Butter Chicken Recipe (Murgh Makhani)

Name: Butter Chicken Recipe (Murgh Makhani)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 people
Cuisine: Punjabi
Ingredients: 500g boneless chicken thighs, cut into large pieces; 1/2 cup yogurt; 1 tablespoon ginger-garlic paste; 1 teaspoon red chilli powder; 1/2 teaspoon turmeric powder; 1 teaspoon garam masala; 1 tablespoon lemon juice; Salt, to taste; 1 tablespoon mustard oil or vegetable oil; 2 tablespoons butter, plus extra to finish; 1 tablespoon oil; 1 bay leaf, 2 green cardamom, 1 cinnamon stick, 4-5 cloves; 1 onion, roughly chopped; 1 tablespoon ginger-garlic paste; 4 large tomatoes, roughly chopped (or 2 cups tomato puree); 10-12 cashews, soaked in warm water; 1 teaspoon red chilli powder; 1/2 teaspoon garam masala; Salt, to taste; 1/2 teaspoon sugar; 1/2 cup fresh cream; 1 teaspoon kasuri methi (dried fenugreek leaves), crushed; Chopped coriander, to garnish

By RecipeKahani Kitchen· 11/7/2026Main Course

Punjabi butter chicken — tandoori chicken simmered in a rich tomato-butter gravy

Tandoori-charred chicken simmered in a velvety tomato-butter gravy — the dish that put Punjabi food on the world map, made the proper way with real char and a gravy that isn't just ketchup and cream.

Prep20 min

Cook50 min

Total70 min

Serves4 people

Ingredients

For the marinade
500g boneless chicken thighs, cut into large pieces
1/2 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 tablespoon lemon juice
Salt, to taste
1 tablespoon mustard oil or vegetable oil
For the gravy
2 tablespoons butter, plus extra to finish
1 tablespoon oil
1 bay leaf, 2 green cardamom, 1 cinnamon stick, 4-5 cloves
1 onion, roughly chopped
1 tablespoon ginger-garlic paste
4 large tomatoes, roughly chopped (or 2 cups tomato puree)
10-12 cashews, soaked in warm water
1 teaspoon red chilli powder
1/2 teaspoon garam masala
Salt, to taste
1/2 teaspoon sugar
1/2 cup fresh cream
1 teaspoon kasuri methi (dried fenugreek leaves), crushed
Chopped coriander, to garnish (optional)

Butter chicken, or murgh makhani, was invented at Moti Mahal in Delhi almost by accident — leftover tandoori chicken was simmered in a butter-and-tomato gravy so it wouldn't dry out, and the combination became one of the most copied dishes in the world. The real version depends on two stages done properly: a proper tandoori marinade and char on the chicken, and a gravy built from real tomatoes and whole spices, not a shortcut of cream and ketchup.

Why the char matters

Skipping the grilling step and just simmering raw marinated chicken in the gravy gives you a pale, one-note curry. A few minutes under a hot grill or in a very hot oven before it goes into the gravy adds a smoky depth that no amount of extra spice can replace.

The gravy, done properly

A good butter chicken gravy is really a rich tomato sauce — whole tomatoes cooked down with whole spices until they break apart, blended smooth, then finished with butter, cream and a pinch of sugar to round out the acidity. Kasuri methi crushed in at the end is what makes it taste like a restaurant's.

Serving

Serve with butter naan or steamed rice, and keep extra cream for drizzling at the table.

Common mistakes to avoid

Skipping or rushing the tandoori char — simmering raw marinated chicken straight in the gravy gives a pale, one-note curry. A few minutes under a hot grill or in a very hot oven first adds real depth.
Using ketchup and cream as a shortcut instead of real tomatoes and whole spices — it tastes like a cheap copy, not the real thing.
Over-reducing the gravy until it turns thick and pasty — butter chicken gravy should stay silky and pourable, not stodgy.

Storage and reheating

Keeps 3-4 days refrigerated, and freezes well for up to 2 months — the butter and cream help it hold up better than most curries. Reheat gently on the stovetop, stirring in a splash of cream or milk if it's thickened too much in the fridge.

Frequently asked questions

What's the difference between butter chicken and chicken tikka masala?
They're closely related. Butter chicken is the Delhi original, built on a butter-tomato gravy with a light sweetness; tikka masala, a British-Indian invention, is usually spicier and more tomato-forward with less butter.

Can I use boneless chicken thighs instead of breast?
Yes, and it's arguably better — thighs stay juicy through the char step and the simmer, while breast can dry out if overcooked.

Why isn't my gravy the vivid orange-red of restaurant butter chicken?
That colour usually comes from Kashmiri red chilli powder (mild, mainly for colour) rather than regular chilli powder, plus a careful butter finish — not food colouring.

Watch how it's made

Watch the full method step by step in the video below.

Method

Marinate the chicken. Mix the yogurt, ginger-garlic paste, spices, lemon juice, salt and oil. Coat the chicken pieces well and refrigerate for at least 2 hours, ideally overnight.
Char the chicken. Grill, broil or pan-sear the marinated chicken on high heat until charred at the edges and nearly cooked through, about 10-12 minutes. Set aside.
Build the gravy base. Heat the butter and oil in a pan, add the whole spices and let them sizzle, then add the onion and cook until soft. Add the ginger-garlic paste, then the tomatoes and soaked cashews, and cook on medium heat until the tomatoes completely break down, 15-20 minutes.
Blend and strain. Let the mixture cool slightly, then blend until completely smooth. Pass through a sieve back into the pan for a silky, restaurant-style gravy.
Simmer with the chicken. Add the charred chicken to the strained gravy along with the chilli powder, garam masala, salt and sugar. Simmer for about 10 minutes until the chicken is cooked through and the gravy has thickened slightly.
Finish and serve. Stir in the cream, crushed kasuri methi and a final knob of butter, and simmer for 2 minutes. Garnish with coriander and serve hot with naan or rice.