Craving butter chicken that actually tastes like the one you love eating out? This version is creamy, bold in flavour, and comes together without a fuss.
Butter chicken has a reputation for being tricky, but I am here to tell you it doesn’t have to be! This recipe keeps all the rich, smoky, restaurant-style flavour we love, without needing to spend hours in the kitchen or use buckets of cream and butter. The chicken stays juicy, the gravy turns out velvety, and you’ll probably want to wipe every last drop off the plate with some naan.
What makes it extra fun is how simple the process of making this murgh makhani actually is. A quick marinade, a good sear, and then everything simmers in that luscious tomato-cashew sauce until it’s deep, bold, and comforting.
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Ingredients To Make Butter Chicken
To start with, here’s what you’ll need to marinate chicken for the butter chicken masala:
- Chicken thighs (boneless, skinless) – Juicy and tender, perfect for holding flavour.
- Hung curd or Greek yogurt – Acts as a tenderiser and helps the spices stick.
- Spices – Kashmiri chilli powder (for colour, not too much heat), coriander powder, turmeric, and garam masala for warmth.
- Ginger-garlic paste – A classic base that adds depth.
- Salt – To season and balance everything.
- Oil + butter – The balance of richness and lightness in the base.
- Whole spices – Cinnamon, cardamom, and cloves for fragrance.
- Dried Kashmiri red chillies – Add colour and flavour without making it fiery.
- Garlic – For a savoury punch.
- Onion – Used sparingly to balance the sauce without overpowering.
- Tomatoes – The main body of the makhani gravy.
- Cashews – For natural creaminess without needing too much fat.
- Red chilli powder – A little heat and colour.
- Ketchup – A touch of sweet-tangy balance (trust me, it works).
- Kasuri methi (dried fenugreek leaves) – The magic ingredient that gives butter chicken its unique flavour.
- Salt – To taste.
- Fresh cream – Stirred in at the end for that luscious finish.
Recipe Tip
If you don’t have cashews, feel free to substitute with blanched almonds (almonds soaked in water and skin taken off). Cashews and almonds naturally add creaminess to the gravy.
Origins of Butter Chicken
Butter Chicken is an ‘accidental’ dish. It was developed by Kundal Lal Gujral of the famous Moti Mahal restaurant in Delhi who wanted to make use of leftover tandoori chicken. So he would throw in tomatoes, spices and leftover shredded tandoori chicken in a pot and slowly this came to be called ‘butter chicken’ or chicken makhani or murgh makhani.
Now it’s one of the most popular and loved Indian dishes across the world. A restaurant favourite, but if you ask an Indian, it’s probably a ‘special occasion’ dish at home.
Step by Step Butter Chicken Recipe
Here’s a step by step breakdown of this easy chicken curry. It’s a really simple dish that actually doesn’t take too much time or effort to recreate at home.
Marinating Chicken
Start by mixing all the ingredients under marinade and adding the chicken to it.
Mix well, cover and set aside for 15-30 minutes while you make the gravy.
Making Gravy
Heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant.
Add onions and saute on high heat for 2-3 minutes till pink and translucent.
Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming slightly pulpy. Switch off the flame. Let the mixture cool completely.
Once the mixture is cool, transfer to a blender or liquidiser, and blend till smooth.
Transfer the puree back to the pan. Add chilli powder, ketchup, salt and 1/4 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 20-25 minutes. The colour of gravy will change as it cooks and become a deep orange
Gently stir the gravy to incorporate all the masalas.
Skewer the marinated chicken and keep them ready to cook.
Cooking chicken
In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
Or
Preheat your air fryer and then air fry at 190C for 5 minutes. We want to cook the chicken partially because it will continue to cook in the gravy.
Making Butter Chicken
Add the chicken pieces and simmer for 10 minutes.
Stir in the kasuri methi and fresh cream.
Smoking Butter Chicken
Naturally orange gravy
I have to forewarn you about this. If you’ve always had reddish butter chicken gravy, it’s because of food colour. The butter chicken gravy is naturally orange-ish because of the tomatoes and the spices.
This recipe makes lots of sauce or gravy, so you can always reserve some for later. Use the same makhani gravy to add tofu, paneer, cauliflower etc. That butter chicken sauce is sooo good!
Richa’s Top Tips
- Don’t skip the marinade – It makes sure every piece of chicken is flavourful all the way through.
- Thighs over breasts – Chicken thighs stay juicy even after simmering in the sauce, unlike breasts which can dry out.
- Use cashews in the gravy – They add creaminess without needing heaps of butter or cream.
- Go slow with the tomatoes – Cooking them down well gives the gravy its natural sweetness and deep colour.
- Kasuri methi is a must – That little pinch of dried fenugreek is what makes it taste truly “restaurant-style.”
Frequently Asked Questions
Neither extreme, it’s all about balance. The tomatoes give natural sweetness, the spices add warmth, and kasuri methi ties it together. A good butter chicken should be creamy, savoury, and gently spiced, not overly sweet or fiery hot.
Yes! The sauce is so good you can swap the chicken for paneer, tofu, mushrooms, or even roasted cauliflower. Just cook the replacement separately and add it to the gravy the same way you’d add the chicken.
You can use milk, half-and-half, or even coconut cream for a dairy-free twist. Cashews (already in the recipe) also help keep the sauce creamy, so you won’t miss out on that velvety texture.
Storage Tips
- Fridge: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stove with a splash of water or cream to bring the sauce back to life.
- Freezer: The gravy (without cream) freezes beautifully for up to 3 months. Just thaw overnight, reheat, and stir in fresh cream before serving.
- Make ahead: You can marinate the chicken a day in advance and keep it in the fridge. The gravy can also be cooked and refrigerated for 2–3 days. Combine them when you’re ready to eat.
Serving Ideas
Butter chicken is all about that rich, velvety sauce, which means it deserves the perfect sides. Here are some recipes from the blog that go beautifully with it:
- Naan: Scoop up every bit with Butter Naan or Garlic Naan.
- Rotis and parathas: Keep it simple with Soft Rotis or Lachha Parathas.
- Rice: Pair with Jeera Rice or plain steamed rice for comfort in a bowl.
- Kulcha: Try Garlic Cheese Kulcha if you want a cheesy, indulgent twist.
- Salad on the side: Balance the richness with a fresh Asian Cucumber Salad with Tofu.
- Party spread: Serve alongside Dal Tadka or Paneer Butter Masala for an Indian restaurant-style dinner at home.
- Quick snack hack: Use leftovers to make butter chicken rolls with Homemade Parathas.
Customisation Ideas
- Make it vegetarian – Swap the chicken for paneer, tofu, mushrooms, or cauliflower. The sauce is so good it works with anything.
- Dial up the spice – Add more chilli powder or a couple of fresh green chillies if you like it hot.
- Lighten it up – Use less butter and cream, or go with milk and cashews for a lighter version.
- Go dairy-free – Try coconut cream instead of fresh cream for a delicious twist.
- Smoky shortcut – If you don’t want to do the charcoal smoke step, use smoked paprika for a quick flavour boost.
Butter chicken is one of those dishes that feels fancy but is actually so doable at home. With a quick marinade, a creamy tomato-cashew gravy, and that little kasuri methi magic, you’ve got a curry that’s rich, comforting, and tastes just like your favourite restaurant version.
It’s versatile enough to be a weeknight dinner and impressive enough for a dinner party. Scoop it up with naan, pour it over rice, or sneak spoonfuls straight from the pan (no judgment).
Tried it out? Tag me on Instagram @my_foodstory, I’d love to see your butter chicken bowls and spreads!
Watch Butter Chicken Recipe Video
Easy Restaurant Style Butter Chicken Masala (Murgh Makhani)
Ingredients
- 1 kg Chicken Thighs skinless and boneless , cut into 1.5 inch pieces (or use bone-in Chicken pieces)
- 1 tablespoon Oil
For the Marinade
- 1/2 cup Hung Curd or Greek Yogurt
- 1 tablespoon Kashmiri Chilli Powder sub with 1/2 tbsp paprika + 1/2 tbsp cayenne
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Turmeric
- 1 1/2 tablespoons Ginger Garlic Paste
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Salt
For the Gravy
- 1 tablespoon Oil
- 1 tablespoon Butter
- 1 inch Cinnamon
- 2 Green Cardamom Pods
- 3 Cloves
- 5 Kashmiri Red Chillies dried chillies
- 6 Garlic Cloves
- 1 Onion roughly chopped
- 1/4 cup Cashew Nuts
- 7 – 8 Tomatoes approx 500 grams, roughly chopped (or 1 (15-ounce) can canned diced tomatoes)
- 1/2 teaspoon Red Chilli Powder
- 2 tablespoons Ketchup
- 1 tablespoons Kasuri Methi dried fenugreek leaves
- 1/2 teaspoon Salt taste and adjust
- 3-4 tablespoons Fresh Cream
Instructions
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Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
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For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming pulpy.
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Switch off the flame. Cool completely and transfer to a blender or liquidiser, and blend till smooth.
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In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
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OR
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Pre heat your air fryer and then air fry at 190C for 5 minutes. We want to cook the chicken partially because it will continue to cook in the gravy
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Transfer the puree back to the pan, add chilli powder, ketchup, salt and 1/4 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 15-20 minutes. You'll notice the colour of the gravy change to a deep orange.
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Add the chicken pieces and simmer for 10 minutes. Stir in the kasuri methi and fresh cream.
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To smoke the chicken, place a small steel bowl (please don’t use plastic) in the middle of the butter chicken while it’s still in the pan. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes. Remove the bowl and serve with naan or rice.
Video
Notes
- Chicken: Boneless, skinless chicken pieces work best. The pieces should be cut into 1.5 inch size. You can also use skinless, bone-in chicken thats cut into medium sized pieces
- Tomatoes: Substitute fresh tomatoes with a 15 ounce can of diced tomatoes. Or use 1 1/2 cups Tomato Puree or Tomato Passata
- Garam Masala: I use homemade garam masala, but you can substitute it with any store bought garam masala. Please note that garam masala is different from curry powder
- Butter: I love adding butter to this dish, but you can substitute it with ghee
- Sweetness from Ketchup: I think a really mild sweetness in butter chicken is actually nice and it balances the sourness from tomatoes. But feel free to reduce or increase the amount of ketchup based on what you like.
- History of Butter Chicken: It is said that butter chicken was invented by Kundan Lal Gujral of the famous Moti Mahal chain of restaurants, who added leftover cooked tandoori chicken to a tomato gravy, in an attempt to use it and the rest is history. The dish became really famous. It is called Murgh Makhani on their menu. So if there is a debate, you know that butter chicken is definitely an Indian dish, unlike its counterpart Chicken Tikka Masala which was invented in the UK and is spicier and slightly different.
Nutrition
This article was researched and written by Harita Odedra.
The post Restaurant Style Butter Chicken Masala (Murgh Makhani) appeared first on My Food Story.
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