Butter Chicken Recipe: Authentic Indian Murgh Makhani Easy at Home 2026

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Butter chicken, or murgh makhani, is a beloved North Indian dish from Delhi – tender chicken pieces first marinated like tandoori, then simmered in a silky, buttery tomato gravy with cream, spices, and a hint of sweetness. It’s mildly spiced, rich, and comforting – perfect with naan, rice, or roti.

As a Jaipur home cook with 10+ years recreating dhaba and restaurant favorites, I’ve tested this authentic butter chicken recipe 3-4 times (with photos from each batch) to capture that velvety texture and balanced flavors without being too heavy. It’s high-protein, indulgent yet adaptable, and far better homemade!

Serves 4-5 | ~450-550 kcal per serving (with rice/naan).

Prep/Cook Info

Ingredients

For Chicken Marinade (First Marination):

• 500g boneless chicken thighs (or breast, cut into bite-sized pieces)
• 1 tbsp lemon juice
• 1 tsp red chili powder
• ½ tsp salt

For Second Marination:

• ½ cup thick hung curd/yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri red chili powder (for color)
• ½ tsp turmeric
• 1 tbsp mustard oil or regular oil
• Salt to taste

For Butter Chicken Gravy:

• 4-5 medium tomatoes (pureed, ~500g)
• 1 large onion, finely chopped
• 10-12 cashew nuts (soaked in warm water 15 min, blended to paste)
• 3-4 tbsp butter
• 2-3 tbsp fresh cream
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder
• 1 tsp kasuri methi (dried fenugreek leaves, crushed)
• ½ tsp sugar (to balance acidity)
• Salt to taste
• 1-2 tbsp oil
• Fresh coriander for garnish

Nutrition Breakdown (approx. per serving, without rice/naan):

Step-by-Step Instructions

1. First marination: Mix chicken with lemon juice, chili powder, salt. Rest 20-30 min (helps tenderize).
2. Second marination: Add yogurt, ginger-garlic paste, all spices, oil. Mix well; marinate 1-4 hours (or overnight in fridge for best flavor).
3. Cook chicken: Grill, bake (200°C/20 min), or pan-sear with little oil until charred spots (for tandoori effect). Set aside.
4. Make gravy: Heat oil + 1 tbsp butter in pan. Sauté onions until golden.
5. Add ginger-garlic paste; cook 1 min. Add tomato puree, chili powder, salt; cook until oil separates (10-15 min).
6. Blend gravy smooth (with soaked cashews); strain for silky texture.
7. Return to pan; add remaining butter, cream, garam masala, sugar, kasuri methi. Simmer 5 min.
8. Add grilled chicken; simmer 5-10 min to absorb flavors.
9. Garnish with coriander, extra cream/butter swirl.
10. Serve hot with naan or jeera rice.

Cooking Tips

• Use chicken thighs for juicier results; breasts work but marinate longer.
• Kashmiri chili gives color without heat – key for authentic look.
• Blend and strain gravy for restaurant-smooth texture.
• Kasuri methi adds signature aroma – crush between palms.
• Add butter/cream at end for richness without curdling.
• For smokier: Char chicken on flame or use dhungar (coal smoke) method.
• Don’t boil after adding cream – low simmer.

Serving Ideas

• With butter naan, garlic naan, or jeera rice.
• Side salad/onion rings with lemon.
• As party main with raita.
• With pulao for festive meal.
• Drizzle extra cream for presentation.
• Pair with lassi or masala chai.

Storage & Reheating Tips

• Fridge: Airtight 3-4 days.
• Freezer: Up to 1 month (sauce may separate slightly).
• Reheat: Stovetop with splash milk/cream on low; stir gently.
• Microwave: Covered, stir midway.

Variations & Substitutes

Healthier Options & Nutrition

Rich but protein-packed. Tweaks:

• Use low-fat yogurt/cream.
• Grill/air-fry chicken instead of oil.
• More tomatoes for antioxidants.
• Serve with brown rice/quinoa.

Expert Notes

• Double marination is secret to tender, flavorful chicken.
• Common mistake: Overcooking after cream – sauce splits.
• Inspired by Delhi dhabas – balance sweet, tangy, buttery.
• Kasuri methi and cashews make it restaurant-level.
• Test spice gradually – mild heat is authentic.
• Great for meal prep – make gravy ahead.
• Pairs perfectly with Jaipur winters!

Conclusion

This authentic butter chicken recipe brings the creamy, buttery magic of murgh makhani to your kitchen – tender chicken in rich tomato gravy that’s comforting and crowd-pleasing. Whether for family dinner or special occasions, it’s easy yet impressive. Try it soon, adjust creaminess to taste, and enjoy with warm naan! Share your twists in comments – thighs or breast?

FAQs

What is butter chicken?

Butter chicken (murgh makhani) is tender marinated chicken simmered in a creamy, buttery tomato gravy with mild spices – a North Indian favorite.

Butter chicken vs tikka masala?

Butter chicken is creamier, milder, tomato-based with butter; tikka masala is spicier, often with yogurt/onion base and more masala flavors.

How to make butter chicken authentic?

Use double marination, grill chicken for char, blend/strain gravy, and finish with butter, cream, kasuri methi.

Can I make butter chicken in Instant Pot?

Yes – sauté onions/tomatoes, pressure cook chicken in marinade, then blend and simmer with cream/butter.

Is butter chicken spicy?

Mildly spiced – uses Kashmiri chili for color; adjust for heat.

How long does butter chicken last?

Fridge: 3-4 days; freezer: 1 month. Reheat gently with milk splash.

Can I make butter chicken vegan?

Use paneer/tofu, plant-based yogurt/cream, and vegan butter.

Best side for butter chicken?

Naan, jeera rice, or roti with raita and salad.

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