Authentic Butter Chicken (Murgh Makhani) with Rich Tomato Cream Sauce
Creamy, aromatic butter chicken with tender marinated chicken in a rich tomato-based sauce. This restaurant-style murgh makhani is perfect for home cooking with authentic Indian flavors.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
Butter chicken, or murgh makhani, is one of India's most beloved dishes that has captured hearts worldwide. Created in the 1950s by Kundan Lal Gujral at Moti Mahal restaurant in Delhi, this dish was born from innovation – leftover tandoori chicken was mixed with tomatoes, butter, and cream to create something magical. What makes this dish truly special is the perfect balance of flavors – the smokiness from the marinated chicken, the tanginess of tomatoes, and the richness of cream and butter all come together in harmony. The sauce is velvety smooth with warm spices like garam masala, cumin, and a hint of sweetness that makes it irresistibly comforting. This home-style version captures all the authentic flavors while being practical for Singapore kitchens, using easily available ingredients and techniques that ensure restaurant-quality results every time.
- •Restaurant-quality at home – Achieve that signature creamy, rich flavor without leaving your kitchen
- •Perfectly balanced flavors – Sweet, tangy, and aromatic spices create a complex yet comforting taste profile
- •Tender, juicy chicken – Yogurt marinade ensures the chicken stays incredibly moist and flavorful
- •Make-ahead friendly – Tastes even better the next day, perfect for meal prep or entertaining
- •Universally loved – A crowd-pleaser that appeals to both spice lovers and those who prefer milder flavors
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 800 g chicken thigh fillets (cut into bite-sized pieces)
- 120 ml plain Greek yogurt
- 2 tbsp fresh ginger (minced)
- 4 cloves garlic cloves (minced)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 3 tbsp butter
- 1 piece large onion (finely chopped)
- 1 tbsp fresh ginger (minced)
- 4 cloves garlic cloves (minced)
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp brown sugar
- 120 ml heavy cream
- 1 tsp salt (or to taste)
- 3 tbsp fresh coriander (chopped, for garnish)
Step-by-Step Instructions
- 1
In a large bowl, combine yogurt, minced ginger, garlic, garam masala, cumin, paprika, and salt to create the marinade. Add the chicken pieces and mix well to ensure all pieces are thoroughly coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
~10 min
Tip: The longer you marinate, the more flavorful and tender your chicken will be - 2
Heat 1 tablespoon of butter in a large heavy-bottomed pan or cast iron skillet over medium-high heat. Remove chicken from marinade and cook in batches, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side until golden brown and cooked through. Transfer cooked chicken to a plate and set aside.
~12 min
Tip: Don't discard the marinade – it adds flavor to the sauce - 3
In the same pan, reduce heat to medium and add remaining 2 tablespoons of butter. Add the chopped onion and cook for 5-6 minutes until softened and lightly golden, stirring occasionally. The onions should be translucent and fragrant.
~6 min
Tip: Properly cooked onions are key to a flavorful sauce base - 4
Add minced ginger and garlic to the pan and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning. The mixture should smell aromatic and the raw garlic scent should disappear.
~2 min
Tip: Keep stirring to prevent the garlic from burning and turning bitter - 5
Stir in tomato paste, garam masala, cumin, and paprika. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly. This step helps develop the deep, complex flavors of the sauce.
~2 min
Tip: Toasting the spices releases their essential oils for maximum flavor - 6
Add the crushed tomatoes and brown sugar, stirring well to combine. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10-12 minutes, stirring occasionally. The sauce should thicken and the tomatoes should break down completely.
~12 min
Tip: Taste and adjust sweetness – some tomatoes are more acidic than others - 7
For an ultra-smooth sauce, use an immersion blender to puree the sauce directly in the pan, or transfer to a regular blender (in batches if necessary). Blend until completely smooth, then return to the pan if using a regular blender.
~3 min
Tip: Let the sauce cool slightly before blending to avoid splattering - 8
Return the cooked chicken to the pan along with any accumulated juices. Stir gently to coat the chicken with the sauce and simmer for 3-4 minutes to allow the flavors to meld together.
~4 min
Tip: Don't overcook at this stage as the chicken is already cooked through - 9
Slowly stir in the heavy cream, starting with half and adding more to achieve your desired richness and color. The sauce should turn a beautiful orange-pink color. Simmer for another 2-3 minutes to heat through.
~3 min
Tip: Add cream gradually to prevent curdling - 10
Taste and adjust seasoning with salt and additional garam masala if needed. The sauce should be creamy, rich, and well-balanced with a subtle sweetness. Remove from heat and let rest for 2-3 minutes before serving.
~3 min
Tip: The flavors will continue to develop as it rests - 11
Garnish with freshly chopped coriander and serve immediately with steamed basmati rice or warm naan bread. The dish is best enjoyed hot when the sauce is at its creamiest consistency.
~2 min
How Do I Know It's Ready?
The chicken should reach an internal temperature of 74°C and have no pink color when cut. The sauce should coat the back of a spoon and have a creamy, velvety consistency without any grittiness from the tomatoes.
Frequently Asked Questions
Absolutely! Reduce the garam masala by half and omit the paprika, or substitute with sweet paprika instead of regular paprika. You can also add an extra tablespoon of cream and sugar to balance any heat. The dish should be naturally mild, but these adjustments will make it even gentler for young palates.
Final Thoughts
I hope you enjoy making this Authentic Butter Chicken (Murgh Makhani) with Rich Tomato Cream Sauce 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!