Butter chicken is the kind of dish that makes people fall quiet at the table. Velvety tomato gravy, tender chicken, and that gentle heat that lingers just long enough—there’s a reason it’s a favorite in Indian restaurants around the world. This version leans into classic flavors without making things complicated.
You’ll marinate the chicken twice, build a rich sauce with pantry spices, and finish with butter and cream for that signature silkiness. It’s cozy, crowd-pleasing, and great for weeknights or entertaining.
What Makes This Special
Classic butter chicken relies on a two-step marinade and a deeply flavored tomato base. This restaurant-style approach uses grilled or broiled chicken for a light char and smoky edge, which balances the creamy sauce.
Whole spices add layers of aroma, while cashews create a luxurious texture without overdoing the cream. The result is a sauce that clings to the chicken and tastes like it simmered all day—without actually taking all day.
Shopping List
- Chicken: 1.5 lb (700 g) boneless, skinless chicken thighs, cut into bite-size pieces
- For the first marinade: 1 tsp salt, 1 tbsp lemon juice, 1 tsp Kashmiri chili powder (or mild paprika + a pinch of cayenne)
- For the second marinade: 1/2 cup full-fat yogurt, 1 tbsp ginger-garlic paste, 1 tsp ground cumin, 1 tsp garam masala, 1 tbsp oil
- Whole spices (optional but great): 2-3 green cardamom pods, 1 black cardamom pod, 4-5 cloves, 1-inch cinnamon stick, 1 bay leaf
- For the sauce: 2 tbsp unsalted butter (plus 2 tbsp to finish), 1 tbsp neutral oil, 1 large onion (thinly sliced), 4 cloves garlic (sliced), 1-inch ginger (sliced), 2 cups tomato puree (or crushed tomatoes), 2 tbsp tomato paste
- Nuts and cream: 1/4 cup raw cashews (or blanched almonds), 1/2–3/4 cup heavy cream
- Ground spices: 1.5 tsp Kashmiri chili powder, 1 tsp ground coriander, 1 tsp cumin, 1 tsp garam masala, 1/2 tsp fenugreek leaves (kasuri methi), 1 tsp sugar (or honey), salt to taste
- Finishing: Fresh cilantro, a squeeze of lemon, optional knob of butter for serving
- To serve: Basmati rice, naan, or roti
Instructions
- Marinate the chicken, round one: Toss chicken with salt, lemon juice, and chili powder. Let it sit 15 minutes.
This seasons the meat and starts tenderizing.
- Marinate, round two: Whisk yogurt, ginger-garlic paste, cumin, garam masala, and oil. Coat the chicken. Cover and refrigerate at least 1 hour, ideally 4–8 hours.
Overnight is best.
- Cook the chicken: Use a grill pan, hot skillet, air fryer, or broiler. Cook on high heat until lightly charred at the edges and just cooked through. Don’t worry if it’s a touch under; it’ll finish in the sauce.
Set aside.
- Bloom the whole spices: In a wide pan, warm 1 tbsp oil and 2 tbsp butter over medium. Add cardamom, cloves, cinnamon, and bay leaf. Cook 30–45 seconds until fragrant.
- Build the base: Add onions with a pinch of salt.
Cook 7–9 minutes, stirring, until soft and lightly golden. Add sliced garlic and ginger. Cook 1–2 minutes more.
- Tomato time: Stir in tomato paste and cook 1 minute to remove raw taste.
Add tomato puree and cashews. Simmer 12–15 minutes on medium-low until thick and glossy, stirring occasionally.
- Spice it right: Add chili powder, coriander, cumin, 1/2 tsp salt, and sugar. Simmer 3–4 minutes, then fish out whole spices if you like a smoother sauce.
- Blend for silkiness: Carefully blend the sauce until very smooth (use an immersion blender or stand blender; vent the lid).
Return to the pan.
- Creamy finish: Stir in 1/2 cup cream. Add the cooked chicken and any juices. Simmer 5–7 minutes on low until the chicken is juicy and the sauce coats the spoon.
- Final touches: Crush the fenugreek leaves between your fingers and stir in with garam masala.
Add 1–2 tbsp butter for gloss. Taste and adjust salt, sugar, and chili. A squeeze of lemon brightens everything.
- Serve: Scatter with chopped cilantro.
Pair with warm naan or fluffy basmati rice. Spoon extra sauce on top—it’s the best part.
Keeping It Fresh
Butter chicken keeps well and often tastes better the next day. Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop with a splash of water or cream to loosen the sauce. For freezing, cool completely and freeze up to 2 months. Thaw overnight in the fridge and reheat slowly to prevent splitting.
Health Benefits
- Protein-rich: Chicken thighs provide high-quality protein and stay tender without extra fat.
- Spice-powered: Ginger, garlic, and spices like cumin and coriander offer antioxidants and support digestion.
- Controlled richness: Using cashews for body means you can use less cream while keeping a luxurious texture.
- Balanced carbs: Pair with rice or whole-grain roti for a satisfying, balanced meal.
What Not to Do
- Don’t skip the marinade rest time. It’s key for tenderness and flavor penetration.
- Don’t boil the sauce after adding cream. High heat can split it.
Keep the simmer gentle.
- Don’t overcrowd the pan when cooking chicken. You’ll miss the char and end up steaming it.
- Don’t overdo the garam masala. It’s a finishing spice; too much can turn bitter and muddy.
- Don’t use sour tomatoes without balancing. A pinch of sugar or honey smooths acidity.
Recipe Variations
- Lighter version: Swap some cream for whole milk or evaporated milk. Keep a little cream at the end for silkiness.
- No-nut option: Skip cashews and use 2–3 tbsp cream cheese or a small boiled potato blended into the sauce for body.
- Dairy-free: Use coconut cream and oil instead of butter. Flavor shifts slightly but stays delicious.
- Spicier take: Add green chilies with the onions or use a hotter chili powder.
Adjust to taste.
- Tandoori twist: Add smoked paprika and a touch of mustard oil to the marinade. Finish with a brief coal smoke, if you know the dhungar method.
FAQ
Can I use chicken breast instead of thighs?
Yes. Cut into similar-size pieces and watch the cook time closely.
Breast cooks faster and can dry out, so pull it as soon as it turns opaque and let it finish in the sauce.
What if I don’t have kasuri methi (fenugreek leaves)?
You can skip it, but it’s worth seeking out—it adds a signature aroma. As a backup, a tiny pinch of ground fenugreek or a few drops of maple syrup can hint at that sweet-bitter note.
How do I get the bright red color like restaurants?
Kashmiri chili powder gives vibrant color with mild heat. Some restaurants use food coloring; you don’t need it.
A bit of tomato paste also deepens the hue.
Can I make the sauce ahead?
Absolutely. Make the sauce up to 3 days in advance and refrigerate. Reheat gently, then add freshly cooked chicken and finish with butter, cream, and fenugreek.
Why is my sauce grainy?
It usually means the nuts weren’t blended smooth or the cream split.
Blend the sauce thoroughly, strain if needed, and keep the heat low after adding cream.
Is there a vegetarian alternative?
Paneer makhani is a great swap. Use firm paneer cubes, lightly pan-sear them, and fold into the finished sauce. Tofu works too—press it first for better texture.
Wrapping Up
Murgh Makhani is pure comfort: tender chicken, a lush sauce, and warm spices that don’t overwhelm.
With a smart marinade and a silky tomato base, you’ll get restaurant results at home without fuss. Keep the heat gentle, finish with butter and cream, and adjust salt and sweetness to your taste. Serve with naan or rice, and don’t be shy with the extra sauce—it’s what everyone comes back for.