Butter Chicken, or Murgh Makhani, isn’t just a dish—it’s a piece of history. Back in the 1940s, chefs at Delhi’s Moti Mahal restaurant wanted to reduce food waste, so they turned leftover tandoori chicken into something magical: a creamy, tomato-based curry. The result? A meal that feels like a warm hug, no matter where you’re from.

Today, I’m going to walk you through how to make this comforting classic right in your own kitchen. Don’t worry—it’s easier than it sounds!

Quick Recipe Breakdown

Here’s the gist:

Prep Time: 30 minutes (add 2-24 hours for marination)
Cook Time: 45 minutes
Total Time: About 1 hour 15 minutes (minus marination).
Serves: 4 (generously).
Skill Level: Intermediate.

Pro Tip: Want leftovers? Double it up! Just adjust the spice to your taste.

Ingredients You’ll Need

For the Marinade:

2 lbs chicken thighs (cut into bite-sized pieces)
½ cup plain yogurt
1 Tbsp lemon juice
2 Tbsp garam masala (homemade is gold)
4 tsp crushed dried fenugreek (kasuri methi)
1 tsp turmeric powder
2 tsp smoked paprika
2 Tbsp minced garlic & 2 Tbsp minced ginger
Salt to taste (about 1 tsp)

For the Sauce:

4 Tbsp butter
1½ cups chopped onions
1 (14.5 oz) can fire-roasted tomatoes
¾ cup heavy cream
¼ cup chicken broth
The remaining marinade spices: garam masala, fenugreek leaves, and paprika
Cayenne pepper, to taste

To Serve:

Fresh cilantro (optional, but it looks beautiful)
Steamed basmati rice or naan bread

Substitutions:

No fenugreek? Swap it with fennel seeds or skip it.
Dairy-free? Use coconut cream instead of heavy cream.
Chicken breasts? They work too; just shorten the cooking time.

Step-by-Step Instructions

1. Marinate the Chicken

First, grab a big bowl. Mix the yogurt, lemon juice, spices, garlic, and ginger. Toss in the chicken and coat it well. Cover and pop it in the fridge for at least 2 hours (overnight? Even better).

Why marinate? It locks in flavor and makes the chicken super tender.

2. Broil the Chicken

Preheat your oven’s broiler (high setting). Spread the marinated chicken on a greased baking sheet. Broil for 10–15 minutes until you see those browned, slightly charred edges. Flip the pan if needed.

Key Tip: Keep an eye on it. Juicy chicken? Yes. Dry chicken? Nope.

3. Make the Sauce

Melt 2 Tbsp butter in a skillet over medium heat. Sauté your onions until golden (takes about 7 minutes). Stir in garlic, ginger, garam masala, paprika, and fenugreek leaves. Let it cook for 1 minute—your kitchen should smell amazing by now.

Next, add the tomatoes and simmer on low for 10 minutes. Blend until smooth (careful with hot liquids).

No blender? Use an immersion blender or leave it rustic and chunky—it’s all good.

4. Simmer the Sauce

Pour the smooth tomato mix back into the skillet. Stir in heavy cream and chicken broth. Taste as you go. Too mild? Add cayenne. Too thick? A splash more broth will fix it.

5. Bring It All Together

Add your broiled chicken (plus any juices from the pan) to the sauce. Cover and simmer for 5–7 minutes. You’re looking for a creamy, rich consistency that coats everything perfectly.

How to Serve It

Butter Chicken is all about feeling fancy but cozy.
Here’s how I plate it: a generous ladle of that silky sauce over basmati rice. Or, serve it with soft, pillowy naan. Sprinkle fresh cilantro on top for that bright, herby kick.

Bonus Ideas: Want to impress? Add a side of cucumber raita or pickled onions.

Tips & Variations

Make Ahead:
Marinate the chicken the night before.
The sauce can chill in your fridge a day ahead—it actually tastes better the next day.
For Veggie Lovers:
Swap the chicken for tofu, paneer, or even roasted veggies.
Dial Up or Down on Spice:
Add more cayenne for heat lovers. For mild eaters? Stick to the basics.
Vegan Version?
Use coconut cream and tofu. Trust me—it’s just as creamy and flavorful.
Feeling Fancy?
Add smoky flavor. Place a small piece of burning coal in foil, set it in the pot, and cover it for 2 minutes.

Storage & Reheating

Leftovers: Store in an airtight container for up to 3 days in the fridge or 2 months in the freezer.
Reheat: On low heat with a splash of water or broth to keep that sauce luscious.

Butter Chicken isn’t just food—it’s a mood. Whether you’re cooking this for a cozy night in or showing off at a dinner party, it’s a guaranteed crowd-pleaser. Take it slow, savor the process, and most importantly—enjoy every bite!

Butter Chicken Recipe

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Butter Chicken, or Murgh Makhani, is a velvety, mildly spiced chicken curry with a tomato-cream base. Originating in 1940s India, it’s a globally loved dish that’s perfect for cozy dinners or special occasions. The balance of spices, cream, and tender chicken makes it a must-try meal.

Author: Mehta
Prep Time: 30 minutes (plus 2–24 hours marination)
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (excluding marination)
Yield: 4 1x
Category: Main Course
Cuisine: Indian

Ingredients

Scale

For the Chicken Marinade:

2 lbs chicken thighs, cut into bite-sized pieces
½ cup plain yogurt (whole preferred)
1 Tbsp lemon juice
2 Tbsp garam masala
4 tsp fenugreek leaves (kasuri methi), crushed
1 tsp turmeric powder
2 tsp smoked paprika
2 Tbsp minced garlic
2 Tbsp minced ginger
1 tsp salt (adjust to taste)

For the Sauce:

4 Tbsp butter, divided
1½ cups yellow onion, finely chopped
1 (14.5 oz) can fire-roasted tomatoes
¾ cup heavy cream
¼ cup chicken broth (low sodium)
1 Tbsp garam masala (additional)
1½ tsp smoked paprika (additional)
1 tsp fenugreek leaves
Cayenne pepper (optional, for heat)
Salt and pepper, to taste

For Garnish & Serving:

Fresh cilantro leaves (optional)
Steamed basmati rice or naan bread

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Instructions

Step 1: Marinate the Chicken

In a large bowl, combine yogurt, lemon juice, garam masala, fenugreek leaves, turmeric, paprika, garlic, ginger, and salt.
Add chicken pieces and toss well to coat evenly. Cover and refrigerate for at least 2 hours, up to 24 hours.

Pro Tip: The longer the marination, the deeper the flavor. Overnight works best!

Step 2: Cook the Chicken

Preheat your oven’s broiler to high.
Spread marinated chicken on a greased baking sheet in a single layer.
Broil for 10–15 minutes, turning the pan halfway, until lightly charred.

Visual Cue: The edges should have a nice char while the meat stays juicy.
Common Mistake: Overcooking at this stage can make the chicken dry.

Step 3: Make the Curry Sauce

Melt 2 Tbsp butter in a heavy skillet over medium heat. Add onions and sauté until golden brown (about 7 minutes).
Stir in garlic, ginger, garam masala, smoked paprika, and fenugreek leaves. Cook for 1 minute until fragrant.
Add the fire-roasted tomatoes and simmer for about 10 minutes.
Blend the sauce until smooth using a blender or immersion blender.

Pro Tip: If using a blender, remove the center cap to let steam escape and avoid spills.

Step 4: Simmer the Sauce

Pour the blended sauce back into the skillet. Stir in the remaining butter, heavy cream, and chicken broth.
Season with salt, pepper, and cayenne as needed. Simmer gently for 5 minutes.

Texture Tip: Aim for a creamy, pourable consistency. Add a bit more broth if it’s too thick.

Step 5: Combine & Finish

Add the broiled chicken (and its juices) to the sauce.
Cover and simmer on low for 5–7 minutes to meld the flavors.

Final Touch: Garnish with fresh cilantro for color and serve hot with basmati rice or naan.

Notes

Serving Suggestions:

Serve Butter Chicken with steamed basmati rice or warm naan bread.
Pair with cucumber raita or a fresh salad for a complete meal.

Tips & Tricks:

To make it dairy-free, replace heavy cream with coconut cream.
For smoky flavor, use the coal-smoking method: Place a piece of hot charcoal in a bowl within the pot, cover briefly for a smoky aroma.
Adjust spice levels by adding cayenne or reducing paprika.

Storage & Reheating:

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze in portions for up to 2 months.
Reheat: Warm on the stovetop over low heat, adding a splash of water or broth to keep the sauce smooth.