Butter Chicken Recipe (Indian Restaurant Style Murgh Makhani at Home)

Butter Chicken is the most ordered Indian dish in the world. More than Chicken Tikka Masala, more than any biryani, more than any dal, it is Butter Chicken that has won over more hearts across more countries than any other recipe from the Indian subcontinent. Walk into an Indian restaurant in Dallas, London, Melbourne, or Dubai, and Butter Chicken will be on every table. It is that dish. And the reason for its universal appeal is genuinely obvious the moment you taste it: that silky, rust-orange tomato gravy, enriched with butter and cream, fragrant with cardamom and fenugreek, built around tender, smoky pieces of chicken, is one of the most deeply pleasurable eating experiences in all of world cuisine.

What many people do not realize is that authentic Butter Chicken made at home is dramatically better than most restaurant versions. The freshness of the spices, the quality of the cream, and the attention you give to each step produces a gravy with more depth, more nuance, and more soul than anything that comes from a batch-cooked restaurant kitchen. This recipe is the real thing, the way it is made in the best Indian kitchens, not a shortcut version.

The original Butter Chicken was created by accident in Delhi in the 1950s at Moti Mahal restaurant, when leftover tandoori chicken was simmered in a quickly made tomato-butter-cream sauce to prevent it from drying out. The result was so extraordinary that it became the restaurant’s signature dish and eventually the most famous Indian recipe in existence. Our recipe honors that origin while making it completely accessible to home cooks with no tandoor needed. Serve with naan, paratha, or jeera rice for the complete restaurant experience at home.

Why You Will Love This Butter Chicken Recipe

• The silkiest gravy you have ever made at home: Blending and straining the tomato-onion base creates the signature velvety smooth texture that is the hallmark of great Butter Chicken. This one extra step makes the difference between good and extraordinary.
• Two-stage cooking builds restaurant-level depth: Marinating and grilling the chicken before adding it to the gravy creates a smoky, charred dimension that no one-pot shortcut version can replicate. This is the technique that separates authentic Butter Chicken from imitation.
• Surprisingly accessible ingredients: Everything in this recipe is available at a regular American supermarket except kasuri methi, which is available at Indian grocery stores or Amazon and is absolutely worth sourcing.
• Complete Instant Pot and stovetop instructions: Both methods produce excellent results and we give precise instructions for each.
• Genuinely healthy for a cream-based curry: At around 420 kcal per serving with 38g protein, Butter Chicken is one of the more protein-dense Indian curries, and the tomato base is rich in lycopene and vitamin C.
• The sauce freezes beautifully: Make a double batch of the gravy and freeze half. On a busy weeknight, grilled chicken plus defrosted sauce means restaurant Butter Chicken in 20 minutes.

Butter Chicken vs Chicken Tikka Masala: The Difference Explained

This is the most asked question about both dishes, and the answer matters both for cooking and for understanding what you are ordering at a restaurant. Butter Chicken (Murgh Makhani) originated in Delhi and has a sweeter, silkier, more mellow gravy. The tomato base is prominent but rounded out by butter, cream, and a delicate spicing that leans toward warm and aromatic rather than hot. Chicken Tikka Masala is a British-Indian creation with a bolder, slightly more assertive flavor profile, more spice heat, less butter, and a gravy that tends to be less smooth and slightly more robust. Both dishes use marinated, grilled chicken as the base. In this recipe we focus on the authentic Butter Chicken. For Tikka Masala, visit our Chicken Tikka Masala recipe.

Ingredients for Butter Chicken (with Metric Measurements)

All measurements are given in US cups and spoons with metric equivalents in brackets for international readers.

For the Chicken Marinade

• 2 lbs (900g) boneless skinless chicken thighs: Thighs are strongly preferred over breasts for this recipe. They stay tender and juicy when grilled at high heat and do not dry out in the gravy. Cut into large bite-sized pieces, approximately 2 inches each.
• Half cup (120g) plain whole milk yogurt: Greek yogurt works well here. Room temperature.
• 1 tablespoon neutral oil
• 1.5 tablespoons ginger-garlic paste: Or 5 garlic cloves and 1-inch fresh ginger blended together.
• 1 teaspoon Kashmiri red chili powder: For color and mild heat. Available at Indian grocery stores and Amazon.
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Half teaspoon cumin powder
• Half teaspoon turmeric powder
• 1 tablespoon lemon juice
• 1 teaspoon salt

For the Makhani Gravy

• 3 tablespoons unsalted butter: This is the makhani (butter) in the name. Use real butter, not margarine. The recipe works with oil but the flavor will not be the same.
• 1 tablespoon neutral oil: Combined with butter to raise the smoke point and prevent burning.
• 1 large white onion: Roughly chopped.
• 6 garlic cloves: Roughly chopped.
• 1-inch piece fresh ginger: Roughly chopped.
• 2 medium tomatoes: Roughly chopped. Or one 14oz (400g) can of whole peeled tomatoes.
• 10 to 12 raw cashews: These add body and creaminess to the gravy and help create the silky texture. Available at any supermarket.
• 2 green cardamom pods
• 1 small cinnamon stick
• 3 cloves
• 1 bay leaf
• 1.5 teaspoons Kashmiri red chili powder
• 1 teaspoon coriander powder
• Half teaspoon cumin powder
• 1 teaspoon sugar or honey: Balances the acidity of the tomatoes. The sweetness is subtle and necessary, not dessert-level.
• 1 teaspoon salt: Adjust to taste.
• Half cup (120ml) heavy cream: Plus more for drizzling to serve.
• 1 tablespoon butter: Added at the very end for a glossy, restaurant-quality finish.
• 1 teaspoon dried fenugreek leaves (kasuri methi): The single most important finishing ingredient in authentic Butter Chicken. It adds the distinctive restaurant flavor that makes homemade Butter Chicken taste genuinely authentic. Crush it between your palms before adding. Available at Indian grocery stores and Amazon. Do not skip this.
• Half teaspoon garam masala: Finishing spice added at the end.

How to Make Butter Chicken Step by Step

Step 1: Marinate the Chicken

In a large bowl, combine all the marinade ingredients and mix well. Add the chicken pieces and toss to coat thoroughly. Make sure every piece is evenly coated. Cover and refrigerate for a minimum of 1 hour and ideally overnight. Even 30 minutes of marination produces good results but longer is significantly better. The yogurt tenderizes the chicken and helps the spices penetrate deeply, which is why marinated and grilled chicken has so much more flavor than plain poached chicken added to a sauce.

Step 2: Grill or Pan-Sear the Chicken

This step is what gives authentic Butter Chicken its signature smoky depth. Remove the marinated chicken from the refrigerator 20 minutes before cooking to take the chill off.

Oven broiler method (recommended): Position the oven rack in the highest position, as close to the broiler as possible. Preheat the broiler on high for 10 minutes. Place the chicken pieces on a foil-lined baking sheet with a wire rack on top. Broil for 12 to 15 minutes, turning once halfway through, until the chicken develops charred spots and the edges are caramelized. The chicken does not need to be fully cooked through at this stage as it will finish cooking in the gravy.

Stovetop pan method: Heat a cast iron or heavy pan over high heat until very hot. Add 1 tablespoon of oil. Add the chicken in a single layer without crowding. Cook for 3 to 4 minutes per side until deeply golden and charred at the edges. Cook in batches if necessary to avoid steaming the chicken.

Outdoor grill method: Grill on high heat for 5 to 6 minutes per side. This produces the most authentic, smoky result of all three methods and is excellent in summer.

Set the grilled chicken aside while you make the gravy.

Step 3: Build the Makhani Gravy Base

In a wide, heavy-bottomed pan, heat 2 tablespoons of butter and 1 tablespoon of oil over medium heat. Add the whole spices including cardamom, cinnamon, cloves, and bay leaf. Sizzle for 30 seconds. Add the chopped onion and cook over medium heat for 10 to 12 minutes until soft and golden, stirring regularly. Add the garlic and ginger and cook for 2 more minutes. Add the cashews and chopped tomatoes. Stir to combine. Add the Kashmiri chili powder and coriander and cumin powders. Cook for 8 to 10 minutes over medium heat, stirring frequently, until the tomatoes have broken down completely and the oil begins to separate at the edges of the pan. Add a quarter cup (60ml) of water to loosen if needed. Remove from heat and let the mixture cool for 10 minutes.

Step 4: Blend and Strain the Gravy

This step is what creates the signature silky texture. Transfer the cooked onion-tomato-cashew mixture to a blender. Remove the whole spices, particularly the cinnamon stick and bay leaf, before blending. Blend on high speed for at least 2 minutes until completely smooth. For a truly restaurant-level smooth texture, pass the blended gravy through a fine mesh strainer, pressing down with a spoon to extract as much gravy as possible. Discard the fibrous solids left in the strainer. This straining step is optional but produces a noticeably more refined, velvety gravy.

Step 5: Simmer the Gravy

Return the blended gravy to the pan over medium heat. Add half a cup (120ml) of water to adjust consistency. Add the sugar or honey and salt. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring frequently to prevent sticking. The gravy will deepen in color and concentrate in flavor during this simmer.

Step 6: Add the Chicken and Cream

Add the grilled chicken pieces to the simmering gravy. Stir to coat the chicken evenly. Simmer together for 8 to 10 minutes so the chicken absorbs the gravy and finishes cooking through. Reduce the heat to low. Add the heavy cream and stir gently to incorporate. Add the garam masala and crush the kasuri methi between your palms directly into the pan. Stir and simmer for 2 more minutes. Add the final tablespoon of butter and swirl it through the gravy for that characteristic glossy, restaurant-quality finish. Taste and adjust salt.

Step 7: Serve

Transfer to a serving bowl. Drizzle a swirl of cream on top. Add a small cube of butter in the center for presentation. Garnish with fresh cilantro. Serve hot with naan, paratha, or jeera rice.

Instant Pot Butter Chicken

The Instant Pot produces excellent Butter Chicken with significantly less hands-on time. Here is the adapted method:

Set the Instant Pot to Saute mode. Add butter and oil. Add the whole spices and onion and cook for 8 minutes until the onion is softened. Add garlic, ginger, and tomatoes along with the ground spices. Stir and cook for 3 minutes. Add the cashews. Add the raw marinated chicken directly without grilling. Add a quarter cup (60ml) of water. Close the lid and set to Pressure Cook on High for 8 minutes. Allow a natural pressure release for 10 minutes, then quick release. Open the lid and blend the entire contents, including the chicken, with an immersion blender until very smooth. Alternatively, remove the chicken, blend the gravy, strain it, return it to the pot with the chicken and add cream, kasuri methi, garam masala, and finishing butter. The result will be slightly less smoky than the broiler method but deeply flavorful and considerably faster.

Pro Tips for the Best Butter Chicken

• Kasuri methi is non-negotiable: If you make one effort to source an ingredient for this recipe, let it be dried fenugreek leaves. It is the single ingredient that most distinguishes authentic restaurant Butter Chicken from homemade approximations. One small bag costs very little and lasts for months.
• Do not skip the grilling step: The char marks and caramelization on the grilled chicken are what give Butter Chicken its depth of flavor. Adding plain uncooked chicken directly to the gravy produces a noticeably flatter result.
• Blend and strain for the best texture: The cashews and the straining step together create the signature silky gravy. Blending without straining produces a good gravy. Blending with straining produces an extraordinary one.
• Use chicken thighs, not breasts: Breasts dry out easily during the grilling step and in the gravy simmer. Thighs stay tender, juicy, and flavorful throughout the cooking process.
• The sugar is important: Tomatoes are acidic. A small amount of sugar or honey balances the gravy and creates the characteristic mellow sweetness of authentic Butter Chicken. Without it, the gravy tastes sharp and one-dimensional.
• Add cream at the very end on low heat: Cream added to boiling gravy can separate. Always reduce heat to low before adding cream and do not let the gravy boil after the cream goes in.
• Marinate overnight when possible: The difference between 1-hour marination and overnight marination is substantial and immediately noticeable in the depth of flavor of the finished chicken.

Ingredient Substitutes for Kitchens

• Kasuri methi substitute: There is no exact substitute. If truly unavailable, a very small pinch of dried thyme gives a vaguely herbal note, but the flavor profile is quite different. Source the real thing if at all possible.
• Kashmiri chili powder substitute: Mix equal parts sweet paprika and a small pinch of cayenne to replicate the color and moderate heat.
• Heavy cream substitute: Half-and-half for a lighter version. Full-fat coconut cream for a dairy-free version with a subtle coconut note that works surprisingly well.
• Butter substitute: Ghee is an excellent substitute and is more authentic to some regional versions. Oil produces a lighter but less rich result.
• Raw cashews substitute: Blanched almonds or a tablespoon of almond butter blended into the gravy achieves a similar creamy, nutty body.
• Canned tomatoes: One 14oz can of whole peeled tomatoes is an excellent substitute for fresh tomatoes and often produces a more consistent result year-round when fresh tomatoes are out of season.

Variations of Butter Chicken

Paneer Makhani (Vegetarian Butter Chicken)

Replace the chicken with 14oz (400g) of paneer cut into cubes and pan-fried until golden. The makhani gravy is identical. Add the fried paneer in place of the chicken in Step 6. This is an outstanding vegetarian version and is essentially a Paneer Butter Masala. For the dedicated paneer version, see our Paneer Butter Masala recipe.

Lighter Butter Chicken (Lower Calorie)

Reduce the cream to 2 tablespoons and the butter to 1 tablespoon total. Use Greek yogurt thinned with water in place of the cream for a significantly lighter version that still has the characteristic tang and richness. At around 300 kcal per serving, this lighter version is genuinely diet-friendly without being a compromise.

Slow Cooker Butter Chicken

Blend and strain the gravy on the stovetop as described. Add the strained gravy to a slow cooker along with the raw marinated chicken. Cook on Low for 6 to 7 hours or High for 3 to 4 hours. Add cream, kasuri methi, and butter in the final 15 minutes. The slow cooker version produces very tender chicken and is excellent for meal prep and entertaining.

What to Serve with Butter Chicken

• Naan: The most popular pairing worldwide. The soft, pillowy naan scooped through the silky butter chicken gravy is one of the great combinations in all of food.
• Paratha: The flaky, layered flatbread is an excellent and very satisfying alternative to naan.
• Jeera Rice: For a complete rice-based meal, the cumin-scented rice is the perfect neutral base for the rich, aromatic gravy.
• Veg Fried Rice: An alternative rice that adds its own character and dimension to the meal.
• Boondi Raita: A cooling yogurt side that provides a wonderful contrast to the warm, rich gravy.
• Cucumber Salad: Light, crisp, and refreshing alongside the richness of the butter chicken.
• Dal Fry: Serve Butter Chicken alongside Dal Fry for a restaurant-quality thali spread.
• Onion Chutney: A sharp, tangy chutney that cuts beautifully through the richness of the makhani gravy.

Storage and Reheating Instructions

How to Store

Refrigerator: Cool completely and store in an airtight container for up to 4 days. Butter Chicken actually develops more depth of flavor after a day in the refrigerator as the spices continue to infuse the gravy.

Freezer: Freezes excellently for up to 3 months. The gravy alone (before adding chicken) also freezes very well. Thaw completely in the refrigerator overnight before reheating. Do not add fresh cream until after reheating if you plan to freeze.

How to Reheat

• Stovetop (best method): Reheat gently over medium-low heat, adding 3 to 4 tablespoons of water to loosen the gravy. Stir frequently. Add a small drizzle of fresh cream and a small piece of butter when the gravy is hot to refresh the richness.
• Microwave: Heat in 90-second intervals, stirring between each interval. Cover with a microwave-safe lid. Stir well before serving as the cream can separate slightly and needs to be stirred back in.
• Do not boil vigorously after reheating: Aggressive boiling after the cream is in can cause separation and toughen the chicken.

Nutrition and Health Benefits

One serving of Butter Chicken (recipe serves 4) contains approximately:

• Calories: 420 kcal per serving
• Protein: 38g
• Carbohydrates: 14g
• Fat: 24g (from butter, cream, and chicken)
• Sodium: 680mg
• Vitamin C: 25mg (28% of daily value) from tomatoes
• Iron: 3mg (17% of daily value)
• Potassium: 620mg (18% of daily value)

Butter Chicken is a high-protein dish that earns its place in a healthy Indian diet. Chicken thighs provide all essential amino acids and are an excellent source of selenium, phosphorus, and B vitamins. The tomato base is rich in lycopene, which becomes more bioavailable when cooked with fat, making the butter in this recipe genuinely beneficial from a nutritional standpoint. The spices in the marinade and gravy, particularly turmeric, ginger, cardamom, and coriander, have extensive research supporting their anti-inflammatory and digestive properties. The cashews add heart-healthy monounsaturated fats and a meaningful amount of magnesium. To reduce calories, cut the cream and butter by half, which brings the dish to approximately 320 kcal per serving while retaining the essential character of the dish.

Frequently Asked Questions

More Indian Chicken and Curry Recipes You Will Love

• Chicken Tikka Masala Recipe
• Tandoori Chicken Recipe
• Indian Chicken Curry Recipe
• Goan Chicken Cafreal Recipe
• Chicken Do Pyaza Recipe
• Chicken Saag Recipe
• Kadai Chicken Recipe
• Chicken Biryani Recipe
• Paneer Butter Masala Recipe
• Dal Makhani Recipe

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