If there is one curry that wins over everyone, from fussy children to spice lovers, it is murgh makhani. This butter chicken recipe gives you tender, lightly charred pieces of marinated chicken in a smooth, glowing orange sauce made from tomatoes, butter, cashews and cream. It is mild, gently sweet and deeply savoury, with the unmistakable aroma of dried fenugreek.
The trick that sets this version apart is cooking the chicken and sauce separately. The chicken gets a hard sear for smoky, tandoor-like edges, while the sauce is simmered, blended and strained until it is silky. They come together only at the end, so neither loses its character.
Why You’ll Love It
- It tastes like a takeaway favourite but uses everyday ingredients.
- The marinade can be done the night before, making dinner quick.
- It is mild enough for children yet full of flavour for adults.
- The sauce freezes beautifully, so you can make a double batch.
Butter Chicken vs Chicken Tikka Masala
The two are often confused, and both start with marinated chicken. The main difference is the sauce. Butter chicken has a smoother, sweeter, more buttery tomato gravy, usually thickened with cashews and finished with cream and fenugreek. Tikka masala tends to include onions and peppers, with a spicier and more robust sauce. If you prefer something mellow and velvety, this is the one for you.
Butter Chicken Recipe (Murgh Makhani): Creamy and Smoky
Indian · Main Course · Medium
Ingredients
- 700 g boneless chicken thighs, cut into bite-size pieces
- 150 g (2/3 cup) thick plain yoghurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 1/2 tsp Kashmiri chilli powder, divided
- 1 tsp garam masala, divided
- 1 1/4 tsp salt, divided
- 2 tbsp vegetable oil
- 60 g (4 tbsp) unsalted butter, divided
- 4 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 3 cloves
- 1 tbsp ginger-garlic paste (for the sauce)
- 500 g ripe tomatoes, roughly chopped, or 400 g canned tomatoes
- 12 cashews, soaked in hot water for 15 minutes
- 250 ml (1 cup) water
- 1-2 tsp sugar or honey
- 120 ml (1/2 cup) double cream or heavy cream
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
Method
- Mix the yoghurt, 1 tbsp ginger-garlic paste, lemon juice, 1 tsp chilli powder, 1/2 tsp garam masala and 3/4 tsp salt. Coat the chicken and marinate for at least 1 hour, or overnight in the fridge.
- Heat the oil in a large frying pan over high heat. Sear the chicken in batches for 3-4 minutes per side until charred in spots. Set aside; it will finish cooking in the sauce.
- In a saucepan, melt 30 g butter over medium heat. Add cardamom, cinnamon and cloves and fry for 30 seconds.
- Add the ginger-garlic paste and fry for 1 minute, then add tomatoes, drained cashews, the remaining chilli powder and salt, and the water. Simmer for 15 minutes until the tomatoes are very soft.
- Remove the whole spices, then blend the sauce until completely smooth. Strain through a sieve for an extra silky finish.
- Return the sauce to the pan, add the sugar and simmer for 5 minutes.
- Add the chicken and its juices and simmer for 8-10 minutes until cooked through to 74°C (165°F).
- Stir in the cream, the remaining butter, garam masala and kasuri methi. Simmer 2 minutes and serve.
Ingredients and What They Do
- Chicken thighs: they stay juicy even after searing and simmering. Breast meat works, but reduce the simmering time to avoid drying it out.
- Yoghurt marinade: it tenderises the chicken and helps the spices cling. Use thick yoghurt or strain regular yoghurt for 30 minutes.
- Kashmiri chilli powder: it gives a deep red colour with gentle heat. Use paprika plus a pinch of cayenne if you cannot find it.
- Cashews: soaked and blended, they make the sauce creamy and thick. For a nut-free version, leave them out and add a little extra cream.
- Butter and cream: they are the soul of the dish. For a lighter version, use half the butter and swap cream for evaporated milk.
- Kasuri methi: do not skip it. Crush it between your palms to release the aroma; it is what makes the dish taste authentic.
How to Make It Like a Restaurant
Marinate with intention
An hour is enough, but overnight gives the most tender result. Keep the bowl covered in the fridge, and take it out 20 minutes before cooking so the chicken sears evenly.
Char, do not stew
Use your largest frying pan and do not crowd it. Shake off excess marinade so the chicken can brown. You want dark spots on the edges; that is where the smoky flavour comes from. A grill or air fryer at a high setting also works well. The pieces do not need to be fully cooked at this point.
Build a silky sauce
Whole spices in butter create a fragrant base. Tomatoes and cashews simmer until soft enough to crush with a spoon. Blend them thoroughly, then pass the sauce through a sieve. This step is optional but gives the glossy, restaurant-style smoothness that makes butter chicken special.
Bring it together
Simmer the chicken in the sauce until it is cooked through and reaches 74°C (165°F). Finish with cream, butter, garam masala and fenugreek. Taste and balance with a little more salt or sugar; the sauce should be rich and rounded, not sharp.
Tips and Easy Variations
- Adjust sweetness to your tomatoes. Very ripe summer tomatoes may need no sugar at all.
- For extra smokiness, use the hot charcoal method: place a small piece of glowing charcoal in a foil cup on top of the curry, add a few drops of ghee, and cover for 2 minutes.
- Paneer makhani: swap chicken for cubes of paneer, lightly fried, for a vegetarian version.
- Taste before the cream goes in. It is easier to fix salt, sweetness or heat while the sauce is still thin, and the cream will soften any sharp edges afterwards.
- Leftover tandoori chicken is perfect here; shred it into the sauce and simmer briefly.
Serving, Storing and Reheating
Serve with garlic naan, butter naan or steamed basmati rice. Jeera rice is a lovely match too. A crisp onion and cucumber salad balances the richness.
Cool leftovers quickly and keep them covered in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of water or milk if the sauce has thickened, until steaming hot throughout. The sauce alone, without cream, freezes for up to 3 months; add the cream after thawing.
Butter Chicken FAQs
Can I make this butter chicken recipe without cream?
Yes. Use full-fat milk with a tablespoon of cashew paste, or coconut cream for a dairy-light version. The flavour changes slightly but stays delicious.
Why is my sauce sour?
Tomatoes vary in acidity. Simmer the sauce a few minutes longer and add a little more sugar or honey, a teaspoon at a time.
Can I use chicken breast?
You can. Sear it quickly, and simmer for only 5-6 minutes in the sauce so it stays moist. Check it reaches 74°C (165°F).
Is this butter chicken recipe spicy?
Not very. Kashmiri chilli is mild and mostly adds colour. Add a green chilli to the sauce if you like more heat.
Can I make it ahead for a party?
Yes, and it is a smart move. Make the sauce up to two days ahead and keep it in the fridge. On the day, sear the marinated chicken, reheat the sauce, and simmer the two together. Add the cream and butter just before serving so the sauce stays fresh and glossy.
What is the best pan to use?
A heavy-based frying pan or cast iron skillet is ideal for searing, because it holds heat and gives better char. For the sauce, any medium saucepan with a thick base will stop the tomatoes catching on the bottom as they simmer.
A Crowd-Pleaser Worth Mastering
With a little planning, this butter chicken recipe is easy to pull off for a weeknight dinner or a family gathering. Marinate the night before, sear well, blend the sauce until smooth, and finish with plenty of butter and fenugreek. Serve it with warm naan and watch it disappear.
