You’re about to make something so good, you’ll genuinely be annoyed it took you this long.
Indian Butter Chicken (Murgh Makhani) has this deeply spiced, silky, tomato-cream sauce that coats every piece of chicken in a way that feels almost unfair. It’s rich, slightly smoky, gently spiced, and honestly one of the most satisfying things you can make on a weeknight.
Here’s the wild part: it was invented by accident. 🤯 In the 1950s in Delhi, Kundan Lal Gujral and Kundan Lal Jaggi reportedly created it at Moti Mahal restaurant by mixing leftover tandoori chicken into a tomato-butter-cream sauce. A happy accident that changed weeknight dinners forever.
And don’t let the ingredient list intimidate you. The steps are genuinely simple, and the payoff is absolutely worth it.
What You’ll Need
For the Chicken Marinade
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain whole-milk yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1.5 tsp Kashmiri red chili powder (for color + mild heat)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp ginger-garlic paste (or 1 tsp each minced fresh ginger and garlic)
- 1 tsp salt
- 1 tbsp neutral oil (like avocado or vegetable oil)
For the Makhani (Butter Chicken) Sauce
- 2 tbsp unsalted butter
- 1 tbsp neutral oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 tsp Kashmiri red chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp sugar
- 1 tsp salt (adjust to taste)
- 1/2 cup heavy cream
- 2 tbsp unsalted butter (added at the end for richness)
- 1 tbsp dried fenugreek leaves (kasuri methi) — don’t skip this
- Fresh cilantro, for garnish
Tools You’ll Need
- Large mixing bowl (for marinating)
- Heavy-bottomed pot or Dutch oven
- Cast iron skillet or grill pan (for charring the chicken)
- Immersion blender or regular blender
- Wooden spoon or spatula
- Measuring spoons
- Sharp knife and cutting board
- Tongs
Pro Tips
1. Marinate overnight if you can. The longer the chicken sits in that yogurt-spice mixture, the more tender and flavorful it gets. Even 2 hours makes a difference. Overnight is the sweet spot.
2. Kashmiri chili powder is non-negotiable for color. It gives butter chicken that gorgeous deep red-orange color without making it overly spicy. Regular chili powder or cayenne will make it too hot and the color won’t be right. Find it at any Indian grocery store or order it online.
3. Char the chicken before adding it to the sauce. Searing the marinated chicken in a hot cast iron pan (or even broiling it in the oven) adds a slight smokiness that makes the whole dish taste like it came from a proper restaurant. Skipping this step is the difference between good and really good.
4. Kasuri methi is your secret weapon. Dried fenugreek leaves (kasuri methi) are what give restaurant-style butter chicken that distinctive, slightly herby, smoky flavor. Rub them between your palms before adding to the sauce to release their oils. Many home cooks skip this and then wonder why their version tastes “off.”
5. Blend the sauce smooth before adding the cream. Take the extra 2 minutes to blend the tomato-onion base before adding the cream and chicken. This is what creates that silky, luxurious texture you’re used to getting from a restaurant.
Substitutions and Variations
| Ingredient | Swap |
|---|---|
| Chicken thighs | Chicken breast (less juicy but works), paneer, chickpeas, or tofu for vegetarian |
| Heavy cream | Full-fat coconut cream for a dairy-free version |
| Yogurt (marinade) | Coconut yogurt or dairy-free yogurt |
| Butter | Vegan butter or ghee |
| Kashmiri chili powder | Mix of sweet paprika + a pinch of cayenne |
| Crushed tomatoes | Fresh tomatoes (blanched and blended) |
Want it spicier? Add a slit green chili to the sauce while it simmers.
Want it smokier? Drop a small piece of charcoal into a foil cup, place it in the pot, drizzle a few drops of oil over it, and cover immediately for 2 minutes. It sounds intense but it’s the closest thing to tandoor flavor at home.
Make-Ahead Tips
Butter chicken is genuinely one of those dishes that tastes better the next day. The spices have more time to meld.
- Marinade: Marinate the chicken up to 24 hours ahead. Store covered in the fridge.
- The sauce: Make the full makhani sauce (up to the cream step) 2-3 days in advance. Reheat, add cream and chicken when ready to serve.
- Full dish: The completed dish stores beautifully for 3-4 days in the fridge or up to 3 months in the freezer.
Nutritional Information (Per Serving, Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 36g |
| Fat | 30g |
| Carbohydrates | 14g |
| Fiber | 2g |
| Sodium | ~680mg |
Note: Values are approximate and vary based on portion size and exact ingredients used.
Diet-friendly swaps:
- Lower fat: Use half-and-half instead of heavy cream, reduce butter to 1 tbsp
- Dairy-free: Coconut cream + vegan butter, coconut yogurt marinade
- Low carb/keto: This recipe is naturally low carb, just serve with cauliflower rice
What to serve it with:
- Basmati rice or jeera (cumin) rice
- Naan or garlic naan
- Simple cucumber raita
- A side of dal for a full Indian dinner spread
How to Make Indian Butter Chicken
Step 1: Marinate the Chicken
Combine yogurt, lemon juice, turmeric, Kashmiri chili powder, garam masala, cumin, coriander, ginger-garlic paste, salt, and oil in a large bowl.
Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.
Step 2: Cook the Chicken
Heat a cast iron skillet or grill pan over high heat. Add a thin layer of oil.
Cook the marinated chicken pieces in a single layer for 4-5 minutes per side until they have some char and are cooked through. Work in batches so you’re not crowding the pan.
Set cooked chicken aside.
Step 3: Build the Sauce
In a heavy-bottomed pot, melt 2 tbsp butter with 1 tbsp oil over medium heat.
Add onions and cook for 8-10 minutes until soft and golden. Add garlic and ginger, cook for another 2 minutes.
Add all the dry spices (chili powder, cumin, coriander, garam masala, turmeric, sugar, salt). Stir and cook for 1 minute until fragrant.
Pour in the crushed tomatoes. Stir everything together and simmer for 15 minutes until the sauce darkens slightly and thickens.
Step 4: Blend
Let the sauce cool slightly, then blend until completely smooth with an immersion blender or regular blender.
Return to the pot over low heat.
Step 5: Add Cream and Chicken
Stir in the heavy cream and the remaining 2 tbsp butter. Taste and adjust salt.
Add the cooked chicken pieces and simmer on low heat for 10 minutes.
Rub the kasuri methi between your palms and sprinkle into the pot. Stir once more.
Garnish with fresh cilantro and serve immediately.
Total time: About 45 minutes active (plus marinating time)
Leftovers and Storage
| Storage Method | Duration |
|---|---|
| Refrigerator (airtight container) | 3-4 days |
| Freezer (freezer-safe container) | Up to 3 months |
Reheating tip: Reheat gently on the stovetop over low heat. Add a small splash of water or cream if the sauce has thickened too much in the fridge. Avoid microwaving on high heat or the cream sauce can split.
FAQ
Can I use chicken breast instead of thighs?
You can, but thighs stay juicier and more tender through the marinating and cooking process. Breast can dry out easily, especially in the high-heat searing step.
My sauce looks too orange/yellow, not that deep red-orange. What happened?
You likely used regular chili powder or paprika instead of Kashmiri chili powder. Kashmiri chili is specifically what creates that rich, deep red color that’s iconic to butter chicken.
Can I make this without a blender?
You can, but the texture will be chunkier. If you don’t have a blender, make sure your onions are very finely diced and cooked down until almost jammy before adding tomatoes.
Is butter chicken supposed to be sweet?
Slightly, yes. The sugar in the recipe balances the acidity of the tomatoes. Real restaurant-style butter chicken has a subtle sweetness that balances the spice and richness. If yours tastes too acidic, add a pinch more sugar.
How do I make it less spicy for kids?
Reduce the Kashmiri chili powder to 1/2 tsp and omit any green chilies. The dish will still have incredible flavor and color without the heat.
Can I skip the marinating step?
You can if you’re in a rush, but at minimum let it sit for 30 minutes at room temperature. The yogurt tenderizes the chicken and the spices penetrate deeper the longer it marinates.
What’s the difference between butter chicken and tikka masala?
Butter chicken has a creamier, milder, slightly sweeter sauce. Chicken tikka masala is spicier and tangier. They’re often confused, but butter chicken originated in Delhi while tikka masala is considered a British-Indian dish.
Wrapping Up
If you’ve been ordering butter chicken from the same restaurant every Friday for years, this recipe might change everything.
The sauce is silky. The chicken has that slight char. The kasuri methi does something magical in the background. And you made it yourself, in about 45 minutes, on a Tuesday.
Try it once and it becomes a permanent rotation recipe. The kind you stop looking up the steps for because you just know it.
Give it a go this week, and drop a comment below telling me how it turned out. Did you go for the overnight marinade? Did you add extra kasuri methi? Any substitutions that worked beautifully? I want to hear all of it. 👇