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Rich and creamy Butter Chicken (Murgh Makhani) served with fluffy basmati rice and fresh coriander. A classic Indian curry with tender chicken in a spiced tomato and butter sauce.

 

 Authentic Butter Chicken/Murgh Makhani

 

After receiving countless requests for my take on this iconic Indian dish, I’ve finally perfected a Butter Chicken (Murgh Makhani) recipe that I know you’ll love! This dish is a true North Indian classic, featuring tender, bone-in chicken marinated in warming spices, then roasted to perfection and simmered in a rich, creamy, spiced tomato and butter sauce.

Renowned for its velvety texture and perfect balance of flavour, Murgh Makhani has become a global favourite, often enjoyed with fluffy basmati rice or freshly made naan. My version stays true to its authentic roots, while ensuring it’s easy to recreate at home. Whether you prefer it mild and creamy or with a touch of heat, this is a recipe you’ll come back to time and time again.

 

 

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The Roots of Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani) has deep roots in Indian culinary history, originating from the vibrant streets of Delhi in the 1950s. Created by the chefs at the famous Moti Mahal restaurant, it was born out of a need to make use of leftover tandoori chicken. The result? A creamy, flavorful dish that blended tender chicken with a rich, spiced tomato-based gravy. Over the years, Murgh Makhani has transcended borders and become a beloved favourite worldwide, praised for its versatility and indulgent taste. Whether enjoyed in its traditional form or with a modern twist, it remains a symbol of the timeless appeal of Indian cuisine.

Looking to explore more delicious flavours? Pair this Butter Chicken with my Triple Cheese Honey Quesadilla for a savoury fusion or enjoy Bacon Wrapped Feta Bites as a perfect appetiser. 

 For more easy and exciting dishes, check out One Pot Wonders for quick and flavour-packed recipes perfect for every occasion!

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Khaldun Nisbett

A Londoner with a serious love for food and Arsenal. My favourite things are travelling, coffee, and hitting the gym!

Butter Chicken/Murgh Makhani
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Butter Chicken/Murgh Makhani

Course: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Rich and creamy Butter Chicken (Murgh Makhani) served with fluffy basmati rice and fresh coriander. A classic Indian curry with tender chicken in a spiced tomato and butter sauce.

Ingredients

  • 1kg Chicken Thighs Bone-in

  • 900 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes

  • For the Marinade

  • 120 g plain unsweetened Greek Yogurt

  • 2 Tbsp fresh lemon or lime juice

  • 1 Tbsp garam masala

  • 1 Tbsp grated garlic

  • 1 Tbsp grated ginger

  • 1 tsp ground Kashmiri chilli powder or normal chilli powder

  • 1 tsp ground turmeric

  • 1 tsp sea salt

  • For the Butter Chicken Sauce  

  • 55 g unsalted butter

  • 1 Tbsp Kashmiri chilli powder

  • 1 Tbsp vegetable oil

  • 2 tsp ground cumin

  • 1 Tbsp grated garlic

  • 1 Tbsp grated ginger

  • 1 tsp garam masala

  • 1 green chilli 

  • 180 g tomato paste

  • 500 ml heavy cream

  • 1 Tbsp fresh lemon or lime juice

  • Sea salt

  • 2 Tbsp chopped cilantro, tender stems and leaves

Directions

  • If using bone-in chicken thighs, make 2 to 3 deep cuts in each piece to help the marinade penetrate. If using boneless chicken, you can skip this step.
  • Marinate the Chicken
  • In a medium bowl combine all the marinade ingredients until smooth. Add the chicken, ensuring it is fully coated. Cover and refrigerate for at least 1 hour, preferably overnight, for deeper flavour.
  • Cook the Chicken
  • When ready to cook, preheat the oven to 200°C (400°F). Arrange the marinated chicken pieces in a baking dish or roasting pan. About 30 to 45 minutes for bone-in and 20 minutes for boneless pieces. Rotate the dish halfway through for even cooking. Once done, transfer to the top rack and broil on high for 2 to 4 minutes until lightly charred in spots.
  • Prepare the Butter Chicken Sauce
  • At the 20-minute mark of cooking the chicken, start making the sauce:
    Melt the butter in a medium saucepan or Dutch oven over low heat. Once it starts foaming, add the oil.
    Stir in the Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli, cooking until fragrant (30 to 45 seconds).
    Add the tomato paste and cook for 5 to 6 minutes until it deepens in colour.
    Pour in the heavy cream, then add the chicken along with any juices from the baking dish. Stir well to coat.
    Mix in the lemon juice, season with salt, and bring to a gentle boil over medium-high heat. The fat should start to separate from the sauce.
    Remove from the heat and garnish with fresh coriander.
  • Serving & Storage
  • Serve hot with basmati rice or naan. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Recipe Video

Notes

  • I prefer bone-in chicken over boneless as it always delivers a richer, more flavourful taste.
  • If you prefer a spicier Butter Chicken, simply add a pinch of cayenne pepper to increase the heat.
  • To save time, marinate the chicken a day in advance. For longer storage, marinate for 30 minutes, then freeze for up to two weeks. When ready to cook, thaw overnight in the fridge.
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