The Ultimate Comfort: My Go-To Butter Chicken Recipe (Indian Murgh Makhani)

Make the BEST Butter Chicken at home with this authentic and easy recipe. This Murgh Makhani is incredibly flavourful, creamy, and delicious, tasting just like (or even better than!) the version from your favourite Indian restaurant. All you need is a bowl of fluffy Basmati rice or some soft Garlic Naan to soak up every last bit of the luxurious, silky sauce.

Butter Chicken, or Murgh Makhani, is a classic and globally-loved Indian dish. It consists of marinated and grilled chicken pieces (traditionally tandoori chicken) simmered in a rich, buttery, and creamy tomato gravy. The sauce is known for its signature silky-smooth texture and a mild, aromatic flavour profile that isn’t overly spicy, making it a favourite for all palates.

About This Butter Chicken

This recipe is designed to give you that authentic restaurant taste right in your home kitchen. The secret lies in a few key steps:

1. Two-Step Marination: We use a double marination process. The first seasons the chicken, and the second tenderizes it with yogurt (curd) and spices, ensuring the chicken is juicy and flavour-packed.
2. The Silky Sauce: The gravy (or makhani sauce) is built on a base of tomatoes and cashews, which are blended to create an ultra-smooth, creamy texture without being too heavy.
3. Balancing Flavours: The recipe carefully balances tangy tomatoes with the sweetness of sugar (or honey), the richness of butter and cream, and the subtle warmth of spices like Garam Masala and Kasuri Methi.

Key Ingredients & Substitutes

• Chicken: Boneless, skinless chicken thighs are preferred as they stay juicier. You can absolutely use chicken breasts, but marinating for at least 4-6 hours is recommended to keep them tender.
• Yogurt (Curd): Use thick, full-fat plain yogurt. Greek yogurt or “hung curd” (strained yogurt) is best. If your yogurt is thin, strain it in a cheesecloth for 30 minutes to remove excess whey. This prevents the marinade from becoming watery.
• Tomatoes: This is the base of the sauce. Use ripe, red tomatoes (like Roma) for a deep colour and good flavour. You can also substitute with 1 (14.5 oz) can of high-quality crushed or puréed tomatoes.
• Cashews: These are essential for the creamy texture and richness. Soak them in hot water for 15-20 minutes before blending to get a smooth paste. For a nut-free version, you can substitute with 2-3 tablespoons of heavy cream, added at the end.
• Spices: You will need basic Indian spices like Kashmiri Red Chili Powder (gives a vibrant red colour without too much heat), turmeric, cumin, and coriander powder.
• Garam Masala: A good quality, aromatic garam masala is key. Use it towards the end of cooking to preserve its fragrance.
• Kasuri Methi (Dried Fenugreek Leaves): This is the secret ingredient! Crushing the dried leaves between your palms before adding releases their unique, savoury aroma. Do not skip this if you want that true restaurant flavour.
• Cream: A small amount of heavy cream (or whipping cream) is stirred in at the very end to finish the sauce, adding to its richness.

How to Make Butter Chicken (Step-by-Step)

First Marination

1. To a medium bowl, add 1.5 lbs (about 680g) of boneless chicken (cut into 1-inch pieces).
2. Add 1 tsp Kashmiri red chili powder, 1/2 tsp salt, and 2 tbsp lemon juice.
3. Mix very well to coat all the chicken pieces. Cover and set aside for 15-20 minutes.

Second Marination

1. To the same bowl of chicken, add 1/2 cup thick yogurt (hung curd or Greek yogurt), 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, and 1/2 tsp garam masala.
2. Mix thoroughly until the chicken is fully coated.
3. Cover and refrigerate for at least 30 minutes, or ideally 4 hours to overnight for the most tender results.

Cooking the Chicken

1. Heat 1 tbsp of oil or butter in a large skillet or pan over medium-high heat.
2. Place the marinated chicken pieces in the pan in a single layer (you may need to do this in batches).
3. Cook for 3-4 minutes per side until the chicken is lightly charred and about 80% cooked through. It will finish cooking in the sauce.
4. Remove the chicken from the pan and set it aside.

Make the Makhani Sauce

1. While the chicken cooks, prepare the base. Add 1/4 cup raw cashews to a bowl and cover with hot water. Let them soak for 15 minutes, then drain.
2. In a blender, add the soaked cashews, 1 (14.5 oz) can of crushed tomatoes (or 3-4 puréed fresh tomatoes), and blend until completely smooth.
3. In the same pot you used for the chicken (or a clean one), melt 2 tbsp of butter over medium heat.
4. Add 1 tbsp ginger-garlic paste and sauté for 30-60 seconds until fragrant, but do not let it brown.
5. Add the spice powders: 1 tsp Kashmiri red chili powder, 1 tsp ground cumin, and 1 tsp ground coriander. Sauté for 30 seconds, stirring constantly.
6. Pour in the blended tomato-cashew purée. Be careful, as it may splatter.
7. Add 1/2 cup water, 1 tbsp sugar (to balance the acidity of the tomatoes), and salt to taste.
8. Bring the sauce to a gentle simmer, then partially cover the pot. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens and deepens in colour. You will see specks of butter/oil separating on the surface.

Assembling the Butter Chicken

1. Add the cooked chicken pieces (along with any juices) to the simmering sauce.
2. Stir to combine, and let it cook for another 5-10 minutes, or until the chicken is cooked through and tender.
3. Crush 1/4 tsp of Kasuri Methi (dried fenugreek leaves) between your palms and sprinkle it into the pot. Stir in 1/2 tsp garam masala.
4. Turn off the heat. Stir in 1/2 cup of heavy cream. Taste and adjust salt or sugar if needed.
5. Garnish with fresh cilantro and serve hot.

Serving Suggestions

Butter chicken is best served with:

• Basmati Rice or Jeera Rice
• Naan Bread or Garlic Naan
• Roti or Paratha

Expert Tips

• Marination is Key: Do not skip the marination. A longer marination time (especially for chicken breast) is crucial for tender, flavourful chicken.
• Thick Yogurt: Always use thick, strained yogurt (hung curd) for the marinade. Watery yogurt will not cling to the chicken and will release moisture, “boiling” the chicken instead of charring it.
• Kasuri Methi: This is a key flavouring agent. Always crush it in your palms before adding to release its essential oils.
• Don’t Boil Cream: Add the cream after turning off the heat. Boiling cream can cause it to split or curdle.
• For a Smoother Sauce: For an extra-silky, restaurant-style sauce, you can pass the blended tomato-cashew purée through a fine-mesh sieve before adding it to the pot.