The Best Butter Chicken Recipe - Murgh Makhani (2024)

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This easy recipe for Butter Chicken is as authentic as it can get! Make classic Butter Chicken or Murgh Makhani at home, just like the one you get at your favorite Indian restaurant.

(This recipe was first published in June 2020 and has been updated)

The Best Butter Chicken Recipe - Murgh Makhani (1)

Jump to:
  • What is Butter Chicken or Chicken Makhani?
  • What is butter chicken sauce made of?
  • Why this recipe works
  • List of Ingredients
  • How to make Butter Chicken
  • Serving Suggestions
  • Frequently Asked Questions
  • More Indian Chicken Recipes
  • Butter Chicken - Murgh Makhani

Butter Chicken aka, Murgh Makhani or Chicken Makhani is the ‘little black dress’ of Indian cuisine - a classic, easy-to-make dish that will never go out of style. I have the best memories of eating butter chicken, lapping up every bit of gravy with a tandoori naan.

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What is Butter Chicken or Chicken Makhani?

Butter chicken aka, Chicken Makhani literally translates to chicken that is cooked in butter. The dish is said to have been invented when an enterprising Dhaba- owner (dhabas are restaurants on Indian highway) tried to give a longer lease of life to his leftover tandoori chicken. He came up with a sauce made with tomatoes and dairy (cream, butter), and simmered the tandoori chicken pieces in them, thus creating an entirely new dish. And the rest, as they say, is history.

Butter chicken is a great social leveler. It is hugely popular all over the world, from the version sold in the humble dhabas (restaurants along the highways, usually serving as truck stops ) to its fine dining avatar in the best Indian restaurants. And always, always, served with freshly baked tandoori naan and a dollop of butter on top!

There are several recipes for butter chicken, with so many versions of this dish around, its best to just stick to the classic version – a sauce made with tomatoes, cashews, butter and a hint of cream. I have tried a few recipes for butter chicken, and this is the one that I really enjoy and comes very close to the authentic version.

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What is butter chicken sauce made of?

Most of us know that the sauce for butter chicken is made with tomatoes, cream and butter. There is a misconception that butter chicken needs oodles of butter - nope it doesn't! This recipe uses minimal amounts of dairy – there’s just a little butter and only a hint of cream - having less butter and cream doesn't mean that we compromise on the taste in any way!

The role of spices is also very important to making a delicious butter chicken sauce. Some of the key spices and aromatics that go into classic butter chicken are garam masala spice blend,kasuri methi(dried fenugreek leaves), cashews and honey.

For the meat, use boneless chicken pieces – thigh or breast. The one thing that should not be omitted is thekasuri methi,which adds an earthy, mildly bitter taste that brings out the flavor of the butter chicken and nicely balances out the tang from the tomatoes, the slight sweetness of the honey and the richness of the cashews.

Why this recipe works

  • Authentic recipe, just like what you get at your favorite Indian restaurant!
  • Ideal for families - not too spicy, you can adjust the amount of heat/spice
  • Perfect for making ahead or freezing for later - the flavors of the butter chicken improve over time

List of Ingredients

Ingredients for the chicken marinade

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  • Boneless chicken pieces (thighs or breast)
  • Yogurt
  • Garam Masala
  • Ginger and garlic paste (or use minced ginger and garlic)
  • Kashmiri chili powder (can substitute with paprika powder)
  • Turmeric powder
  • Ghee or butter
  • Salt (as per your taste)

Ingredients for the butter chicken sauce

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  • Butter
  • Ginger-garlic paste or minced ginger and garlic
  • Tomato puree
  • Cashews - Soak them in warm water for 15- 20 minutes
  • Turmeric powder
  • Kashmiri chili powder
  • Kasuri methi
  • Honey
  • Garam Masala
  • Cream

How to make Butter Chicken

Butter chicken is typically made by first marinating the chicken pieces in a yogurt-based marinade, then grilling the chicken, then making the sauce and finally, adding the grilled chicken into the sauce and cooking them together for a few minutes.

Start with marinating the chicken with all the ingredients listed for the marinade, and keep the marinated meat in the fridge for at least 30 minutes.

Tip: Gently score the chicken before marinating it. This helps the meat catch more of the marinade and gives it more surface area to get a little char when we grill it later. Reserve any leftover marinade to add into the butter chicken sauce later.

Once the chicken is done marinating, skewer the pieces and grill them. I like using a stove-top grill pan, but you could use the oven broiler as well. Let the meat char a little, and flip to over midway through, to cook evenly.

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Once the chicken is done, keep aside. Move on to the sauce. In a heavy bottom pot on the stovetop, heat some butter. Once the butter melts, add ginger and garlic paste followed by turmeric and red chili powder. Saute briefly, and add the tomato puree.

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Add any leftover marinade from the chicken pieces (step 5), followed by the kasuri methi leaves, and then the garam masala powder.
Prepare the cashew paste - in a blender, blend together the pre-soaked cashews with a little water to form a smooth paste.

Add in the cashew paste and honey, and then blend together all the ingredients using a stick blender. Add salt to season and let this sauce simmer for 3-4 minutes. Then add the grilled chicken pieces and mix into the sauce. Add a tablespoon of cream and simmer the butter chicken for 4 - 5 minutes and you're done!

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Serving Suggestions

Butter chicken is best eaten with:

  • Naan (try my version of Instant Pot Naan Bread)
  • Roomali Roti
  • Basmati rice or Jasmine Rice

Frequently Asked Questions

Can I skip the fenugreek leaves? Will it affect the flavor?

Dried fenugreek leaves, aka kasuri methi or kasoori methi leaves add a mild earthy bitterness to the dish and you will notice that the flavors become more pronounced and complex when you add them. I highly recommend adding the lasoori methi leaves is you want the flavors to be authentic. However, if you are in a hurry and want to skip them, you most certainly can!

Can I substitute garam masala with curry powder?

No, curry powder is not a substitute for garam masala - the ingredients that go into both are very different. For more details on how different spice blends differ from each other, take a look at my guide to Indian Spices.

What's the difference between Butter Chicken and Chicken Tikka Masala?

The key differences between the two recipes are that butter chickendoes notuse onions or cumin butdoes use honeyas a sweetener. Also, butter chicken was invented in India and chicken tikka masala is actually a British invention.

Is chicken makhani the same as butter chicken?

Yes, chicken (aka, murgh) makhani literally translates to butter chicken, and the two are the same!

More Indian Chicken Recipes

Kadai Chicken
Chicken BiryaniChicken Hariyali Tangdi Kabab
Chicken Chettinad
Chicken Korma

The Best Butter Chicken Recipe - Murgh Makhani (10)

Butter Chicken - Murgh Makhani

Shinta

This easy recipe for Butter Chicken is as authentic as it can get! Make classic Butter Chicken or Murgh Makhani at home, just like the one you get at your favorite Indian restaurant.

4.94 from 63 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Indian

Servings 4

Calories 555 kcal

Ingredients

  • 600 grams Chicken breast cut into chunks

For the marinade

  • cup Yogurt
  • ¾ teaspoon turmeric powder
  • 1 teaspoon Kashmiri Chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon ginger- garlic paste or use minced ginger and garlic
  • 1 tablespoon ghee or melted butter
  • 1 teaspoon salt

For the butter chicken sauce

  • 75 grams butter or 5 tablespoons butter
  • 1 tsp Ginger garlic paste or minced ginger and garlic
  • 1 teaspoon Kashmiri Chili powder or use paprika powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ cup raw cashews soaked in warm water for 15- 20 minutes
  • 1 cup tomato puree 1 cup = 250 ml
  • 2 tbsp honey
  • 2 tablespoons kasuri methi (dried fenugreek leaves)
  • 1 tablespoon cream
  • Salt to taste

Instructions

  • Start by marinating the chicken - lightly score the chicken pieces and mix together the chicken with all the ingredients for the marinade. Keep the chicken pieces into a bowl, cover with cling film and transfer to the fridge.

  • Let the marinated chicken sit for 30-40 minutes in the fridge, or if possible, overnight.

  • Skewer the chicken on barbeue skewers and grill them either on the barbeque or stovetop or in the oven in grill mode. Turn the pieces over halfway through, to cook them evenly. The chicken pieces should have a little char on them. Once griled, keep aside for later.

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  • Prepare the cashew paste – in a blender, blend together the pre-soaked cashews with a little water to form a smooth paste. Keep aside for later.

  • In a heavy bottom pot on the stovetop, Heat some butter. Once the butter melts, add ginger and garlic paste followed by turmeric and red chili powder. Saute briefly, and add the tomato puree.

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  • Add any leftover marinade from the chicken pieces, followed by the kasuri methi leaves, and then the garam masala powder.

  • Add in the cashew paste and honey and turn off the heat.

  • Blend together all the ingredients using a stick blender, forming a smooth sauce.

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  • Add salt to season and let the sauce simmer for 3-4 minutes.

  • Then add the grilled chicken pieces and mix into the sauce.

  • Add a tablespoon of cream and simmer the butter chicken for 5-6 minutes. Turn off the heat once cooked.

    The Best Butter Chicken Recipe - Murgh Makhani (14)

  • Serve hot with naan or basmati rice.

Video

Nutrition

Calories: 555kcalCarbohydrates: 31gProtein: 37gFat: 33gSaturated Fat: 15gCholesterol: 154mgSodium: 939mgPotassium: 1033mgFiber: 3gSugar: 23gVitamin A: 1219IUVitamin C: 9mgCalcium: 54mgIron: 3mg

Keyword Butter chicken, murgh makhani

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The Best Butter Chicken Recipe - Murgh Makhani (2024)

FAQs

What is the difference between butter chicken and murgh makhani? ›

Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste.

What is the best combination for butter chicken? ›

Butter Chicken is best served with Jeera rice , Turmeric Rice, plain fluffy Basmati Rice, Tandoori Roti, Naan or Paratha.

Why does my butter chicken taste bland? ›

As you have discovered, even a heavily spiced dish can taste bland if there is not enough salt or umami flavouring. In the case of your Butter Chicken recipe, first of all I'd ensure the spices you use are fresh, and clearly have an aroma. Stale spices won't taste of much. Secondly, a good dish is a balanced dish.

What thickens butter chicken? ›

Yoghurt or heavy cream:

To achieve a creamy, tangy curry sauce, incorporate yoghurt or heavy cream. Stir them in gently, as high heat may cause curdling. These ingredients are ideal for creating a luxurious texture in dishes like butter chicken or tikka masala.

What is another name for murgh makhani? ›

Butter Chicken is also known as Murgh Makhani in Hindi, which translates to “buttery chicken” in English. It is also sometimes referred to as Chicken Makhani.

What does murgh makhani mean in english? ›

Makhani (ਮੱਖਣੀ) is a Punjabi word meaning "butter" and may refer to several dishes in North Indian cuisine: Dal makhani, made from beans and pulses. Murgh makhani, also known as butter chicken or chicken makhani.

What is the sauce in butter chicken made of? ›

It's all about that sauce when it comes to authentic butter chicken. You'll be surprised to find that you only need an onion, a can of crushed tomatoes, garlic and ginger, and some added spices to continue those beautiful flavours in the sauce.

Why is my butter chicken so watery? ›

If you've ever wondered "why is my curry too watery"? here are some common causes: Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce.

What is special about butter chicken? ›

The marination process infuses the chicken with flavors, ensuring each bite is delicious and satisfying. The creamy sauce, made with butter, cream, and a blend of Indian spices, adds depth and richness to the dish.

What can you use instead of tomato paste in butter chicken? ›

You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.

What does authentic butter chicken taste like? ›

It has a perfect balance of spicy and sweet, but is definitely mild on the spice spectrum of Indian curries. Even the littlest kids love this yummy sauce with its warm, cozy spices and chunks of tender chicken.

Should butter chicken sauce be thick? ›

An easy butter chicken recipe I've perfected over the years and shared with many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste.

Why add cashews to butter chicken? ›

In many recipes for butter chicken, copious amounts of butter and heavy cream supply richness, but we do as we were taught in India and use cashews pureed with a small amount of water until smooth. The nut puree adds creaminess without making the dish heavy.

What can I substitute for cashews in butter chicken? ›

Nut-Free Option: If you have a nut allergy or prefer to avoid cashews, you can substitute them with sunflower seeds or pumpkin seeds for a creamy texture and added richness. Vegetable Variations: Feel free to add a variety of vegetables to the dish to enhance its nutritional value and flavors.

How do you fix too much butter in butter chicken? ›

Refrigerate the sauce. The butter will harden on top. Then skim it off.

What does murgh makhani taste like? ›

The heat/ spice of the dish combines with the rich gravy and slight sweetness that make it very hard to resist. With most dishes that have fond memories it's the taste that lingers on even years later.

Is murgh makhani the same as tikka masala? ›

Butter chicken vs tikka masala – at a glance

Butter chicken uses tandoori chicken, which is then finished in a spicy, buttery tomato-based sauce. The chicken in tikka masala is usually chargrilled, for a distinct flavor. Chicken tikka masala is most likely based on butter chicken, originally known as murgh makhani.

What is the difference between murgh and chicken? ›

- In Indian cookbooks, murg is the word used for chicken. The word murg was used in Persia for bird or fowl. Murgi is the Hindi word for the hen. In the Indian subcontinent, one does not find the mention of many egg or chicken recipes, while, Ayurveda supports consumption of meat, birds and fishes.

Why do they call it butter chicken? ›

It was originally created by Kundan Lal Gujral, a chef at Moti Mahal restaurant in Delhi, in 1947. Although murgh makhani translates to butter chicken, its name has nothing to do with butter. Instead, it gets its name from how much yoghurt and butter are used in its recipe (the word makhani means luxurious).

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