Butter Chicken (Indian Murgh Makhani in Creamy Tomato Sauce, 60 Min)

I learned this recipe from a chef at a tiny Indian restaurant in London in 2018, and it ruined every takeout butter chicken for me. Butter chicken (or Murgh Makhani) is the most-ordered Indian restaurant dish, made better at home. Yogurt-marinated chicken seared golden, then simmered in a silky butter-tomato-cream sauce with garam masala, ginger, and dried fenugreek leaves. The 60-minute showstopper that disappears fast with naan and basmati rice.

Fun fact: butter chicken was invented in 1948 in Delhi by Kundan Lal Gujral at his restaurant Moti Mahal. He had leftover tandoori chicken (which dries out fast) and decided to simmer it in a tomato-butter-cream gravy to revive it. The dish was so popular it spread globally and inspired chicken tikka masala in the UK (the unofficial British national dish).

Why this recipe works

Yogurt marinade tenderizes deeply. Lactic acid in yogurt breaks down chicken fibers far more gently than citrus, giving impossibly tender meat without becoming mushy.
Char the chicken before simmering. A hard sear under broiler or in a hot pan mimics tandoori smokiness — adds the slightly burned edges that make the dish authentic.
Kasuri methi at the end. Dried fenugreek leaves crumbled in at the end add the signature restaurant-style aroma. Skip them and the dish is good; add them and it’s authentic.

Ingredients

Serves 4-6 generously.

For the chicken marinade

2 lb boneless skinless chicken thighs, cut into 2-inch pieces
1 cup plain whole-milk yogurt (not Greek)
2 tbsp lemon juice + 1 tbsp grated ginger + 4 cloves garlic minced
1 tbsp garam masala + 1 tsp turmeric + 1 tsp paprika + 1 tsp Kashmiri chili powder + 1.5 tsp salt

For the makhani sauce

4 tbsp unsalted butter + 2 tbsp oil
1 large yellow onion finely diced
2 tbsp grated ginger + 6 cloves garlic minced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes (or 6 fresh tomatoes pureed)
1 tbsp garam masala + 1 tsp cumin + 1 tsp paprika + 1/2 tsp cayenne
1 tbsp sugar + 1.5 tsp salt
1 cup heavy cream
2 tbsp dried fenugreek leaves (kasuri methi) — non-negotiable for authentic flavor

For garnish and serving

2 tbsp butter + 2 tbsp heavy cream swirled on top
2 tbsp chopped fresh cilantro
Basmati rice + warm naan bread

Smart substitutions

Dairy-free: Coconut yogurt for marinade, full-fat coconut milk for cream — still amazing, slightly different flavor
Faster: Use boneless chicken breast, marinate only 30 min — slightly less juicy but works
Spicier: Add 2 finely chopped green chilies with the onion + extra cayenne
Smoother sauce: Blend the cooked sauce with an immersion blender before adding cream for ultra-silky restaurant texture

Instructions

Step 1: Marinate the chicken

In a large bowl, whisk yogurt, lemon juice, ginger, garlic, garam masala, turmeric, paprika, Kashmiri chili, and salt. Add chicken pieces; toss to coat thoroughly. Cover and refrigerate at least 1 hour (or up to 24 hours).

Step 2: Sear the chicken

Heat 1 tbsp oil in a large skillet over high heat. Add chicken pieces in single layer (work in batches). Sear 3 minutes per side until charred and 80% cooked. Transfer to a plate (it will finish in the sauce).

Step 3: Build the sauce base

In the same pan, melt butter with remaining oil. Add diced onion; cook 7-8 minutes until golden. Add ginger and garlic; cook 1 minute. Add tomato paste; toast 2 minutes until darkened.

Step 4: Add tomatoes and spices

Add crushed tomatoes, garam masala, cumin, paprika, cayenne, sugar, and salt. Stir well. Simmer 12-15 minutes until thickened and oil separates at edges. For ultra-smooth sauce, blend now with an immersion blender.

Step 5: Add cream and chicken

Stir in cream. Return chicken with all its juices to the pan. Simmer gently 8-10 minutes until chicken is cooked through (165°F internal) and sauce coats the back of a spoon.

Step 6: Finish with fenugreek

Crumble dried fenugreek leaves between your palms to release aroma; sprinkle into sauce. Stir in remaining 2 tbsp butter for glossy finish. Swirl 2 tbsp cream on top. Garnish with cilantro. Serve hot with basmati rice and warm naan.

Nutrition information

Calories: 560 kcal per serving
Protein: 38 g
Carbohydrates: 14 g
Fat: 38 g
Calcium: 14% DV
Vitamin A: 25% DV

Pro tips for restaurant-quality butter chicken

Marinate 24 hours. The longer the marinade, the more tender and flavorful — overnight is ideal. Minimum 1 hour.
Kashmiri chili for color. Kashmiri chili powder gives that signature deep red color without much heat. Substitute paprika if you can’t find it.
Don’t skip kasuri methi. The dried fenugreek is what makes this taste restaurant-authentic. Find at Indian grocers or Amazon.
Improves overnight. Made 1 day ahead and reheated, butter chicken deepens dramatically in flavor. The dish was practically invented to be made ahead.

Frequently asked questions

What’s the difference between butter chicken and tikka masala?

Butter chicken (Indian origin) is creamier, milder, butter-forward with a smoother sauce. Tikka masala (British-Indian) is spicier with chunkier sauce and more onion. Similar but distinct dishes.

Can I use chicken breast?

Yes, but reduce cooking time in the sauce to 5-6 minutes to avoid dryness. Thighs are traditional and more forgiving for the recipe’s timing.

How long does it keep?

Refrigerator 4 days, freezer 3 months. Tastes even better day 2 and 3 as spices marry. Reheat gently — high heat can split the cream sauce.

Where do I find kasuri methi?

Indian grocery stores have it cheap. Whole Foods, Amazon, or online Indian grocers. Look for “dried fenugreek leaves” or “kasuri methi” — the green flaky herb. Lasts 2+ years in pantry.

Why did my sauce split?

Heat too high after adding cream. Always reduce to low simmer when adding cream. If it splits, blend with immersion blender to re-emulsify, or whisk in 1 tbsp cold butter to fix.

Can I make it less rich?

Use half-and-half instead of heavy cream, reduce butter to 2 tbsp. Authentic butter chicken is meant to be rich (it’s literally in the name), but lighter versions still taste great.