Butter Chicken (Murgh Makhani)
Few dishes represent Indian cuisine worldwide as well as Butter Chicken, also known as Murgh Makhani. Creamy, mildly spiced, and irresistibly delicious, this curry is a global favorite — from the streets of Delhi to high-end restaurants in New York and London.
Invented in the 1950s at a famous Delhi eatery, Butter Chicken was born out of an experiment to repurpose leftover tandoori chicken by simmering it in a tomato-butter-cream sauce. The result? A legendary dish that continues to win hearts across continents.
This guide will take you step-by-step through an authentic restaurant-style Butter Chicken recipe, while also suggesting lighter, healthier variations for those who want to enjoy this classic without guilt.
Why Butter Chicken is So Famous
Butter Chicken has become iconic because it achieves the perfect balance — smoky tandoori chicken pieces nestled in a velvety tomato-based gravy. Unlike overly spicy curries, Murgh Makhani appeals to a global palate with its creamy texture and subtle sweetness.
It’s also one of the most searched-for dishes when people look for restaurant-style chicken curry recipes, easy Indian curry for beginners, or high-protein dinner ideas. Pair it with naan or basmati rice, and you’ve got a complete restaurant-style meal at home.
Ingredients for Butter Chicken
For the Chicken Marinade:
- 500 gms boneless chicken (cut into cubes)
- ½ cup thick yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon oil
- Salt to taste
For the Gravy (Makhani Sauce):
- 3 tablespoons butter (use half ghee for added richness)
- 2 medium onions, finely chopped
- 3 large tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 10–12 cashews, soaked in hot water
- 2 teaspoons Kashmiri red chili powder (for color, mild spice)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- ½ cup fresh cream (or low-fat cream for a healthier version)
- 1 cup water (adjust consistency)
- Salt to taste
Garnish:
- Fresh coriander leaves
- Extra cream drizzle
Step-by-Step Method
Step 1: Marinate the Chicken
- In a bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, salt, and oil.
- Coat chicken pieces and marinate for at least 1 hour (overnight for best results).
Step 2: Cook the Chicken
- Grill or pan-fry chicken until lightly charred. Traditional method uses a tandoor, but an oven or stovetop grill works too.
- Keep aside.
Step 3: Make the Makhani Gravy
- Heat butter in a pan, add onions, and sauté until golden.
- Add ginger-garlic paste, cook until aromatic.
- Stir in tomato puree, cook until oil separates.
- Blend cashews into a smooth paste, add to the pan.
- Add turmeric, chili powder, coriander powder, and salt. Cook for 2–3 minutes.
- Add water, simmer until thickened.
- Crush kasuri methi between palms and stir in.
- Add cream and garam masala for the final touch.
Step 4: Combine Chicken with Gravy
- Add cooked chicken pieces to the gravy and simmer for 5–6 minutes on low heat.
- Garnish with cream and coriander.
Pro Tips for Authentic Restaurant-Style Butter Chicken
- Always marinate chicken overnight for maximum flavor.
- Use Kashmiri red chili powder for color without excessive heat.
- Don’t overcook chicken after adding to gravy; it should stay tender.
- Adding a spoon of honey balances acidity from tomatoes.
- For smoky flavor, place a hot coal in a small bowl inside the curry pot, add ghee, cover with lid for 2 minutes (dhungar method).
Nutritional Benefits
Butter Chicken is indulgent, but it can also be part of a balanced high-protein dinner. Chicken provides lean protein, while tomatoes and spices add antioxidants. To make it healthier:
- Use less butter, replace with olive oil or ghee.
- Swap fresh cream with Greek yogurt or low-fat cream.
- Grill chicken instead of deep-frying.
This way, you can enjoy restaurant-style Murgh Makhani without the guilt.
Variations of Butter Chicken
- Classic Delhi Butter Chicken: Heavy cream and butter, rich and indulgent.
- Healthy Butter Chicken: Yogurt-based gravy, air-fried chicken.
- No-Onion Garlic Version: For religious fasting or dietary preferences.
- Spicy Butter Chicken: Extra chilies and garam masala for heat lovers.
Best Pairings for Butter Chicken
Butter Chicken is best enjoyed with:
- Butter Naan or Garlic Naan
- Steamed Basmati Rice or Jeera Rice
- Tandoori Roti or Lachha Paratha
A side salad, papad, and pickle complete the meal.
Butter Chicken vs Chicken Tikka Masala
Although often compared, they differ:
- Butter Chicken (Murgh Makhani): Creamy, mildly spiced, tomato-butter-cream base.
- Chicken Tikka Masala: Spicier, smoky, with a thicker onion-tomato gravy.
Both are delicious, but Butter Chicken is more beginner-friendly and universally loved.
