When we talk about iconic dishes in Indian cuisine, Butter Chicken, or Murg Makhani, holds a very special place. Famous for its rich and creamy sauce, this recipe has won the hearts of people all over the world. With its perfect balance of spices and the silky smoothness of butter and cream, it’s a true celebration of flavors.
The best part? Even though it looks like restaurant food, you can absolutely make it at home. Today, I’ll walk you through the secrets to cooking the most authentic Butter Chicken and bringing the flavors of India straight to your kitchen.
How to Make Butter Chicken (Murg Makhani) in 3 Simple Steps
Step 1: Marinate the Chicken
The secret to juicy, flavorful chicken lies in the marination process. A good marinade will infuse the chicken with aroma, make it tender, and intensify its taste.
Leave the chicken to marinate for at least 4 hours (overnight is best) in a mixture of yogurt, fresh ginger, garlic, lemon juice, and spices.
I recommend using Greek yogurt. If you use plain yogurt, strain it through a fine cloth to remove the whey—this will give you a thicker, creamier yogurt.
Among the spices, a high-quality Garam Masala makes all the difference, adding incredible flavor and aroma.
Butter Chicken is a mild curry, so Kashmiri red chili powder is perfect—it gives color and just the right touch of heat without being overwhelming.
Another key ingredient is Kasuri Methi, or dried fenugreek leaves. They’re very aromatic, and you only need a small pinch to achieve that authentic Butter Chicken flavor.
Step 2: Cook the Marinated Chicken
Traditionally, marinated chicken is roasted in a Tandoor oven for a smoky char. At home, you can grill it in a pan or roast it in the oven until golden.
Step 3: Make the Butter Sauce
This is where the magic happens: the sauce. To get that classic creamy, restaurant-style Butter Chicken, you’ll need:
- Butter (lots of it—it’s in the name!)
- Cream
- Cashews, the secret ingredient that gives the sauce body and a velvety finish.
Cashews not only thicken the curry but also add a subtle sweetness that balances the spices. Combine them with ripe tomatoes (fresh or canned), tomato paste for depth, and of course, those aromatic spices, and you’ll have a sauce that’s impossible to resist.
Final Tip:
Don’t stress if your Butter Chicken isn’t “perfect” the first time. Cooking Indian food is all about balance and practice—every time you make it, you’ll refine the flavors and find your own groove. And once you taste this dish, you’ll know it’s worth every minute.
And if you want to dive deeper into authentic Indian cuisine, remember that in my courses, we explore every recipe step by step, so you can master each dish with confidence.
How to Serve Butter Chicken
The most classic combo? Steaming hot Basmati rice and freshly baked naan. Trust me, there’s nothing better than dipping soft naan bread into this luscious, buttery sauce with tender bites of chicken. It’s the kind of meal that makes everyone go for seconds.
Ingredientes
For the chicken marinade:
- 1 kg boneless, skinless chicken thighs
- 1 Greek-style natural yogurt
- 1 tbsp Ginger-Garlic paste
- 1 tsp Garam Masala
- 1 tsp chili powder or Kashmiri red chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp Kasuri Methi (dried fenugreek leaves)
- 2 tbsp olive oil
- Juice of half a lime
- 2 tsp salt
For the sauce:
- 1 large onion, finely diced
- 2 tbsp ginger-garlic paste
- 300 g crushed tomatoes
- 1 tbsp tomato paste (optional)
- 60 g raw cashews
- 150 ml cooking cream
- 3 tbsp olive oil
- 60 g butter
- Salt to taste
- 1 tsp sugar
- 300 ml water
Whole spices:
- 1–2 bay leaves
- 1 cinnamon stick
- 3–4 green cardamoms
Ground spices:
- 1 tsp turmeric powder
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp chili powder or Kashmiri chili powder
For the garnish:
- 1 tsp Kasuri Methi (dried fenugreek leaves)
- 1 tsp Garam Masala
Instructions
Marinate the chicken:
-Cut the chicken thighs into pieces about 3 cm thick.
-In a bowl, mix the chicken with the marinade ingredients. Combine well by hand, cover, and store in the refrigerator overnight (or at least 4 hours if short on time).
Cook the marinated chicken:
-Heat oil in a pan over medium-high heat. When hot, fry the marinated chicken pieces until golden on both sides. Remove and set aside.
Prepare the sauce:
-Lower the heat to medium and add half of the butter to the same pan. Once melted, add the bay leaves, cinnamon, and cardamoms.
-Add the onion and a pinch of salt. When softened, stir in the ginger-garlic paste. Cook briefly, then add the ground spices. Immediately add a splash of water.
-Sauté until the oil separates from the spices.
-Add the tomato paste, crushed tomatoes, cashews, salt, and sugar. Cook over medium heat until the cashews are soft and the oil separates again.
-Remove the cinnamon and bay leaves. Transfer everything to a blender or a food processor, add water, and blend until smooth and creamy.
-Return the sauce to the pan and stir in, adding the remaining butter.
-Add the fried chicken pieces and mix gently. Cover and cook on low heat for 8–10 minutes, until the chicken is tender and the sauce thickens.
-Uncover, pour in the cream, sprinkle with Garam Masala, and crush the Kasuri Methi between your hands before adding it. Mix, cover, and turn off the heat. Let it rest for 10 minutes before serving.
-Serve with Basmati rice and Naan bread.
Tips & Tricks
-You can use plain yogurt instead of Greek yogurt—just strain it through a cloth to remove excess liquid (takes about 1 hour).
-If using tomato purée, the cooking time is shorter—around 5–6 minutes. I recommend using homemade-style tomato purée for the best flavor.
Related Basics
Print recipe: Butter Chicken (Murg Makhani): India’s Creamiest Chicken Recipe
Ingredients
Method
- Cut the chicken thighs into pieces about 3 cm thick.
- In a bowl, mix the chicken with the marinade ingredients. Combine well by hand, cover, and store in the refrigerator overnight (or at least 4 hours if short on time).
- Heat oil in a pan over medium-high heat. When hot, fry the marinated chicken pieces until golden on both sides. Remove and set aside.
- Lower the heat to medium and add half of the butter to the same pan. Once melted, add the bay leaves, cinnamon, and cardamoms.
- Add the onion and a pinch of salt. When softened, stir in the ginger-garlic paste. Cook briefly, then add the ground spices. Immediately add a splash of water.
- Sauté until the oil separates from the spices.
- Add the tomato paste, crushed tomatoes, cashews, salt, and sugar. Cook over medium heat until the cashews are soft and the oil separates again.
- Remove the cinnamon and bay leaves. Transfer everything to a blender or a food processor, add water, and blend until smooth and creamy.
- Return the sauce to the pan and stir in, adding the remaining butter.
- Add the fried chicken pieces and mix gently. Cover and cook on low heat for 8–10 minutes, until the chicken is tender and the sauce thickens.
- Uncover, pour in the cream, sprinkle with Garam Masala, and crush the Kasuri Methi between your hands before adding it. Mix, cover, and turn off the heat. Let it rest for 10 minutes before serving.
- Serve with Basmati rice and Naan bread.
Notes
- You can use plain yogurt instead of Greek yogurt—just strain it through a cloth to remove excess liquid (takes about 1 hour).
- If using tomato purée, the cooking time is shorter—around 5–6 minutes. I recommend using homemade-style tomato purée for the best flavor.
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