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Butter Chicken, known as Murgh Makhani in Hindi, is one of India’s most beloved and iconic dishes. Its rich, creamy texture and delicate balance of spices make it a standout on Indian restaurant menus worldwide.
With succulent pieces of marinated chicken simmered in a luscious tomato based sauce, this dish offers a perfect fusion of flavours that appeals to both seasoned curry lovers and those new to Indian cuisine.
Want to dive deeper into Indian Cuisine? Don’t miss our post on 34 Traditional Indian Foods to Try
What Is Butter Chicken?
Butter Chicken is a North Indian dish that combines grilled or roasted chicken with a velvety sauce made from butter, cream, and tomatoes.
The chicken is traditionally marinated in a mix of yogurt and spices before being cooked in a tandoor (a clay oven). The magic, however, lies in the sauce.
It’s a delicate blend of tangy tomatoes, fragrant spices, and rich cream that creates a harmonious balance of savoury, spicy, and slightly sweet flavours. It’s typically enjoyed with naan, roti, or steamed basmati rice, making it a satisfying and comforting meal.
Ingredients and Taste
The key to a perfect Butter Chicken is the freshness and quality of its ingredients. The marinade for the chicken often includes yogurt, ginger, garlic, garam masala, chili powder, and lemon juice.
Once grilled or seared, the chicken is added to a sauce made from tomatoes, butter, and a touch of cream. The sauce is seasoned with spices like cumin, coriander, and fenugreek, and sometimes finished with a splash of sugar or honey to balance the acidity of the tomatoes.
The dish is indulgent, with the butter and cream creating a luxurious texture that coats the chicken in a rich, smooth sauce. The mild spice level can be adjusted depending on preference, but the hallmark of Butter Chicken is its warmth, not overwhelming heat.
The earthy spices and sweetness from the tomatoes make for a truly comforting and memorable flavour profile.
A Taste of History
Butter Chicken was born in the bustling kitchens of New Delhi, India, in the 1950s, when the chef Kundan Lal Gujral was experimenting with ways to reuse leftover tandoori chicken.
His innovative idea was to cook the grilled chicken in a buttery tomato gravy, creating a dish that was not only flavourful but also helped to keep the chicken tender and moist. This practical solution gave rise to what is now one of the most famous Indian dishes globally.
Its popularity quickly grew, thanks to the perfect harmony of flavours that appealed to a broad audience. Butter Chicken became a staple in Indian restaurants, both within the country and abroad, earning a reputation as the go-to curry for those seeking a balance of spice, creaminess, and richness.
Over the years, it has evolved, with different regions and chefs adding their own twists, but at its core, it remains a celebration of India’s culinary artistry.
How to Make Butter Chicken (Murgh Makhani)
Butter Chicken is one of India’s most beloved dishes, known for its velvety tomato and butter sauce that perfectly balances creaminess and spice. The process involves marinating chicken in yoghurt and spices, then simmering it gently in a rich makhani gravy. See the recipe card at the bottom for printable directions
Ingredients
For the Chicken Marinade
- 600 g boneless chicken thighs, cut into bite-sized pieces
- 150 g plain yoghurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chilli powder
- ½ tsp turmeric
- 1 tsp salt
- 1 tbsp vegetable oil
For the Makhani Sauce
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 400 g chopped tomatoes (fresh or tinned)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chilli powder (adjust to taste)
- 1 tsp sugar
- 75 ml double cream
- 1 tbsp kasuri methi (dried fenugreek leaves), crushed
- Salt, to taste
- Fresh coriander, for garnish
Cooking Instructions
Step 1: Prepare the Marinade
In a large bowl, combine yoghurt, lemon juice, ginger-garlic paste, cumin, garam masala, chilli powder, turmeric, salt, and oil. Mix well, then add the chicken pieces, coating them thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight for deeper flavour.
Step 2: Cook the Marinated Chicken
Preheat the oven to 220°C (200°C fan). Arrange the marinated chicken on a lined baking tray and bake for 15–18 minutes until lightly charred at the edges. Alternatively, grill or pan-fry for a smoky taste. Set aside while you prepare the sauce.
Step 3: Sauté the Aromatics
In a large saucepan, heat butter and oil over medium heat. Add the finely chopped onions and cook until golden brown. Stir in the garlic and ginger, cooking until fragrant and softened. This forms the aromatic base of the dish.
Step 4: Build the Tomato Base
Add the chopped tomatoes to the pan. Cook for 10–12 minutes until they break down and release their natural sweetness. Stir occasionally to prevent sticking. Once soft, use a hand blender to puree the sauce until smooth.
Step 5: Add Spices and Simmer
Return the sauce to low heat. Stir in coriander, cumin, garam masala, chilli powder, and sugar. Simmer gently for 5 minutes, allowing the spices to bloom and the sauce to deepen in colour.
Step 6: Combine Chicken and Sauce
Add the cooked chicken pieces, along with any juices from the tray, into the sauce. Stir to coat the chicken evenly. Simmer for 10 minutes to allow the flavours to meld together.
Step 7: Enrich with Cream and Butter
Stir in the double cream and an additional knob of butter for a silky finish. Cook gently for another 5 minutes, avoiding a rapid boil to keep the sauce smooth and rich.
Step 8: Add Fenugreek and Adjust Seasoning
Crumble kasuri methi between your palms and sprinkle into the sauce. Taste and adjust seasoning with salt or a touch more sugar if needed. The sauce should be creamy, slightly tangy, and aromatic.
Step 9: Rest and Thicken
Turn off the heat and let the curry rest for 5 minutes before serving. This allows the sauce to thicken naturally and the spices to settle harmoniously.
Step 10: Serve and Garnish
Serve hot with basmati rice or naan. Garnish with a drizzle of cream and fresh coriander leaves. For a traditional touch, add a small pat of butter on top just before serving.
Variations and Substitutions
- Chicken Substitute: Paneer or tofu can be used for a vegetarian version.
- Cream Substitute: Coconut cream or cashew cream offers a dairy-free alternative.
- Kasuri Methi: If unavailable, a pinch of ground fenugreek seeds can be used sparingly.
- Yoghurt: Greek yoghurt can replace plain yoghurt for a thicker marinade.
Cooking Tips for Perfect Butter Chicken
- Marinate the chicken overnight for maximum tenderness and flavour.
- Lightly char the chicken before adding to the sauce for a smoky tandoor-style aroma.
- Use ripe tomatoes for natural sweetness and colour in the gravy.
- Do not rush the simmering process; slow cooking helps develop a deeper, balanced flavour.
- Stir in the cream just before serving to preserve its smooth texture.
Indian Butter Chicken (Murgh Makhani) Recipe
Ingredients
For the Chicken Marinade
- 600 g boneless chicken thighs cut into bite-sized pieces
- 150 g plain yoghurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chilli powder
- ½ tsp turmeric
- 1 tsp salt
- 1 tbsp vegetable oil
For the Makhani Sauce
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp grated fresh ginger
- 400 g chopped tomatoes fresh or tinned
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chilli powder adjust to taste
- 1 tsp sugar
- 75 ml double cream
- 1 tbsp kasuri methi dried fenugreek leaves, crushed
- Salt to taste
- Fresh coriander for garnish
Instructions
- In a large bowl, combine yoghurt, lemon juice, ginger-garlic paste, cumin, garam masala, chilli powder, turmeric, salt, and oil. Mix well, then add the chicken pieces, coating them thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight for deeper flavour.
- Preheat the oven to 220°C (200°C fan). Arrange the marinated chicken on a lined baking tray and bake for 15–18 minutes until lightly charred at the edges. Alternatively, grill or pan-fry for a smoky taste. Set aside while you prepare the sauce.
- In a large saucepan, heat butter and oil over medium heat. Add the finely chopped onions and cook until golden brown. Stir in the garlic and ginger, cooking until fragrant and softened. This forms the aromatic base of the dish.
- Add the chopped tomatoes to the pan. Cook for 10–12 minutes until they break down and release their natural sweetness. Stir occasionally to prevent sticking. Once soft, use a hand blender to puree the sauce until smooth.
- Return the sauce to low heat. Stir in coriander, cumin, garam masala, chilli powder, and sugar. Simmer gently for 5 minutes, allowing the spices to bloom and the sauce to deepen in colour.
- Add the cooked chicken pieces, along with any juices from the tray, into the sauce. Stir to coat the chicken evenly. Simmer for 10 minutes to allow the flavours to meld together.
- Stir in the double cream and an additional knob of butter for a silky finish. Cook gently for another 5 minutes, avoiding a rapid boil to keep the sauce smooth and rich.
- Crumble kasuri methi between your palms and sprinkle into the sauce. Taste and adjust seasoning with salt or a touch more sugar if needed. The sauce should be creamy, slightly tangy, and aromatic.
- Turn off the heat and let the curry rest for 5 minutes before serving. This allows the sauce to thicken naturally and the spices to settle harmoniously.
- Serve hot with basmati rice or naan. Garnish with a drizzle of cream and fresh coriander leaves. For a traditional touch, add a small pat of butter on top just before serving.
