5-Step Ultimate Butter Chicken Recipe - simplyyum
Make the ultimate restaurant-style Butter Chicken recipe at home with this authentic, creamy, and aromatic Murgh Makhani recipe.
Originating from Delhi’s iconic Moti Mahal restaurant in the 1950s, Butter Chicken (Murgh Makhani) was born by combining leftover tandoori chicken with a buttery tomato sauce. The dish features a tomato-and-butter-based gravy enriched with spices like garam masala, kasuri methi, and sometimes cashews or cream.
Distinct from Chicken Tikka Masala, Butter Chicken is traditionally mild, doesn’t include onions, and is cooked using butter rather than oil.
Why You’ll Love This Recipe:
Silky, buttery tomato gravy that outshines most restaurant versions
Balanced spice profile – rich, aromatic, yet mild (kid-friendly too!)
Flexible cooking methods – pan-fry, oven-bake, or grill as per your kitchen setup
Key Ingredients/Substitutes
| Ingredients | Notes/Substitute Suggestions |
|---|---|
|
Tomatoes |
Use fresh ripe tomatoes for sweetness; or passata/tomato puree/paste as an alternative |
|
Yogurt/Hung Curd |
Thick Greek yogurt or strained Hung curd works best for marination; avoid runny yogurt |
|
Spices |
Choose an aromatic garam masala; brands vary—adjust quantity accordingly |
|
Butter & Cream |
While butter gives richness, cream imparts smoothness. For a lighter version, use minimal butter or incorporate yogurt |
Step-by-Step Butter Chicken Recipe
Marinate the Chicken
Mix boneless chicken pieces with thick yogurt, garam masala, ginger-garlic paste, kasuri methi, lemon juice, chili powder, and salt. Marinate for at least 1 hour — overnight yields optimal flavor and tenderness.Cook the Chicken
Grill, oven-bake, or pan-fry until lightly charred. This step mimics the tandoor-style smoky flavor.Prepare the Gravy
Sauté tomatoes (fresh or puree) until silky. Blend if using fresh tomatoes. Stir in spices and simmer until fragrant and thickened.Simmer Together
Add chicken to the gravy; simmer with butter and a splash of cream (or yogurt for lighter versions) until the sauce coats the chicken beautifully.Finishing Touches
Stir in kasuri methi and a final sprinkle of garam masala. Garnish with coriander or a swirl of cream before serving.
Tips for Best Results
Texture Matters: Smooth gravy comes from sieving or blending the sauce — a little extra effort for that restaurant-like velvet finish.
Less is More: It doesn’t need tons of butter and cream — use just enough to achieve richness, not greasiness.
Healthier Version: Use yogurt instead of heavy cream and skip excessive butter — you won’t lose flavor.
Serve With
Soft naan, roti, or fragrant Basmati rice
Cool sides like cucumber raita or simple green salad for balance