Butter Chicken: Easy Guide to Making Restaurant-Style Murgh Makhani at Home

Butter chicken is India's creamy, tomato-based chicken curry that most people love. It started in Delhi in the 1950s as a way to reuse tandoori chicken by mixing it with a rich tomato and butter sauce. The result is tender chicken in a smooth, slightly sweet sauce that goes great with naan or rice. You can make a close-to-restaurant version at home without special equipment.

Start with good chicken: bone-in pieces stay juicier, but boneless works fine for quick cooking. Marinate the chicken in yogurt, ginger, garlic, lemon juice and mild spices like garam masala, cumin and a pinch of chili for at least an hour. Yogurt tenderizes and adds flavor; the longer the marinate, the better the texture. For a smoky touch, char the marinated pieces briefly under a broiler or on a hot pan.

Simple sauce, big flavor

Make the sauce by gently cooking chopped onions, garlic and ginger until soft. Add pureed tomatoes, a spoonful of butter and spices such as coriander, cumin, paprika and garam masala. Simmer the sauce until it thickens and the raw tomato smell is gone. For a silky texture, blend the sauce or pass it through a sieve. Stir in cream or cashew paste near the end to keep the sauce smooth and avoid boiling after adding cream.

Finishing steps and tips

Add the cooked chicken to the sauce and let it simmer for five to ten minutes so the flavors come together. Taste and adjust salt and acidity with a squeeze of lemon or a splash of kasuri methi (dried fenugreek leaves) for that classic aroma. If the sauce is too thick, thin it with a little water or stock. If you want less butter, reduce it but keep a tablespoon for gloss and richness.

Serve butter chicken hot with buttered naan, jeera rice or plain basmati. Garnish with a drizzle of cream and a few chopped cilantro leaves. Leftovers keep well in the fridge for up to three days and usually taste better after a day as the flavors marry. Reheat gently on low heat to avoid separating the cream; add a little water if needed.

Shortcuts that work: use store-bought tandoori paste or tomato puree to save time, and add a spoon of kasuri methi for instant restaurant vibes. Avoid overcrowding the pan when cooking chicken; brown in batches for better texture. For a lighter version, swap cream for yogurt stirred in off-heat and skip extra butter.

Try this on a weekend when you have a bit of time. The method is flexible, so tweak spice levels and creaminess to match your taste. Once you get the balance right, butter chicken becomes a reliable, crowd-pleasing meal you can make again and again.

Try pairing it with a simple cucumber salad dressed with lemon and salt to cut richness. Prefer spice? Toss in extra green chilies or use hot paprika for a sharper kick. Enjoy cooking and sharing this dish with family and friends. Leftovers also freeze well for lunches