Authentic Butter Chicken (Murgh Makhani)
If Indian cuisine had a global ambassador, it would undoubtedly be the legendary Butter Chicken. Known locally as Murgh Makhani, this dish was born in the busy kitchens of Delhi and has since conquered hearts across every continent. It’s a cheerful celebration of textures—smoky, charred chicken floating in a sauce that is as smooth as silk and as rich as royalty.
The hallmark of a professional butter chicken isn't just the "butter" (though there is plenty of it!), but the balance between the tang of tomatoes, the heat of Kashmiri chilies, and the sweetness of honey. It’s a dish that feels like a warm hug on a plate.
At Recipe Ghar, we don't believe in shortcuts for this classic. We’ll show you how to get that signature velvety gravy and that essential tandoori-style smokiness, even if you’re cooking in a modern apartment. Let’s get cooking!
- Prep Time
- 30 min
- Cook Time
- 45 min
- Total Time
- 1h 15m
- Servings
- 4 people
- Method
- Grilling & Simmering
- Cuisine
- North Indian
Ingredients
For the Chicken & Marinade
- 500g Chicken Thighs (boneless, cut into cubes)
- 1/2 cup Thick Yogurt (Greek or hung curd)
- 1 tablespoon Ginger-Garlic paste
- 1 tablespoon Kashmiri Red Chili powder (for color)
- 1 tablespoon Lemon juice
- Salt to taste
For the Makhani Gravy
- 500g Ripe Red Tomatoes, roughly chopped
- 10-12 Whole Cashews
- 1 inch Ginger, chopped
- 50g Cold Butter (unsalted)
- 1/2 cup Heavy Cream
- 1 teaspoon Garam Masala
- 1 tablespoon Kasuri Methi (crushed)
- 1 tablespoon Honey or Sugar
Instructions
-
The First Infusion. Marinate the chicken cubes with yogurt, ginger-garlic paste, chili powder, lemon juice, and salt. Cover and refrigerate for at least 30 minutes—overnight is even better for the most succulent results!
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Char and Grill. Heat a pan with a touch of oil or use an oven grill. Cook the chicken until it’s fully done and has those beautiful charred, smoky spots. Set the chicken aside.
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The Gravy Base. In a pot, combine tomatoes, cashews, ginger, and half a cup of water. Simmer on medium heat for 20 minutes until the tomatoes are completely soft and mushy. Let it cool slightly.
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The Silky Secret. Blend the tomato mixture into a fine paste. Now, the professional step: strain the paste through a fine sieve. This removes the tomato skins and seeds, giving you that famous "Makhani" (velvety) texture.
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Building the Flavor. Heat the strained gravy in a clean pan. Add the grilled chicken pieces. Stir in the cold butter and honey. Let it simmer for 5 minutes so the chicken absorbs the sauce.
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The Grand Finale. Lower the heat and pour in the heavy cream. Sprinkle with Garam Masala and the crushed Kasuri Methi. Stir gently. The color should transform into a beautiful creamy orange. Serve hot with Garlic Naan!
Pro Tips & Troubleshooting
- The Smoke Trick: For a real tandoori flavor, place a small piece of burning charcoal in a small metal bowl inside the chicken pot. Drizzle ghee on the coal, cover the pot tightly for 2 minutes, and let the smoke infuse.
- Kashmiri Chili: Don't substitute this with regular chili powder unless you want it very spicy. Kashmiri chili provides the vibrant red color without the burning heat.
- Kasuri Methi: Never skip this! Rub the dried leaves between your palms before adding—it releases the oils that give Butter Chicken its soul.
- Cold Butter: Adding cold butter at the end emulsifies better into the sauce, making it glossier.
