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Butter Chicken (Murgh Makhani)
Lubainah

Easy Butter Chicken (Murgh Makhani) Recipe

Tender chicken simmered in a creamy, spiced tomato-butter sauce, Butter Chicken is the ultimate comfort food.Rich, flavorful, and mildly spiced, it's perfect with naan or basmati rice for a satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Marination 20 minutes
Total Time 55 minutes
Servings: 5 people
Course: Dinner, Lunch
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the chicken
  • 600 grams chicken thigh boneless
  • 2 tbsp ginger garlic paste
  • 2 tbsp Red chilli powder
  • oil
  • salt to taste
For the gravy
  • 600 grams tomatoes roughly chopped
  • 200 grams onions roughly chopped
  • 2 tbsp garlic paste
  • 100 grams cashew
  • 2 tsp kasoori methi
  • 1 tsp garam masala
  • 2 tbsp sugar
  • 4 tbsp kashmiri chilli powder
  • 100 grams butter
  • 5 tbsp cream
  • salt to taste

Method
 

Marinate the Chicken:
  1. Mix chicken with ginger paste, garlic paste, red chili powder, and salt. Let it marinate for 15–20 minutes.
    butter chicken marinated in a bowl
  2. Heat oil in a pan and fry the marinated chicken pieces until cooked through and golden. Set aside.
    butter chicken cooked until golden brown
Prepare the Gravy Base:
  1. In the same pan, add a bit of oil, 1 tbsp butter, and chopped onions. Sauté until golden.
  2. Add tomatoes and cashew nuts. Cook for a few minutes.
    tomatoes and cashews being sautéed for the butter chicken gravy
  3. Then add water, garlic paste, salt, vinegar, sugar, garam masala, and chili powder. Mix well and simmer for 15–20 minutes.
Blend & Strain:
  1. Let the mixture cool slightly. Blend into a smooth puree, then strain it back into the pan for a silky texture.
    the tomatoes and cashews are being blended with a hand blender for the butter chicken gravy
Finish the Curry:
  1. Add butter, cream, and the cooked chicken to the strained gravy. Sprinkle in crushed kasoori methi and simmer for 5–7 minutes.
    rich creamy butter chicken ready to be served
Garnish & Serve:
  1. Drizzle with cream and a pinch of kasoori methi before serving. Enjoy with naan or basmati rice!

Notes

  • Marination Tip:
    For deeper flavor, marinate the chicken for at least 1 hour or overnight in the fridge. Even 15–20 minutes gives decent results in a pinch.
  • Chicken Cuts:
    Boneless chicken thighs are juicier and more flavorful than breasts, but either works well.
  • Cashews Substitute:
    If you don’t have cashews, use blanched almonds or a splash of cream cheese for similar richness.
  • Tomatoes:
    Use ripe, red tomatoes or tomato puree for smoother gravy and better color. Avoid using overly sour tomatoes.
  • Cream Substitute:
    You can use malai, half-and-half, or coconut cream (for a dairy-free version), though the flavor will vary slightly.
  • Straining the Gravy:
    Straining is optional but gives that restaurant-style silky texture. Use a fine mesh sieve and gently press the mixture through.
  • Sugar Balance:
    Sugar isn’t meant to make it sweet—it balances acidity from tomatoes and vinegar. Start with 1 tbsp and adjust to taste.
  • Kasoori Methi:
    Crushed kasoori methi (dried fenugreek) gives authentic aroma. Rub it between your palms before adding to release oils.
  • Storage:
    Butter chicken tastes even better the next day! Store in an airtight container in the fridge for up to 3 days. It also freezes well.