Authentic Butter Chicken Recipe (Murgh Makhani)

Authentic butter chicken recipe, also known as murgh makhani, made restaurant-style in under 30 minutes. This creamy Indian curry is mildly spiced, rich with tomato and butter, and perfect for making ahead.

Serve with fluffy basmati rice, soft naan flat breads, and Indian green chutney for a classic North Indian comfort food at home.

Jump to:

• Ingredients
• Instructions
• Tandoor flavour without a tandoor
• What are some common mistakes when making butter chicken?
• Alternative cooking methods
• Substitutions
• Variations
• Storage and reheating
• Frequently asked questions
• Serving suggestions
• Related recipes
• Recipe
• Comments

Ingredients

For marinating the chicken

• Chicken - Skinless, boneless chicken thighs are ideal. The breast dries out easily and lacks richness for a true murgh makhani.
• Spices - Garam masala, turmeric powder, chilli powder, dried fenugreek(kasoori methi).
• Yoghurt - Full-fat yoghurt helps tenderise the chicken and emulsify the spices.
• Lemon juice - Always freshly squeezed. Bottled varieties tend to be harsh and metallic.
• Garlic and ginger paste - Make your own garlic and ginger paste or pick some up from your local Indian grocer or supermarket.

For the gravy

• Chopped tomatoes - Use fresh or tinned chopped tomatoes, but make sure they're high quality. Watery or acidic tomatoes will make the sauce hard to balance.
• Cream - Double cream only. Single cream is too thin and doesn't give the signature richness of butter chicken.
• Curry paste - I use Homemade curry paste for full flavor, but a good quality store-bought version works too. If you're not using curry paste, just add 1 tablespoon of tomato paste plus an extra teaspoon of garam masala. This keeps the sauce thick, spiced, and balanced, without compromising too much on flavor.
• Cashew nuts - Roasted or raw, both work. Roasting adds depth and slight nuttiness that enriches the sauce.
• Minced onion - Finely chopped for fast cooking and a smooth texture after blending.
• Butter - Adds richness and rounds out the sauce. Always finish with cold butter for restaurant-style gloss.

Instructions

Tandoor flavour without a tandoor

Want that tandoor aroma without lighting a fire?
Add a drop of liquid smoke to the sauce just before blending. It's subtle, but it works-and gives the sauce that unmistakable tandoor aroma and smoky flavor.

What are some common mistakes when making butter chicken?

• Skipping the marinade - The marinade tenderises the meat and adds depth to the gravy. Do not skip it, and if you have the time, let it marinate overnight.
• Full-fat yoghurt - Low-fat yoghurt will split and doesn't give the same richness as full-fat yogurt.
• Overcrowding the pan - Sear the chicken in batches so it browns properly. Too much at once, and you'll end up steaming, not searing.
• Leaving out fenugreek(kasuri methi) - This is essential for authentic tasting butter chicken. No replacement gives the same flavor.
• Simmer, never boil - Medium-low heat is key. A rolling boil will split your cream and flatten the sauce's flavor. A gentle, slow simmer is key.
• Unblended or unstrained gravy - The gravy should coat the back of a spoon and be glossy and smooth. No blender? Push the sauce through a fine sieve to get it as smooth as possible.
• Season as you cook - Tomatoes vary in sweetness and acidity. Always season with salt and sugar in stages to build flavor, and avoid an overly acidic sauce at the end of cooking.

Alternative cooking methods

• Oven grill - Spread the marinated chicken on a tray and grill under high heat for 12-15 minutes, turning halfway. You're looking for some char. No need to fry-just add straight to the sauce.
• Slow cooker - Brown the chicken first if you've got time. Then tip everything-minus the butter-into the cooker and leave it on low for 4 to 5 hours. Stir in the butter at the end and blend the sauce until smooth if you like.
• Pressure cooker / Instant Pot - Start with the onions and paste on sauté mode. Add tomatoes, cream, chicken, and seal. Cook on high for 7 minutes, then let it release naturally. Finish with butter and adjust seasoning.
• BBQ or grill pan - If you want that smoky edge, cook the chicken over coals or a hot grill pan. Add to the sauce just before serving so it stays juicy.

Substitutions

• Coconut milk instead of cream - Use full-fat canned coconut milk for a dairy-free version. It changes the flavor slightly but still works well.
• Tomato paste for curry paste - If you don't have Indian curry paste, use 1 tablespoon tomato paste and add an extra teaspoon of garam masala.
• Yoghurt alternatives - If you're out of Greek yoghurt, use plain full-fat natural yoghurt. Don't use low-fat or it may split.
• Chilli options - Adjust heat with fresh green chillies, extra chilli powder, or a dash of cayenne.

Variations

• Other proteins - Paneer or shrimps work well with this marinade and sauce base. For red meat, use lamb shoulder and cook low and slow.
• Vegan version - Use tofu or veggies, and coconut milk instead of cream. Omit the butter. Marinate as usual and follow the same sauce method.

Storage and reheating

• Fridge - Store in an airtight container for up to 4 days. The flavor deepens over time.
• Freezer - Freeze in portions for up to 3 months. Thaw overnight in the fridge for best texture.
• Reheating - Reheat gently on the stove over low heat. Add a splash of water or cream if the sauce has thickened too much. Avoid microwaving-it can split the sauce and dry out the chicken.

Frequently asked questions

Serving suggestions

Related recipes

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