Known traditionally as Murgh Makhani, this beloved dish emerged from the creative kitchens of Delhi in the 1950s. It was born from a desire to prevent tandoori chicken from drying out, leading chefs to create a rich, buttery gravy that could envelop the meat in moisture and flavor. The name 'Makhani' itself is derived from 'makhan', the Hindi word for butter, which is the heart of the dish's luxurious texture.
Over the decades, restaurant style butter chicken has evolved from a local specialty into a global symbol of Indian comfort food. Its balance of acidity from the tomatoes and the soothing richness of cream represents a perfect culinary harmony. The addition of kasuri methi provides an earthy, slightly bitter undertone that prevents the sweetness of the sauce from becoming overwhelming.
Culturally, the dish reflects the welcoming nature of Indian hospitality, designed to be shared in large pots with family and friends. Whether served in a high-end eatery or a quiet home kitchen, the goal remains the same: to provide a meal that feels indulgent, nourishing, and deeply satisfying.
Why You'll Love It
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- Honestly, it's that velvety texture that gets me every time; it feels like a warm hug in a bowl on a rainy Tuesday.
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- I mean, the way the 500g boneless, skinless chicken breast stays so juicy inside that rich sauce is just... wow.
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- It has this lovely, nostalgic aroma of kasuri methi and garam masala that just fills the whole house and makes everyone gather in the kitchen.
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- Well, look, you get that fancy restaurant feel without having to leave your pajamas—so comforting and just right.
"Finally, a version that tastes exactly like my favorite spot downtown. My kids actually asked for seconds!"
Essential Ingredient Guide
- 500g boneless, skinless chicken breast: I always make sure to cut these into neat 1-inch cubes so they cook evenly. It's the heart of the dish, and when marinated right, it just melts in your mouth.
- 1 cup plain yogurt: This is my secret for tenderness, really. It softens the chicken beautifully during the marination, and a little more at the end keeps the sauce so creamy.
- 1 tablespoon honey or sugar: Now, this is optional, but I find it just rounds everything out. It cuts through the acidity of the tomatoes with a tiny, gentle sweetness.
- garam masala: I use this twice—once in the marinade and again in the sauce. It adds that deep, earthy warmth that makes it taste authentic, you know?
- 1 tablespoon lemon juice: A little bit of brightness goes a long way here. I use it both at the start and the end to wake up all those heavy, rich flavors.
- 1 cup tomato puree: I prefer pureed canned tomatoes for a smooth, consistent base. It creates that iconic, glossy red sauce we all love.
Complete Cooking Process
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Getting Ready:
We start by whisking the yogurt and spices together before coating the chicken. It needs a little quiet time in the fridge—about 30 minutes—to really soak up those flavors.
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Building the Base:
Sautéing the onion in melted butter until it's just golden is where the magic starts. Then we stir in the ginger, garlic, and cumin seeds to let those aromas bloom.
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The Simmer:
Adding the tomato puree and letting it reduce slightly creates a thick, rich foundation. Once the chicken goes in, we simmer it gently until it's just cooked through.
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The Creamy Finish:
This is my favorite part—whisking in the heavy cream and kasuri methi. It turns the sauce into that glossy, orange-gold velvet that looks so inviting.
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The Final Touch:
I always fold in one last tablespoon of butter right at the end for a professional sheen. A sprinkle of fresh cilantro adds that pop of green to finish it off.
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For a deeper color, lightly char the cubed chicken before marinating by searing them in a hot pan.
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If you want a more robust tomato flavor, simmer the 1 cup tomato puree on low for 20 minutes before adding the chicken.
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Keep the 1/2 cup heavy cream even if you use low-fat yogurt; it's what balances the tomato acidity.
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When reheating from the freezer, add a splash of water or milk to bring back that beautiful creaminess.
Pro Tips
Just take your time with it, and it'll turn out lovely.
Better For You Treats
Now, this is a rich dish, but we can be mindful. I sometimes swap the heavy cream for coconut milk and use light butter if I'm feeling a bit more light-footed, though it's still a treat!
Ways to Make it Your Own
If you're feeling adventurous, try the Coconut-Cream version with coconut milk and oil. Or, ugh, if you want it heartier, just stir in 1 cup cooked chickpeas when you add the chicken.
Serving Suggestions
I love serving this with warm buttered basmati rice or some fluffy naan brushed in ghee. A little swirl of cream on top makes it feel like a real celebration.
Frequently Asked Questions
→ Can I use chicken thighs instead of breast?
Oh, absolutely. Thighs are a bit more forgiving and stay very juicy, just keep the 1-inch cube size.
→ What if I don't have kasuri methi?
It's a bit hard to replace that specific scent, but you can leave it out or use a pinch of dried parsley if you just want the look.
→ How do I store leftovers without them splitting?
Just keep it in a covered dish in the fridge for up to 3 days, and reheat it slowly on low heat with a tiny bit of milk.
Nutrition Facts
per serving
480
Calories
34g
Protein
18g
Carbs
32g
Fat
Taste Profile
A rich, creamy, and mildly spiced harmony of tangy tomatoes and buttery silkiness.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Makes it dairy-free and adds a subtle coconut sweetness.
Adds a similar sweetness with a slight molasses depth.
Thighs are a bit more forgiving and stay juicier.
Recipe Variations
Try these delicious twists on the original
Coconut‑Cream Butter Chicken
For a dairy-free twist, replace the heavy cream with a can of full‑fat coconut milk and use light coconut oil instead of butter. It's a bit tropical, but still buttery and creamy.
Spicy Chickpea Butter Chicken
Add 1 cup cooked chickpeas to the sauce during step 6. It gives the dish a hearty texture and an extra protein boost—perfect if you're looking for something a bit more filling.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Adding the cream while the heat is too high, which can cause the sauce to break
- Skipping the marination time, which leaves the chicken less tender
- Using too much salt before tasting the final reduction of the sauce
Meal Prep & Storage
Make Ahead Tips
You can marinate the chicken up to a day in advance. The sauce also tastes even better the next day, so feel free to cook it ahead and reheat it gently.
Leftover Ideas
Store in an airtight container in the fridge for 3 days. When reheating, add a tiny splash of water or milk to keep the sauce from getting too thick.
Perfect Pairings
Serve this with...
Cooking Timeline
Whisk marinade and coat the chicken cubes
Refrigerate chicken to let flavors meld
Sauté onions, garlic, ginger, and bloom spices
Simmer tomato puree and cook the chicken
Whisk in cream and final butter for the finish
Warm Meals
Garlic Steak Tortellini – A Warm Classic
Steak meets garlic‑kissed tortellini in a creamy, herb‑filled sauce for a cozy night in.
Restaurant Style Butter Chicken (Murgh Makhani)
The scent of warm spices and melted butter fills the kitchen with this restaurant style butter chicken. Silky tomato puree and heavy cream create a velvet sauce that makes every bite of chicken feel like a hug.
Timing
Prep Time
45 Minutes
Cook Time
25 Minutes
Total Time
70 Minutes
Recipe Details
Ingredients
For the Chicken Marination
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01
500g boneless, skinless chicken breast, cut into 1‑inch cubes
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02
1 cup plain yogurt
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03
1 tablespoon lemon juice
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04
1 tablespoon ginger‑garlic paste
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05
1 teaspoon ground turmeric
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06
1 teaspoon ground cumin
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07
1 teaspoon garam masala
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08
1 teaspoon paprika (for color and mild heat)
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09
1 teaspoon salt, divided
For the Butter Sauce
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01
2 tablespoons butter, melted
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02
1 medium onion, finely diced
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03
2 cloves garlic, minced
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04
1 tablespoon fresh ginger, minced
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05
1 teaspoon cumin seeds (or 1 teaspoon ground cumin)
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06
1 teaspoon ground coriander
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07
1 teaspoon garam masala (additional for the sauce)
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08
1 cup tomato puree (pureed canned tomatoes)
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09
1/2 cup heavy cream
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10
1/4 cup plain yogurt (to cool the sauce)
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11
2 teaspoons kasuri methi (dried fenugreek leaves)
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12
1 tablespoon honey or sugar (optional, for balance)
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13
1 tablespoon lemon juice (additional for brightness)
For Finishing
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01
1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
First, let's get the marination ready. In a large bowl, whisk together the 1 cup plain yogurt, 1 tablespoon lemon juice, 1 tablespoon ginger‑garlic paste, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 teaspoon paprika (for color and mild heat), and 1 teaspoon salt. Honestly, just make sure it's all smooth and blended well.
Now, add the 500g boneless, skinless chicken breast, cut into 1‑inch cubes to the bowl. I like to really get in there and make sure every little piece is thoroughly coated. Cover it up with plastic wrap or a lid and let it rest in the fridge for at least 30 minutes, or up to an hour. This is where the magic happens and the flavors really meld together.
Heat that 2 tablespoons butter, melted in a large skillet or Dutch oven over medium heat. Toss in the 1 medium onion, finely diced, and sauté them until they're translucent and just a bit golden—usually takes about 5‑6 minutes. It smells so lovely at this stage.
Stir in the 2 cloves garlic, minced and 1 tablespoon fresh ginger, minced. Cook them for just a minute until they're fragrant. Then, add the 1 teaspoon cumin seeds (or 1 teaspoon ground cumin) and cook for another 30 seconds. Wow, the aroma is just wonderful.
Sprinkle in the 1 teaspoon ground coriander and 1 teaspoon garam masala (additional for the sauce). Keep stirring constantly for about a minute, then pour in the 1 cup tomato puree (pureed canned tomatoes). Let it come to a gentle simmer and reduce slightly for about 5 minutes.
Now we add the marinated chicken and all that lovely liquid right into the sauce. Stir it so the pieces are well coated, then cover it and simmer for 10 minutes. You're looking for the chicken to be just cooked through, with an internal temperature of 165°F / 74°C.
Turn the heat down to low. Whisk in the 1/2 cup heavy cream, 1/4 cup plain yogurt (to cool the sauce), 2 teaspoons kasuri methi (dried fenugreek leaves), 1 tablespoon honey or sugar (optional, for balance), and the additional 1 tablespoon lemon juice. Simmer gently for another 5 minutes. I mean, just watch it thicken up and the flavors marry beautifully.
Fold in the remaining tablespoon of butter. Stir it until it melts in, giving the sauce a gorgeous, glossy sheen. Give it a taste and adjust the salt if you feel it needs a pinch more.
Finally, transfer your butter chicken to a serving dish. Sprinkle on the 1 tablespoon fresh cilantro, chopped (for garnish), and if you're feeling fancy, swirl a small spoonful of cream on top. It looks just like a restaurant dish, doesn't it?
Notes & Tips
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1
The kasuri methi is really the secret to that authentic restaurant smell and taste.
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2
Don't rush the marination; the yogurt tenderizes the chicken breast beautifully.
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3
Be careful not to boil the sauce too hard after adding the cream, or it might separate.
Tools You'll Need
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Large mixing bowl for marinating the chicken
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Whisk for smooth sauces
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Plastic wrap or covered dish for refrigeration
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Saucepan or heavy‑bottomed pot for simmering
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Skillet or Dutch oven for sautéing and cooking
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Chef's knife and cutting board for prep
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Measuring spoons and cup for precision
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Aluminum foil for resting the chicken
Must-Know Tips
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Char the chicken, for a deeper color, lightly sear the cubed chicken in a hot pan for 2-3 minutes per side before marinating.
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Concentrate the tomato, if you want a more robust flavor, simmer the tomato puree on low for 20 minutes before adding chicken.
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Balance the cream, use a low-fat yogurt for a lighter version, but keep the heavy cream to balance the acidity.
Professional Secrets
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The double-addition of garam masala ensures both a base depth and a fresh top-note of spice.
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Adding butter at the very end creates an emulsion that gives the sauce a professional glossy finish.
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The use of kasuri methi provides the distinct 'earthy' undertone found in high-end Indian restaurants.
What readers are saying
Community reviews from home cooks like you
The flavors were spot on. I really liked how the 500g boneless, skinless chicken breast, cut into 1‑inch cubes and 1 cup plain yogurt came together. It took slightly longer than the recipe said. Highly recommend giving it a try.
This exceeded my expectations. I really liked how the 500g boneless, skinless chicken breast, cut into 1‑inch cubes and 1 cup plain yogurt came together. Already shared it with a friend.
Recipe by
Amelia RoseAmelia cooks hearty meals 🥘🔥, sharing warmth 💛 and cozy evenings 🕯️🍲. Every dish she makes is full of love ❤️ and family laughter 👩👩👧👦🍛.
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