Murgh Makhani (Butter Chicken) Recipe: Creamy Tomato-Butter Curry at Home

🍗 What to expect

Murgh Makhani is rich but balanced: tangy tomatoes, gentle sweetness, aromatic spices, and a smooth, creamy texture. Traditionally, the chicken is marinated (often with yogurt and aromatics), cooked at high heat for a lightly charred edge, then finished in a buttery tomato sauce.

It’s widely associated with Delhi’s post-war restaurant scene, where leftover tandoori-style chicken inspired a new dish that quickly became iconic far beyond India.

⏱️ Quick overview

• Servings: 4
• Prep time: 15 minutes (+ 1 hour marinating)
• Cook time: 30–35 minutes
• Total time: about 1 hour 45 minutes
• Difficulty: Easy to medium

🧈 Ingredients

For the chicken marinade

• 600 g boneless chicken thighs (or breast), cut into bite-size pieces
• 150 g plain yogurt
• 1 tbsp lemon juice
• 3 garlic cloves, finely grated (or 1 tbsp garlic paste)
• 2 tsp grated fresh ginger (or ginger paste)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 tsp salt
• 1–2 tsp mild chili powder or Kashmiri chili (optional, for color and gentle heat)
• 1 tbsp neutral oil (optional, helps browning)

For the makhani sauce

• 2 tbsp butter (plus 1 tbsp to finish)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp grated fresh ginger
• 400 g canned crushed tomatoes (or tomato passata)
• 1–2 tsp sugar or honey (to taste; optional but helpful)
• 1 tsp garam masala
• 1 tsp sweet paprika or mild chili powder
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed between your palms (optional but highly recommended)
• 120–180 ml cooking cream (adjust for richness)
• Salt, to taste
• Fresh cilantro (coriander leaves), to serve

🔥 Method

1. Marinate the chicken. In a bowl, mix yogurt, lemon juice, garlic, ginger, spices, salt, and (if using) chili powder and oil. Add chicken and coat well. Cover and refrigerate for at least 1 hour (overnight gives the most tender result).
2. Cook the chicken at high heat. Choose one method:
   • Oven: Spread chicken on a lined tray and roast at 220°C for 12–18 minutes, turning once, until cooked and lightly browned.
   • Pan: Sear in a hot skillet with a little oil, cooking in batches so the chicken browns instead of steaming.
   • Grill: Grill over high heat for a light char.
   Set aside (it will finish cooking in the sauce).
3. Start the sauce. Melt 2 tbsp butter in a deep pan. Add onion and cook over medium heat until soft and golden, 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Simmer the tomatoes and spices. Stir in crushed tomatoes, sugar (if using), paprika/chili powder, garam masala, and a pinch of salt. Simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens and the tomato taste mellows.
5. Blend until smooth (optional but classic). For a restaurant-style texture, blend the sauce until silky, then return it to the pan. Safety tip: if using a countertop blender, let the sauce cool slightly and vent the lid.
6. Finish the makhani sauce. Stir in cream and crushed kasuri methi (if using). Simmer 2–3 minutes, then taste and adjust salt, sweetness, and spice.
7. Add chicken and simmer. Add the cooked chicken (and any juices) to the sauce. Simmer 5–10 minutes until the chicken is tender and the flavors come together.
8. Butter finish & serve. Swirl in the last 1 tbsp butter for gloss and richness. Serve topped with cilantro. Great with basmati rice or naan.

✅ Tips, variations & common fixes

• Too acidic? Add a little more cream and a small pinch of sugar, then simmer 2–3 minutes.
• Too thick? Loosen with a splash of water or a little more cream.
• Want it extra smooth? Strain the blended sauce through a fine sieve (optional).
• No kasuri methi? You can skip it, but it adds a distinctive “butter chicken” aroma. Use it if you can.
• Prefer a nuttier sauce? Blend in 2–3 tbsp soaked cashews (or cashew butter) with the tomato base—very common in modern home versions.
• Heat control: Use mild chili powder for color, then add fresh chili or a hotter chili powder only if you want extra kick.

🥡 Storage & reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze up to 2 months. For best texture, freeze before adding cream, then add cream after reheating (optional).
• Reheat: Warm gently on the stove over low heat. Avoid boiling hard once cream is in the sauce.

❓ FAQ

Can I use chicken breast?

Yes, but thighs stay juicier. If using breast, don’t overcook during the high-heat step—finish gently in the sauce.

Is Butter Chicken the same as tikka masala?

They’re related, but makhani typically leans more buttery and mellow, with a smoother tomato-cream base.

Can I make a vegetarian version?

Absolutely—swap chicken for paneer or tofu, and simmer briefly so it stays tender.

Our picks (shortcuts & ready meals)

• AHG Paste Murgh Makhani 50 g – a handy shortcut when you want the signature spice profile without measuring everything.
• Ashoka Instant Paneer (Tofu) Makhani 280 g – an easy vegetarian option for busy days.
• Ashoka Instant Delhi Dal Makhani 280 g – a comforting lentil “makhani” side that pairs well with rice and bread.

Related category

• Recipes – more ideas for curries, rice dishes, and Indian-inspired dinners.