A rich and creamy homemade butter chicken (Murgh Makhani) made with tender marinated chicken simmered in a buttery tomato-cream sauce infused with Indian spices.
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Step 1
Marinate the chicken
Mix chicken with yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, cumin, garam masala, and salt. Let it marinate for at least 1 hour (overnight for best flavor).
Step 2
Cook the chicken
Sear or grill the marinated chicken in a pan until lightly charred and mostly cooked through. Set aside.
Step 3
Prepare the base
Heat butter and oil in a pan. Add onions and cook until soft. Add garlic and ginger and sauté until fragrant.
Step 4
Build the sauce
Add tomatoes (or puree), cashews, chili powder, coriander powder, salt, and sugar. Cook until thick and soft, then blend until smooth if desired.
Step 5
Simmer the curry
Return sauce to pan, add water if needed, and simmer for 10–15 minutes to deepen flavor.
Step 6
Finish the butter chicken
Add cooked chicken, cream, garam masala, and crushed kasuri methi. Stir well and simmer for 5 minutes. Garnish with fresh coriander and serve hot.
Marination is key
Longer marination (overnight) makes the chicken more tender and flavorful.
Blend for restaurant texture
Blending the sauce creates a smoother, restaurant-style butter chicken.
Extra creamy version
Add more cream or a spoon of butter at the end for richer texture.
Smoky version
Use charcoal smoking (dhungar method) for authentic smoky flavor.
Fridge
3–4 days
Store in airtight container. Flavors deepen over time.
Freezer
up to 2 months
Freeze without cream, add cream when reheating.
Q: Can I make butter chicken without cream?
A: Yes, you can substitute with coconut cream or milk for a lighter version.
Q: What should I serve with butter chicken?
A: It pairs perfectly with naan, basmati rice, or roti.
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