This finger-lickin’ Butter Chicken is the dreamiest, creamiest Indian curry you can make in your own kitchen, and it honestly rivals your favorite restaurant’s version.
It’s that iconic, bold orange-red dish you know and love, and it’s surprisingly beginner-friendly to pull off.
A Modern Classic with a Delicious History
You might think Butter Chicken is an ancient recipe, but it’s actually a delicious accident from the 1950s.
It was born in a Delhi restaurant when a clever chef decided to simmer leftover tandoori chicken in a rich, buttery tomato gravy, and the world of comfort food was forever changed.
Ingredients Needed for the Recipe
Yes, the list looks long, but it’s mostly spices that build the incredible, layered flavor. Think of it as an adventure for your spice cabinet.
- Chicken Thighs: They stay juicy and tender, much more forgiving than breast meat in a simmering sauce.
- Dahi (Yogurt) & Lemon Juice: This duo tenderizes the chicken and adds a subtle tang to the marinade.
- Ginger-Garlic Paste: The essential flavor base, or as I like to call it, the “gigi” paste that makes everything better.
- Kashmiri Chili Powder: This is the magic ingredient for that gorgeous red color without overwhelming heat.
- Butter: It’s in the name, and it’s non-negotiable for the sauce’s rich, silky finish.
- Whole Spices (like cardamom, cinnamon, star anise): They perfume the oil, creating a deeply aromatic foundation for the entire dish.
- Canned Tomatoes & Tomato Paste: They provide a consistent, sweet-tart base for the gravy, especially when fresh tomatoes are out of season.
- Heavy Cream: This is what gives the sauce its signature, luxurious creaminess.
- Kasuri Methi (Dried Fenugreek Leaves): The secret weapon, adding a subtle, almost maple-like aroma that makes the curry taste truly authentic.
How to make Butter Chicken (Murgh Makhani)?
We’ll break it down into five simple parts, so you can orchestrate the whole process without any stress.
Step 1 – The Marinade
Start by trimming and cubing your chicken thighs, then whisk together the yogurt, lemon juice, and all those wonderful spices.
Massage that marinade into the chicken, really working it in, then let it rest in the fridge for at least 30 minutes, or even overnight for maximum flavor.
Step 2 – Building the Makhani Sauce
Melt a generous portion of butter in a pot and toss in your whole spices—you’ll hear them sizzle and smell their fragrance immediately.
Add chopped onions and ginger-garlic paste, cooking until golden, then stir in the ground spices just for a minute until they bloom.
Step 3 – Cooking the Chicken
While your sauce is simmering and darkening, heat a cast-iron skillet until it’s screaming hot.
Sear the marinated chicken in batches to get those beautiful, slightly charred edges, then set it aside. It doesn’t need to be fully cooked through yet.
Step 4 – Blending to Silky Perfection
Once your sauce has thickened and little pools of butter form on the surface, carefully remove the whole spices like the star anise and cinnamon stick.
Transfer the sauce to a blender, add another knob of butter for good measure, and blend until it’s completely smooth and velvety.
The Art of the Finishing Touches
Return that beautifully smooth sauce to the pot and bring it to a gentle simmer.
Add the seared chicken and all its juicy drippings, letting everything mingle and cook together for a few final minutes.
Step 5 – The Final Assembly
Now for the grand finale: slowly drizzle in the heavy cream while stirring constantly.
Finish by crushing the kasuri methi between your palms over the pot, giving it one last stir before you take it off the heat.
Tips
- Patience with the Onions: Don’t rush sautéing them; letting them turn a proper golden brown is key to a sweet, deep flavor base.
- Bloom, Don’t Burn: Ground spices can turn bitter in a flash, so just let them sizzle in the butter for about 60 seconds to release their oils.
- Blender Caution: If using a glass blender, let the hot sauce cool for a few minutes first to avoid a dangerous explosion.
- Rescue a Grainy Sauce: If your sauce isn’t perfectly smooth after blending, just add a tablespoon of water at a time and blend again until it’s silky.
- Trust the Process: The sauce might taste a bit sharp or strong before you add the chicken and its juices—that’s normal, and it will all balance out.
Serving Your Masterpiece
Serve your Butter Chicken family-style in a beautiful bowl, garnished with a swirl of cream, fresh cilantro, and finely diced red onion.
It’s absolutely meant to be scooped up with fluffy basmati rice or warm, buttery garlic naan for the ultimate, comforting experience.
What to Do with Those Wonderful Leftovers
If you’re lucky enough to have leftovers, the flavor will be even deeper and more amazing the next day.
Reheat it gently on the stovetop, adding a splash of water or cream to loosen it up, and enjoy it all over again.
Butter Chicken Recipe (Murgh Makhani)
Description
This finger-lickin' Butter Chicken is the dreamiest creamiest Indian curry that you can make in the comfort of your own home, even down to the iconic bold orange-red color. This recipe is beginner-friendly, yet rivals your favorite restaurant's Chicken Makhani. It's best when indulged with basmati rice or homemade garlic naan.
ingredients
Marinade
Butter Chicken Sauce
Instructions
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Trim the fat from the chicken thighs. Cube the chicken into 1-inch pieces.
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In a large bowl, mix together the items for the marinade - the dahi, lemon juice, ginger garlic paste, finely chopped green chilis, garam masala, turmeric, ground cumin, kashmiri chili powder, and salt. Once the marinade is ready, add the chicken into the bowl and toss so that it's fully coated.
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Cover the chicken with plastic wrap and marinate for a minimum of 30 minutes, up to 24 hours.
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Crush the green cardamom pods in a mortar and pestle or under the flat of a knife. Remove the black seeds inside the pod and discard the green part.
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Melt two tablespoons of butter in a pot on medium heat. Add the star anise, black cardamom, seeds from the green cardamom pods, cinnamon stick, and cumin seeds and allow the flavor to infuse with the butter for a minute.
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Add the chopped onions and ginger garlic paste into the butter. Sauté until the onions start to brown.
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Add the ground spices - the garam masala, coriander, cloves, and kashmiri chili powder. Give everything a good stir and let it cook for 1 minute so the spices can bloom in the butter. Don't let them sit for longer, otherwise the spices will burn.
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Stir in the tomato paste, canned crushed tomatoes, cashews (optional), sugar, and salt to taste.
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Switch the stove to low to medium heat, and allow the sauce to simmer. It'll start to thicken and darken significantly. This can take 5–10 minutes. The fat will start to release on the sides and form little pools. Switch the heat off.
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While the sauce is simmering in the step above, heat the cast iron skillet on high heat. Add a tablespoon of ghee or neutral oil in the pan and add in the marinated chicken. Cook on each side for 3–4 minutes until it reaches an internal temperature of 165°F and the chicken has browned. Set aside once done.
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Remove and discard the black cardamom pod, star anise, and cinnamon stick. Transfer the contents of the pot into a blender along with the rest of the butter. Blend the sauce until it's completely smooth. If it's too thick, add a tablespoon of water at a time. Add up to a ½ cup of hot water based off of preference if you'd like a looser curry.
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Transfer the sauce back into the pan and bring it back to a soft simmer. Add the chicken with all of the juices and spices into the pan. Stir to coat and simmer for an additional 5 minutes, until the fat begins to separate again.
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Slowly pour in the heavy cream while stirring. Continue to simmer for 2–3 minutes until the sauce is thick and creamy. This is a great point to taste and adjust for spices.
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Remove from heat and finish off the sauce with a pinch of kasuri methi. Crush the dried leaves between your hands to extract the flavor before adding it directly into the curry.
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Garnish the butter chicken with heavy cream, cilantro, and finely diced red onions. Serve hot with rice or garlic naan.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 34 gg53%
- Saturated Fat 18 gg90%
- Trans Fat 0 gg
- Cholesterol 185 mgmg62%
- Sodium 720 mgmg30%
- Potassium 680 mgmg20%
- Total Carbohydrate 18 gg6%
- Dietary Fiber 3 gg12%
- Sugars 8 gg
- Protein 38 gg76%
- Calcium 120 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you have a glass blender, be very careful adding the hot contents of the pan into it otherwise it may break! You may need to allow it to cool a bit before blending, or use an immersion blender.
- If, for some reason, the spices aren't accessible, I'd highly recommend the MDH Butter Chicken Masala. Use a quarter of the box for the marinade, and another quarter for the makhani sauce. I adjust the MDH masala with an additional 1 teaspoon garam masala, ⅛ teaspoon ground cloves, ½ teaspoon cumin, ½ teaspoon freshly ground green cardamom, and ½ teaspoon coriander to the makhani sauce.
- The servings are listed as 4–6 depending on what you are serving the butter chicken with. A typical Indian household will serve butter chicken family-style with several other dishes and sides that will accommodate up to 6 people.
