Authentic Butter Chicken (Murgh Makhani): The Ultimate Recipe Guide
Authentic butter chicken served with naan and garnished with cream and coriander

Ingredients, Preparation Time, and Step-by-Step Cooking

Introduction

Butter Chicken, also known as Murgh Makhani, is one of India’s most iconic dishes. It is creamy, rich, mildly spicy, and full of deep flavors. Loved across the globe, this recipe is a favorite in Indian restaurants and homes alike. But making it at home can feel complex—until now.

This guide breaks it down into simple steps so anyone can cook restaurant-style Butter Chicken. We’ll cover ingredients, substitutions, prep time, and how to get that perfect taste with easy techniques. Let’s begin your Butter Chicken journey.

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🕒 Preparation Time

Step	Time
Marination	4–8 hours
Cooking chicken	20 minutes
Making the curry	30 minutes
Final simmer	15 minutes
Total Time	5 to 9 hours (including rest time)

❤️ Why You’ll Love This Recipe

Rich and creamy texture
Mild yet flavorful—great for all ages
Uses simple pantry ingredients
Tastes better than most restaurants
Can be made ahead and stored
Customizable for spice and richness

🛒 Ingredients Needed

Here’s everything you’ll need. Don’t worry—we’ll give alternatives too.

🐔 For the Chicken (1 kg)

Use bone-in for more flavor or boneless for ease.

🍋 Tandoori Marinade:

1 cup plain thick yogurt
2 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp red chili powder
Salt to taste

✅ Alternative: No yogurt? Use sour cream or thick buttermilk.
✅ No ginger-garlic paste? Use fresh crushed ginger and garlic (1:1 ratio).

🍅 For the Butter Chicken Curry:

3 tbsp butter (unsalted preferred)
2 medium onions (finely chopped)
4 large tomatoes (pureed or use canned puree)
2 tsp ginger-garlic paste
1 tsp cumin powder
1 tsp garam masala
½ tsp turmeric
1 cup heavy cream
1–2 tbsp crushed kasuri methi (dried fenugreek leaves)
Salt to taste
½ tsp sugar (to balance acidity)

✅ Cream Substitute: Use cashew cream or coconut cream for a dairy-free version.
✅ No kasuri methi? Skip or use crushed celery leaves for a similar earthy note.

🔥 Step-by-Step Instructions

🔹 Step 1: Marinate the Chicken

Why: Marination adds deep flavor and tender texture.
Time: 4–8 hours (overnight is best)

How to Marinate:

In a bowl, mix yogurt, lemon juice, chili powder, ginger-garlic paste, and salt.
Add chicken and coat each piece well.
Cover the bowl and refrigerate.

💡 Tip: The longer it marinates, the juicier and more flavorful the chicken becomes.

🔹 Step 2: Cook the Chicken

Goal: Create smoky flavor and sear the chicken pieces.
Method: Use oven, pan, or grill.

Options:

Oven: Preheat to 200°C (392°F). Bake chicken on a tray for 15–20 mins.
Grill: Heat grill pan. Roast until chicken is slightly charred and 80% cooked.
Tawa or Frying Pan: Lightly fry in butter or oil until golden brown.

💡 Tip: Slight charring gives that restaurant-style smoky flavor.

🔹 Step 3: Make the Curry Base

This is the soul of Butter Chicken—smooth, rich, and aromatic.

How to Prepare:

In a deep pan, melt butter. Add chopped onions. Cook until soft and golden.
Add 2 tsp ginger-garlic paste. Sauté till it smells fragrant.
Now pour in tomato puree. Cook on low heat for 10–15 minutes.
Stir often. The oil will separate when it's ready.
Add cumin powder, turmeric, and salt. Stir and continue to simmer.
Add sugar to balance the sourness of tomatoes.

💡 Pro Tip: The longer you simmer the tomatoes, the better the flavor. Never rush this step.

🔹 Step 4: Blend the Curry Base (Optional but Recommended)

Why: Blending makes the sauce creamy and smooth—just like restaurant versions.

How to Blend:

Turn off the heat and let the mixture cool slightly.
Transfer it to a blender or use a hand blender.
Blend until smooth.
Pour it back into the pan.

💡 Tip: Strain the blended sauce through a sieve for an extra silky texture.

🔹 Step 5: Add Cream and Chicken

Now it’s time to bring everything together.

Place the blended sauce back on low heat.
Add 1 cup cream. Stir well.
Drop in your semi-cooked chicken pieces.
Mix gently. Simmer for 10–15 minutes.

Final Flavor Boost:

Add 2 tbsp butter (optional, but enhances richness).
Crush and sprinkle kasuri methi over the curry. Stir well.
Add garam masala and a pinch more sugar if needed.

💡 Tip: Don’t overboil after adding cream. Keep heat low.

🍽️ How to Serve Butter Chicken

Best paired with naan, roti, or steamed basmati rice.
Garnish with fresh cream swirls and coriander leaves.
Add a lemon wedge on the side for a zesty touch.

🧠 Expert Tips for Perfect Butter Chicken

Use fresh ingredients: Fresh tomatoes, garlic, and cream enhance flavor.
Don’t skip marination: It makes chicken juicy and full of taste.
Balance your spices: Adjust salt, sugar, and garam masala slowly.
Simmer patiently: Rushing kills the flavor. Low, slow simmering is key.
Butter matters: Use real butter—not margarine—for authentic richness.

❄️ Storage & Reheating

Storing:

Cool the curry completely.
Store in an airtight container.
Lasts 2–3 days in the fridge.

Reheating:

Reheat on a pan with a splash of water or cream.
Avoid microwave overheating—it can split the sauce.

💡 Freezer Tip: You can freeze the curry (without cream) for 2 weeks. Add cream after thawing.

🔁 Easy Variations

🧈 Butter Paneer (Vegetarian)

Replace chicken with paneer cubes.
Marinate lightly and skip grilling.

🥥 Coconut Butter Chicken (Dairy-Free)

Use coconut cream instead of dairy cream.
Coconut oil instead of butter. Delicious twist!

🌶️ Spicy Butter Chicken

Add extra green chilies or red chili powder.
Finish with chopped raw onions for heat lovers.

❓ Butter Chicken FAQs

Q: Can I use store-bought tomato puree?
A: Yes. Use 1 cup for every 3–4 tomatoes.

Q: Is this dish spicy?
A: No, it’s mildly spiced. You can adjust to your liking.

Q: Can I make it without cream?
A: Yes. Use cashew paste or milk with butter. But cream adds classic taste.

Q: What if I don’t have garam masala?
A: Use a mix of cinnamon, cardamom, and cloves in small amounts.

Q: Why is my sauce not smooth?
A: Blend it well or strain through a sieve.

🧡 Final Thoughts

Butter Chicken is not just food—it’s an emotion. It combines the best of Indian spices with a gentle creaminess that anyone can enjoy. With this step-by-step recipe, you no longer have to depend on takeout. Make it at home and wow your family and friends.

This guide used easy steps, clear instructions, and affordable ingredients. We also ensured you stay safe with food tips and storage guides.

So go ahead—tie your apron, heat the pan, and create magic with Murgh Makhani.

🕰️ A Short History of Butter Chicken

Butter Chicken was first created in Delhi during the 1950s. At a restaurant called Moti Mahal, chefs mixed leftover tandoori chicken with a rich tomato-butter-cream sauce. It was a happy accident that became a global sensation.

Today, Butter Chicken is one of the most popular Indian dishes worldwide. It bridges the gap between mild Western flavors and bold Indian spices. Loved in both home kitchens and fine-dining restaurants, its history continues to grow.