The Ultimate, Tested Homemade Butter Chicken Recipe (Murgh Makhani)

Homemade Butter Chicken (Murgh Makhani) is known for its rich, velvety tomato-based sauce, tender marinated chicken, and perfectly balanced blend of smoky, sweet, and tangy flavors. This recipe transforms simple ingredients—yogurt, warming spices, tomatoes, cream, and butter—into a smooth, restaurant-quality curry that’s easy to prepare at home. The key to exceptional butter chicken lies in three elements: a well-seasoned marinade, properly bloomed spices, and a slow-simmered sauce that develops deep, layered flavor.

This guide breaks the process into clear, approachable phases, making the dish achievable for both beginners and seasoned cooks. The method ensures tender chicken, a fully emulsified gravy, and a signature buttery finish that pairs beautifully with rice, naan, or roti. If you’re looking for a reliable, balanced, and flavorful version of this iconic Indian dish, this recipe delivers consistent results every time.

Why This Homemade Butter Chicken Recipe Works: Flavor Science

Creating the perfect Murgh Makhani is not just about combining ingredients; it’s about understanding the function of each component. After testing this recipe multiple times, I can confirm that this method achieves maximum flavor depth with minimal effort.

The Magic of the Yogurt Marinade (Acidity, Tenderizing, and Flavor)

Many recipes skip the marinade, but it is the secret to succulent chicken. The key player here is plain yogurt. The mild acidity in the yogurt (lactic acid) works as a tenderizer, gently breaking down the muscle fibers in the chicken breast or thigh. Furthermore, the yogurt acts as a binder, ensuring that the spices—ginger, garlic, and cayenne—adhere closely to the meat, guaranteeing a burst of flavor in every bite.

Key Ingredients and Their Purpose (A Note on Cream and Butter)

• Butter (The “Makhani” part): Essential for richness and flavor. We use it twice: once to sauté the aromatics and once more at the end for a final creamy swirl.
• Tomato Paste/Puree: Provides the necessary acidity and the signature rich color. Make sure you cook out the tomato paste fully until it darkens slightly to eliminate any metallic taste.
• Heavy Cream: The luxurious, smoothing agent that balances the tang of the tomatoes and the heat of the chili.
• Kasuri Methi (Dried Fenugreek Leaves): This is non-negotiable for true Homemade Butter Chicken. When crushed between your palms and added at the very end, it releases a slightly savory, complex aroma that elevates the dish from good to restaurant-quality great.

Essential Ingredients List for Your Best Murgh Makhani

For the Perfect Chicken Marinade

For the Rich, Creamy Tomato Gravy

Step-by-Step Guide to Making Restaurant-Quality Homemade Butter Chicken

Phase 1: Marinating the Chicken (Prep Time: The Secret to Success)

1. In a medium bowl, combine the cubed chicken, Greek yogurt, ginger paste, garlic paste, turmeric, Garam Masala, and salt.
2. Mix well until every piece of chicken is coated.
3. Cover the bowl and refrigerate for a minimum of 30 minutes. For truly tender chicken, marinate for up to 4 hours.
4. Once marinated, heat 1 tablespoon of butter or oil in a large skillet over medium-high heat.
5. Sear the chicken pieces in batches until browned on all sides and cooked through (about 5-7 minutes per batch). Set the chicken aside.

Phase 2: Building the Aromatic Gravy Base

1. In the same skillet, melt the remaining 3 tablespoons of butter over medium heat.
2. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the cumin seeds (or powder) and cook for 30 seconds until fragrant. This process is called “blooming” and is crucial for flavor release.
4. Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer. Reduce the heat and let it bubble gently for 10-15 minutes, stirring occasionally, allowing the flavors to meld.
5. Carefully transfer the gravy mixture to a blender (or use an immersion blender). Blend until the sauce is completely smooth. This step ensures the silky texture synonymous with Murgh Makhani.

Phase 3: Combining and Simmering to Perfection (The Finishing Touches)

1. Return the blended, smooth sauce to the skillet over low heat.
2. Stir in the heavy cream and sugar (or honey). Taste the sauce and adjust the salt and pepper as needed.
3. Add the seared marinated chicken back into the gravy.
4. Bring the sauce to a very gentle simmer and cook for another 5 minutes, allowing the chicken to warm through and the flavors of the gravy to fully absorb into the meat.
5. Just before serving, take the dried fenugreek leaves (Kasuri Methi), crush them between your palms over the pot, and stir them into the sauce. This final touch truly defines the dish.

Expert Culinary Tips and Tested Substitutions

Can I Make it Vegetarian? (Tofu/Paneer Swaps)

Absolutely! As someone who has cooked this dish for years, I often adapt it for vegetarian friends. The flavor base remains the same. Substitute the chicken with:

• Paneer: Cube 1 lb of paneer and gently fry it until golden brown before adding it to the sauce in Phase 3.
• Tofu: Use firm or extra-firm tofu, press it well, cube it, and lightly fry or roast it before adding it to the finished gravy.

Essential Flavor Boosters (The Power of Kasuri Methi and Spice Bloom)

The flavor of this recipe is deeply layered. Two techniques provide the biggest payoff:

1. Bloom the Spices: When sautéing the onions, adding the cumin seeds and allowing them to toast in the hot butter for 30 seconds activates their aromatic oils. Don’t skip this step.
2. The Final Crush: The Kasuri Methi must be added after the main cooking is done, right before serving. Crushing it releases essential oils that provide a unique, subtle savoriness.

Making it Healthier: Cream and Butter Alternatives

If you are mindful of fat content, you have great options for a healthier, yet still delicious, outcome:

• Cream Substitute: Instead of heavy cream, use full-fat coconut milk (for a slightly different flavor profile) or low-fat Greek yogurt whisked with a splash of milk (be careful not to boil, as it can curdle).
• Butter Substitute: Use Ghee (clarified butter) for all the cooking. Ghee has a higher smoke point and a nuttier, deeper flavor that complements the Indian spices beautifully.

Spice Homemade Butter Chicken Variations

If you’re looking to explore globally-inspired, flavorful twists on traditional recipes, check out some other unique savory dishes. You could try an intensely flavorful Miso Butter Spaghetti recipe, which fuses Japanese and Italian techniques, or perhaps the fiery fusion of Gochujang Pasta. For a sticky, savory-sweet kick, try Hot Honey Pasta. If you prefer green, herbaceous richness, the decadent Pistachio Pesto Pasta is a fantastic choice. (Internal Link Integration)

Serving, Storing, and Freezing Homemade Butter Chicken

Best Ways to Serve (Rice, Bread, and Sides)

Homemade Butter Chicken is traditionally served with starch to soak up that incredible gravy:

• Bread: Warm garlic naan, fluffy tandoori roti, or simple store-bought parathas.
• Rice: Basmati rice (the long grain is ideal), jeera rice (cumin rice), or simple steamed white rice.
• Sides: A simple raita (yogurt with cucumber and mint) or kachumber salad (diced tomato, cucumber, and onion) provides a refreshing contrast to the richness of the curry.

Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. Avoid high heat to prevent the cream from splitting.

The Ultimate Make-Ahead Meal (Freezing Tips)

This is an excellent meal to freeze.

1. Freeze the Sauce Only: The best method is to follow the recipe through Phase 2, before adding the cream. Freeze the tomato gravy in a freezer-safe bag or container for up to 3 months.
2. Thaw and Finish: Thaw the sauce overnight. Reheat it on the stove, add the seared chicken, and finish by stirring in the heavy cream and Kasuri Methi.
3. Note on Freezing the Finished Dish: The fully finished dish (with cream) can be frozen, but the sauce texture might become slightly grainy upon thawing. If this happens, vigorously whisk the reheated sauce until smooth.

This content is for educational purposes only and does not replace professional dietary or medical advice.

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The Ultimate, Tested Homemade Butter Chicken Recipe (Murgh Makhani)

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An easy, tested, and reliable recipe for restaurant-quality Homemade Butter Chicken (Murgh Makhani). This guide includes expert tips, science-backed techniques, and ingredient substitutions.

• Author: Emily Parker
• Prep Time: 30 mins
• Cook Time: 45 mins
• Total Time: 1 hr 15 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop, Simmer
• Cuisine: Indian

Ingredients

Scale 1x2x3x

1.5 lbs Chicken (Thighs or Breast), cut into 1-inch cubes

1/2 cup Plain Greek Yogurt (full-fat)

1 Tbsp Ginger Paste

1 Tbsp Garlic Paste

1 tsp Turmeric Powder

1 tsp Garam Masala

1/2 tsp Salt

4 Tbsp Unsalted Butter, divided

1 large Yellow Onion, finely chopped

1 tsp Cumin Seeds

1 can (15 oz) Crushed Tomatoes

1/2 cup Chicken Broth

1/2 cup Heavy Cream

1 Tbsp Sugar or Honey

1 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed

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Instructions

1. Combine chicken, yogurt, ginger/garlic paste, turmeric, garam masala, and salt. Marinate for at least 30 minutes in the refrigerator.

2. Heat 1 Tbsp butter in a skillet. Sear the marinated chicken until browned and cooked through. Set aside.

3. Melt remaining 3 Tbsp butter. Sauté onion until soft. Stir in cumin seeds and cook for 30 seconds.

4. Add crushed tomatoes and broth. Simmer for 10-15 minutes.

5. Carefully blend the gravy mixture until completely smooth.

6. Return sauce to the skillet. Stir in heavy cream and sugar/honey. Add the seared chicken. Simmer for 5 minutes.

7. Crush Kasuri Methi between your palms and stir into the curry just before serving. Serve hot with rice or naan.

Notes

Marinating the chicken is crucial for tenderness and flavor.

For a smoother sauce, ensure the gravy is fully blended.

Kasuri Methi is the non-negotiable key to authentic flavor.

Nutrition

• Serving Size: 1 bowl
• Calories: 550
• Sugar: 8g
• Sodium: 600mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 40g
• Cholesterol: 135mg