Indian Butter Chicken - Murgh Makhani

Indian Butter Chicken - Murgh Makhani is a popular indian chicken curry that is rich, velvety, creamy and delicious with charred, tender chicken pieces throughout. Despite the long ingredient list, it is also easy to make. This version will rival the one from your favorite indian restaurant. This dish originated in Delhi. The Chicken is smothered in a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. This recipe is similar to chicken tikka masala.

Indian Butter Chicken - Murgh Makhani

Chicken Makhani, Murgh Makhani, Butter Murgh or Butter Chicken is one of the favorite dishes of many an Indian restaurant fan. It is one of the most well known indian cuisine recipes.

In this recipe Chicken is marinaded in a Yoghurt (Dahi), Kasuri Methi (Dry Fenugreek), Lemon Juice and a mixture of Spices including Garlic Paste, Ginger Paste and Ground Spices.

It is then grilled, oven baked or cooked in a tandoor (traditional clay oven) before being simmered in a creamy, mild curry base made with butter or cream or both.

There are many variations to this famous recipe but I do believe that this one is the best one! 

I used to add whole Garam Masala but omit that now for ease.

The original recipe was developed by Chef Kundan Lal Gujral for the Moti Mahal in Old Delhi and it is now made the world over.

The curry was made by mixing leftover Tandoori Chicken in a tomato gravy, rich in butter (makhan).

He also popularised the recipe for Tandoori Chicken and Dal Makhani.

By far the best part of this recipe is mopping up all the bold flavors from that delicious makhani gravy/butter chicken sauce with naan.

Ingredients in Butter Chicken 

Despite the long ingredient list, this recipe is easy to make and most of the ingredients can be found in any South Asian grocery store.

Butter Chicken Marinade

Boneless, Skinless Chicken thighs or Chicken Breast

Chicken Breast does not require as much cooking as thighs. Boneless Chicken thighs are usually juicier. I actually prefer to use Chicken Breast as if you cook it right, it won't become dry.

Plain Yogurt

Full fat Yoghurt aka Dahi tenderises the chicken. Especially when combined with Lemon Juice.

Lemon Juice

Adds flavour but also helps to tenderise the chicken.

Ginger Garlic Paste 

Use store brought versions or make your own by blending Garlic and Ginger separately in a ratio of 1:1 to form a paste.

Green Chilli Paste 

You can add pierced Green Chillies or Green Chilli Paste. Make your own by blending Green Chillies with a little water  to form a paste or use frozen Chilli blocks.

Available to buy from major supermarkets and South Asian superstores.

Ground Spices 

Ground Turmeric, Ground Cumin, Ground Coriander, Ground Garam Masala, and Kashmiri Chili Powder or Red Chilli Powder.

Kashmiri Chilli Powder doesn’t add much heat but adds colour. If you are using Red Chilli Powder, reduce the quantity by half. 

Salt

Check if your Tandoori Spice Powder has Salt in it and only add a touch if it does.

Tandoori Spice Powder

A couple of tablespoons adds flavour, colour, warmth and plenty of aroma. As this recipe is based on leftover Tandoori Chicken, this is the most important element of the marinade. 

Butter Chicken Masala Sauce

Butter 

Butter or Ghee add flavour but if you use Butter, you have to use Oil to stop the butter from burning. 

Oil

Just a little Oil is added once the butter starts foaming to stop the butter from burning.

Onion

Diced White or Red Onion makes the Sauce thicker and adds body to the sauce. This is an optional ingredient. Traditionally Butter Chicken does not contain onions.

Ginger Garlic Paste

Use store brought or home made pastes.

Ground spices

Cumin Powder, Garam Masala, Coriander Powder, Kashmiri Chili Powder or Red Chili Powder, Black Pepper powder and Salt.

Honey  

A drizzle of Honey or a pinch of Sugar help to balance the flavours of the sauce.

Tomatoes

I use pureed Plum Tomatoes. You can also use fresh chopped whole Tomatoes if you prefer. 

Double Cream/Heavy cream 

Fresh Cream makes for a rich, creamy moreish sauce.

Kasuri Methi or Kasoori Methi 

AKA dried fenugreek leaves adds an earthiness. It can be skipped if you prefer.

How to make Easy Chicken Makhani

Full instructions for this easy recipe can be found in the recipe card at the bottom of the page.

Marinade chicken cubes for 30 minutes or overnight in a large bowl with Tandoori Masala Powder, Garlic Paste, Ginger Paste, Green Chilli Paste, Yoghurt, Lemon Juice, Garam Masala Powder, Kashmiri Chili Powder, Cumin Powder, Coriander Powder, Turmeric Powder, Kasuri Methi and Salt. Cover the bowl with cling film/plastic wrap before placing into the fridge.

Place marinated chicken in a single layer in an oven tray and grill for 10 minutes each side till golden brown and charred. Or place into an oven tray and bake at Gas Mark 6/200 C/390 F for 20 minutes, turning midway.

TIP - The length of time depends on the thickness/size of the chicken chunks. I like to keep them at 1 1/2 - 2 inches.

Melt Butter in a large pot over medium high heat. Once it begins to foam, add the Oil.

Add the onions if using and cook over medium heat till golden brown. Around 10 minutes.

Stir in Ginger paste, Garlic paste and Green Chilli paste. Saute for 1 minute.

Pour in the Tomato. Then bring to a simmer. Lower the heat, cover the pot and cook for 8 - 10 minutes.

NOTE - At this stage, the Butter/Oil will begin to seperate at the edges and the sauce will thicken.

Stir in the ground spices - Cumin Powder, Garam Masala Powder, Coriander, Kashmiri Chili Powder, Salt, Black Pepper powder and Salt. Simmer for 5 minutes.

Stir in Sugar or Honey. 

Blend the sauce with a immersion blender to a smooth paste. If you feel like it is thick, add a couple of tablespoons of Milk or Water and blend again. 

Transfer the Butter Sauce back into the pot and bring to a gentle simmer.  

Add the cooked Chicken and excess marinade from the oven tray. 

Sprinkle over Kasuri Mehthi.

Mix with a spoon and then simmer on medium low heat for 5 minutes before pouring in the Cream.

Simmer for 2-3 more minutes.

Garnish the Butter Chicken with Coriander. 

Serve with Naan or Rice.

What to serve with Chicken Makhani

Butter Chicken goes well with Garlic Naan or Plain Naan/Naan Bread or 2 ingredient Naan, Butter Naan, Garlic Naan, Parathas, Rotis, Jeera Rice,    Ninja Foodi Rice or Basmati Rice.

Great sides include Papadums, a simple Kachumber Salad or Onion Raita and Pickles/Achaars/Chutneys. It is lovely served with Mango Chutney.

Tips for making Butter Chicken recipe 

Chicken

You can sear the Chicken in a pan with a little oil/ghee if you prefer not to grill.

You can also use leftover Tandoori Chicken/tandoori chicken pieces to make this recipe quicker.

Garam Masala

Store brought Garam Masala varies a lot between brands in strength and flavour.

So use a little and taste before adding more.

Kasuri Methi or Dry Fenugreek Leaves

This recipe is easily adaptable so if you don't have some of the more difficult to find ingredients such as Kasuri Methi just leave them out.

Cashew Paste

You can add Cashew Paste with the tomato puree by soaking 1/4 cup cashews in 1/4 cup water and blending before adding to the pot.

Tomato Paste

You can add a tablespoon or two of Tomato paste or puree for concentrated tomato flavour.

Red Chili Powder

​If you use Red Chilli Powder, adjust the amount as it is usually much spicer then Kashmiri Chilli Powder. You can also use Cayenne Pepper.

Whole Spices

Cook whole indian spices in Butter and Oil at the beginning if you like. I used to do this and whilst it does add aroma and flavour, I don't feel it is necessary. Ground Garam Masala adds plenty of flavour if it is fresh and potent.

Skewers

I like to place the Chicken on skewers before cooking. If you use skewers, don't forget to soak them first for 30 minutes!

Makhani Sauce

You can make this as thin or as thick as you like. To make it thicker, add an extra onion or more Cashews. Blend them to a paste and add with the Tomato. The buttery tomato gravy is supposed to be silky, rich, thick and delicious. You can blend it or keep t as it is.

Coconut Milk

Use Coconut Milk instead of Cream for a different flavour profile.

Chicken 

You can use Chicken Thighs instead of Chicken Breast. If you use Chicken Thighs, grill for longer.

Bone-In Chicken

If you want to use bone in Chicken, cook in the oven for Gas Mark 6/200 C/390 F or 25 minutes and then grill for 10 minutes.

Storage

Butter Chicken keeps well in an airtight container in the fridge for up to 4 days.

It can also be frozen in an airtight container for up to 2 months.

To reheat, defrost overnight in the fridge and simply place on the hob with a splash of water until piping hot all the way through.

Make Ahead Instructions

To make ahead, make the marinaded Chicken and place in the fridge overnight.

You can also cook the marinaded Chicken and Butter Chicken Sauce seperately and store in the fridge up to 5 days ahead.

more indian food recipes (chicken):

Chicken Chaap

Chicken Akni, One Pot Chicken and Rice

Chicken Pulao

Chicken Handi

Tawa Chicken

Chicken Hyderabadi

Chicken Changezi - Mughlai Style 

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