Butter Chicken Recipe (Murgh Makhani) — Restaurant Style at Home

This Butter Chicken recipe — also known as Murgh Makhani — gives you the creamy, velvety, mildly-spiced gravy you get at a good North Indian restaurant, made entirely in your own kitchen in 45 minutes. It is the most-ordered dish at Indian restaurants worldwide, and once you try this version you will understand why.

The secret to restaurant-style butter chicken is three things: a proper charred sear on the chicken, a blended-and-strained makhani gravy, and real kasuri methi (dried fenugreek) stirred in at the end. All three are in this recipe.

What Is Butter Chicken (Murgh Makhani)?

Butter Chicken was created at Moti Mahal restaurant in Delhi in the 1950s by Kundan Lal Gujral and Kundan Lal Jaggi. They repurposed leftover tandoori chicken by simmering it in a rich tomato-butter-cream sauce. Today it is one of the most recognised Indian dishes in the world.

Unlike a standard chicken curry, Murgh Makhani has a notably smooth, slightly sweet sauce with a mild heat level. The Kashmiri red chilli powder gives it the deep orange-red colour without making it very spicy, which is why it is loved by everyone including children.

Ingredients and Why Each One Matters

Kashmiri red chilli powder — This is non-negotiable. Regular red chilli is too hot and gives a muddy colour. Kashmiri chilli has a vivid orange-red colour and mild heat. Do not substitute with paprika (flavour is different) or regular deggi mirch if you want the authentic shade.

Cashews — Soaked and blended cashews replace cream in the base sauce, giving body and richness without making the gravy heavy. If you are nut-free, use 2 tbsp melon seeds (magaz) instead.

Kasuri methi (dried fenugreek) — Added at the very end, crushed between your palms to release oils. This is the flavour that makes butter chicken taste like restaurant butter chicken. Do not skip or substitute.

The marinade — Yogurt tenderises the chicken through its lactic acid. The longer you marinate (up to 8 hours), the more tender the result. Minimum 30 minutes.

Butter Chicken Recipe — Step by Step

Step 1 — Marinate the Chicken

Combine all marinade ingredients in a large bowl: yogurt, Kashmiri red chilli powder, turmeric, garam masala, ginger-garlic paste, oil and salt. Add chicken pieces and turn to coat completely. Cover and refrigerate for 30 minutes minimum. Overnight marinade gives the best result.

Step 2 — Sear the Chicken

Heat 1 tbsp butter and 1 tbsp oil in a heavy pan or kadai over high heat. When the fat is very hot, add chicken pieces in a single layer. Do not move them for 3–4 minutes — you want proper char marks. Flip and sear the other side. Remove and keep aside. The chicken will not be fully cooked yet — that is intentional.

Why sear on high heat? The char adds a smoky depth that you can taste in the final dish. It is the closest approximation of a tandoor that you can get on a stovetop.

Step 3 — Build the Makhani Base

Reduce heat to medium. In the same pan, add 1 tbsp butter. Add onions and cook for 8–10 minutes, stirring occasionally, until they are golden brown throughout — not just softened. Golden onions are sweet; pale onions taste raw. Add ginger-garlic paste and cook 2 minutes until fragrant.

Step 4 — Add Tomatoes and Spices

Add tomato puree (fresh or canned), Kashmiri red chilli powder, coriander powder, cumin powder, and turmeric. Mix thoroughly. Cook on medium heat for 10–12 minutes, stirring regularly. You will see the oil separate and pool at the edges of the masala — this is the signal that it is cooked. The colour will deepen from bright red to a darker orange-red.

Step 5 — Blend and Strain

Allow the masala to cool for 5 minutes. Transfer to a blender, add soaked cashews and 2 tbsp water, and blend until completely smooth — at least 2 minutes on high speed. Pour through a fine mesh strainer back into your pan, pressing firmly with the back of a spoon to extract every bit of sauce. Discard the solids. This step is what makes the gravy restaurant-smooth.

Step 6 — Add Chicken and Cream

Add ½ cup water to the strained gravy in the pan. Bring to a simmer. Add the seared chicken pieces and their resting juices. Cook on low-medium heat for 10–12 minutes until the chicken is cooked through and the gravy has thickened to a coating consistency. Stir in fresh cream, sugar (balances the tomato acidity), and the remaining 1 tbsp butter.

Step 7 — Finish with Kasuri Methi

Rub kasuri methi between your palms directly over the pan — this releases the essential oils. Add garam masala. Taste and adjust salt. Simmer on low for 2 minutes. The butter chicken is ready when the gravy is glossy, slightly thick, and clings to a spoon.

Tips for the Best Butter Chicken at Home

• Use a heavy-bottomed pan — thin pans scorch the masala before it cooks evenly
• Strain the gravy without shortcuts — this step separates a silky restaurant gravy from a home-style one
• Add cream off the heat or on very low heat — boiling cream after adding it can cause it to split and look grainy
• Taste before adding salt — the butter, cream and cashews all contain salt; always taste first
• Boneless thigh vs breast — thigh stays more tender through the simmering; breast can turn rubbery if overcooked

Variations

Paneer Makhani — Replace chicken with 400g paneer cubes. Skip the marinade and searing; lightly fry paneer until golden, then add to the finished gravy. Everything else stays the same.

Vegan Butter Chicken — Use firm tofu (pressed dry) instead of chicken, coconut cream instead of dairy cream, and vegan butter. The flavour profile is very similar.

Dhaba-style richer version — Double the butter (use 6 tbsp total) and add 1 tbsp kasoori methi to the marinade as well. This is a more indulgent, slightly heavier version closer to the original Moti Mahal recipe.

Storage and Reheating

Butter chicken stores extremely well. The flavour actually improves after a day in the fridge as the spices continue to develop.

• Refrigerator — in an airtight container for up to 4 days
• Freezer — freeze in portions for up to 2 months; thaw overnight in fridge
• Reheating — reheat gently on the stovetop with 2–3 tbsp water stirred in; microwave on 70% power in 90-second intervals, stirring between each

What to Serve with Butter Chicken

• Butter naan or garlic naan — the classic pairing; use the bread to scoop the gravy
• Steamed basmati rice — the clean flavour of basmati balances the richness of the sauce
• Tandoori roti — lighter than naan, equally good
• Jeera rice (cumin rice) — adds another flavour dimension without competing with the curry
• Dal Makhani — both dishes were created at Moti Mahal, Delhi and are the most classic combination on any North Indian menu
• A simple cucumber raita — the cool, acidic raita cuts through the cream and refreshes the palate

Frequently Asked Questions

Can I make butter chicken without cream?
Yes. Replace cream with full-fat coconut milk (same quantity) for a dairy-free version. For a lower-calorie version, use thick yogurt stirred in off the heat — do not boil after adding yogurt or it will curdle.

Can I make butter chicken in a pressure cooker?
Yes. Sear the chicken in a pressure cooker pot (open, not pressured). Build the gravy in the same pot. Add the chicken back, close the lid, and cook for 1 whistle on medium heat. Release pressure naturally. Open, add cream and kasuri methi, and simmer uncovered for 3 minutes.

Why is my butter chicken gravy thin?
The gravy thickens as it cools slightly. If it is still thin after simmering, mix 1 tsp cornflour with 2 tbsp cold water and stir into the simmering gravy. Alternatively, add 1–2 more soaked cashews and blend again.

Can I use chicken with bones?
Yes. Bone-in chicken adds more flavour to the gravy. Use curry-cut pieces. Increase the simmering time in Step 6 to 20–25 minutes to ensure the chicken is cooked through.

Is butter chicken the same as chicken tikka masala?
They are similar but different. Butter chicken uses whole marinated chicken pieces; chicken tikka masala uses tikka (smaller pieces cooked in a tandoor or oven first). The butter chicken gravy is slightly sweeter and creamier; chicken tikka masala is typically spicier and more intensely flavoured.

How do I get the deep orange-red colour without food colour?
Use Kashmiri red chilli powder — it is the key. Do not use regular red chilli (too hot, duller colour). If you cannot find it, combine ¾ tsp paprika with ¼ tsp regular chilli powder as a substitute.