Is there anything more comforting than a warm bowl of creamy, velvety Butter Chicken?
If you have been hunting for the ultimate authentic Butter Chicken recipe, your search ends here. Also known as Murgh Makhani, this iconic Indian dish is a symphony of succulent grilled chicken simmered in a rich, buttery tomato gravy.
In this guide, you will learn exactly how to recreate this restaurant classic at home. We cut through the noise of “quick fixes” to bring you the real deal—smoky, creamy, and packed with flavor.
The Origins: A Moti Mahal Legacy
Before we dive into the cooking, let’s appreciate the history. Butter Chicken wasn’t built in a day; it was an accidental stroke of genius. Originating in the 1950s at the famous Moti Mahal restaurant in Delhi, chefs Kundan Lal Gujral and Kundan Lal Jaggi needed a way to rehydrate drying tandoori chicken. Their solution? A rich gravy of butter (makhan), tomatoes, and cream.
Unlike Chicken Tikka Masala, which is often spicier and more onion-heavy (and invented in the UK!), authentic Murgh Makhani is milder, sweeter, and incredibly silky.
Why This Recipe Works
- Authentic Flavor Profile: We use Kasuri Methi (dried fenugreek leaves), the secret ingredient that gives the dish its distinct aroma.
- Perfect Texture: Using a sieve ensures your “makhani” gravy is as smooth as silk.
- Balanced Spice: It’s rich and creamy, not overwhelmingly spicy, making it perfect for kids and adults alike.
Ingredients You Will Need
To get that 100% authentic taste, freshness is key. Here is what you need:
For the Chicken Marinade:
- Chicken Thighs: 500g (Boneless, skinless, cut into bite-sized pieces). Tip: Thighs stay juicier than breasts.
- Ginger-Garlic Paste: 1 tbsp.
- Kashmiri Red Chili Powder: 1 tbsp (Provides the iconic red color without extreme heat).
- Lemon Juice: 1 tbsp.
- Greek Yogurt (Curd): ½ cup (Thick and hung).
- Garam Masala: 1 tsp.
- Mustard Oil: 1 tbsp (Optional, for that smoky pungency).
For the Makhani Gravy:
- Butter: 3 tbsp (Unsalted is best to control sodium).
- Tomatoes: 5-6 large red tomatoes (Roughly chopped) or 1.5 cups tomato purée.
- Cashew Nuts: 10-12 (Soaked in warm water).
- Cream: ½ cup (Heavy cream/Malai).
- Kasuri Methi (Dried Fenugreek): 1 tsp (Crushed).
- Sugar/Honey: 1 tsp (To balance the acidity).
- Whole Spices: 2 Green Cardamoms, 1-inch Cinnamon stick, 2 Cloves.
Step-by-Step Instructions
Step 1: The First Marination (Tenderness)
In a mixing bowl, combine the chicken pieces, ginger-garlic paste, red chili powder, salt, and lemon juice. Mix well and let it rest for at least 20 minutes. This allows the acid to break down the meat fibers.
Step 2: The Second Marination (Flavor)
Add the yogurt, garam masala, and mustard oil to the chicken. Coat every piece thoroughly. Cover and refrigerate for 4 to 12 hours.
Pro Tip: Overnight marination yields the softest, most flavorful chicken.
Step 3: Cooking the Chicken (The Char)
You can use an oven or a pan.
- Oven: Preheat to 200°C (400°F). Skewer the chicken or place on a wire rack. Bake for 15-20 minutes, flipping once, until charred edges appear.
- Pan: Heat a tsp of butter in a pan. Sear the chicken on high heat until cooked through and slightly charred. Do not overcrowd the pan. Set aside.
Step 4: Making the Makhani Base
- In a deep pot, add tomatoes, soaked cashews, green cardamom, cloves, cinnamon, and a splash of water.
- Simmer on low heat for 15-20 minutes until the tomatoes are completely mushy.
- Crucial Step: Let the mixture cool, then blend into a fine puree. For a restaurant-grade finish, strain this puree through a sieve to remove seeds and skins.
Step 5: Simmering the Curry
- Heat the butter in a clean pan. Add ginger-garlic paste and sauté for 1 minute.
- Pour in the strained tomato puree. Cook for 10-12 minutes on medium heat until the butter starts to separate from the sides (the “oil release” stage).
- Add salt, sugar/honey, and a pinch of Kashmiri chili powder.
- Toss in the cooked chicken pieces and mix gently.
Step 6: The Finishing Touch
Lower the heat. Stir in the heavy cream and crushed Kasuri Methi. Simmer for just 2 more minutes. Turn off the heat.
Common Mistakes to Avoid
- Using Raw Onions: Authentic Murgh Makhani generally does not use an onion base. The thickness comes from cashews and reduction.
- Burning the Spices: Always cook spices on low heat. Burnt garlic will ruin the creamy sweetness.
- Skipping the Strain: If you want that velvet texture, do not skip sieving the sauce.
Frequently Asked Questions (FAQ)
1. Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook it. Breast meat dries out faster. Marinating with yogurt is essential to keep it moist.
2. Is this dish spicy?
No. Authentic butter chicken is mild and buttery. The red color comes from Kashmiri chilies, which are low on heat.
3. What can I serve this with?
It pairs perfectly with Garlic Naan, Jeera Rice, or Tandoori Roti.
