I learned this recipe from a chef at a tiny Indian restaurant in London in 2018, and it ruined every takeout butter chicken for me. Butter chicken (or Murgh Makhani) is the most-ordered Indian restaurant dish, made better at home. Yogurt-marinated chicken seared golden, then simmered in a silky butter-tomato-cream sauce with garam masala, ginger, and dried fenugreek leaves. The 60-minute showstopper that disappears fast with naan and basmati rice.
Fun fact: butter chicken was invented in 1948 in Delhi by Kundan Lal Gujral at his restaurant Moti Mahal. He had leftover tandoori chicken (which dries out fast) and decided to simmer it in a tomato-butter-cream gravy to revive it. The dish was so popular it spread globally and inspired chicken tikka masala in the UK (the unofficial British national dish).
Why this recipe works
- Yogurt marinade tenderizes deeply. Lactic acid in yogurt breaks down chicken fibers far more gently than citrus, giving impossibly tender meat without becoming mushy.
- Char the chicken before simmering. A hard sear under broiler or in a hot pan mimics tandoori smokiness — adds the slightly burned edges that make the dish authentic.
- Kasuri methi at the end. Dried fenugreek leaves crumbled in at the end add the signature restaurant-style aroma. Skip them and the dish is good; add them and it’s authentic.
Nutrition information
- Calories: 560 kcal per serving
- Protein: 38 g
- Carbohydrates: 14 g
- Fat: 38 g
- Calcium: 14% DV
- Vitamin A: 25% DV
Pro tips for restaurant-quality butter chicken
- Marinate 24 hours. The longer the marinade, the more tender and flavorful — overnight is ideal. Minimum 1 hour.
- Kashmiri chili for color. Kashmiri chili powder gives that signature deep red color without much heat. Substitute paprika if you can’t find it.
- Don’t skip kasuri methi. The dried fenugreek is what makes this taste restaurant-authentic. Find at Indian grocers or Amazon.
- Improves overnight. Made 1 day ahead and reheated, butter chicken deepens dramatically in flavor. The dish was practically invented to be made ahead.
Frequently asked questions
What’s the difference between butter chicken and tikka masala?
Butter chicken (Indian origin) is creamier, milder, butter-forward with a smoother sauce. Tikka masala (British-Indian) is spicier with chunkier sauce and more onion. Similar but distinct dishes.
Can I use chicken breast?
Yes, but reduce cooking time in the sauce to 5-6 minutes to avoid dryness. Thighs are traditional and more forgiving for the recipe’s timing.
How long does it keep?
Refrigerator 4 days, freezer 3 months. Tastes even better day 2 and 3 as spices marry. Reheat gently — high heat can split the cream sauce.
Where do I find kasuri methi?
Indian grocery stores have it cheap. Whole Foods, Amazon, or online Indian grocers. Look for “dried fenugreek leaves” or “kasuri methi” — the green flaky herb. Lasts 2+ years in pantry.
Why did my sauce split?
Heat too high after adding cream. Always reduce to low simmer when adding cream. If it splits, blend with immersion blender to re-emulsify, or whisk in 1 tbsp cold butter to fix.
Can I make it less rich?
Use half-and-half instead of heavy cream, reduce butter to 2 tbsp. Authentic butter chicken is meant to be rich (it’s literally in the name), but lighter versions still taste great.
