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Authentic Indian Butter Chicken (Murgh Makhani)

Tender chicken pieces simmered in a luxuriously creamy tomato-based sauce with aromatic spices, butter, and cream - the ultimate Indian comfort food.

Janelle

By Janelle

Updated: January 14, 2026

Why I Love This Recipe

Butter Chicken, or Murgh Makhani, is arguably India's most famous culinary export and for good reason. This beloved dish was invented in 1950s Delhi at the legendary Moti Mahal restaurant, where chef Kundan Lal Gujral created it as a way to use leftover tandoori chicken. By simmering the smoky grilled chicken in a rich sauce of tomatoes, butter, and cream, he created a dish that would capture hearts around the world. What makes Butter Chicken so irresistible is its perfect balance of flavors and textures. The sauce is velvety smooth with a subtle sweetness from the tomatoes, enriched by butter and cream, and deepened by warm spices like garam masala, cumin, and fenugreek. Unlike many curries, Butter Chicken is mild and approachable, making it perfect for those new to Indian cuisine while still satisfying to spice lovers. Serve it over fluffy basmati rice or with warm naan bread to soak up every drop of that incredible sauce.

  • •Rich and creamy without being heavy – The perfect balance of tomatoes, butter, and cream creates a luxurious but not overwhelming sauce
  • •Mild and family-friendly – Aromatic spices add depth without excessive heat, appealing to all palates
  • •Restaurant-quality results – Achieve that authentic Indian restaurant taste in your own kitchen
  • •Tender, flavorful chicken – Marinating in yogurt and spices ensures incredibly succulent meat
  • •Makes amazing leftovers – The flavors develop even more the next day
  • •Impressive but achievable – Looks and tastes sophisticated but uses accessible techniques

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 2 lbs boneless skinless chicken thighs (cut into 2-inch pieces)
  • 1 cup plain yogurt (full-fat Greek style)
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 4 tbsp unsalted butter (divided)
  • 2 tbsp vegetable oil
  • 1 large yellow onion (finely diced)
  • 6 cloves garlic cloves (minced)
  • 2 tbsp fresh ginger (minced)
  • 1.5 cups tomato puree (or crushed tomatoes, blended)
  • 1 cup heavy cream
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika (for color)
  • 1 tbsp dried fenugreek leaves (kasuri methi, crushed)
  • 1 tsp sugar (to balance acidity)
  • 1/4 cup fresh cilantro (for garnish)

Step-by-Step Instructions

  1. 1
    Step 1

    In a large bowl, combine yogurt, garam masala, cumin, coriander, turmeric, cayenne, salt, and lemon juice. Add chicken pieces and mix to coat evenly. Cover and refrigerate for at least 1 hour, or overnight.

    ~65 min

    Tip: Longer marinating (4-24 hours) yields more tender and flavorful chicken
  2. 2
    Step 2

    Remove chicken from marinade and shake off excess. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat.

    ~3 min

  3. 3
    Step 3

    Working in batches, cook chicken pieces until browned on all sides, about 3-4 minutes per side. The chicken doesn't need to be cooked through as it will finish in the sauce. Transfer to a plate.

    ~12 min

    Tip: Don't overcrowd the pan - brown in 2-3 batches for best color
  4. 4
    Step 4

    In the same pan, add remaining 3 tablespoons butter over medium heat. Add diced onion and cook until soft and golden, about 8-10 minutes, stirring occasionally.

    ~10 min

  5. 5
    Step 5

    Add garlic and ginger to the onions and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

    ~2 min

  6. 6
    Step 6

    Stir in tomato puree, garam masala, cumin, and paprika. Simmer for 10-12 minutes, stirring occasionally, until the sauce darkens and oil begins to separate around the edges.

    ~12 min

    Tip: This step develops the deep flavor - don't rush it
  7. 7
    Step 7

    If you prefer a smooth sauce, use an immersion blender to puree, or transfer to a blender and blend until smooth, then return to the pan.

    ~3 min

  8. 8
    Step 8

    Reduce heat to medium-low. Stir in heavy cream and crushed fenugreek leaves. Add the browned chicken pieces along with any accumulated juices.

    ~2 min

  9. 9
    Step 9

    Simmer gently for 10-15 minutes until chicken is cooked through and the sauce has thickened slightly. Stir occasionally.

    ~15 min

    Tip: Keep heat low - high heat can cause cream to separate
  10. 10
    Step 10

    Taste and adjust seasoning. Add sugar if sauce is too acidic, more salt if needed, or a splash of cream if too spicy.

    ~2 min

  11. 11
    Step 11

    Transfer to a serving dish, garnish with fresh cilantro, and serve hot with basmati rice and naan bread.

    ~2 min

    Tip: A drizzle of cream on top makes for a beautiful presentation

How Do I Know It's Ready?

The chicken is done when it reaches an internal temperature of 165F (74C) and the pieces are no longer pink inside. The sauce should coat the back of a spoon and have a rich, orange-red color. You should see small pools of butter or oil on the surface, indicating the sauce is properly cooked.

Frequently Asked Questions

Butter Chicken uses a tomato-cream sauce with butter and is generally milder. Tikka Masala typically has a more complex, spicier sauce. Butter Chicken originates from Delhi, while Tikka Masala was likely created in the UK.

Final Thoughts

I hope you enjoy making this Authentic Indian Butter Chicken (Murgh Makhani) as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!