How to Make Butter Chicken (Murgh Makhani)

This iconic recipe recreates the flavor of the best Indian restaurants: tender, marinated pieces of chicken in an incredibly smooth, buttery, and aromatic tomato sauce. The secret is two-stage cooking – grilling the chicken for smoky flavor and combining it with a sauce that is blended until smooth and seasoned with butter and cream.

Difficulty: Medium

Prep Time: 30 minutes (+ minimum 4 hours marinating time)

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes (+ marinating time)

1. Ingredients You’ll Need

For the Chicken Marinade:

500g boneless, skinless chicken breast, cut into cubes
150g Greek yogurt (or plain yogurt)
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1 tbsp garam masala
1 tbsp paprika powder
1 tsp ground cumin
1 tsp salt
A pinch of turmeric

For the Sauce:

2 tbsp ghee (clarified butter) or oil
1 large onion, finely chopped
1 tbsp ginger-garlic paste
1 tbsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
A pinch of chili powder (optional, for heat)
400g tomato passata or puree
1 tsp sugar
100ml heavy cream (30%) (or coconut milk for a dairy-free version)
2 tbsp butter
Salt to taste

For Serving:

Fresh cilantro, chopped
Basmati rice or naan bread

2. Nutrition Information (Calorie Estimate)

Calories: Approximately 550-700 kcal per serving (with chicken, sauce, and rice).
Note: This is a rough estimate. The calorie count can vary based on the ingredients used, especially the cream and butter.

3. Step-by-Step Instructions (Detailed with Tips)

Step 1: Marinating the Chicken

Pro Tip: Marinating overnight in the refrigerator is an absolute game-changer. The chicken protein will soak up the flavors perfectly and become incredibly tender.
In a large bowl, mix all the marinade ingredients: yogurt, ginger-garlic paste, lemon juice, and all the spices.
Add the chicken pieces and mix thoroughly until each piece is evenly coated with the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 2: Cooking the Chicken

Heat a grill, grill pan, or regular skillet over medium heat.
Pro Tip: Do not wash off the marinade from the chicken! Place the pieces directly on the pan. The marinade will create a beautiful, crispy, and flavorful crust.
Pan-fry/grill the chicken on all sides until it is well charred on the outside and fully cooked through inside. It doesn’t need to be completely cooked through yet as it will finish cooking in the sauce. Set aside.

Step 3: Preparing the Sauce Base

In the same pan or a pot, heat the ghee or oil.
Add the chopped onion and sauté over medium heat for 5-7 minutes until it becomes translucent and soft.
Add the ginger-garlic paste and sauté for another minute until it no longer smells raw.
Add all the ground spices (garam masala, cumin, coriander, paprika, chili) and stir for 30-60 seconds until they become very fragrant. Be careful not to burn them.

Step 4: Simmering and Blending the Sauce

Pour in the tomato passata, add the sugar and a pinch of salt. Bring to a boil, then reduce the heat and simmer covered for about 15 minutes, until the sauce thickens and deepens in flavor.
Pro Tip: The key to a smooth sauce. Remove the pot from the heat and use an immersion blender to blend the sauce into a completely smooth, velvety consistency. You can also carefully transfer the hot sauce to a stand blender.

Step 5: Combining and Final Seasoning

Return the sauce to low heat. Add the cooked chicken pieces and simmer for 5 minutes to allow the chicken to heat through and absorb the sauce.
Pour in the heavy cream and add the 2 tablespoons of butter. Gently stir and heat on the lowest setting, without bringing it to a boil, to prevent the cream from curdling.
Taste and adjust seasoning with salt or additional spices if needed.

Step 6: Serving

Pro Tip: Finish with a pinch of crushed dried fenugreek leaves (kasuri methi), which is a secret ingredient in many restaurants.
Serve immediately, garnished with fresh cilantro, with hot basmati rice or naan bread.