

For a dairy-free version, the recipe can be adapted by using:

• Dairy-free yogurt for the marinade
• Neutral oil or vegan butter instead of butter
• Coconut cream instead of dairy cream

The flavor will not be exactly the same as traditional Butter Chicken, but the method still produces a rich tomato-based curry.

Cashews or Almonds: Which Is Better?

Cashews are commonly used when a rich, smooth texture is desired.

They contribute body and mild sweetness to the tomato gravy.

Almonds can also be used and give the sauce a slightly nuttier character. If using almonds, soaking them first makes them easier to blend smoothly.

Butter Chicken vs. Kadai Chicken

Butter Chicken and Kadai Chicken are both popular Indian chicken dishes, but their sauces are quite different.

Butter Chicken is creamy, smooth, mildly spiced, and tomato-forward.

Kadai Chicken has a more pronounced roasted-spice flavor and commonly includes capsicum with a thicker, more rustic masala.

If you prefer a creamy curry, Butter Chicken is the better choice. For a stronger roasted-spice profile, try Kadai Chicken.

Storage and Reheating

Allow leftover Butter Chicken to cool before transferring it to an airtight container.

• Refrigerator: Store for 3–4 days.
• Freezer: Freeze for up to 2 months.
• Reheating: Reheat gently over low to medium heat. Add a small splash of water if the gravy has thickened.

If preparing Butter Chicken specifically for freezing, adding fresh cream after thawing and reheating can help maintain a smoother sauce.

Common Mistakes to Avoid

Overcooking the chicken

The chicken is cooked twice: first during charring and again in the gravy. Avoid leaving it on the first pan for too long.

Skipping the tomato cooking stage

Tomatoes need to soften properly before blending. Rushing this step can leave the gravy sharp and watery.

Not straining the gravy

Straining is optional, but it makes a noticeable difference if you want a very smooth sauce.

Boiling after adding cream

Keep the heat low once the cream is added. A hard boil can affect the texture of the sauce.

Making the curry too sweet

Butter Chicken should have a balanced flavor. Add honey or jaggery gradually and adjust according to the acidity of the tomatoes.

Frequently Asked Questions

Is Butter Chicken the same as Chicken Makhani?

Yes. Butter Chicken is commonly known as Murgh Makhani or Chicken Makhani.

Can I use chicken breast?

Yes. Chicken breast can be used, but it can dry out more quickly than boneless chicken thighs. Avoid overcooking it during the initial charring stage.

Can I make Butter Chicken without a tandoor?

Yes. A grill pan or heavy frying pan works well for home cooking. Cook the marinated chicken over medium-high heat until lightly charred and almost cooked through.

Why is my Butter Chicken gravy grainy?

The most common reasons are incompletely blended tomatoes, tomato skins and seeds, or an insufficiently smooth nut mixture. Blend the cooked base thoroughly and strain it through a fine-mesh sieve.

What to Serve With Butter Chicken

For a classic Indian meal, serve Butter Chicken with garlic naan, tandoori roti, jeera rice, or plain basmati rice.

For a larger meal, you can pair it with Chicken Biryani, although the creamy curry and rice are already substantial enough for a complete meal.

If you enjoy rich Indian chicken dishes, Chicken Korma is another option with a creamy, aromatic gravy.

Final Thoughts

Butter Chicken works because its main components complement each other: charred marinated chicken, cooked tomatoes, aromatic spices, butter, and cream.

The most important techniques are to marinate the chicken, char it without overcooking, cook the tomatoes thoroughly, blend and strain the gravy, and add the final butter and cream over low heat.

The result is a smooth, rich Chicken Makhani with tender chicken and a balanced tomato-based sauce that pairs naturally with naan or basmati rice.