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Authentic Butter Chicken Recipe (Murgh Makhani)

Close-up of tender chicken pieces smothered in vibrant orange, creamy Butter Chicken sauce, served in a white bowl.
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Follow these instructions to make rich, creamy, restaurant-style Butter Chicken at home. This recipe delivers a classic North Indian chicken curry with a velvety sauce.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried fenugreek leaves (kasoori methi), crushed
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Marinate the chicken: In a bowl, combine the chicken pieces with yogurt, lemon juice, ginger paste, garlic paste, turmeric, chili powder, garam masala, and salt. Mix well and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Cook the chicken: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in batches and cook until browned on all sides and cooked through. Remove the chicken and set it aside.
  3. Prepare the sauce base: Add the remaining 1 tablespoon of oil to the same skillet. Add the chopped onion and cook until soft, about 5 minutes. Add the ginger paste and garlic paste and cook for 1 minute until fragrant.
  4. Simmer the tomatoes: Stir in the crushed tomatoes, cumin powder, coriander powder, and sugar. Cook for 5 minutes, stirring occasionally. Add the water and bring the mixture to a gentle simmer.
  5. Blend the sauce (optional for smoother texture): Carefully transfer the sauce mixture to a blender and blend until completely smooth. Return the sauce to the skillet.
  6. Finish the curry: Add the cooked chicken back into the sauce. Stir in the heavy cream and butter. Simmer gently for 5 to 10 minutes, allowing the flavors to combine.
  7. Add final seasoning: Stir in the crushed fenugreek leaves. Taste and adjust salt if needed.
  8. Serve: Garnish with fresh cilantro before serving hot with naan or rice.

Notes

  • For a smokier flavor, briefly grill or broil the marinated chicken before adding it to the sauce.
  • If you prefer a less rich sauce, reduce the amount of heavy cream used.
  • Kasoori methi (dried fenugreek leaves) is essential for the authentic Butter Chicken aroma; do not skip it.

Nutrition

Find it online: https://whiskdaily.com/butter-chicken-recipe-murgh-makhani-instructions/