Butter Chicken Recipe (Easy & Authentic Murgh Makhani)

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Craving that incredible, restaurant-quality butter chicken at home? You’ve come to the right place. This easy Butter Chicken Recipe delivers the authentic, creamy, and tangy Murgh Makhani flavor you love, using simple steps that any enthusiastic home cook can master. Forget expensive takeout; this will be your new go-to for a truly satisfying meal.

We’re breaking down the process to ensure you get that signature velvety sauce and tender, flavorful chicken every single time. Get ready to impress your family and friends with a dish that tastes like it came from a top Indian restaurant.

What is Butter Chicken (Murgh Makhani)?

Butter Chicken, or Murgh Makhani, is a world-renowned dish from Northern India. It originated in Delhi in the 1950s. The story goes that leftover tandoori chicken was mixed into a rich, creamy tomato gravy with butter, creating the iconic dish we know today. Its hallmark is a mildly spiced, aromatic, and incredibly smooth sauce with a subtle sweetness that balances the tang of the tomatoes.

Why This is the Best Butter Chicken Recipe You’ll Make

While many recipes can be intimidating, this one is designed for success in a home kitchen without compromising on that classic taste.

Simple, Clear Steps: We skip the complicated procedures but keep all the essential techniques that build deep, authentic flavor.
Perfectly Balanced Flavors: This recipe nails the delicate balance of tangy, sweet, and savory notes that make butter chicken so addictive.
The Ultimate Creamy Sauce: Our method ensures a silky, velvety sauce every time—no graininess, just pure, rich comfort.

A close-up shot of tender, cooked chicken pieces being added to the signature makhani gravy for the final simmer. — Combining the tender chicken with the rich sauce for the final, flavor-melding simmer.

Key Ingredients for Authentic Butter Chicken

The magic of this dish lies in using the right ingredients. Here’s what you’ll need and why it matters:

For the Chicken Marinade

Chicken: Boneless, skinless chicken thighs are best for their flavor and tenderness, but breasts work too.
Full-Fat Yogurt: This is the key to tenderizing the chicken. It must be full-fat to prevent curdling.
Ginger & Garlic Paste: A cornerstone of Indian cooking for its aromatic base.
Spices: Turmeric, garam masala, Kashmiri red chili powder (for color, not intense heat), and salt.

For the Makhani Sauce

Ghee or Butter: The foundation of the “Makhani” sauce. Ghee adds a nutty depth, but butter is perfectly fine.
Tomatoes: Use high-quality canned crushed tomatoes or tomato puree for a smooth, vibrant sauce.
Cashews: Soaked and blended, cashews provide the signature creaminess without making the dish heavy.
Heavy Cream: Stirred in at the end for ultimate richness and a velvety finish.
Kasuri Methi (Dried Fenugreek Leaves): This is the secret ingredient! Crushing it between your palms before adding it releases an incredible aroma and savory flavor that is essential to authentic butter chicken.

How to Make This Easy Butter Chicken Recipe

Follow these four simple stages for perfect homemade butter chicken. This process builds layers of flavor for a truly remarkable result.

Step 1: Marinate the Chicken

First, cut the chicken into bite-sized pieces. In a medium bowl, combine the chicken with all the marinade ingredients: yogurt, ginger-garlic paste, turmeric, garam masala, Kashmiri red chili powder, and salt. Mix thoroughly to ensure every piece is coated. Cover and let it marinate for at least 30 minutes, or for best results, refrigerate for 2-4 hours.

Step 2: Cook the Chicken

You can cook the chicken in a hot skillet with a bit of oil or ghee until it’s cooked through and slightly charred on the edges. Work in batches to avoid overcrowding the pan. Alternatively, you can broil it in the oven for that classic tandoori effect. Once cooked, set it aside.

A step-by-step image showing the creamy butter chicken sauce simmering in a black Dutch oven, just before adding the chicken. — The secret to the best butter chicken is a perfectly smooth and flavorful sauce.

Step 3: Create the Signature Makhani Gravy

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and sauté until soft and translucent. Add the ginger-garlic paste and cook for another minute until fragrant. Stir in all the ground spices and cook for 30 seconds to bloom their flavors. Pour in the crushed tomatoes and the soaked, blended cashews. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. For an ultra-smooth, restaurant-style sauce, use an immersion blender to blend it until velvety.

Step 4: Combine and Simmer

Add the cooked chicken to the blended sauce. Stir in the heavy cream and the crushed Kasuri Methi. Let the butter chicken simmer gently for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce. Taste and adjust seasoning if needed. Serve hot!

Pro Tips for Restaurant-Quality Results

Don’t Skip the Kasuri Methi: It’s a game-changer for authentic flavor. You can find it at Indian grocery stores or online.
Use Full-Fat Ingredients: Full-fat yogurt and cream are essential for the rich, creamy texture and to prevent the sauce from splitting.
Blend the Sauce: For that signature velvety texture, blending the sauce is a must. An immersion blender makes this step incredibly easy.
Let it Rest: Like many great dishes, butter chicken often tastes even better the next day as the flavors have more time to meld together.

What to Serve with Butter Chicken

Butter chicken is best served with traditional Indian breads to soak up all the delicious gravy. We love it with warm naan bread or simple basmati rice. For a complete meal, consider adding a side of cucumber raita and a simple green salad. It also pairs wonderfully with our 30-Minute Dinner Rolls for a quick and easy side.

Storage and Reheating Instructions

Store leftover butter chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What is the difference between Butter Chicken and Chicken Tikka Masala?

Butter Chicken (Murgh Makhani) is traditionally milder and creamier, with a smooth, subtly sweet tomato and butter sauce. Chicken Tikka Masala typically has a more robust, spiced flavor profile with prominent notes of onion and coriander, and its sauce is often less creamy.