Name: Butter Chicken/Murgh Makhani Recipe
Prep time: 15 min
Cook time: 40 min
Total time: PT-488993H22M16S
Cuisine: Indian
Ingredients: 2.25 lb/1 kg chicken thighs, skinless, bone-in or 2 lb/910 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes; ½ cup/120 g plain unsweetened Greek yogurt; 2 Tbsp fresh lemon or lime juice; 1 Tbsp grated garlic; 1 Tbsp grated ginger; 1 Tbsp garam masala (homemade or store-bought); 1 tsp ground Kashmiri chilli powder; 1 tsp kasoori methi (optional); ½ tsp ground turmeric; ½ tsp fine sea salt; ½ stick/55 g unsalted butter; 1 Tbsp vegetable oil; 1 Tbsp Kashmiri chilli powder; 2 tsp ground toasted cumin; 1 Tbsp grated garlic; 1 Tbsp grated ginger; 1 tsp garam masala (homemade or store-bought); 1 green chilli (such as jalapeno, serrano, or Bird’s eye), minced; ¾ cup/180 g tomato paste; 1 cup/240 ml heavy cream; 1 Tbsp fresh lemon or lime juice; Fine sea salt, to taste; 2 Tbsp chopped cilantro (tender stems and leaves); 1 Tbsp salted butter for garnish (optional)

Jump to Recipe

If you are craving a dish that combines luscious creaminess with vibrant spices, the Butter Chicken/Murgh Makhani is an absolute must-make. This beloved Indian classic features tender pieces of chicken bathed in a buttery, aromatic tomato-based sauce that is both rich and comforting. Every bite brings together the smoky char from roasting, the warmth of garam masala, and the gentle heat of Kashmiri chili, creating a perfect harmony of flavors that feels like a warm hug from the inside. Whether you’re new to Indian cuisine or a longtime fan, this Butter Chicken/Murgh Makhani recipe will quickly become one of your favorites to cook and share.

Butter Chicken/Murgh Makhani Recipe - Recipe Image

Ingredients You’ll Need

To create the magic of Butter Chicken/Murgh Makhani, you’ll need a handful of simple yet essential ingredients that each play a vital role—whether it’s the creamy yogurt for tenderizing, the spices to build depth, or the butter that gives the sauce its silky richness. Here’s what you’ll want to gather:

Chicken thighs (skinless, bone-in or boneless): These provide juicy and flavorful protein; bone-in adds extra depth while boneless cooks faster.

Plain unsweetened Greek yogurt: Acts as a tenderizing marinade base, keeping the chicken moist and flavorful.
Lemon or lime juice: Adds brightness to balance the creamy richness and tenderizes the meat.

Grated garlic and ginger: Fresh aromatics that introduce warmth and zest to every bite.
Garam masala: The essential spice blend that evokes the classic Indian flavor profile.

Kashmiri chili powder: Adds a mild, fruity heat and a beautiful red color to the dish.
Kasoori methi (optional): Dried fenugreek leaves that impart an unmistakable earthy aroma.
Ground turmeric: Provides subtle color and a gentle, earthy flavor.

Fine sea salt: To enhance all the flavors perfectly.
Unsalted butter and vegetable oil: The base for sautéing spices and building the sauce’s signature richness.
Toasted ground cumin: Adds a smoky, nutty note that deepens the sauce complexity.

Green chili (jalapeno, serrano, or Bird’s eye): Introduces a fresh and lively bite without overpowering the dish.
Tomato paste: Forms the rich, tangy foundation of the sauce.
Heavy cream: Turns the sauce luxuriously rich and smooth.

Chopped cilantro: Fresh herbs that bring a bright finishing touch.
Salted butter (optional for garnish): Adds an extra coating of indulgent flavor as a final flourish.

How to Make Butter Chicken/Murgh Makhani

Step 1: Marinate the Chicken

Start by preparing the marinade, which is the secret to tender, juicy chicken pieces in your Butter Chicken/Murgh Makhani. Combine yogurt, fresh lemon juice, grated garlic and ginger, garam masala, Kashmiri chili powder, turmeric, salt, and kasoori methi if you have it. Coat the chicken thoroughly with this mixture and let it rest in the refrigerator for at least one hour, but overnight is even better for maximum flavor infusion.

Step 2: Roast the Chicken

Preheat your oven to 400°F (200°C). Arrange the marinated chicken in a single layer on a baking dish. Roast until the chicken reaches an internal temperature of 164°F (74°C), about 30 to 45 minutes for bone-in thighs or 20 minutes for boneless cubes. A quick broil at the end will give a delightful charred edge that amplifies smokiness and texture in the final dish.

Step 3: Prepare the Butter Chicken Sauce

While the chicken roasts, melt unsalted butter over low heat in a saucepan. Add vegetable oil, then stir in Kashmiri chili powder, toasted cumin, garlic, ginger, garam masala, and minced green chili—sauté just until fragrant. Next, mix in the tomato paste and let it cook slowly until it lightens in color, about 5 to 6 minutes. This slow cooking tempers any harshness and deepens the sauce’s flavor.

Step 4: Bring It All Together

Pour in the heavy cream and carefully add the roasted chicken along with any juices collected in the baking dish. Stir gently to coat pieces completely in the luscious sauce. Add lemon juice for brightness, season with salt to taste, and bring the entire mixture to a gentle boil. When you see the fat separating from the sauce, you know it’s perfectly cooked. Finish with a sprinkle of fresh cilantro and, if you like, a pat of salted butter to elevate the richness even more.

How to Serve Butter Chicken/Murgh Makhani

Garnishes

Simple garnishes can turn your Butter Chicken/Murgh Makhani into a feast for the eyes as well as the palate. A handful of freshly chopped cilantro adds a pop of herbaceous green, while a swirl of cream or a small dollop of salted butter can make the dish look irresistibly creamy and decadent. A few thin slices of green chili can also add a fresh zing to the presentation.

Side Dishes

To soak up every bit of that buttery, spiced sauce, serve your Butter Chicken/Murgh Makhani alongside fluffy basmati rice or warm, pillowy naan bread. Both act as perfect neutral canvases that highlight the sauce’s complex flavors. You can also try pairing it with jeera rice or simple steamed vegetables for a balanced meal.

Creative Ways to Present

For a fun twist, serve Butter Chicken/Murgh Makhani in mini cast-iron skillets or stone bowls to keep it warm at the table. Layering the chicken and sauce over a bed of saffron rice garnished with toasted nuts and raisins adds an elegant touch. You could even turn the dish into a wrap or stuffed naan sandwich for a handheld delight that’s packed with flavor.

Make Ahead and Storage

Storing Leftovers

Butter Chicken/Murgh Makhani stores beautifully in an airtight container in your refrigerator for up to three days. Because the flavors only deepen with time, leftovers often taste even better the next day. Just be sure to cool it completely before refrigerating to maintain its luscious texture.

Freezing

If you want to save this dish for even longer, Butter Chicken/Murgh Makhani freezes well. Portion it into freezer-safe containers and keep for up to two months. When frozen, the sauce might thicken, but it reverts to its creamy glory once gently reheated.

Reheating

To reheat, warm Butter Chicken/Murgh Makhani gently on the stove over low heat, stirring occasionally to prevent sticking or burning. You can add a splash of water or cream if the sauce feels too thick. Avoid microwaving directly from frozen for best texture; thaw overnight in the fridge first.

FAQs

Can I use chicken breast instead of thighs?

You can, but chicken breast tends to dry out more easily. Thighs stay juicier and more flavorful, making them a better choice for Butter Chicken/Murgh Makhani.

Is kasoori methi necessary?

It’s optional but highly recommended if you want that authentic earthy aroma. If you don’t have it, the dish will still taste wonderful without it.

How spicy is Butter Chicken/Murgh Makhani?

The dish usually has a mild to moderate heat level, thanks to Kashmiri chili powder and green chili. You can adjust the spice by using less chili or choosing milder peppers.

Can I make this dish dairy-free?

Yes! Substitute the yogurt and cream with coconut yogurt and coconut cream, and use dairy-free butter. The flavor will be slightly different but still delicious.

What’s the best way to serve Butter Chicken/Murgh Makhani for a crowd?

Make it in large batches in a heavy pot, keep it warm on the stove or in a slow cooker, and serve with plenty of naan and rice for easy self-serving. It’s a crowd-pleaser every time!

Final Thoughts

There’s something wonderfully comforting about coming home to a pot of Butter Chicken/Murgh Makhani simmering on the stove. Its rich, velvety sauce and tender roasted chicken bring together bold spices and creamy textures in the most satisfying way. I truly hope this recipe inspires you to bring a little piece of India into your kitchen and enjoy every luscious spoonful with loved ones. Happy cooking and even happier eating!