Summary: Butter Chicken (Murgh Makhani) features tender chicken marinated in yogurt and spices, seared to perfection, and served in a velvety, creamy tomato sauce with butter, cream, and aromatic spices. This classic Indian main dish requires 30 minutes of preparation, 45 minutes of cooking, and yields 6 hearty servings.
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Category: Main Dishes, Poultry
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Quick overview
- Dish: Butter Chicken (Murgh Makhani)
- Category: Main Dishes, Poultry
- Cuisine: Indian Cuisine
- Main ingredient: boneless skinless chicken thighs, 2.0 lb (high quality, fresh)
- Guide: 12 Most Popular Indian Dishes: Favorite Recipes of Indian Cuisine
- Total time: 75 minutes (30 min prep + 45 min cooking)
- Difficulty: Intermediate
- Servings: 6 servings (Serving weight: 380 g)
- Key technique: Yogurt marination and slow simmering of makhani sauce
- Preparation types: Marinating, searing, simmering, blending
- Dietary info & Allergens: Contains dairy (yogurt, butter, heavy cream); Gluten-free
- Suitable for: Family dinners, weekend feasts, dinner parties
- Nutritional values (per 1 serving): 540 kcal, Protein: 34 g, Fat: 38 g, Carbs: 16 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Indian Pale Ale (IPA), Chardonnay, Mango Lassi
- In a nutshell: Rich, creamy, perfectly spiced chicken in a velvety tomato-butter sauce
- Last updated: today
WAGUU says: “The secret to authentic Butter Chicken lies in the delicate balance of tanginess from ripe tomatoes and rich silkiness from butter and heavy cream.”
How to take it further: Warm the 26 cm plate, plate the portion in the center with a clean rim; put a glass of water with lime, cutlery and a few herb leaves behind it.
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 45 minutes |
| Temperature: | Medium-high for searing (375 °F), medium-low for simmering |
| Number of servings: | 6 servings |
In a nutshell
Experience the ultimate comfort food with tender, yogurt-marinated chicken simmered in an indulgent tomato and butter sauce.
Ingredients
Base servings: 6 servings • Serving weight: 380 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Boneless skinless chicken thighs | 2.0 lb | Fresh, trimmed |
| Plain whole milk yogurt | 0.75 cup | Full-fat |
| Garlic paste | 1.0 tbsp | Freshly minced |
| Ginger paste | 1.0 tbsp | Freshly minced |
| Garam masala | 1.5 tsp | Aromatic blend |
| Ground turmeric | 1.0 tsp | Vibrant yellow |
| Ground cumin | 1.0 tsp | Freshly ground |
| Cayenne pepper | 0.5 tsp | Adjust to taste |
| Kosher salt | 1.5 tsp | Coarse grain |
| Unsalted butter | 4.0 tbsp | European style |
| Vegetable oil | 2.0 tbsp | Neutral cooking oil |
| Yellow onion | 1.5 cups | Finely chopped |
| Canned crushed tomatoes | 28.0 oz | High quality |
| Heavy cream | 1.0 cup | 36% milk fat |
| Granulated sugar | 1.0 tbsp | To balance acidity |
| Fenugreek leaves (Kasuri Methi) | 1.0 tbsp | Dried |
Why you’ll love this recipe
- Unmatched flavor depth: Combination of yogurt marinade and aromatic spices creates restaurant-quality taste at home.
- Velvety texture: Blended tomato, butter, and cream sauce provides an extraordinarily smooth mouthfeel.
- Crowd pleaser: Universally adored dish that pairs wonderfully with warm garlic naan and basmati rice.
Success guaranteed: Follow our step-by-step temperature checks and marination tips for foolproof results every single time.
Recipe overview
Prep: 30 min | Cooking: 45 min | Difficulty: Intermediate | Servings: 6 | Type: Main course | Origin: Indian Cuisine
Detailed instructions
Overall progress: 0% completed
Phase 1: Chicken Marination – 20 min
Appliances: Mixing bowl, Chef’s knife
1. Cut the 2.0 lb of boneless skinless chicken thighs into bite-sized pieces (approx. 1.5 inches). In a large mixing bowl, combine the 0.75 cup of plain whole milk yogurt, 1.0 tbsp of garlic paste, 1.0 tbsp of ginger paste, 1.5 tsp of garam masala, 1.0 tsp of ground turmeric, 1.0 tsp of ground cumin, 0.5 tsp of cayenne pepper, and 1.0 tsp of kosher salt. Mix thoroughly until smooth. Add the chicken pieces and toss until every piece is evenly coated. Cover the bowl with plastic wrap and let it marinate at room temperature for 20 minutes (or refrigerate for up to 4 hours for deeper flavor penetration).
CP: Chicken is fully coated in spiced yogurt marinade with no dry spots visible.
Before moving to the next step:
Ensure the chicken has absorbed the spices for at least 20 minutes before applying heat.
Phase 2: Searing the Chicken – 10 min
Appliances: Large heavy-bottom skillet, Spatula
2. Place a large heavy-bottom skillet over medium-high heat (375 °F) and add 2.0 tbsp of vegetable oil. Once the oil shimmers, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken without moving it for 4 to 5 minutes until deep golden-brown crust forms on the bottom. Flip the chicken pieces and sear for another 3 to 4 minutes until cooked through (internal temperature reaches 165 °F). Transfer the seared chicken to a clean plate and set aside, reserving any juices in the plate.
CP: Chicken pieces exhibit dark golden char marks and reach 165 °F internal temperature.
Before moving to the next step:
Do not wash the skillet; the browned bits (fond) left behind are essential for the sauce flavor.
Phase 3: Building the Sauce Base – 10 min
Appliances: Skillet, Wooden spoon
3. Reduce the heat to medium under the same skillet and add 4.0 tbsp of unsalted butter. Once the butter melts and foams, add 1.5 cups of finely chopped yellow onion. Sauté the onions, stirring frequently and scraping up the browned fond from the bottom of the pan, for 6 to 8 minutes until translucent and lightly caramelized. Add an additional 0.5 tsp of garlic paste and 0.5 tsp of ginger paste into the onions, stirring constantly for 1 minute until fragrant.
CP: Onions are soft, golden, and fully infused with the melted butter and fond.
Before moving to the next step:
Ensure garlic and ginger do not burn by keeping the heat at a moderate level.
Phase 4: Simmering the Tomato Sauce – 15 min
Appliances: Skillet, Immersion blender
4. Pour in the 28.0 oz of canned crushed tomatoes and add 1.0 tbsp of granulated sugar along with the remaining 0.5 tsp of kosher salt. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet with a lid, and let it simmer for 15 minutes, stirring occasionally. Remove from heat and use an immersion blender to puree the sauce directly in the pan until completely smooth and velvety.
CP: Tomato sauce is completely smooth, glossy, and vibrant red.
Before moving to the next step:
Blend thoroughly to eliminate any chunky bits of onion or tomato for authentic makhani texture.
Phase 5: Enriching with Cream and Butter – 5 min
Appliances: Skillet, Whisk
5. Return the blended sauce to medium-low heat. Pour in 1.0 cup of heavy cream, stirring continuously with a whisk to incorporate it smoothly into the tomato base. Allow the sauce to gently simmer for 3 minutes until thickened slightly. Rub 1.0 tbsp of dried fenugreek leaves (Kasuri Methi) between your palms to crush them and stir them into the sauce along with an additional 1.0 tbsp of butter for extra richness and shine.
CP: Sauce turns a creamy pastel orange and emits a rich, buttery aroma.
Before moving to the next step:
Do not let the sauce boil vigorously after adding cream to prevent curdling.
Phase 6: Combining and Resting – 5 min
Appliances: Skillet, Ladle
6. Add the seared chicken pieces along with any resting juices back into the simmering makhani sauce. Stir gently to coat all chicken pieces in the creamy sauce. Let everything simmer together over low heat for 5 minutes so the chicken absorbs the flavors of the sauce. Taste and adjust seasoning with a pinch of salt if needed. Remove from heat, cover, and let rest for 5 minutes before serving hot.
CP: Chicken is tender and thoroughly coated in thick, velvety sauce.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large heavy-bottom skillet | 12-inch diameter | Cast iron pan or Dutch oven | Overcrowding leading to steaming instead of searing |
| Immersion blender | Standard hand-held | Countertop blender (blend in batches) | Splattering hot liquid |
| Mixing bowl | 2-quart capacity | Large glass or ceramic bowl | Spillover during mixing |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 142.1 kcal | 540.0 kcal | 3240.0 kcal |
| Fat | 10.0 g | 38.0 g | 228.0 g |
| of which saturates | 5.5 g | 21.0 g | 126.0 g |
| Carbohydrates | 4.2 g | 16.0 g | 96.0 g |
| of which sugars | 2.6 g | 10.0 g | 60.0 g |
| Protein | 8.9 g | 34.0 g | 204.0 g |
| Salt | 0.3 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use full-fat yogurt in the marinade to prevent curdling when exposed to pan heat.
- Tip 2: Toast whole spices before grinding if you prefer grinding your own garam masala for intense aroma.
- Tip 3: Blending the tomato and onion base until completely smooth is non-negotiable for traditional makhani texture.
- Tip 4: Finish the dish with a tiny pinch of Kasuri Methi crushed finely between your palms for authentic restaurant fragrance.
Scientific background
Marinating chicken in yogurt utilizes lactic acid and naturally occurring enzymes to tenderize meat proteins without toughening muscle fibers. The Maillard reaction during searing creates complex savory flavor compounds, while dairy fats in butter and heavy cream encapsulate capsaicin molecules from spices, rounding out heat intensity and creating a luxurious mouthfeel.
Fine Dining – Professional techniques
- Plate composition: Pool the velvety makhani sauce in the center of a warm shallow bowl, place neatly sliced seared chicken pieces over top, and garnish with a delicate swirl of heavy cream.
- Texture contrasts: Combine tender marinated chicken with the silky smooth sauce, served alongside crispy garlic naan.
- Temperature contrast: Ensure the curry is served piping hot alongside room-temperature fresh herbs.
- Aromatic garnishes: Top with micro cilantro and a light dusting of Kashmiri chili powder for visual contrast.
Sensory radar
- Appearance: Glossy vibrant orange-red sauce with golden-charred chicken pieces
- Aroma: Rich buttery fragrance with warm notes of garam masala and fenugreek
- Taste: Harmonious balance of tangy tomatoes, rich butter, subtle sweetness, and gentle spice warmth
- Texture: Velvety smooth sauce coating tender, juicy bite-sized chicken pieces
Pairing
- BEER: Indian Pale Ale (IPA) or crisp Indian Lager
- WINE: Off-dry Riesling or buttery Chardonnay
- NON-ALCOHOLIC: Traditional sweet Mango Lassi or chilled sparkling water with lime
Various preparation methods
- Tandoor method: Skewer the marinated chicken and char it in a high-heat clay tandoor oven before adding to the sauce.
- Slow cooker method: Sear chicken and sauté aromatics, then transfer all ingredients to a slow cooker and cook on low for 4 hours.
Allergens and dietary information
Contains: Dairy • Gluten: Naturally gluten-free • Not suitable for: Vegan, lactose intolerant diets
Suitable for
Family dinners, weekend feasts, dinner parties, comforting weeknight meals
Substitution guide
- Chicken thighs: Boneless skinless chicken breasts (though thighs remain juicier)
- Heavy cream: Full-fat coconut milk for a dairy-free twist
FAQ
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but keep in mind they dry out faster than chicken thighs during searing and simmering.
What is Kasuri Methi and can I omit it?
Kasuri Methi refers to dried fenugreek leaves. While you can omit them, they provide that distinct restaurant-quality aroma characteristic of authentic Butter Chicken.
How do I prevent the cream from curdling?
Lower the heat before adding heavy cream and stir continuously. Avoid boiling the sauce vigorously after the cream is incorporated.
Is Butter Chicken very spicy?
No, Butter Chicken is known for its mild, rich, and creamy profile with just a gentle warmth from spices rather than intense heat.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and sear the chicken in three separate batches to maintain proper pan heat and browning. • 20+ people: Prepare the tomato-onion makhani sauce base in a large stockpot, sear chicken in a separate skillet, and combine in batches before serving.
Sides and serving
- Basmati rice – Fragrant long-grain rice to absorb the rich sauce (not included in the recipe)
- Garlic Naan – Fresh flatbread perfect for scooping up curry (not included in the recipe)
Serving: Serve hot garnished with a drizzle of heavy cream and fresh cilantro leaves.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or milk to restore the creamy consistency.
Author: WAGUU Petr & Team • Published: 25 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Skipping the marination time – Not letting the chicken marinate long enough results in bland meat that lacks spice depth.
- Overcrowding the skillet – Searing chicken in too many pieces at once causes steaming instead of achieving a rich browned crust.
- Failing to blend the sauce – Leaving chunky pieces of onion or tomato ruins the velvety texture characteristic of authentic makhani sauce.
- Boiling the heavy cream – Allowing the cream to boil vigorously after addition can cause it to separate and curdle.