Butter Chicken (Murgh Makhani) – The Best Creamy & Flavorful Restaurant-Style Recipe
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Butter Chicken (Murgh Makhani) is more than just a dish—it’s a symbol of comfort, indulgence, and the magic of Indian cuisine. Its rich, buttery tomato sauce, perfectly spiced and balanced, has made it a global favorite. Whether enjoyed in a high-end restaurant or homemade with care, this dish never fails to impress.
The Story Behind Butter Chicken – A Delicious Accident
Like many great culinary creations, Butter Chicken was born out of necessity. In the 1950s, at the famous Moti Mahal restaurant in Delhi, chefs had an excess of dry tandoori chicken. To avoid waste, they simmered it in a rich, buttery tomato sauce with cream and spices—creating what we now know as Murgh Makhani.
This innovation turned into an instant hit, spreading across India and beyond. Today, Butter Chicken is one of the most beloved Indian dishes worldwide, rivaling classics like Chicken Tikka Masala and Biryani.
Did You Know? Many believe that Chicken Tikka Masala was inspired by Butter Chicken! The main difference? Butter Chicken has a smoother, creamier sauce, while Chicken Tikka Masala is spicier with a more tomato-forward base.
Why You’ll Love This Butter Chicken Recipe
- Restaurant-Quality at Home – Creamy, rich, and bursting with flavor.
- Perfectly Balanced Spices – Not too mild, not too spicy—just right.
- Oven-Baked for Extra Flavor – Mimics tandoori-style cooking.
- Pairs Perfectly with Naan or Rice – The ultimate comfort meal.
Key Ingredients for the Best Butter Chicken
Marinated Chicken – The Secret to Tender Meat
Boneless chicken thighs are best for this recipe, as they remain juicy and tender. The marinade combines yogurt, lemon juice, and Indian spices, which help infuse the chicken with deep flavor.
The Rich and Creamy Butter Sauce
A silky tomato-based sauce enriched with butter, cream, and cashews. Kashmiri chili powder adds a vibrant red color without excessive heat, while kasoori methi (dried fenugreek leaves) brings an earthy, slightly sweet aroma.
Pro Tip: For extra depth of flavor, toast your spices before adding them to the sauce. This enhances their natural oils and makes the dish even more aromatic!
Tips for the Best Murgh Makhani at Home
- Use Chicken Thighs – They remain tender and juicy, unlike chicken breast, which can dry out.
- Let the Marinade Work – The longer the marination, the deeper the flavor. Overnight is best!
- Don’t Skip the Cashews – They make the sauce naturally creamy and velvety.
- Blend for Smoothness – For restaurant-style Butter Chicken, a well-blended sauce is key.
What to Serve with This Creamy Indian Dish
Rice Pairings:
- Steamed Basmati Rice – The classic choice!
- Jeera Rice (Cumin Rice) – Adds a nutty, aromatic touch.
Bread Pairings:
- Garlic Naan – Buttery and pillowy soft.
- Tandoori Roti – A whole wheat, slightly crispier option.
Refreshing Sides:
- Cucumber Raita – Cools down the spices.
- Pickled Onions – Adds tangy crunch.
Serving Tip: Butter Chicken tastes even better the next day as the flavors develop—make extra and enjoy leftovers!
Your Questions Answered (FAQ)
Can I Make Butter Chicken Without Cashews?
Yes! Simply omit cashews and increase the cream slightly for a similar texture.
Can I Use Chicken Breast Instead of Thighs?
Yes, but thighs are juicier and more flavorful. If using breasts, be careful not to overcook them.
How Spicy Is Butter Chicken?
This version is mild to medium, perfect for most palates. If you prefer more heat, increase the Kashmiri chili powder by ½ to 1 teaspoon for a deeper spice level while maintaining the signature red color. For an even spicier kick, add ½ teaspoon of cayenne pepper or use a hotter chili powder like Indian red chili powder. Adjust gradually to suit your taste!
How Can I Store and Reheat Butter Chicken?
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Gently warm on the stove with a splash of cream or water.
Make the Best Homemade Butter Chicken Today!
Butter Chicken is the perfect balance of spice, creaminess, and depth of flavor. Whether you’re trying it for the first time or looking for a restaurant-style version to make at home, this recipe delivers a rich, velvety dish that’s full of character.
So grab some naan, dig in, and enjoy this timeless Indian classic. Let me know how it turns out in!
Made this Butter Chicken? Share your creation with us! Tag @FoodieRoam and use #FoodieRoam to join the community of food lovers.
Ingredients
Servings4 servings
For the Chicken Marinade
- 1 ½ lbs boneless skinless chicken thighs , cut into large chunks
- 1 tbsp lemon juice
- 2 ½ tsp Kashmiri red chili powder
- ¾ tbsp sweet paprika
- 1 ¼ tsp sea salt
- ⅔ cup plain yogurt
- ¾ tbsp finely grated ginger
- 1 ¼ tbsp finely grated garlic
- 2 ½ tsp garam masala
- 1 ⅓ tbsp vegetable oil
- 1 ⅓ tbsp melted butter
For the Sauce
- 4 ½ tbsp unsalted butter
- 4 green cardamom pods lightly crushed
- 1 cinnamon stick
- 1 ¼ tbsp finely grated ginger
- 3 garlic cloves finely grated
- 1 tbsp tomato paste
- 1 ⅓ cups tomato purée or tomato sauce
- ½ to ¾ cup water
- ¼ cup raw cashews whole, unsoaked
- ¾ tbsp Kashmiri red chili powder
- 1 ¼ tsp sweet paprika
- 1 ⅓ tbsp sugar
- 1 ¼ tsp sea salt
- ⅔ cup heavy cream
- ½ tsp lemon juice or apple cider vinegar
- Pinch of nutmeg
- 2 ⅔ tbsp plain yogurt mixed with 2 ⅔ tsp water for serving
- Kasoori methi or dried mint for serving
- Naan or roti for serving
- Sliced red onion green chilies & lime wedges, for serving
What will you need?
- Baking sheet with a wire rack
- Large pan or skillet
- Knife
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Prep time15 minutes
Cook time30 minutes
Cook time1 hour
Total time1 hour 45 minutes
Instructions
- In a bowl, combine the chicken with lemon juice, Kashmiri chili powder, sweet paprika, and salt. Stir in the yogurt, ginger, garlic, garam masala, and vegetable oil until evenly coated. Cover and refrigerate for at least 1 hour, preferably 4-6 hours or overnight. Remove from the fridge 15 minutes before cooking.
- Preheat the oven to 480°F (250°C) using the broiler (grill) setting if available. Arrange the marinated chicken on a wire rack placed over a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway, until slightly charred. Set aside.
- In a deep pan over medium heat, dry toast the cardamom and cinnamon for 30 seconds, stirring occasionally.
- Add the butter to the pan and let it melt. Stir in the grated ginger and garlic, cooking for 1 minute while stirring constantly.
- Add the tomato paste and cook for 1 minute, stirring frequently until it darkens slightly.
- Pour in the tomato purée, cashews, Kashmiri chili powder, sweet paprika, sugar, and salt. Add ½ cup (120 ml) water to thin out the sauce. If the sauce appears too thick while simmering, add up to ¼ cup (60 ml) more water, one tablespoon at a time. Simmer on low heat for 10-15 minutes, stirring occasionally, until the cashews soften and the sauce slightly thickens.
- Remove the cinnamon stick, then blend the sauce with an immersion blender until smooth.
- Return the blended sauce to low heat and stir in nutmeg and lemon juice or apple cider vinegar for a balanced depth of flavor. Add the baked chicken and let it simmer for 10 minutes, stirring occasionally to coat it in rich sauce. Finally, stir in the heavy cream until fully incorporated for a smooth, velvety finish.
- Drizzle with yogurt, sprinkle with kasoori methi or dried mint, and serve with naan or roti, red onion slices, green chilies, and lime wedges.
Our notes
Adjust spice levels by modifying the ratio of Kashmiri chili powder and paprika.
Use ghee instead of butter for a more traditional flavor.