Butter Chicken (Murgh Makhani): The Ultimate Creamy Indian Classic
This rich, velvety Butter Chicken is slow-simmered in a fragrant tomato-cream sauce and packed with tender, marinated chicken. Better than your favorite takeout and ready in under an hour.
The Butter Chicken Recipe You Will Make on Repeat
If there is one dish that could convert anyone to a lifelong love of Indian cooking, it is Butter Chicken. Known in India as Murgh Makhani, this iconic dish was born in the kitchens of Old Delhi sometime in the 1950s and has since become one of the most beloved curries on the planet. And honestly? It deserves every bit of that reputation.
This version is built for the home cook who wants real depth of flavor without spending all day at the stove. Tender, yogurt-marinated chicken thighs are seared until they pick up a little char, then folded into a silky, slow-simmered tomato and cream sauce that is fragrant with garam masala, ginger, and garlic. The secret finishing touch is a pinch of kasuri methi (dried fenugreek leaves), the one ingredient that separates a great butter chicken from a truly unforgettable one.
Getting the sauce perfectly smooth and the chicken beautifully seared makes all the difference here. A reliable immersion blender and a heavy-bottomed pan that holds heat evenly are the two tools that genuinely elevate this dish from good to restaurant-quality.
Tools & Ingredients We Recommend
Why This Recipe Works
Butter chicken succeeds because of layered technique, not complicated ingredients. Here is what sets this version apart:
- The yogurt marinade tenderizes the chicken and gives it a gorgeous char when seared at high heat.
- Blooming the spices in butter before adding the tomatoes unlocks fat-soluble flavor compounds that water cannot.
- Blending the base sauce creates that signature velvet texture you get at your favorite restaurant.
- The kasuri methi finish adds a faint bittersweet, maple-like aroma that is completely unique to authentic Murgh Makhani.
Chef's Tip: Do not skip the marinating step. Even 30 minutes makes a noticeable difference in tenderness and flavor. Overnight is even better. This is one of those recipes that rewards a little patience.
Choosing the Right Chicken
This recipe calls for boneless skinless chicken thighs, and there is a good reason for that. Thighs have more intramuscular fat than breasts, which means they stay juicy and forgiving even after a rest and a second simmer in the sauce. They also pick up a better sear.
If you only have chicken breast on hand, it will work, but treat it gently. Sear quickly, and add it back to the sauce just long enough to warm through without overcooking.
The Sauce: Building Flavor in Stages
The tomato-cream base is where the magic happens. It starts with soft, golden onions cooked low and slow, then gets a hit of garlic and ginger before the spices go in. Once the crushed tomatoes simmer down and concentrate, the whole thing gets blended until silky smooth before the cream is added.
This two-stage approach, cooking then blending, is what gives restaurant-style butter chicken its characteristic body. No chunks, no rough edges. Just pure, glossy sauce.
Note: If you are using a countertop blender with hot liquid, fill it no more than halfway and hold the lid down firmly with a folded kitchen towel. Hot liquid expands rapidly and can blow the lid off.
Ready to bring it all together? Here is the full recipe:
Butter Chicken (Murgh Makhani): The Ultimate Creamy Indian Classic
This rich, velvety Butter Chicken is slow-simmered in a fragrant tomato-cream sauce and packed with tender, marinated chicken. Better than your favorite takeout and ready in under an hour.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs, cut into 2-inch pieces
- 1/2 cup plain whole-milk yogurt, for the marinade
- 2 tbsp fresh lemon juice
- 2 tsp garam masala, divided
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp Kashmiri red chili powder, or sweet paprika for a milder version
- 1 1/2 tsp kosher salt, divided
- 4 tbsp unsalted butter, divided
- 1 tbsp neutral oil, such as avocado or canola oil
- 1 large yellow onion, roughly chopped
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and grated
- 14 oz canned crushed tomatoes, one standard can
- 3/4 cup heavy cream
- 1 tsp sugar, balances the acidity of the tomatoes
- 1 tsp dried fenugreek leaves, also called kasuri methi, the secret ingredient
- 3 cardamom pods, lightly crushed
Instruction
In a large bowl, combine the yogurt, lemon juice, 1 teaspoon garam masala, cumin, turmeric, Kashmiri chili powder, and 1 teaspoon salt. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Heat 1 tablespoon of butter and the oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the marinated chicken for 3 to 4 minutes per side until lightly charred and cooked through. Transfer to a plate and set aside.
In the same pan, melt 2 more tablespoons of butter over medium heat. Add the crushed cardamom pods and cook for 30 seconds until fragrant. Add the chopped onion and cook, stirring occasionally, for 7 to 8 minutes until softened and golden.
Add the garlic and ginger to the pan and cook for 1 to 2 minutes until the raw smell disappears. Stir in the remaining 1 teaspoon of garam masala and cook for another 30 seconds.
Pour in the crushed tomatoes and the remaining 0.5 teaspoon of salt. Stir everything together, bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the cardamom pods if you can find them. Use an immersion blender (or carefully transfer to a countertop blender) to blend the sauce until completely smooth.
Return the sauce to medium-low heat. Stir in the heavy cream and sugar. Add the seared chicken pieces back into the sauce along with any resting juices. Simmer gently for 5 minutes until the chicken is heated through and the sauce is velvety.
Crush the dried fenugreek leaves between your palms and stir them in along with the remaining 1 tablespoon of butter. Taste and adjust salt as needed. Serve immediately over basmati rice or with warm naan.
Equipment
- Large heavy-bottomed skillet or Dutch oven
- Immersion blender or countertop blender
- Large mixing bowl
- Microplane or fine grater
- Tongs
Notes
Serving Suggestions
Butter chicken is endlessly versatile. Here are a few ways to serve it:
- Classic: Over fluffy basmati rice with warm naan for scooping up every last drop of sauce.
- Lower carb: Spooned over cauliflower rice or alongside roasted vegetables.
- Feast-style: Paired with saag paneer, chana masala, and a cooling cucumber raita for a full spread.
Garnish with a swirl of cream, a few sprigs of fresh cilantro, and a pinch of extra Kashmiri chili for color. It is a dish that looks as impressive as it tastes.
