Butter Chicken Recipe (Easy & Authentic Murgh Makhani)

Welcome to the ultimate guide to making an authentic, restaurant-quality Butter Chicken recipe right in your own kitchen. If you’ve ever craved that incredibly rich, creamy, and tangy tomato-based curry from your favorite Indian restaurant, you’re in the right place. This recipe demystifies the process, giving you a straightforward path to a truly unforgettable meal. Forget takeout; this is the real deal.

This easy Butter Chicken recipe is perfect for a cozy family dinner, impressing guests, or simply treating yourself to a spectacular meal. The magic lies in the tender marinated chicken simmered in a luscious, spiced tomato and cream sauce. Let’s get cooking!

What is Butter Chicken?

Butter Chicken, or Murgh Makhani, is one of the most popular Indian dishes worldwide. It originated in Delhi, India, during the 1950s. The dish features bite-sized pieces of marinated chicken, traditionally cooked in a tandoor oven, that are then simmered in a mildly spiced, buttery tomato gravy. Its signature flavor is a perfect balance of tangy tomatoes, rich butter, and aromatic spices, all rounded out with a luxurious splash of cream.

While often compared to Chicken Tikka Masala, Butter Chicken is typically milder and creamier, with a more pronounced tomato and butter flavor profile.

Why You’ll Love This Butter Chicken Recipe

• Restaurant-Quality Taste: This recipe cracks the code on achieving that authentic flavor you love, with a rich and velvety sauce that clings to every piece of chicken.
• Surprisingly Simple: We’ve broken down the process into easy-to-follow steps. No intimidating techniques, just pure flavor.
• Perfectly Balanced Flavors: The combination of tangy tomatoes, warm spices, and rich cream creates a complex yet comforting taste that is simply irresistible.
• Family-Friendly: This dish is mildly spiced, making it a guaranteed hit with both adults and kids. You can easily adjust the heat to your preference.

Key Ingredients for Authentic Flavor

While the full ingredient list is in the recipe card below, a few key components are essential for that authentic Murgh Makhani taste.

• Chicken Thighs: Boneless, skinless chicken thighs are highly recommended. They remain incredibly tender and juicy throughout the cooking process.
• Full-Fat Yogurt: Used in the marinade, it tenderizes the chicken and adds a subtle tang.
• Garam Masala: This complex spice blend is the heart of many Indian dishes. Using a good quality garam masala is crucial.
• Kasoori Methi (Dried Fenugreek Leaves): This is the secret ingredient! Crushing these leaves between your palms releases a unique, savory, and slightly bitter aroma that gives Butter Chicken its signature flavor.
• Good Quality Tomatoes: The base of the sauce. Canned crushed tomatoes or tomato passata provide a smooth, consistent base.

With these ingredients, you’re well on your way to creating a stunning dish. If you’re looking for another creamy chicken dinner, this creamy Boursin chicken is a fantastic option.

Step-by-Step Instructions

Making this Butter Chicken recipe involves three main stages: marinating the chicken, preparing the sauce, and bringing it all together.

1. Marinate the Chicken

First, cut the chicken thighs into bite-sized pieces. In a medium bowl, combine the chicken with yogurt, garlic, ginger, turmeric, garam masala, and salt. Mix thoroughly to ensure every piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, but for best results, let it marinate for 4-6 hours. This step is key to tender, flavorful chicken.

2. Make the Creamy Tomato Gravy

Melt butter in a large pot or Dutch oven over medium heat. Add the onions and cook until soft and translucent. Stir in the garlic and ginger, cooking until fragrant. Add the spices—turmeric, cumin, coriander, and a pinch of cayenne—and cook for another minute to bloom their flavors. Pour in the crushed tomatoes, bring to a simmer, and let it cook for about 10 minutes to deepen the flavor. Finally, stir in the cashews (or cashew butter) which act as a thickener and add richness.

3. Combine and Simmer

While the sauce simmers, cook the marinated chicken in a separate pan until golden brown. You may need to do this in batches to avoid overcrowding. Once the sauce has simmered, you can blend it with an immersion blender for an extra smooth, restaurant-style consistency. Add the cooked chicken to the sauce. Stir in the heavy cream and crushed fenugreek leaves (Kasoori Methi). Let the curry simmer gently for another 5-10 minutes, allowing the flavors to meld together perfectly. Do not boil after adding the cream.

Pro Tips for Restaurant-Quality Butter Chicken

• Don’t Skip the Marinade: Marinating the chicken is crucial for both flavor and texture. Even 30 minutes makes a big difference.
• Use Chicken Thighs: Thigh meat is more forgiving than breast meat and stays much juicier in the rich sauce.
• Bloom the Spices: Briefly frying the ground spices in the butter and aromatics before adding the tomatoes helps to unlock their full flavor potential.
• Blend the Sauce: For that signature velvety texture, use an immersion blender or carefully transfer the sauce to a standard blender. This step is a game-changer.

What to Serve with Butter Chicken

Butter Chicken is best served hot with traditional Indian breads or rice to soak up all of the delicious gravy. Our top picks are:

• Basmati Rice: Simple, fluffy steamed basmati rice is a classic choice.
• Naan Bread: Warm, pillowy garlic naan is perfect for dipping.
• A Cooling Side: A simple side dish like a cool cucumber salad provides a refreshing contrast to the rich curry.

For a complete feast, consider starting with an appetizer like these amazing Thai basil beef rolls.

Storage and Reheating

Butter Chicken stores beautifully and the flavors often taste even better the next day!

• To Store: Let the curry cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
• To Reheat: Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling, which can cause the cream to separate.

More Delicious Dinner Recipes

If you enjoyed this recipe, you’re sure to love some of our other creamy and comforting dinner options! Be sure to check out our fan-favorite Marry Me Chicken or this hearty Mediterranean Beef Stew.

Frequently Asked Questions

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The Best Butter Chicken Recipe

We hope you love making this easy and authentic Butter Chicken recipe. It truly brings the taste of a high-end Indian restaurant into your home. If you make it, we’d love to hear from you! Please leave a comment and rating below. And don’t forget to share your beautiful creations with us on Pinterest!

Butter Chicken Recipe

FL Recipes

Butter Chicken Recipe (Easy & Authentic Murgh Makhani)

This easy Butter Chicken Recipe delivers authentic, restaurant-quality flavor. Learn to make this creamy and tangy Murgh Makhani at home with simple, step-by-step instructions for the perfect Indian curry.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Dinner, Main Course

Cuisine: Indian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Chicken Marinade

• 2 lbs boneless, skinless chicken thighs cut into 1-inch pieces
• 1/2 cup plain full-fat yogurt
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp salt

For the Makhani Gravy

• 4 tbsp unsalted butter
• 1 large onion finely chopped
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper or to taste
• 28 oz can of crushed tomatoes
• 1/4 cup raw cashews soaked in hot water for 15 mins, or 2 tbsp cashew butter
• 1 cup heavy cream
• 1 tbsp dried fenugreek leaves (Kasoori Methi)
• 2 tbsp canola oil for cooking the chicken
• Fresh cilantro for garnish

Equipment

• 1 Large Pot or Dutch Oven
• 1 Large Skillet
• 1 Immersion Blender Optional, for a smoother sauce

Method

 

1. In a medium bowl, combine the chicken thigh pieces with yogurt, 1 tbsp garlic, 1 tbsp ginger, turmeric, garam masala, and salt. Mix well to coat. Cover and refrigerate for at least 30 minutes or up to 6 hours.
2. Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the remaining 1 tbsp garlic and 1 tbsp ginger, and cook for another minute until fragrant.
3. Stir in the ground cumin, coriander, and cayenne pepper. Cook for 1 minute until aromatic. Pour in the crushed tomatoes and add the soaked cashews. Bring to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes, stirring occasionally.
4. While the sauce simmers, heat the canola oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside.
5. Once the sauce has simmered, use an immersion blender to blend it until smooth and creamy. Alternatively, carefully transfer it to a traditional blender and blend until smooth.
6. Return the blended sauce to the pot. Stir in the cooked chicken. Reduce the heat to low and pour in the heavy cream. Crush the dried fenugreek leaves between your palms and stir them into the sauce. Simmer gently for 5 more minutes. Do not boil. Serve hot, garnished with fresh cilantro.

Nutrition

Calories: 550kcalProtein: 35gFat: 40gFiber: 3g

Notes

For a richer flavor, marinate the chicken overnight.
Adjust the cayenne pepper to control the spice level.
Serve with warm naan bread or basmati rice for a complete meal.

Keyword butter chicken,indian curry,murgh makhani

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