Authentic Butter Chicken Recipe | Creamy Murgh Makhani at Home

Authentic Butter Chicken Recipe is one of those dishes I never tire of making. Its thick, tomato-based gravy, tender chicken, buttery aroma, and aromatic spices make it incredibly comforting and flavorful every single time.

When I first attempted to make Butter Chicken at home, to be honest, I didn’t think it would turn out anything like the version served in restaurants. I assumed that preparing the gravy would be difficult or that the flavor wouldn’t be quite as balanced. However, after a few attempts, I realized that once you grasp the basics, the recipe is actually quite simple.

At home, I often serve it piping hot alongside fresh naan or plain Basmati rice. To be honest, the mere aroma of the butter, tomatoes, and spices cooking together is enough to fill the entire kitchen with a delightful fragrance.

Ingredients

For the Chicken Marinade

• 500g boneless chicken, cut into cubes
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste

For the Curry Sauce

• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 tsp ginger-garlic paste
• 400g tomato puree
• 1/2 tsp chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 cup heavy cream
• 1 tsp kasuri methi (dried fenugreek leaves)
• Fresh coriander for garnish

Optional Ingredients

• 1–2 chopped green chilies
• 1 tsp sugar if the tomatoes taste too tangy
• Lemon wedges for serving

How to Make Authentic Butter Chicken Recipe

Step 1: Marinate the Chicken

In a large bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt.

Coat everything well, cover the bowl, and refrigerate for at least 2 hours.

Personally, I prefer leaving it overnight because the chicken becomes noticeably more tender and flavorful.

Step 2: Cook the Chicken

Heat oil in a pan over medium heat.

Cook the marinated chicken until lightly golden from the outside. It doesn’t need to cook completely at this stage because it will finish cooking later in the sauce.

The slight browning adds a better flavor to the curry.

Step 3: Make the Curry Base

In the same pan, melt butter and add the chopped onions.

Cook until soft and lightly golden.

Add ginger-garlic paste and cook for about a minute until the raw smell disappears.

Now add tomato puree, chili powder, cumin powder, coriander powder, and salt.

Cook the sauce slowly for around 10–12 minutes.

You’ll notice the color deepening and the butter starting to separate slightly from the gravy.

At this stage, the kitchen usually smells incredible.

Step 4: Combine Everything

Add the chicken back into the sauce.

Lower the heat and let everything simmer gently for 15–20 minutes.

Once the chicken is fully cooked, stir in the cream and crushed kasuri methi.

I usually crush the kasuri methi between my palms before adding it because it releases more aroma.

Taste the curry and adjust the salt or spice if needed.

Step 5: Serve Hot

Garnish with fresh coriander leaves.

Serve hot with naan, roti, or steamed basmati rice.

I personally love eating butter chicken with garlic naan because the creamy gravy tastes amazing with soft bread.

What to Serve with Butter Chicken

Butter chicken tastes great with:

• Garlic naan
• Butter naan
• Jeera rice
• Plain basmati rice
• Roti or paratha
• Simple cucumber salad

Sometimes I also serve it with a small bowl of onion salad and lemon wedges on the side.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 2 days.

When reheating, add a small splash of water or cream so the sauce becomes smooth again.

The flavor actually tastes even better the next day because the spices settle nicely into the gravy.

Tips for Better Butter Chicken

• Marinating the chicken longer gives better flavor
• Don’t rush the tomato sauce stage
• Full-fat cream gives the smoothest texture
• Kasuri methi adds the classic restaurant-style aroma
• Gentle simmering keeps the chicken soft and juicy

One mistake I made in the beginning was cooking the sauce too quickly on high heat. The flavor tasted sharp instead of rich. Cooking it slowly made a huge difference.

Frequently Asked Questions

Nutrition (Approximate)

• Calories: 350 kcal
• Protein: 25g
• Carbohydrates: 10g
• Fat: 20g

Nutrition may vary depending on ingredients used.

Variations

• Some people also like using coconut milk for a slightly lighter and creamier version. I’ve tried it once, and the flavor turns out quite mild and different from the classic recipe.
• Vegetarian: Substitute chicken with paneer or tofu
• Low-Fat Version: Use yogurt instead of cream and less butter
• Spicy Version: Add extra chili or green chilies

Serving Suggestions

• Serve with steamed basmati rice, naan, or roti
• Pair with light salads, raita, or cucumber yogurt dip
• For a fusion twist, try garlic butter naan wraps

Personally, I love serving it with warm garlic naan because it soaks up the creamy sauce perfectly

Conclusion

Authentic Butter Chicken Recipe is one of those meals that always feels comforting no matter the occasion. Once I started making it at home, I realized it’s much simpler than it looks, especially when you take your time with the sauce and marination.

I usually make it on weekends or whenever I want something rich and satisfying with naan or rice. The creamy gravy, soft chicken, and buttery flavor always make it feel special.

If you’ve never tried making butter chicken from scratch before, this recipe is a really good place to start.

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