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There’s a reason some dishes become universal favorites, a quiet understanding that crosses every table.
Butter chicken, or Murgh Makhani, is one of those rare comforts, and making it at home feels like uncovering a wonderful secret.
Why This Recipe Feels Special
It’s easy to think of this as just a rich, creamy curry, but it’s so much more than that.
The magic is in the layering, the slow build of flavors that starts with a tangy marinade and ends with that velvety, fragrant sauce.
Ingredients Needed for the Recipe
Gathering everything first makes the process feel relaxed, almost therapeutic.
Here’s what you’ll need to build those deep, complex flavors.
- Chicken Thighs: The champion of the dish, thighs stay incredibly juicy through roasting and simmering.
- Plain Greek Yogurt: It tenderizes the chicken deeply, creating a succulent base for all the spices.
- Fresh Lemon Juice: A bright spark of acidity that cuts through richness, in both the marinade and sauce.
- Grated Garlic & Ginger: The essential aromatic foundation, they provide a warm, pungent backbone.
- Garam Masala: The soul of the spice blend, it adds a complex, warming fragrance you can’t replicate.
- Kashmiri Chilli Powder: This gives the dish its iconic red hue and a gentle, fruity heat.
- Kasoori Methi (Dried Fenugreek Leaves): A subtle, haunting note that makes the sauce taste authentically restaurant-style.
- Tomato Paste: It cooks down into a sweet, concentrated base, giving the sauce body and depth.
- Heavy Cream: This is what creates the luxurious, silky texture that makes the sauce so irresistible.
- Butter: Well, it’s in the name, and it brings a rich, rounded finish that ties everything together.
How to make Butter Chicken Recipe?
The journey from marinade to finished dish is straightforward, but each step has its purpose.
Just follow along, and you’ll be amazed at what comes together in your kitchen.
Step 1- The Foundation (Marinade)
In a bowl, mix the yogurt, lemon juice, grated garlic, ginger, and all the dry spices for the marinade.
Coat the chicken thighs thoroughly in this mixture, then let them rest in the fridge for at least an hour, or even overnight.
Step 2- Roast & Char
Preheat your oven to 400°F (200°C) and lay the marinated chicken on a baking sheet.
Roast until nearly done, then slide it under the broiler for just a few minutes to get those beautiful, smoky charred spots.
Step 3- Build the Sauce
While the chicken rests, melt butter with a bit of oil in a heavy pot over low heat.
Add your spices, garlic, ginger, and minced green chilli, stirring until the kitchen smells incredible.
Step 4- The Transformative Cook
Stir in the tomato paste and let it cook for several minutes, it will darken and lose its raw edge.
This step is crucial, it develops a sweet, deep flavor that forms the heart of the sauce.
Step 5- Bring It All Home
Pour in the heavy cream, then add the roasted chicken and any juices from the pan.
Let it simmer together gently, finish with a final squeeze of lemon, and a sprinkle of fresh cilantro.
The Art of Marinating
That hour (or more) in the fridge isn’t just waiting around, it’s an active process.
The yogurt’s acids and enzymes are quietly working, tenderizing the chicken and allowing the spices to penetrate deeply.
Tips
A few small insights can make the difference between a good result and a great one.
- For the best flavor, use bone-in chicken thighs, the bones add a richness to the meat that boneless cuts simply can’t match.
- Don’t rush cooking the tomato paste, let it sauté until it turns a rusty brown, this removes any tinny taste and builds a sweet foundation.
- If your sauce seems too thick after adding the cream, a splash of water or chicken broth is a perfect fix, it will loosen it without dulling the flavor.
Navigating Spice Substitutions
Don’t fret if your pantry isn’t fully stocked with every specific ingredient.
For Kashmiri chilli powder, a mix of sweet paprika and a tiny pinch of cayenne makes a great stand-in, offering both color and a gentle heat.
Serving & Savoring
This dish is wonderfully forgiving and loves to be paired with simple sides.
Serve it over steamed basmati rice, or with warm, pillowy naan for dipping into that luxurious sauce, a crisp cucumber salad on the side provides a lovely, fresh contrast.
Storing for Future Comfort
Butter chicken often tastes even better the next day, as the flavors continue to meld.
Store leftovers in an airtight container in the fridge for up to three days, and reheat gently on the stove, adding a tiny splash of cream or water if needed.
The Best Butter Chicken Recipe /Murgh Makhani
Description
Butter chicken, or Murgh Makhani, is one of the most beloved Indian dishes worldwide—featuring tender roasted chicken in a rich, velvety, fiery red sauce infused with aromatic spices. This recipe delivers restaurant-quality flavor at home, with a smooth, decadent gravy that glides effortlessly over rice or naan. Perfect for weeknights or special dinners, it’s a guaranteed crowd-pleaser.
Ingredients
Chicken & Marinade
Butter Chicken Sauce
Instructions
-
Prepare Chicken
If using bone-in thighs, make 2–3 deep gashes. Place all marinade ingredients in a bowl or zip-top bag, mix until smooth, then add chicken and coat thoroughly. Refrigerate for at least 1 hour (preferably overnight). -
Roast Chicken
Preheat oven to 200°C (400°F). Arrange marinated chicken on a baking dish. Roast 20–45 minutes (boneless: ~20 min; bone-in: 30–45 min) until internal temp reaches 74°C (165°F). In last 2–4 minutes, broil on high rack until lightly charred. -
Make Sauce
About 20 minutes into roasting, melt butter in a Dutch oven over low heat. Add oil, then stir in Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli. Cook 30–45 seconds until fragrant. -
Cook Tomato Base
Add tomato paste and cook 5–6 minutes, stirring, until it darkens slightly and turns light brown. -
Finish Sauce
Pour in heavy cream, then add roasted chicken with any pan juices. Stir to coat. Add lemon juice, season with salt, and bring to a gentle boil over medium-high heat until fat separates from the sauce. -
Serve
Remove from heat. Garnish with chopped cilantro and optional salted butter. Serve hot with basmati rice, naan, or kachumber salad.
Nutrition Facts
Servings 5
Serving Size 1 serving (approx. 1/5 of recipe)
- Amount Per Serving
- Calories 620kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 22g111%
- Cholesterol 195mg65%
- Sodium 620mg26%
- Potassium 780mg23%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 52g104%
- Calcium 120 mg
- Iron 4 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
- Kasoori methi optional: The dish is delicious without it—add to marinade if using.
- Make ahead: Marinate chicken up to 24 hours. Cooked dish reheats beautifully the next day.
- Spice control: Omit green chilli or reduce chilli powder for milder flavor. Add cayenne for extra heat.
- Dairy-free tip: Use full-fat coconut yogurt instead of cream (note: flavor will change slightly).
- Storage: Keeps in fridge for 3 days; freezer-safe for up to 2 months.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Butter chicken tastes even better the next day. Cook fully, cool, and refrigerate. Reheat gently on the stove or in the microwave.
What can I serve with butter chicken?
Classic pairings include basmati rice, garlic naan, roti, or a fresh kachumber salad (cucumber, tomato, onion, lemon). A dollop of raita balances the richness.
Why does the fat separate from the sauce?
Fat separation indicates the sauce is properly cooked and emulsified—it’s a sign of authenticity and flavor development. Simply stir before serving or leave as is for traditional texture.