Tender marinated chicken in a rich, velvety tomato-cream sauce
Butter Chicken (Murgh Makhani)
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
5
About 6 cups
Difficulty
Medium
Cost
Moderate
$$
Butter Chicken (Murgh Makhani)
Tender marinated chicken in a rich, velvety tomato-cream sauce
★4.6(12)
The ultimate Indian comfort food — succulent chicken pieces marinated in yogurt and spices, simmered in a luscious, buttery tomato sauce enriched with cream and aromatic spices.
20m
Prep Time
35m
Cook Time
55m
Total Time
5
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Butter chicken, or murgh makhani, is arguably India's most famous culinary export. Originating from the kitchens of Delhi's Moti Mahal restaurant in the 1950s, this dish has conquered menus worldwide — and with good reason.
The chicken is first marinated in a mixture of yogurt, lemon juice, and spices, which tenderizes the meat and infuses it with flavor. It is then cooked in a sauce that is pure indulgence: tomatoes, butter, cream, and a careful blend of warming spices create something that is simultaneously rich, tangy, sweet, and deeply aromatic.
This recipe delivers restaurant-quality results at home, with a sauce so good you will want to drink it straight from the pot.
Ingredients
- 700g boneless chicken thighs, cut into chunks
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp salt
- 3 tbsp butter
- 1 tbsp oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (400g) crushed tomatoes
- 10 raw cashews, soaked and blended to paste
- 1 tsp sugar
- 1/2 cup heavy cream
- 2 tbsp butter (for finishing)
- 1 tsp dried fenugreek leaves (kasuri methi)
- Fresh cilantro for garnish
Instructions
- 1
Combine yogurt, lemon juice, chili powder, turmeric, garam masala, cumin, and salt in a bowl. Add chicken pieces and coat well. Marinate for at least 30 minutes (or overnight in the fridge).
- 2
Heat oil in a large skillet over high heat. Sear the marinated chicken in batches until charred on the outside, about 3 minutes per side. The chicken does not need to be fully cooked through. Set aside.
- 3
In a heavy-bottomed pot, melt 3 tbsp butter over medium heat. Add onion and cook until golden, about 6-7 minutes.
- 4
Add garlic and ginger, cooking for 1 minute. Pour in crushed tomatoes and cook for 10 minutes, stirring occasionally, until the sauce darkens and the oil separates.
- 5
Stir in cashew paste and sugar. Cook for 2 minutes. If the sauce is chunky, use an immersion blender to make it smooth.
- 6
Add the seared chicken and any juices. Simmer for 12-15 minutes until the chicken is cooked through and tender.
- 7
Remove from heat. Stir in heavy cream, 2 tbsp butter, and crushed kasuri methi. Stir gently until the butter melts. Garnish with cilantro and serve with naan or basmati rice.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Heavy creamFull-fat coconut cream
Creates a dairy-free version with a subtle coconut undertone
Cashew pasteAlmond paste or melon seed paste
Any nut paste works; almond is the most common alternative
YogurtDairy-free yogurt
Works for marinating; use unsweetened varieties
Tips & Storage
Pro Tips
Kashmiri chili powder gives the signature red-orange color without excessive heat. Regular chili powder is much hotter, so use less.
Marinating overnight makes a noticeable difference in flavor and tenderness.
For a smoker flavor, heat a small piece of charcoal until red-hot, place it in a small bowl inside the pot, drizzle with ghee, and cover for 2 minutes (dhungar method).
Use chicken thighs rather than breasts — they stay juicier in the sauce.
Storage
Refrigerate in an airtight container for up to 4 days. The flavor actually improves the next day as the spices meld. Freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of cream or water. Avoid boiling vigorously as the cream can separate.
Nutrition Facts
Per serving (1.5 cups) · 5 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates14g
Fat27g
Fiber2g
Sugar6g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between butter chicken and tikka masala?
- Butter chicken uses a tomato-and-cream-based sauce with butter, while tikka masala typically has a more heavily spiced, sometimes yogurt-based sauce. Butter chicken is milder and richer.
- Can I use chicken breast?
- Yes, but cut into smaller pieces and reduce cooking time to avoid drying out. Thighs are preferred for their juicier texture.
- How do I make it less spicy?
- Reduce the chili powder and omit green chilies. Adding more cream and sugar also tempers the heat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →