The Story Behind Butter Chicken
Butter Chicken is known in Hindi as Murgh Makhani and is arguably the world’s most beloved curry. It was reportedly created by accident in the 1950s at the famous Moti Mahal restaurant in Delhi (Source:Wikipedia), when chef Kundan Lal Gujral mixed leftover tandoori chicken into a rich tomato-butter-cream sauce. What began as a way to use up leftovers became a global phenomenon searched over 100 million times a year worldwide.
Unlike many Indian curries that rely on complex spice blends and long cooking times, Butter Chicken is forgiving, fragrant, and wonderfully mild enough for spice-shy eaters while still being deeply flavourful. The magic lies in the two-stage cooking process, first marinating and searing the chicken to develop char and depth, then building a velvety sauce that coats every piece in a warm, aromatic embrace.
Whether you serve it over basmati rice, scooped up with pillowy naan bread, or alongside cooling raita, Butter Chicken is a meal that transforms a Tuesday into an occasion. This recipe follows the traditional method while simplifying steps for the home kitchen without compromising on flavour.
Also known as: Murgh Makhani, Chicken Makhani, Indian Butter Curry
Ingredients
For the Chicken Marinade
500g boneless chicken thighs (skin off)
1 cup plain full-fat yogurt
1 tsp garam masala
1 tsp turmeric
1 tsp cumin powder
1 tsp chili powder (adjust to taste)
1 tbsp lemon juice
1 tsp salt
For the Makhani Sauce
3 tbsp butter (unsalted)
1 large onion, roughly chopped
6 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can (400g) crushed tomatoes
½ cup heavy cream (or coconut cream)
1 tsp garam masala
1 tsp cumin seeds
1 tsp coriander powder
½ tsp smoked paprika
1 tbsp honey or sugar
Salt to taste
Fresh coriander leaves (garnish)
1 tbsp kasuri methi (dried fenugreek, optional)
Step-by-Step Instructions
1. Marinate the chicken:
Cut chicken into 5cm chunks. Combine all marinade ingredients in a bowl and mix well. Add chicken, coating every piece thoroughly. Cover and refrigerate for at least 30 minutes, but for the best results, marinate overnight. The yogurt’s acidity tenderizes the meat while the spices penetrate deep.
2. Sear the chicken:
Heat a large pan or grill pan over high heat with 1 tbsp of oil. Add the marinated chicken pieces in a single layer (work in batches, don’t crowd the pan or it will steam instead of sear). Cook 3–4 minutes per side until nicely charred and cooked through. Set aside. This char is crucial for depth of flavour.
3. Build the sauce base:
In the same pan over medium heat, melt the butter. Add cumin seeds and let them sizzle 30 seconds until fragrant. Add the onion and cook, stirring occasionally, for 8–10 minutes until golden and soft. Don’t rush this step, well-caramelised onions are the backbone of the sauce.
4. Add aromatics and tomatoes:
Stir in garlic and ginger, cook for 2 minutes. Add coriander powder, garam masala, paprika, and chili powder. Stir constantly for 1 minute, this “blooms” the spices in the butter, unlocking their full flavour. Pour in the crushed tomatoes. Stir well, bring to a simmer, and cook covered for 12–15 minutes until the sauce thickens and the fat separates on top.
5. Blend to silky smoothness:
Let the sauce cool slightly, then transfer to a blender or use an immersion blender. Blend until completely smooth. Return to the pan through a fine sieve if you want restaurant-level silkiness.
6. Finish the sauce:
Return the blended sauce to medium-low heat. Stir in the heavy cream and honey. Add the seared chicken pieces. Simmer gently for 8–10 minutes, allowing the chicken to absorb the sauce. If using kasuri methi, crush it between your palms and stir in now, this is the secret ingredient that gives authentic Butter Chicken its distinctive slightly smoky, herby aroma.
7. Taste, adjust, and serve:
Season with salt. If it’s too tangy, add a touch more cream or honey. If it needs depth, add a tiny pinch more garam masala. Serve over steamed basmati rice, garnished with fresh coriander and a swirl of cream.
Professional Chef Tips
- Use chicken thighs, not breasts, they stay juicier and more flavourful through the long simmer.
- If you have a tandoor or oven grill (broiler), grill the marinated chicken instead of pan-searing for authentic char.
- Kasuri methi (dried fenugreek leaves) is the non-negotiable secret ingredient. Find it at any South Asian grocery store.
- The sauce can be made 2 days ahead and refrigerated, it only gets better. Add chicken on the day of serving.
- For a richer sauce, replace half the cream with full-fat coconut milk for a slightly sweeter, dairy-free version.
- Always blend the sauce, this step transforms a good curry into a great one.
Common Mistakes to Avoid
Not marinating long enough: A 30-minute minimum is required, but overnight marination is where the magic happens. The yogurt breaks down the protein fibres, making the chicken impossibly tender.
Crowding the pan when searing: If you add too much chicken at once, the temperature drops and the chicken steams rather than sears. Cook in two batches and your flavour payoff will be dramatically better.
Skipping the blending step: Many home cooks skip blending, resulting in a chunky, rough sauce. The smooth, velvety texture is what sets restaurant-quality Butter Chicken apart.
Recipe Variations
Dairy-Free Version
Replace yogurt with coconut yogurt, cream with coconut cream, and butter with vegan butter or ghee-flavoured oil.
Paneer Makhani
Swap chicken for 400g cubed paneer (Indian cottage cheese) for a vegetarian version that’s equally luxurious.
Extra Spicy
Double the chili powder and add 1 tsp of cayenne. Finish with sliced fresh green chilies on top.
Air Fryer Chicken
Air-fry the marinated chicken at 200°C for 12 minutes before adding to the sauce — quicker and equally charred.
Storage & Meal Prep
Fridge: 4–5 days in airtight container
Freezer: Up to 3 months
Reheat: Low heat on stove, add splash of water
Butter Chicken is one of the best meal-prep recipes out there. Make a double batch, portion it out, and you have restaurant-quality lunches and dinners all week. It tastes even better the next day as the flavours meld together.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but reduce the cook time by about 5 minutes to prevent drying out. Chicken thighs are recommended because their higher fat content keeps them juicy through the simmer.
What do I serve with Butter Chicken?
Basmati rice, garlic naan, roti, or even plain white rice all work beautifully. A simple cucumber raita (yogurt, cucumber, cumin) on the side cools the palate perfectly.
Is Butter Chicken the same as Chicken Tikka Masala?
They’re close cousins but not identical. Butter Chicken uses a creamier, slightly sweeter sauce with butter as the base. Chicken Tikka Masala is typically spicier and uses a more tomato-forward sauce with less cream.
Can I make this in a slow cooker?
Absolutely. After searing the chicken, combine everything in the slow cooker and cook on low for 6 hours or high for 3 hours. Add the cream in the final 30 minutes.