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–+ servings
Butter Chicken and Naan on a table

Indian Butter Chicken - Murgh Makhani 

Safira
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.
5 from 9 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Marinade 30 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 424 kcal

Ingredients
  

Butter Chicken Marinade

  • 2 lb Chicken Breast Cut into 2 inch chunks
  • 3 tbsp Tandoori Masala Powder
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • 1 tbsp Green Chilli Paste
  • 125 g Plain Yoghurt
  • 2 tbsp Lemon Juice
  • 1 tsp Garam Masala Powder
  • 1 ½ tsp Kashmiri Chilli Powder
  • ½ tsp Cumin Powder
  • 1 tsp Coriander Powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Kasuri Methi Dry Fenugreek
  • Salt

Butter Chicken Masala Sauce

  • 4 tbsp Butter
  • 1 tbsp Oil Vegetable, Mustard or Sunflower
  • 1 Onion diced, Optional
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 200 g Plum Tomatoes From a tin, Pureed
  • 1 tsp Cumin Powder
  • ½ tsp Garam Masala Powder
  • ½ tsp Coriander Powder
  • 1 ½ tsp Kashmiri Chilli Powder
  • ⅛ tsp Turmeric Powder
  • Pinch Black Pepper Powder
  • Pinch Sugar
  • Salt
  • 1 tsp Kasuri Methi
  • 2 tbsp Coriander Leaves Chopped
  • 150 ml Double Cream Heavy Cream

Instructions
 

  • 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 4/200 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 Tomatoes. 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, Turmeric Powder, Black Pepper powder and Salt. Simmer for 5 minutes.
  • Stir in Sugar. 
  • 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.

Notes

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. 

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.

Nutrition

Calories: 424kcalCarbohydrates: 23gProtein: 3gFat: 37gSaturated Fat: 23gCholesterol: 111mgSodium: 269mgPotassium: 190mgFiber: 3gSugar: 12gVitamin A: 1020IUVitamin C: 13mgCalcium: 65mgIron: 2mg
Keyword Butter Chicken, Butter Murgh, Chicken Makhani, Moti Mahal, Murgh Makhani, Tandoori Chicken
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