Authentic Butter Chicken (Murgh Makhani): The Ultimate Recipe Guide

Authentic butter chicken served with naan and garnished with cream and coriander

Ingredients, Preparation Time, and Step-by-Step Cooking

Introduction

Butter Chicken, also known as Murgh Makhani, is one of India’s most iconic dishes. It is creamy, rich, mildly spicy, and full of deep flavors. Loved across the globe, this recipe is a favorite in Indian restaurants and homes alike. But making it at home can feel complex—until now.

This guide breaks it down into simple steps so anyone can cook restaurant-style Butter Chicken. We’ll cover ingredients, substitutions, prep time, and how to get that perfect taste with easy techniques. Let’s begin your Butter Chicken journey.

Love rich, buttery gravies? This Chicken Makhani takes creamy comfort food to a whole new level.

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🕒 Preparation Time

❤️ Why You’ll Love This Recipe

• Rich and creamy texture
• Mild yet flavorful—great for all ages
• Uses simple pantry ingredients
• Tastes better than most restaurants
• Can be made ahead and stored
• Customizable for spice and richness

🛒 Ingredients Needed

Here’s everything you’ll need. Don’t worry—we’ll give alternatives too.

🐔 For the Chicken (1 kg)

Use bone-in for more flavor or boneless for ease.

✅ Alternative: No yogurt? Use sour cream or thick buttermilk.
✅ No ginger-garlic paste? Use fresh crushed ginger and garlic (1:1 ratio).

If silky, aromatic curries are your favorite, this royal Chicken Korma deserves a place on your menu.

Authentic Butter Chicken (Murgh Makhani): The Ultimate Recipe Guide

Butter Chicken, also known as Murgh Makhani, is one of India's most iconic dishes. It is creamy, rich, mildly spicy, and full of deep flavors. Loved across the globe, this recipe delivers restaurant-style Butter Chicken with juicy marinated chicken simmered in a silky tomato-butter gravy flavored with cream, kasuri methi, and aromatic spices.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

5 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian, North Indian, Punjabi

Ingredients Equipment Method Notes

Ingredients

  

🐔 For the Chicken (1 kg)

• 1 kg chicken bone-in (for more flavor) or boneless (for ease)

🍋 Tandoori Marinade

• 1 cup plain thick yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• Salt to taste

🍅 For the Butter Chicken Curry

• 3 tbsp butter unsalted preferred
• 2 medium onions finely chopped
• 4 large tomatoes pureed or use canned puree
• 2 tsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp garam masala
• ½ tsp turmeric
• 1 cup heavy cream
• 1 –2 tbsp crushed kasuri methi dried fenugreek leaves
• Salt to taste
• ½ tsp sugar to balance acidity

🧈 Final Flavor Boost

• 2 tbsp butter optional, but enhances richness
• 2 tbsp crushed kasuri methi
• 1 tsp garam masala
• A pinch more sugar if needed

Equipment

• Mixing Bowl
• Grill pan or oven
• Skewers (optional)
• Baking Tray
• Large deep pan
• Blender or hand blender
• Wooden spoon

Method

 

Step 1: Marinate the Chicken

1. In a bowl, mix yogurt, lemon juice, red chili powder, ginger-garlic paste, and salt. Add the chicken and coat each piece well. Cover and refrigerate for 4–8 hours. Overnight marination gives the best flavor and tenderness.

Step 2: Cook the Chicken

1. Cook the chicken using your preferred method.
2. Oven: Preheat to 200°C (392°F) and bake for 15–20 minutes.
3. Grill: Roast until slightly charred and about 80% cooked.
4. Tawa or frying pan: Lightly fry in butter or oil until golden brown.
5. Slight charring gives the classic restaurant-style smoky flavor.

Step 3: Make the Curry Base

1. In a deep pan, melt butter and add chopped onions. Cook until soft and golden.
2. Add ginger-garlic paste and sauté until fragrant.
3. Pour in tomato puree and cook on low heat for 10–15 minutes, stirring often. Once the oil separates, add cumin powder, turmeric, salt, and sugar. Continue simmering until the flavors develop.

Step 4: Blend the Curry Base

1. Turn off the heat and let the mixture cool slightly.
2. Transfer the mixture to a blender or use a hand blender. Blend until smooth and pour it back into the pan.
3. For an extra silky texture, strain the sauce through a sieve.

Step 5: Add Cream and Chicken

1. Place the blended sauce over low heat.
2. Add heavy cream and stir well.
3. Add the semi-cooked chicken pieces and mix gently. Simmer for 10–15 minutes until the chicken becomes tender and absorbs the flavors of the gravy.

Step 6: Final Flavor Boost

1. Add butter, crushed kasuri methi, garam masala, and a pinch more sugar if needed.
2. Mix gently and cook on low heat for 2–3 minutes. Avoid overboiling after adding cream.

Step 7: Garnish and Serve

1. Garnish with fresh cream swirls and coriander leaves.
2. Serve hot with butter naan, roti, or steamed basmati rice.

Notes

Use bone-in chicken for maximum flavor or boneless chicken for convenience.

Full-fat yogurt creates a richer marinade.

Slight charring gives authentic tandoori flavor.

Blend and strain the gravy for a smooth restaurant-style texture.

Use real butter for the best taste.

Do not overboil after adding cream, as the sauce may split.

For extra smokiness, use the charcoal (dhungar) method.

Butter Chicken pairs beautifully with butter naan, roti, or steamed basmati rice.

Leftovers taste even better the next day and can be refrigerated for 2–3 days.

✅ Cream Substitute: Use cashew cream or coconut cream for a dairy-free version.
✅ No kasuri methi? Skip or use crushed celery leaves for a similar earthy note.

💡 Tip: The longer it marinates, the juicier and more flavorful the chicken becomes.

Options:

• Oven: Preheat to 200°C (392°F). Bake chicken on a tray for 15–20 mins.
• Grill: Heat grill pan. Roast until chicken is slightly charred and 80% cooked.
• Tawa or Frying Pan: Lightly fry in butter or oil until golden brown.

💡 Pro Tip: The longer you simmer the tomatoes, the better the flavor. Never rush this step.

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Final Flavor Boost:

• Add 2 tbsp butter (optional, but enhances richness).
• Crush and sprinkle kasuri methi over the curry. Stir well.
• Add garam masala and a pinch more sugar if needed.

💡 Tip: Don’t overboil after adding cream. Keep heat low.

🍽️ How to Serve Butter Chicken

• Best paired with naan, roti, or steamed basmati rice.
• Garnish with fresh cream swirls and coriander leaves.
• Add a lemon wedge on the side for a zesty touch.

🧠 Expert Tips for Perfect Butter Chicken

1. Use fresh ingredients: Fresh tomatoes, garlic, and cream enhance flavor.
2. Don’t skip marination: It makes chicken juicy and full of taste.
3. Balance your spices: Adjust salt, sugar, and garam masala slowly.
4. Simmer patiently: Rushing kills the flavor. Low, slow simmering is key.
5. Butter matters: Use real butter—not margarine—for authentic richness.

❄️ Storage & Reheating

Storing:

• Cool the curry completely.
• Store in an airtight container.
• Lasts 2–3 days in the fridge.

Reheating:

• Reheat on a pan with a splash of water or cream.
• Avoid microwave overheating—it can split the sauce.

💡 Freezer Tip: You can freeze the curry (without cream) for 2 weeks. Add cream after thawing.

A bowl of creamy Butter Chicken becomes even more unforgettable when paired with fragrant Chicken Biryani.

🔁 Easy Variations

🧈 Butter Paneer (Vegetarian)

• Replace chicken with paneer cubes.
• Marinate lightly and skip grilling.

🥥 Coconut Butter Chicken (Dairy-Free)

• Use coconut cream instead of dairy cream.
• Coconut oil instead of butter. Delicious twist!

🌶️ Spicy Butter Chicken

• Add extra green chilies or red chili powder.
• Finish with chopped raw onions for heat lovers.

❓ Butter Chicken FAQs

Q: Can I use store-bought tomato puree?
A: Yes. Use 1 cup for every 3–4 tomatoes.

Q: Is this dish spicy?
A: No, it’s mildly spiced. You can adjust to your liking.

Q: Can I make it without cream?
A: Yes. Use cashew paste or milk with butter. But cream adds classic taste.

Q: What if I don’t have garam masala?
A: Use a mix of cinnamon, cardamom, and cloves in small amounts.

Q: Why is my sauce not smooth?
A: Blend it well or strain through a sieve.

🧡 Final Thoughts

Butter Chicken is not just food—it’s an emotion. It combines the best of Indian spices with a gentle creaminess that anyone can enjoy. With this step-by-step recipe, you no longer have to depend on takeout. Make it at home and wow your family and friends.

This guide used easy steps, clear instructions, and affordable ingredients. We also ensured you stay safe with food tips and storage guides.

So go ahead—tie your apron, heat the pan, and create magic with Murgh Makhani.

The smoky flavors of Tandoori Chicken make it the perfect companion for anyone who loves classic North Indian cuisine.

🕰️ A Short History of Butter Chicken

Butter Chicken was first created in Delhi during the 1950s. At a restaurant called Moti Mahal, chefs mixed leftover tandoori chicken with a rich tomato-butter-cream sauce. It was a happy accident that became a global sensation.

Today, Butter Chicken is one of the most popular Indian dishes worldwide. It bridges the gap between mild Western flavors and bold Indian spices. Loved in both home kitchens and fine-dining restaurants, its history continues to grow.