Ultimate Butter Chicken (Murgh Makhani) Recipe: Authentic & Creamy

Butter Chicken, or Murgh Makhani, is more than just a dish—it’s a culinary legend that originated in the kitchens of Delhi’s iconic Moti Mahal restaurant in the 1950s. Created by Kundan Lal Gujral, this recipe was born from necessity, transforming leftover tandoori chicken into a rich, buttery tomato gravy that has since captivated taste buds worldwide. What makes this version stand out is its authentic two-step marination process and the perfect balance of spices, delivering that iconic orange-red hue and velvety texture without excessive cream. The aroma of garam masala, fenugreek, and simmering tomatoes will fill your kitchen, promising a dish that’s both comforting and indulgently flavorful.

Ingredients

For the First Marinade:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
• 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5g) salt

For the Second Marinade:

• 1/2 cup (120g) plain full-fat yogurt
• 1 tablespoon (15g) ginger-garlic paste
• 1 teaspoon (2g) Kashmiri red chili powder (for color, not heat)
• 1/2 teaspoon (1g) turmeric powder
• 1 teaspoon (2g) garam masala
• 1/2 teaspoon (1g) cumin powder

For the Sauce:

• 2 tablespoons (30g) butter
• 1 tablespoon (15ml) oil
• 1 medium onion, finely chopped
• 2 tablespoons (30g) ginger-garlic paste
• 1 (14.5 oz/400g) can crushed tomatoes
• 1 teaspoon (2g) Kashmiri red chili powder
• 1 teaspoon (2g) garam masala
• 1/2 teaspoon (1g) turmeric powder
• 1/2 cup (120ml) heavy cream
• 1 tablespoon (15g) dried fenugreek leaves (kasuri methi), lightly crushed
• Salt to taste
• Sugar (optional, to balance acidity)

For Garnish:

• Fresh cilantro, chopped
• Heavy cream or butter
• Ginger julienne (optional)

Dietary Substitutions:

• Dairy-free: Use coconut cream and coconut yogurt
• Gluten-free: This recipe is naturally gluten-free
• Lower fat: Use Greek yogurt and light cream
• Vegetarian: Substitute chicken with paneer or tofu

Instructions/Steps

1. First Marinade (15 minutes): Mix lemon juice and salt in a bowl. Add chicken and coat evenly. Let sit for 15 minutes to tenderize the meat.
2. Second Marinade (4 hours to overnight): In a separate bowl, combine all second marinade ingredients. Add chicken, ensuring each piece is coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Cook Chicken (15-20 minutes): Preheat oven to 400°F (200°C). Thread chicken onto skewers and bake on a rack-lined baking sheet for 15-20 minutes until slightly charred and cooked through. Alternatively, pan-fry or grill.
4. Prepare Sauce Base (10 minutes): Heat butter and oil in a pan. Sauté onions until golden brown. Add ginger-garlic paste and cook until fragrant.
5. Add Tomatoes and Spices (5 minutes): Add crushed tomatoes, Kashmiri chili powder, garam masala, and turmeric. Simmer until oil separates.
6. Blend Sauce (5 minutes): Allow sauce to cool slightly, then blend until smooth. Return to pan.
7. Combine Chicken and Sauce (10 minutes): Add cooked chicken to the sauce. Stir in cream and kasuri methi. Simmer for 5-10 minutes. Adjust salt and add sugar if needed.
8. Garnish and Serve: Garnish with cilantro, a drizzle of cream, and ginger julienne. Serve hot with naan or rice.

Recipe Info 

• Prep Time: 20 minutes (plus marination time)
• Cook Time: 45 minutes
• Total Time: 5 hours 5 minutes (including marination)
• Servings: 4
• Difficulty Level: Medium
• Course: Main Course
• Cuisine Style: Indian

Nutrition Information

Per serving (approximately 1/4 of recipe):

• High-quality protein from chicken supports muscle growth
• Tomatoes provide lycopene, an antioxidant
• Fenugreek leaves aid digestion
• Yogurt contains probiotics for gut health

Disclaimer: Nutrition values are estimates and may vary based on ingredients used.

Tips/Variations/Notes

1. For Smoky Flavor: Char the chicken on a grill or use a smoke gun to replicate tandoor flavors.
2. Make it Spicier: Add cayenne pepper or green chilies to the sauce.
3. Creamier Texture: Use cashew paste (soaked and blended cashews) as a thickener.
4. Make-Ahead: Marinate chicken overnight. The sauce can be made ahead and stored for 3 days.
5. Freezer-Friendly: Freeze the curry (without cream) for up to 3 months. Add cream before serving.
6. Vegetarian Version: Replace chicken with paneer or extra-firm tofu. Adjust cooking time accordingly.
7. Reduce Calories: Use low-fat yogurt and cream. Substitute butter with olive oil.
8. Authentic Color: Kashmiri red chili powder is essential for the iconic color without excessive heat.
9. Fenugreek Alternative: If kasuri methi is unavailable, use 1/4 teaspoon of fenugreek powder.
10. Serving Suggestion: Serve with basmati rice, naan, or roti. A side of cucumber raita balances the richness.

Equipment Needed

Essential Tools:

• Mixing bowls for marination
• Skewers (if baking)
• Baking sheet and rack
• Blender or immersion blender
• Large pan or Dutch oven
• Wooden spoons or spatulas

Nice-to-Have Extras:

• Tandoor or grill for authentic flavor
• Mortar and pestle for crushing spices
• Spice grinder for whole spices

FAQs

1. Can I use chicken breasts instead of thighs? Yes, but thighs are more flavorful and juicier. Adjust cooking time to avoid drying out breasts.
2. What if I don’t have Kashmiri red chili powder? Use paprika for color and a small amount of cayenne for heat.
3. Is there a substitute for kasuri methi? Use 1/4 teaspoon of fenugreek powder, but the flavor will be less authentic.
4. Can I make this dairy-free? Yes, use coconut cream and coconut yogurt. The taste will be slightly different but still delicious.
5. How long does leftovers last? Store in an airtight container in the fridge for up to 3 days.
6. Can I freeze this dish? Freeze the sauce and chicken separately for up to 3 months. Add cream after reheating.
7. Why is my sauce too tangy? Add a pinch of sugar or honey to balance the acidity of tomatoes.
8. Can I make this in an Instant Pot? Yes, use the sauté function for the sauce and pressure cook the chicken for 8 minutes.
9. What’s the difference between Butter Chicken and Tikka Masala? Butter Chicken has a milder, creamier sauce with butter, while Tikka Masala is often tangier and uses tomato paste.
10. How do I get the right consistency? Simmer the sauce until it thickens. Add water if too thick or cream if too thin.

Recipe Story & Cultural Context

Butter Chicken, or Murgh Makhani, is a dish with a rich history rooted in the culinary traditions of Punjab. It was invented by Kundan Lal Gujral at the Moti Mahal restaurant in Delhi during the 1950s. The story goes that Gujral created the dish to use leftover tandoori chicken, combining it with a rich, buttery tomato sauce to prevent the meat from drying out. This innovative creation not only solved a practical problem but also gave birth to one of India’s most beloved dishes.

The dish’s popularity quickly spread, becoming a staple in Indian restaurants worldwide. Its appeal lies in the perfect balance of flavors—tangy tomatoes, aromatic spices, and creamy richness—all coming together to create a dish that’s both comforting and indulgent. Despite its global fame, Butter Chicken remains deeply connected to its Punjabi roots, where the use of tandoor-cooked meat and dairy-based gravies is traditional.

Interestingly, Butter Chicken is sometimes confused with Chicken Tikka Masala, a dish that originated in the UK. While both feature tomato-based sauces, Butter Chicken is milder and richer, with a distinct buttery flavor and the use of kasuri methi (dried fenugreek leaves) for authenticity.

Today, Butter Chicken is celebrated globally, with variations appearing in different cuisines, from poutine fillings in Canada to pie toppings in Australia. Yet, the authentic recipe remains a testament to the ingenuity of Indian cuisine and its ability to create magic from simple ingredients.

Pairing Suggestions

Beverages:

• Mango lassi or sweet yogurt drink
• Light Indian lager or wheat beer
• Off-dry Riesling or Gewürztraminer
• Spiced chai tea

Side Dishes:

• Naan bread or garlic naan
• Basmati rice with whole spices
• Cucumber raita (yogurt dip)
• Kachumber salad (diced onion, tomato, cucumber)

Accompaniments:

• Mango chutney
• Pickled onions
• Papadum or lentil crackers

Occasion Suggestions:

• Dinner parties: Make a double batch and serve with a variety of Indian sides
• Cozy winter meal: Pair with warm naan straight from the oven
• Special occasions: Elevate with saffron rice and silver leaf garnish

Conclusion

This Butter Chicken recipe brings the authentic flavors of Delhi’s iconic Moti Mahal to your kitchen. With its tender marinated chicken, rich tomato sauce, and aromatic spices, it’s a dish that promises to impress. Whether you’re cooking for family or friends, this recipe offers a taste of India’s culinary heritage, blending tradition with accessibility.

We encourage you to experiment with the recipe—adjust the spices, try different proteins, or make it your own. Share your creations with us! Leave a comment, rate the recipe, and post photos on social media with #ButterChickenLove and #MurghMakhaniMagic. Happy cooking!