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.