Butter Chicken (Murgh Makhani) Recipe | Authentic Restaurant Style
Learn how to make rich, creamy, and authentic Butter Chicken (Murgh Makhani) at home with tender marinated chicken simmered in a silky tomato-butter gravy infused with aromatic Indian spices. This iconic North Indian curry is mildly spicy, incredibly flavorful, and perfect with naan, butter roti, paratha, jeera rice, or steamed basmati rice. Follow this easy step-by-step recipe to create restaurant-style Butter Chicken that everyone will love.
Recipe Overview
Recipe Summary
Prep Time
20 Min
Cook Time
55 Min
Total Time
1 Hr 15 Min
Difficulty
Medium
Yield
4 Servings
Calories
520 kcal
About This Recipe
Butter Chicken, also known as Murgh Makhani, is one of India’s most famous dishes and is loved worldwide for its velvety tomato-based gravy, tender chicken, and rich buttery flavor. Originally created in Delhi, this iconic curry combines marinated grilled chicken with a luxurious sauce made from tomatoes, butter, cream, and aromatic Indian spices.
The balance of mild spices, creamy texture, and slightly smoky chicken makes Butter Chicken a favorite in restaurants and homes alike. Whether paired with naan, tandoori roti, butter kulcha, or fragrant basmati rice, it delivers a comforting and indulgent dining experience.
This recipe follows authentic restaurant-style techniques to help you prepare rich, creamy, and flavorful Butter Chicken right in your own kitchen.
Why You’ll Love This Butter Chicken Recipe
- Authentic restaurant-style Murgh Makhani.
- Rich, creamy, and buttery gravy.
- Tender, juicy marinated chicken.
- Perfect balance of spices and sweetness.
- High in protein.
- Pairs perfectly with naan and rice.
- Easy-to-follow step-by-step recipe.
- Ideal for family dinners and parties.
- Made using easily available ingredients.
- Better than restaurant takeout.
What Makes This Butter Chicken Special?
The secret to authentic Butter Chicken lies in marinating the chicken with yogurt and spices, cooking it until slightly charred, and then simmering it in a silky tomato-butter gravy enriched with fresh cream, butter, kasuri methi, and aromatic spices.
The result is a rich, velvety curry with beautifully balanced flavors that’s mildly spicy, creamy, and irresistibly delicious.
For Chicken Marinade
Marination Spices
For Butter Chicken Gravy
Whole & Ground Spices
Equipment Needed
Ingredient Substitutions
- Boneless chicken thighs can be replaced with chicken breast.
- Fresh yogurt may be substituted with Greek yogurt for a thicker marinade.
- Fresh cream can be replaced with cooking cream or cashew cream.
- Butter may be replaced with ghee for a richer flavor.
- Fresh tomatoes can be substituted with canned tomato puree.
- Kasuri methi can be omitted if unavailable, though it adds authentic flavor.
- Kashmiri red chili powder may be replaced with paprika for a milder taste.
- Honey can be substituted for sugar to balance tomato acidity.
- Ginger-garlic paste can be replaced with freshly grated ginger and garlic.
- Boneless paneer may be used instead of chicken for a vegetarian version.
Step-by-Step Instructions
Prepare the Marinade
Combine yogurt, ginger-garlic paste, lemon juice, Kashmiri red chili powder, turmeric, garam masala, and salt.
Mix until smooth.
👨🍳 Chef Tip: A thick marinade coats the chicken evenly and keeps it juicy.
Marinate the Chicken
Add the chicken pieces to the marinade.
Cover and refrigerate for at least 1 hour or overnight.
👨🍳 Chef Tip: Longer marination develops deeper flavor and tender texture.
Cook the Chicken
Grill, roast, or pan-sear the marinated chicken until lightly charred and almost cooked.
Set aside.
👨🍳 Chef Tip: Slight charring gives authentic restaurant-style smoky flavor.
Prepare the Tomato Base
Cook tomatoes with butter, bay leaf, cardamom, and a little water until soft.
Allow the mixture to cool slightly.
👨🍳 Chef Tip: Well-cooked tomatoes create a naturally sweet gravy.
Blend the Gravy
Blend the cooked tomatoes into a smooth puree.
Strain if desired for an extra silky texture.
👨🍳 Chef Tip: Straining removes tomato skins and seeds for a restaurant-quality finish.
Cook the Butter Gravy
Heat butter in a pan and pour in the tomato puree.
Cook until slightly thickened.
👨🍳 Chef Tip: Slow cooking deepens the sweetness and richness of the tomatoes.
Add the Spices
Add red chili powder, garam masala, salt, and crushed kasuri methi.
Mix well.
👨🍳 Chef Tip: Crush kasuri methi between your palms before adding for maximum aroma.
Add the Cream
Pour in the fresh cream and stir continuously.
Cook on low heat.
👨🍳 Chef Tip: Avoid boiling vigorously after adding cream to prevent splitting.
Add the Chicken
Transfer the cooked chicken pieces into the gravy.
Mix gently until fully coated.
👨🍳 Chef Tip: Reserve any juices from the cooked chicken and add them to the gravy.
Simmer Slowly
Cook the Butter Chicken over low heat for 10–15 minutes.
Allow the flavors to blend together.
👨🍳 Chef Tip: Gentle simmering creates the signature restaurant-style richness.
Finish the Curry
Add a final spoonful of butter and a little more cream if desired.
Mix gently.
👨🍳 Chef Tip: This finishing step gives Butter Chicken its luxurious texture.
Garnish and Serve
Garnish with cream, coriander leaves, and crushed kasuri methi.
Serve hot with naan or basmati rice.
👨🍳 Chef Tip: A drizzle of cream just before serving creates the classic restaurant presentation.
👨🍳 Butter Chicken Secrets
- Marinate the chicken for several hours.
- Use boneless chicken thighs for juicier results.
- Cook the tomatoes until completely soft.
- Blend the gravy until silky smooth.
- Use fresh butter and cream.
- Crush kasuri methi before adding.
- Cook on low heat after adding cream.
- Allow the curry to simmer slowly.
- Add butter at the end for extra richness.
- Serve immediately while hot.
🍗 Perfect Chicken Cooking Guide
Perfect Butter Chicken uses juicy, tender chicken that is fully cooked while remaining moist enough to absorb the creamy tomato gravy.
🍛 Restaurant-Style Butter Chicken Secrets
Authentic Butter Chicken is prepared by combining lightly charred marinated chicken with a rich tomato-butter gravy made from fresh tomatoes, butter, cream, aromatic spices, and kasuri methi. Straining the gravy creates the smooth, velvety texture found in premium Indian restaurants.
The final addition of butter and cream gives Murgh Makhani its signature glossy finish and luxurious flavor.
🌶️ Authentic Flavor Tips
Traditional Butter Chicken is mildly spiced rather than extremely hot. The sweetness of tomatoes, richness of butter, freshness of cream, and aroma of kasuri methi work together to create its iconic flavor profile.
Serve with freshly baked butter naan, garlic naan, or fragrant basmati rice for the complete North Indian dining experience.
❌ Common Mistakes to Avoid
- Skipping the chicken marination.
- Using under-ripe tomatoes.
- Overcooking the chicken.
- Adding cream on high heat.
- Using too much chili powder.
- Skipping kasuri methi.
- Not blending the gravy properly.
- Rushing the simmering process.
- Using low-quality butter.
- Serving without resting the curry for a few minutes.
Popular Butter Chicken Variations
- 🍗 Classic Murgh Makhani
- 🔥 Tandoori Butter Chicken
- 🧈 Dhaba Style Butter Chicken
- 🌶️ Spicy Butter Chicken
- 🥥 Butter Chicken with Coconut Cream
- 🧀 Butter Paneer (Vegetarian)
- 🥬 Butter Chicken with Spinach
- 🍄 Mushroom Butter Masala
- 🥜 Cashew Butter Chicken
- 🥛 No Cream Butter Chicken
🍽️ Serving Suggestions
Serve hot Butter Chicken with butter naan, garlic naan, tandoori roti, lachha paratha, steamed basmati rice, jeera rice, or saffron pulao. Complete the meal with sliced onions, cucumber salad, lemon wedges, and a glass of refreshing lassi.
🧊 Storage & Reheating Guide
🧊 Refrigerator
Store Butter Chicken in an airtight container for up to 3 days.
❄️ Freezer
Freeze for up to 2 months in freezer-safe containers. Thaw overnight before reheating.
🔥 Reheating
Reheat gently over low heat. Add a splash of cream or milk if the gravy becomes too thick.
Make Ahead Tips
- Marinate the chicken overnight for maximum flavor.
- Prepare the tomato gravy one day in advance.
- Cook and refrigerate the chicken separately.
- Blend and strain the gravy ahead of time.
- Measure all spices before cooking.
- Keep fresh cream refrigerated until needed.
- Prepare garnishes just before serving.
- The flavor becomes even richer the next day.
🥗 Nutrition Information (Approx. Per Serving)
Nutritional values are approximate and may vary depending on ingredients used.
Calories
Protein
Carbohydrates
Fat
Fiber
Sodium
❤️ Health Highlights
- Excellent source of high-quality protein.
- Rich in calcium from yogurt and cream.
- Tomatoes provide antioxidants like lycopene.
- Contains healthy fats that enhance flavor and satiety.
- Fresh ginger and garlic support immunity.
- Kasuri methi adds natural antioxidants.
- Provides important vitamins and minerals.
- Can be enjoyed as part of a balanced diet.
💡 Did You Know?
Butter Chicken, or Murgh Makhani, was created in Delhi during the 1950s by chefs at the famous Moti Mahal restaurant. Leftover tandoori chicken was simmered in a rich tomato-butter gravy, creating one of India’s most celebrated dishes that is now loved across the globe.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Chicken breast works well, but thighs remain juicier and more flavorful.
Can I make Butter Chicken without cream?
Yes. You can use cashew paste, milk, or yogurt, although the texture will be slightly different.
Is Butter Chicken spicy?
Traditional Butter Chicken is mildly spiced with a rich and creamy flavor rather than being very hot.
Can I prepare it ahead of time?
Yes. Butter Chicken tastes even better the next day as the flavors continue to develop.
Can I freeze Butter Chicken?
Yes. It freezes well for up to two months when stored in airtight containers.
Why is my gravy too sour?
Very acidic tomatoes can make the gravy sour. A little cream, butter, or honey helps balance the flavor.
Can I cook the chicken directly in the gravy?
Yes, but grilling or roasting the chicken first produces a more authentic restaurant-style flavor.
What makes Butter Chicken different from Chicken Tikka Masala?
Butter Chicken has a sweeter, creamier, and butter-rich tomato gravy, while Chicken Tikka Masala is generally spicier and more robust.
Can I make a vegetarian version?
Yes. Replace the chicken with paneer, mushrooms, tofu, or mixed vegetables.
Which bread pairs best with Butter Chicken?
Butter naan, garlic naan, tandoori roti, and lachha paratha are the most popular accompaniments.
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Why This Butter Chicken Recipe Works
This recipe follows authentic North Indian cooking techniques by marinating the chicken, lightly grilling it for smoky flavor, preparing a silky tomato-butter gravy, and finishing it with fresh cream and kasuri methi. The careful layering of flavors creates a rich, velvety Butter Chicken that tastes just like your favorite restaurant version.
🌟 Expert Serving Tip
Just before serving, drizzle fresh cream in a spiral pattern, add a small cube of butter, sprinkle crushed kasuri methi, and garnish with chopped coriander. Serve immediately with hot butter naan for the ultimate restaurant-style presentation.
Chef’s Final Note
The secret to unforgettable Butter Chicken lies in patience. Marinate the chicken well, cook the tomato gravy until rich and smooth, simmer gently after adding the chicken, and finish with butter and cream. These simple techniques create the signature Murgh Makhani that is creamy, flavorful, and absolutely irresistible.
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