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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.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
5 hours
Total Time 6 hours 10 minutes
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.