Butter Chicken Recipe — Restaurant Style at Home
20 min
45 min
4 people
Easy-Medium
Butter chicken — or Murgh Makhani — is probably the most loved Indian dish outside India, and for good reason. The combination of smoky, spiced chicken in a luscious, cream-enriched tomato sauce is simply irresistible. The best part? You can make it at home and it will blow any restaurant version out of the water.
This recipe has two parts: marinate and cook the chicken (ideally in an oven or on a grill), then make the velvety makhani sauce. You can skip the full tandoor marination if you're short on time, but trust me — the extra effort makes all the difference.
🛒 Ingredients
Step-by-Step Instructions
💡 Tips & Variations
- Kasuri methi (dried fenugreek leaves) is the secret ingredient — don't skip it.
- For a richer sauce, replace half the cream with malai (fresh cream skimmed off boiled milk).
- The cashews act as a natural thickener — don't reduce them.
- Add a tiny pinch of sugar if the sauce tastes too sharp from the tomatoes.
- For a smoky effect, place a hot charcoal piece in a small bowl in the finished curry and pour a drop of ghee on it — close the lid for 2 minutes.
Stainless Steel Hand Blender — Smooth Sauce Every Time
A powerful hand blender makes blending the tomato-cashew base effortless. Look for one with at least 700W and a stainless steel shaft that can handle hot liquids safely.
Frequently Asked Questions
What's the difference between butter chicken and chicken tikka masala?
Butter chicken (Murgh Makhani) has a sweeter, more buttery and creamy sauce with a milder spice profile. Chicken tikka masala is generally spicier and tangier, with a slightly different spice base. Both use marinated chicken, but the gravies are distinct. Butter chicken originated in Delhi; tikka masala is largely a British-Indian creation.
Can I make butter chicken without an oven?
Absolutely. Cook the marinated chicken in a very hot pan with minimal oil until the outside chars slightly. You can also use a grill pan. The key is high heat to get some smokiness. A stovetop cooking method works perfectly well for home cooking.
How do I store butter chicken?
Butter chicken stores well in the fridge for 3–4 days. The flavour actually improves overnight as the chicken absorbs the sauce. Reheat gently on low flame. Avoid boiling — it can split the cream. You can also freeze it for up to 2 months; thaw overnight and reheat slowly.