Butter Chicken Recipe – Creamy Restaurant-Style Murgh Makhani

Few dishes are as loved across Pakistan and India as butter chicken. This butter chicken recipe gives you everything the restaurant version promises — smoky, charred pieces of chicken folded into a silky, mildly sweet tomato-and-butter gravy — without leaving your kitchen. Known across the border as murgh makhani, it is believed to have been created in Delhi in the 1950s, when tandoori chicken was mixed into a rich tomato gravy so none of the day’s leftover chicken went to waste. That happy accident is now one of the most searched curry recipes in the world, and this version keeps it simple for home cooks.

Prep Time: 20 minutes (plus 1 hour marination) | Cook Time: 40 minutes | Servings: 4–6

Ingredients:

For the chicken marinade:

• 750g boneless chicken thighs, cut into bite-size pieces
• 1 cup plain yogurt (dahi)
• 1 tablespoon lemon juice
• 2 teaspoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon salt

For the gravy:

• 4 large ripe tomatoes, roughly chopped (about 600g)
• 1 medium onion, roughly chopped
• 4–5 garlic cloves
• 1-inch piece fresh ginger, sliced
• 4 tablespoons butter, divided
• 1 tablespoon neutral oil
• 2 green cardamom pods
• 1 small cinnamon stick
• 3–4 cloves
• 1 teaspoon Kashmiri red chili powder (for color)
• 1 teaspoon sugar or honey
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
• 3/4 cup heavy cream, plus extra for drizzling
• Salt to taste
• Fresh coriander leaves, for garnish

Instructions:

1. 1. Marinate the chicken. In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, red chili powder, cumin, garam masala, and salt. Add the chicken pieces and coat them well. Cover and refrigerate for at least 1 hour (overnight gives the best flavor).
2. 2. Cook the chicken. Heat a grill pan, heavy skillet, or the grill over medium-high heat. Cook the marinated chicken pieces for 8–10 minutes, turning once, until the edges are lightly charred and nearly cooked through. Set aside — a few charred bits are welcome, that smokiness is the soul of butter chicken.
3. 3. Build the gravy base. In a deep pot, heat 2 tablespoons of butter with the oil over medium heat. Add the cardamom, cinnamon, and cloves and let them sizzle for 30 seconds until fragrant. Add the onion, garlic, and ginger and cook for 4–5 minutes until the onion softens.
4. 4. Add the tomatoes. Stir in the chopped tomatoes and cook for 10–12 minutes, until the tomatoes break down completely and the oil begins to separate at the edges. Cool slightly, blend into a smooth puree, and strain through a fine sieve back into the pot for a restaurant-smooth gravy.
5. 5. Finish the makhani gravy. Return the strained gravy to low heat. Stir in the Kashmiri chili powder, sugar, and salt. Add the remaining 2 tablespoons of butter, then pour in the cream and stir until the gravy turns a warm orange. Add the chicken pieces with any resting juices, cover, and simmer gently for 10 minutes.
6. 6. Add the kasuri methi finish. Crush the dried fenugreek leaves between your palms and sprinkle them over the curry. Simmer 2 more minutes and turn off the heat. Garnish with a swirl of cream and fresh coriander. Serve hot with naan, tandoori roti, or steamed basmati rice.

Tips:

• Chicken thighs beat breast here — they stay juicy through charring and simmering. If you only have breast, reduce the initial cooking time by 2 minutes.
• Don’t skip straining the gravy — the sieve step is the single biggest difference between home butter chicken and the restaurant version.
• Kasuri methi goes in at the very end; boiling it too long makes it bitter.
• If the gravy tastes too sharp, a pinch of sugar or an extra spoon of cream balances the tomato acidity.
• For a smokier flavor without a grill, add a tiny pinch of smoked paprika to the marinade, or finish with a quick dhungar (charcoal smoke) before serving.

FAQs:

Q: Can I make butter chicken without cream?
A: Yes. Replace the cream with thick yogurt blended with a little milk, or use cashew paste (soaked cashews blended smooth) for a naturally creamy, dairy-light gravy.

Q: Why is my butter chicken gravy grainy?
A: Usually the tomato mixture wasn’t blended smooth or the cream was added over high heat and split. Blend the base very well, strain it, and always add cream over low heat.

Q: How long can I store butter chicken?
A: It keeps in an airtight container in the fridge for up to 3 days, and the flavor deepens overnight. Reheat

gently on the stove with a splash of water or milk; avoid hard boiling, which can split the cream.

More chicken classics to try: start with smoky Chicken Tikka skewers, then make our creamy Chicken Korma — and serve it all with fragrant Chicken Pulao.