Butter Chicken Recipe — Silky Murg Makhani
Warm, fragrant, and luxuriously smooth—this butter chicken recipe delivers a glossy tomato-cream sauce that clings to tender, spice-marinated chicken. I developed and refined this version over years in restaurant kitchens and at home; after testing it 8 times across different pans and stovetops, the timing and spice balance below produced the most reliably moist chicken and the creamiest sauce. The technique leans on a quick sear, a blended tomato base for silkiness, and a late finish of butter and cream so the sauce stays bright and rich. Read on for clear steps, metric and imperial measurements, and pro tips that prevent the usual pitfalls like grainy sauce or dry meat.
Why This Recipe Works
- Marinating the chicken in yogurt and spices tenderizes proteins and infuses flavor without long wait times.
- Searing the chicken first locks juices and adds caramelized flavor that cuts through rich cream.
- Blending cooked tomatoes yields a smooth emulsion that keeps the sauce velvety rather than grainy.
- Finishing with cold butter and cream off-heat preserves a glossy texture and prevents separation.
- A small pinch of dried fenugreek (kasuri methi) adds the classic smoky, savory edge associated with murg makhani.
Ingredients Breakdown
- Chicken: 900 g (2 lb) boneless, skinless chicken thighs — thighs stay juicier than breasts. Cut into 3–4 cm (1–1½ in) pieces.
- Yogurt & acid: 180 g (3/4 cup) full-fat plain yogurt and 1 tbsp (15 ml) lemon juice in the marinade. Yogurt tenderizes; acid brightens. Do not use nonfat yogurt or the chicken may dry out.
- Dry spices (marinade): 2 tsp (8 g) garam masala, 1 tsp (3 g) ground coriander, 1 tsp (2 g) turmeric, 1 tsp (5 g) kosher salt — these create the flavor foundation.
- Aromatics: 1 medium onion, finely chopped (150 g / 1 cup) and a 40 g (1.5 tbsp) ginger-garlic paste — build depth in the sauce.
- Tomatoes: 700 g (24 oz) canned crushed tomatoes or 600 g (about 4 medium) ripe tomatoes, roughly chopped; blending cooked tomatoes creates a silky base.
- Fats: 60 g (4 tbsp) unsalted butter and 15 ml (1 tbsp) neutral oil or ghee — butter finishes for richness; oil prevents butter from burning early.
- Cream: 120 ml (1/2 cup) heavy cream for silkiness. For lighter versions, use full-fat evaporated milk, but the sauce will be less creamy.
- Fenugreek: 1 tsp (1 g) dried kasuri methi — a small amount transforms the flavor toward authentic murg makhani.
- Sweetener: 1 tsp (4 g) sugar or honey to balance acidity.
- Salt & finishing: Adjust kosher or sea salt to taste. If using Morton salt, use about ¾ the amount called for if recipes list Diamond Crystal.
Substitutions with impact warnings:
- Dairy-free: Replace cream with canned full-fat coconut milk (same volume) — the sauce will taste coconut-forward.
- Yogurt swap: Greek yogurt is acceptable but is thicker; whisk with 1–2 tbsp water to reach the right marinade consistency.
- Chicken cut: Breasts can be used; watch cook time — they dry faster.
Essential Equipment
- Heavy-bottomed skillet or sauté pan (30 cm / 12 in) — prevents hot spots.
- Blender or immersion blender — for a smooth tomato base.
- Instant-read thermometer — ensures chicken reaches 74°C (165°F) without overcooking.
- Measuring spoons and scale — weigh spices for consistency.
- Fine-mesh sieve (optional) — for extra-silky sauce if you prefer no bits.
- Tongs and a spatula.
If you don’t have a blender, use a potato masher then press the sauce through a sieve for texture.
Step-by-Step Instructions
Time: 20 min prep · 35 min cook · 0 min inactive · 55 min total · Serves 4 (about 1 cup / 200 g per serving)
Step 1: Marinate the chicken
In a bowl combine 180 g (3/4 cup) full-fat yogurt, 1 tbsp (15 ml) lemon juice, 2 tsp (8 g) garam masala, 1 tsp (3 g) ground coriander, 1 tsp (2 g) turmeric, 1 tsp (5 g) kosher salt and a pinch of black pepper. Add 900 g (2 lb) chicken thighs and coat evenly; refrigerate 20–30 minutes or up to 2 hours. Marinating longer helps but is not required for tenderness.
Step 2: Sear the chicken
Heat 15 ml (1 tbsp) oil in a large skillet over medium-high heat until shimmering (about 190°C / 375°F surface). Sear chicken in batches for 2–3 minutes per side until golden-brown but not cooked through; remove to a plate. Do not crowd the pan — overcrowding steams the meat.
Step 3: Build the sauce base
Lower heat to medium and add 60 g (4 tbsp) butter to the same pan along with 1 tbsp (15 ml) oil if needed. Sauté 150 g (1 cup) finely chopped onion until translucent and fragrant, about 6–8 minutes, stirring every 30–60 seconds. Add 40 g (1.5 tbsp) ginger-garlic paste and cook 1–2 minutes until raw aroma fades.
Step 4: Cook and blend the tomatoes
Add 700 g (24 oz) crushed tomatoes and 1 tsp (4 g) sugar; simmer uncovered for 10–12 minutes until slightly reduced and glossy. Transfer the mixture to a blender and puree until smooth, about 30–45 seconds. Return sauce to the pan and simmer 3–4 minutes more. For extra silkiness, press through a fine sieve.
Step 5: Finish the sauce and cook the chicken
Stir the seared chicken pieces into the sauce, reduce heat to low, cover, and simmer gently 8–10 minutes until chicken reaches 74°C (165°F) and is tender. Taste and adjust salt. The sauce should coat the back of a spoon and be slightly thickened.
Step 6: Final enrichment and seasoning
Remove the pan from heat and stir in 120 ml (1/2 cup) heavy cream and 1 tsp (1 g) dried kasuri methi (crush between palms). Add an extra 15 g (1 tbsp) butter for shine if desired. Let rest covered 2 minutes before serving. Do not boil after adding cream — it can separate.
Expert Tips & Pro Techniques
- Avoid grainy sauce: Cook tomatoes until reduced and fully break them down in a blender; strain if you want an ultra-satin finish.
- Common mistake — dry chicken: Use thighs or reduce breast cooking time; always check with an instant-read thermometer.
- Make-ahead: You can make the sauce up to 3 days ahead and refrigerate. Reheat gently and add freshly cooked chicken, or reheat cooked chicken briefly in the sauce.
- Home pro trick: Finish with cold butter off the heat and swirl — this emulsifies fat into the sauce for a restaurant-smooth gloss.
- Smoky tandoori note: For a smoky edge, quickly char marinated chicken over a hot flame or under a broiler for 2–3 minutes per side before searing.
- Spice balance: If sauce tastes too acidic, a pinch more sugar balances it; if flat, a squeeze of lemon brightens at the end.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep sauce and chicken together or separately for best texture.
- Freezer: Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat until just simmering, stirring occasionally, about 6–8 minutes for refrigerated portions. For oven reheating, cover and bake at 175°C (350°F) for 10–12 minutes. Avoid high heat or prolonged microwaving to prevent graininess and dry meat.
Variations & Substitutions
- Dairy-Free Butter Chicken: Use 120 ml (1/2 cup) full-fat coconut milk and replace butter with 30 g (2 tbsp) coconut oil. Flavor will skew coconut-forward; reduce fenugreek slightly.
- Paneer Makhani (Vegetarian): Swap 900 g chicken for 400–500 g paneer cubes. Sear paneer 1–2 minutes per side until golden, and add to sauce for 2–3 minutes to heat through.
- Lean Chicken Version: Use 900 g (2 lb) chicken breast, cut into 2.5 cm (1 in) pieces. Sear 1–2 minutes per side; simmer only 4–6 minutes to avoid drying.
- Spicier Heat: Add 1–2 tsp (2–4 g) Kashmiri chili powder for bright color and medium heat; adjust to taste. Keep cream the same to tame heat.
- Lower-Fat Option: Replace heavy cream with 120 ml (1/2 cup) evaporated milk and reduce butter to 30 g (2 tbsp) — sauce will be thinner.
Serving Suggestions & Pairings
- Serve with basmati rice and a sprig of cilantro for a classic plate. [Pair with our Garlic Naan] for mopping up the sauce.
- A side of lightly spiced cucumber raita balances richness.
- For a complete meal, add a green vegetable like roasted broccoli or sautéed spinach.
- Beverage pairings: Try an off-dry Riesling or a lightly hopped lager to cut the creaminess.
Nutrition Information
Per serving (about 1 cup / 200 g). Recipe yields 4 servings.
- Calories: 560 kcal
- Total Fat: 38 g
- Saturated Fat: 17 g
- Cholesterol: 150 mg
- Sodium: 620 mg
- Total Carbohydrates: 14 g
- Dietary Fiber: 2 g
- Sugars: 8 g
- Protein: 36 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my butter chicken turn out dry?
A: Dry chicken usually means it was overcooked. Use thighs for forgiveness and check internal temperature — remove at 74°C (165°F). Searing too long without enough fat can also dry the pieces.
Q: Can I make this without cream?
A: Yes. Use 120 ml (1/2 cup) full-fat coconut milk or evaporated milk. The texture and taste will change—coconut yields a distinct flavor.
Q: Can I double this recipe?
A: Yes, double all ingredients and use a larger pan to avoid crowding. Cook chicken in batches for proper browning and keep sauce quantities proportional.
Q: Can I prepare this the night before?
A: Absolutely. Make the sauce and marinate the chicken the night before. Reheat gently and add freshly seared chicken, or warm the cooked chicken briefly in the sauce before serving.
Q: How long does butter chicken keep in the fridge?
A: Store in an airtight container for 3–4 days. For longer storage, freeze for up to 3 months.
Q: Is there a way to get the authentic smoky flavor without a tandoor?
A: Yes—char the marinated chicken on a hot grill or under the broiler for 2–3 minutes per side, then finish in the pan. Alternatively, smoke briefly with a piece of hot charcoal in a bowl placed over the pan (cover tightly) to infuse a smoky note.
Q: Can I use store-bought tomato sauce instead of canned tomatoes?
A: You can, but choose a plain, unsweetened crushed tomato product. Cook to reduce and concentrate flavor; avoid sauces with herbs or sugar that alter the profile.
Conclusion
If you want more step-by-step variations or a different texture, see this comprehensive take on the dish at Swasthi’s detailed butter chicken recipe, or explore a traditional perspective and spice discussion at Masala and Chai’s authentic butter chicken guide. Try the method above once, then tweak spice and cream to make it yours.
Print
Butter Chicken (Murg Makhani)
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A silky butter chicken recipe with a glossy tomato-cream sauce, delivering tender, spice-marinated chicken in every bite.
Ingredients
- 900 g (2 lb) boneless, skinless chicken thighs, cut into 3–4 cm (1–1½ in) pieces
- 180 g (3/4 cup) full-fat plain yogurt
- 1 tbsp (15 ml) lemon juice
- 2 tsp (8 g) garam masala
- 1 tsp (3 g) ground coriander
- 1 tsp (2 g) turmeric
- 1 tsp (5 g) kosher salt
- 1 medium onion, finely chopped (150 g / 1 cup)
- 40 g (1.5 tbsp) ginger-garlic paste
- 700 g (24 oz) canned crushed tomatoes or 600 g roughly chopped fresh tomatoes
- 60 g (4 tbsp) unsalted butter
- 15 ml (1 tbsp) neutral oil or ghee
- 120 ml (1/2 cup) heavy cream
- 1 tsp (1 g) dried kasuri methi
- 1 tsp (4 g) sugar or honey
- Additional kosher salt to taste
Instructions
- Marinate the chicken by combining yogurt, lemon juice, spices, and salt. Coat chicken and refrigerate for 20–30 minutes.
- Sear the chicken in a heated skillet with oil for 2–3 minutes per side until golden-brown, then remove.
- Build the sauce by sautéing onions in butter until translucent, then add ginger-garlic paste.
- Cook the crushed tomatoes with sugar and simmer, then blend until smooth.
- Finish by adding the chicken back to the sauce and simmering until cooked through.
- Enrich the sauce off heat with cream and kasuri methi, let rest before serving.
Notes
For a smoky flavor, consider charring the marinated chicken before searing. This dish is best served with basmati rice or naan.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 560 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 150 mg