Butter Chicken - Murgh Makhani

This butter chicken (murgh makhani) recipe is one you will want to make again and again!

If there’s one dish that almost everyone associates with Indian cuisine, it’s butter chicken. Creamy, luscious, and packed with flavour, this dish has become a global favourite. But what makes butter chicken truly special is not just the taste. It’s the story, the technique and the joy of cooking something, truly authentic and so good in your own home kitchen.

---

A Brief History of Butter Chicken

Butter chicken, or murgh makhani as it’s known in India, has a relatively recent history, unlike some traditional Indian dishes that go back centuries.

It was created in the 1950s in Delhi by the chefs at the Moti Mahal restaurant. The restaurant was famous for their tandoori chicken and lamb. I have personally tried both at the Moti Mahal and understand completely why it was so popular.

As good as it was, there was a lot of delicious marinade being thrown away after marinating the meat in it so they decided to use that marinade in a sauce and butter chicken was born.

If you’re reading this, you probably already know the result: tender, smoky chicken enveloped in a rich, creamy sauce that was slightly sweet and perfectly balanced with spices. This invention quickly became a favourite, not just in India, but across the world, especially in the UK, Canada, and Australia.

Today, butter chicken is as likely to appear on a Sunday night takeout menu as it is on the menu of a fine-dining Indian restaurant.

What Makes Butter Chicken So Special?

What sets butter chicken apart from other curries is its balance. It’s rich and indulgent, but not overpowering. The tomato base adds acidity, the butter adds creaminess, and the mix of spices gives it warmth without heat that overwhelms. It’s a dish that pleases both spice lovers and those who prefer milder flavours.

Ingredients

Fresh ingredients are key to getting the best flavour from this butter chicken recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For ease, it’s a good idea to have everything measured and prepared before you begin cooking.

See recipe card for quantities.

• Rapeseed (canola) oil or ghee
• Cinnamon stick
• Star anise
• Green cardamom pods
• Indian bay leaves
• Onions
• carrot
• Salt
• Garlic and ginger paste
• Chopped tomatoes
• Paprika
• Ground cumin
• Ground coriander
• Ground turmeric
• Tandoori chicken
• Double (heavy) cream
• Butter
• Ground black pepper
• Garam masala

---

Add the chilled butter, 1 tablespoon at a time, and check for seasoning, adding more salt if needed.Sprinkle with the garam masala and serve.

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

---

---

---

---

---

---

---

---

Popular Variations

Like any classic dish, butter chicken has evolved. Here are some of the most popular variations you might encounter:

1. Grilled Butter Chicken – This version of butter chicken is one of my favourites! It's a special recipe from Old Delhi and definitely one you need to try. This Grilled Butter Chicken is from my cookbook The Curry Guy One Pot.
2. Karahi Style Butter Chicken – I featured this butter chicken karahi in my cookbook The Curry Guy Chicken along with many other popular karahi curries. This butter chicken is cooked quickly over a high heat and it is so good.
3. Slow Cooker Butter Chicken – When you just want a delicious butter chicken with little fuss when you get home from work, give this slow cooker butter chicken version a go.
4. Spicy Butter Chicken – Some chefs like to kick it up with extra chilli, garam masala, or even smoked paprika for a deeper heat. Add more of the spices you like. You really can't go wrong.
5. Paneer Tikka Masala – Not butter chicken but a good substitute. You could simply add cubed paneer to the sauce in this recipe or give this paneer tikka masala a try.

No matter the variation, the essence of butter chicken is the marriage of tender, flavourful chicken or veggie substitute and a luscious, buttery tomato-based sauce.

Cooking the Chicken

1. Using a Tandoor Oven

Traditionally, butter chicken uses tandoori chicken, so if you have a tandoor or a tandoor-style oven, here’s what to do:

• Marinate: Combine chicken pieces with yogurt, ginger, garlic, lemon juice, chili powder, turmeric, and garam masala.
• Rest: Marinate for 4–12 hours.
• Cook: Skewer the chicken and cook in the tandoor at around 480°C (900°F) until slightly charred on the outside but tender inside, usually 8–10 minutes depending on size.
• Finish: Cut into bite-sized pieces and add to your prepared butter sauce.

You will find a good recipe for chicken cooked in a tandoor here .

2. Oven Method

No tandoor? No problem. You can mimic the tandoor in a conventional oven:

• Preheat the oven to 220°C (425°F).
• Place marinated chicken on a wire rack over a baking tray.
• Roast for 20–25 minutes until slightly charred but cooked through.
• For extra smokiness, brush lightly with butter or ghee and broil for 2–3 minutes at the end.

You'll find my sheet pan chicken tikka recipe here.

3. Stovetop Method

For those without an oven:

• Heat a heavy-based pan over medium-high heat with a little oil.
• Cook the chicken pieces until lightly browned but not fully cooked.
• Add them to the simmering butter sauce and cook gently until tender.

The stovetop method is really easy. Here's how to do it.

4. Grill/BBQ

If you’re firing up the barbecue:

• Skewer marinated chicken and grill over medium-high heat for 8–10 minutes.
• Turn occasionally to get an even char.
• Add to the sauce just before serving.

Cooking chicken tikka over hot coals is a great way to do it. Here's how.

Useful Equipment

To make butter chicken like a pro, here’s what I recommend:

Sharp Knife: For cleanly chopping onions, tomatoes, and chicken.

Heavy-Based Pan: For even heat distribution when making the sauce.

Blender or Stick Blender: To achieve that smooth, creamy sauce.

Tandoor or Grill: Optional but gives authentic smoky flavour.

Mixing Bowls: For marinating the chicken.

---

Storage and Reheating

Butter chicken keeps really well:

Fridge: Store in an airtight container for up to 3 days.

Freezer: Up to 3 months; thaw in the fridge before reheating.

Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened too much. Avoid microwaving at high power, as it can separate the cream.

---

Final Thoughts

Butter chicken isn’t just a curry… it’s a celebration of flavour, texture, and history. It’s perfect for a weeknight dinner that impresses or for a lazy Sunday where you want something comforting and indulgent. Whether you make it the traditional way using tandoori chicken cooked in a tandoor or adapt it for your oven or stovetop, the key is to success is patience. Marinate the chicken, build your sauce slowly, and finish with cream and butter for that luxurious finish.

I can’t stress enough that cooking butter chicken at home is a game-changer. Once you’ve made it yourself, you’ll find yourself craving it again and again. And remember, it’s not just about the recipe, it’s about enjoying the process, sharing the meal, and maybe even adding your own twist along the way.

So grab your ingredients, fire up your pan or tandoor and dive into the ultimate butter chicken experience. Trust me… you won’t regret it.

---

FAQ

---

Related

Looking for other recipes like this? Try these:

---

Pairing

These are my favorite dishes to serve with [this recipe]:

---

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

---