Butter Chicken, also known as Murgh Makhani, is one of India’s most iconic dishes and is loved worldwide for its rich, creamy tomato-based gravy and tender pieces of marinated chicken. Originating in Delhi, this classic North Indian recipe combines smoky grilled chicken with a velvety sauce made from tomatoes, butter, cream, and aromatic spices.

The secret to an authentic Butter Chicken lies in marinating the chicken for several hours, allowing the yogurt and spices to tenderize the meat and infuse it with flavor. The cooked chicken is then simmered in a buttery tomato gravy until every piece is coated with the creamy sauce.

Whether you’re preparing a special family dinner or entertaining guests, Butter Chicken is guaranteed to impress. Serve it with naan, butter roti, or fragrant basmati rice for a complete and satisfying meal.

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Recipe Information

• Cuisine: North Indian
• Course: Main Course
• Difficulty: Medium
• Preparation Time: 20 minutes
• Marination Time: 2–8 hours
• Cooking Time: 40 minutes
• Total Time: About 3 hours (including marination)
• Servings: 4
• Calories: Approximately 520 kcal per serving

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Why You’ll Love This Recipe

• Rich, creamy, and full of flavor
• Restaurant-style taste at home
• Tender, juicy chicken
• Perfect for celebrations and family dinners
• Easy to customize the spice level
• Pairs beautifully with naan or rice

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Ingredients

For the Chicken Marinade

• 500 g boneless chicken (thighs or breast), cut into bite-sized pieces
• ½ cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil or vegetable oil
• 1 teaspoon salt

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For the Butter Chicken Gravy

• 3 large ripe tomatoes, chopped
• 2 medium onions, chopped
• 12–15 cashew nuts
• 2 tablespoons butter
• 1 tablespoon oil
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon sugar or honey (optional)
• Salt to taste
• ½ cup fresh cream
• 1 teaspoon garam masala
• 1 teaspoon crushed kasuri methi (dried fenugreek leaves)

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Whole Spices

• 1 bay leaf
• 1-inch cinnamon stick
• 2 green cardamoms
• 3 cloves

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Garnish

• Fresh coriander leaves
• Fresh cream
• Small cube of butter

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Equipment Needed

• Mixing bowl
• Blender
• Large frying pan or kadai
• Grill pan or oven (optional)
• Knife
• Cutting board
• Wooden spoon

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Preparation

Marinate the Chicken

In a large bowl, combine:

• Yogurt
• Ginger-garlic paste
• Lemon juice
• Kashmiri red chili powder
• Turmeric
• Coriander powder
• Cumin powder
• Garam masala
• Salt
• Mustard oil

Mix well until smooth.

Add the chicken pieces and coat them evenly.

Cover and refrigerate for at least 2 hours. For the best flavor, marinate overnight.

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Step-by-Step Instructions

Step 1: Cook the Chicken

Heat a grill pan or heavy skillet over medium-high heat.

Cook the marinated chicken for about 6–8 minutes, turning occasionally until lightly charred and nearly cooked through.

Do not overcook, as the chicken will finish cooking in the gravy.

Set aside.

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Step 2: Prepare the Gravy Base

Heat oil in a pan.

Add chopped onions and sauté until soft.

Add ginger-garlic paste and cook for 2 minutes.

Add chopped tomatoes and cashew nuts.

Cook for 10–12 minutes, stirring occasionally until the tomatoes become soft.

Allow the mixture to cool slightly, then blend into a smooth puree.

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Step 3: Temper the Whole Spices

In the same pan, melt the butter.

Add:

• Bay leaf
• Cinnamon
• Cardamoms
• Cloves

Cook for about 30 seconds until fragrant.

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Step 4: Cook the Gravy

Pour the tomato-cashew puree into the pan.

Cook over medium heat for 8–10 minutes, stirring occasionally until the gravy thickens and the butter begins to separate.

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Step 5: Add the Spices

Stir in:

• Kashmiri chili powder
• Turmeric
• Coriander powder
• Cumin powder
• Salt
• Sugar (optional)

Cook for another 3–4 minutes.

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Step 6: Add the Chicken

Add the grilled chicken pieces along with any juices collected on the plate.

Mix gently.

Cover and simmer for 10 minutes over low heat.

The chicken will absorb the flavors of the gravy while remaining tender and juicy.

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Step 7: Finish the Curry

Add:

• Fresh cream
• Garam masala
• Crushed kasuri methi

Mix gently.

Cook for another 2 minutes.

Turn off the heat.

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Step 8: Garnish and Serve

Top with:

• A drizzle of fresh cream
• Chopped coriander
• A small cube of butter

Serve immediately while hot.

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Serving Suggestions

Butter Chicken pairs perfectly with:

• Butter naan
• Garlic naan
• Tandoori roti
• Lachha paratha
• Steamed basmati rice
• Jeera rice
• Vegetable pulao

Add sliced onions, cucumber, lemon wedges, and mint chutney on the side for a complete meal.

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Chef’s Tips

• Chicken thighs stay juicier than chicken breast.
• Marinate overnight for maximum flavor.
• Kashmiri chili powder gives a bright red color without excessive heat.
• Blend the gravy until completely smooth for a restaurant-style finish.
• Simmer gently after adding the cream to prevent it from curdling.

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Delicious Variations

Smoky Butter Chicken

For a restaurant-style smoky aroma, use the dhungar method by placing a small bowl with hot charcoal inside the pan, adding a few drops of ghee to the charcoal, covering the pan for 2–3 minutes, then removing the charcoal before serving.

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Spicy Butter Chicken

Add chopped green chilies or extra chili powder if you prefer a hotter curry.

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Healthier Version

Replace heavy cream with Greek yogurt or low-fat cream, and reduce the amount of butter.

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Boneless vs. Bone-In

Bone-in chicken provides deeper flavor but takes longer to cook. Boneless chicken is quicker and easier to serve.

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Health Benefits

Chicken

• Excellent source of lean protein
• Rich in vitamin B6 and phosphorus
• Supports muscle growth and repair

Tomatoes

• High in lycopene
• Rich in vitamin C
• Natural antioxidants

Cashews

• Healthy fats
• Magnesium
• Copper
• Create a naturally creamy texture

Indian Spices

The spices in this recipe contribute antioxidants and aromatic flavors that enhance the overall dish.

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Nutritional Information (Approximate Per Serving)

• Calories: 520 kcal
• Protein: 35 g
• Carbohydrates: 14 g
• Fat: 35 g
• Saturated Fat: 15 g
• Fiber: 3 g
• Calcium: Moderate
• Iron: Good
• Vitamin A: Good
• Vitamin C: Good

Nutrition values are estimates and may vary depending on the ingredients used.

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Storage Instructions

• Refrigerate in an airtight container for up to 3 days.
• Reheat gently over low heat, adding a splash of water or cream if needed.
• Freeze the curry (without the cream) for up to 2 months. Stir in fresh cream after reheating for the best texture.

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes. Chicken breast works well, but avoid overcooking it to keep it moist.

Why is my Butter Chicken not creamy?

Ensure the tomato mixture is blended until smooth and add the cream at the end over low heat.

Can I prepare it ahead of time?

Yes. In fact, Butter Chicken often tastes even better the next day as the flavors have more time to develop.

Can I make it less spicy?

Reduce the amount of chili powder and omit the green chilies for a milder curry.

What can I serve with Butter Chicken?

Butter naan, garlic naan, roti, paratha, jeera rice, steamed basmati rice, or pulao are all excellent choices.

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Conclusion

Butter Chicken is a timeless Indian classic that brings together tender marinated chicken and a luxuriously creamy tomato gravy. With its balanced blend of spices, buttery richness, and silky texture, it’s a dish that never fails to impress. Whether you’re cooking for a weeknight family dinner or a festive gathering, this restaurant-style recipe delivers authentic flavor and a memorable dining experience. Enjoy it with warm naan or fragrant basmati rice for the perfect meal.