Summary: Butter Chicken (Murgh Makhani) – tender chicken marinated in yoghurt and spices, served in a creamy tomato sauce with butter, cream and aromatic spices. Prepared using marination, pan-searing and simmering techniques in 50 minutes for 6 portions.
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Category: Main Dishes, Poultry, Indian Cuisine
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Quick overview
- Dish: Butter Chicken (Murgh Makhani)
- Category: Main Dishes, Poultry, Indian Cuisine
- Cuisine: Indian
- Main ingredient: Chicken thighs, 1000 g (boneless and skinless)
- Guide: 12 most popular Indian dishes: favourite recipes of Indian cuisine
- Total time: 50 minutes (20 min prep + 30 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 350 g)
- Key technique: Yoghurt marination, pan-searing and simmering in a velvety tomato-butter sauce
- Preparation types: Marinating, searing, blending, simmering
- Dietary info & Allergens: Contains dairy (yoghurt, butter, cream), gluten-free
- Suitable for: Family dinners, festive weekends, Indian food enthusiasts
- Nutritional values (per 1 portion): 485 kcal, Protein: 32 g, Fat: 34 g, Carbohydrates: 14 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Indian Pale Ale (IPA), Riesling, Mango Lassi
- In short: The ultimate comfort food featuring succulent chicken pieces smothered in a rich, velvety, spiced tomato and butter sauce.
- Last updated: 25. 8. 2026
WAGUU says: “True Butter Chicken relies on the perfect balance of tanginess from yoghurt, sweetness from tomatoes, and sheer richness from high-quality butter and heavy cream.”
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 30 minutes |
| Temperature: | Medium-high for searing, medium-low for simmering |
| Number of portions: | 6 |
In a nutshell
Butter Chicken (Murgh Makhani) is a crown jewel of Indian cuisine, offering tender, yoghurt-marinated chicken simmered in a silky, spiced tomato-butter sauce that melts in your mouth.
Ingredients
Base portions: 6 portions • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Chicken thighs | 1000 g | Boneless and skinless, cut into bite-sized pieces |
| Plain yoghurt | 180 g | Full-fat Greek-style yoghurt |
| Garlic paste | 20 g | Freshly minced |
| Ginger paste | 20 g | Freshly grated |
| Garam masala | 10 g | Aromatic ground spice blend |
| Ground cumin | 6 g | Freshly ground |
| Kashmiri chilli powder | 8 g | Mild vibrant red chilli powder |
| Lemon juice | 30 ml | Freshly squeezed |
| Salt | 15 g | Fine sea salt |
| Ghee or vegetable oil | 45 ml | For searing |
| Butter | 60 g | Unsalted |
| Onions | 300 g | Finely chopped yellow onions |
| Tomato puree | 800 g | Passata or smooth canned tomatoes |
| Cashew nuts | 50 g | Raw, unsalted |
| Heavy cream | 150 ml | 30-35% fat content |
| Sugar | 15 g | Granulated white sugar |
| Dried fenugreek leaves (Kasuri Methi) | 10 g | Fragrant dried herb |
Why you will love this recipe
- Velvety Sauce: Restaurant-Quality Sauce: The combination of tomatoes, cashews, butter, and cream creates an impossibly smooth, luxurious sauce.
- Tender Chicken: Succulent Meat: Yoghurt marination tenderises the chicken fibres, keeping every single piece juicy and full of flavour.
- Easy Adaptation: Home-Friendly Method: Designed specifically for standard home kitchens without needing a traditional tandoor oven.
Success guaranteed: Follow the precise temperature cues and blending steps for a completely smooth, restaurant-grade texture every single time.
Recipe overview
Prep: 20 min | Cooking: 30 min | Difficulty: Medium | Portions: 6 | Type: Main dish | Origin: Indian
Detailed instructions
Overall progress: 0% complete
Phase 1: Marinating the Chicken – 15 min
Appliances: Mixing bowl, refrigerator
1. In a large mixing bowl, combine 180 g of full-fat plain yoghurt, 20 g garlic paste, 20 g ginger paste, 10 g garam masala, 6 g ground cumin, 8 g Kashmiri chilli powder, 30 ml lemon juice, and 5 g salt. Mix thoroughly. Add 1000 g of diced chicken thighs and coat every piece evenly. Cover and refrigerate for at least 15 minutes (or up to 4 hours for deeper flavour absorption).
VKB: Visual check: Chicken pieces should be thoroughly coated in a bright reddish-orange spiced yoghurt paste with no bare spots visible.
Before moving to the next step:
Ensure the chicken has absorbed the marinade spices and is properly chilled before searing.
Phase 2: Searing the Chicken – 10 min
Appliances: Large heavy-bottomed skillet or frying pan, spatula
2. Heat 45 ml of ghee or vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer, shaking off excess marinade. Sear the chicken for about 4–5 minutes on each side until nicely browned and slightly charred at the edges. Cook in batches if necessary to avoid overcrowding. Remove the chicken from the pan and set aside on a plate (it will finish cooking in the sauce).
VKB: Visual check: Chicken pieces should have golden-brown sear marks while remaining tender inside. Internal temperature reaches approximately 65 °C at this stage.
Before moving to the next step:
Keep the flavorful browned bits (fond) stuck to the bottom of the skillet; they form the flavour base of the sauce.
Phase 3: Building the Sauce Base – 10 min
Appliances: Skillet, wooden spoon
3. In the same skillet, melt 30 g of butter over medium heat. Add 300 g of finely chopped onions and sauté for 6–8 minutes until soft and translucent. Add another 10 g of garlic paste and 10 g of ginger paste, cooking for 1 minute until fragrant. Pour in 800 g of tomato puree and add 50 g of raw cashew nuts along with another 5 g of salt. Simmer the mixture uncovered over medium-low heat for 15 minutes, stirring occasionally.
VKB: Visual check: Onions are thoroughly softened and caramelized, and the tomato-cashew mixture has darkened slightly and thickened.
Before moving to the next step:
Allow the hot tomato mixture to cool slightly before blending to prevent pressure buildup in the blender.
Phase 4: Blending and Straining – 5 min
Appliances: High-speed blender, fine-mesh sieve
4. Transfer the cooked tomato and cashew mixture into a high-speed blender. Blend on high speed for 2 minutes until completely smooth and creamy. For an ultra-luxurious restaurant-quality texture, pour the blended sauce through a fine-mesh sieve back into the skillet, pressing firmly with a spatula to remove any residual tomato skins or cashew lumps.
VKB: Visual check: The sauce is completely silky, bright orange-red, and free of any visible chunks.
Before moving to the next step:
Ensure the strained sauce is returned to clean heat before adding dairy elements.
Phase 5: Enriching the Sauce – 5 min
Appliances: Skillet, whisk or spoon
5. Place the skillet with the strained sauce over medium-low heat. Stir in the remaining 30 g of cold butter, 150 ml of heavy cream, 15 g of sugar, and 5 g of salt. Whisk gently until the butter melts completely and incorporates into the sauce, creating a glossy, rich orange finish. Taste the sauce and adjust sweetness or salt if necessary.
VKB: Visual check: Sauce has a glossy sheen, velvety consistency, and rich creamy aroma.
Before moving to the next step:
Do not let the cream boil vigorously after adding it, to prevent curdling.
Phase 6: Combining and Finishing – 5 min
Appliances: Skillet, spoon
6. Add the seared chicken pieces along with any resting juices back into the simmering sauce. Stir well to coat every piece of chicken. Crush 10 g of dried fenugreek leaves (Kasuri Methi) between your palms and sprinkle them over the curry. Simmer on low heat for 5 minutes so the chicken absorbs the flavours and reaches a tender internal temperature of 74 °C. Remove from heat and serve hot.
VKB: Visual check: Chicken is fully heated through, coated in a thick, fragrant orange sauce with green flecks of Kasuri Methi on top.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large skillet | 28 cm diameter | Deep frying pan or Dutch oven | Overcrowding leading to uneven searing |
| High-speed blender | 1.5 litre capacity | Immersion hand blender | Hot liquid splashing |
| Fine-mesh sieve | 20 cm diameter | Standard colander | Slower straining process |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 138.6 kcal | 485.0 kcal | 2910.0 kcal |
| Fat | 9.7 g | 34.0 g | 204.0 g |
| of which saturates | 5.1 g | 18.0 g | 108.0 g |
| Carbohydrates | 4.0 g | 14.0 g | 84.0 g |
| of which sugars | 2.6 g | 9.0 g | 54.0 g |
| Protein | 9.1 g | 32.0 g | 192.0 g |
| Salt | 0.7 g | 2.5 g | 15.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use bone-in chicken thighs for even juicier meat, though boneless makes eating easier.
- Tip 2: Toast the cashew nuts lightly before blending to enhance the nutty depth of the sauce.
- Tip 3: Never skip straining the sauce through a sieve; it removes micro-bits of tomato skin and onion for an elite silkiness.
- Tip 4: Rub the Kasuri Methi firmly between your palms right before adding to release essential aromatic oils.
Scientific background
The yoghurt marinade acts as an acidic tenderiser, breaking down tough collagen in chicken muscle fibers while introducing dairy proteins that brown attractively during searing. Cashew nuts provide natural emulsifying fats and starches that thicken the tomato puree into a stable emulsion without needing flour or cornstarch.
Fine Dining – Professional techniques
- Plate composition: Swirl a pristine ring of heavy cream over the orange curry surface and garnish with micro-coriander leaves.
- Textural contrasts: Pair the velvet-smooth curry sauce with crispy garlic naan and toasted cashew crunch.
- Temperature contrast: Serve piping hot curry alongside chilled cucumber raita for thermal balance.
- Aromatic garnishes: Finish with a drizzle of infused chili butter and crushed Kasuri Methi dust.
Sensory radar
- Appearance: Rich, glossy, vibrant orange-red sauce with tender golden-brown chicken pieces.
- Aroma: Intensely fragrant with butter, warm garam masala, ginger, and fenugreek.
- Taste: Harmonious blend of tangy yoghurt, sweet tomatoes, creamy butter, and gentle spice warmth.
- Texture: Impossibly silky, velvety sauce enveloping tender, succulent morsels of chicken.
Pairing
- BEER: An aromatic Indian Pale Ale (IPA) with citrus notes cuts through the rich butter sauce.
- WINE: An off-dry German Riesling balances the subtle spice heat and tomato acidity.
- NON-ALCOHOLIC: Traditional chilled Mango Lassi provides a soothing, sweet dairy contrast.
Various preparation variants
- Paneer Makhani: Substitute the chicken with firm cubes of Indian paneer cheese for a vegetarian feast.
- Cashew-Free Version: Replace cashews with heavy cream and butter paste if dealing with nut allergies.
Allergens and dietary information
Contains: Milk (yoghurt, butter, cream), tree nuts (cashews) • Gluten: Naturally gluten-free • Not suitable for: Vegan, lactose-intolerant, nut-allergic diets
Suitable for
Family dinners, weekend culinary projects, dinner parties, and Indian cuisine lovers.
Substitution catalog
- Chicken thighs: Chicken breast (though slightly less juicy)
- Cashew nuts: Blanched almonds or melon seeds
FAQ
Can I make Butter Chicken without a blender?
Yes, but the sauce will be textured rather than velvety smooth. Straining is especially important if you lack a high-speed blender.
Is Kashmiri chilli powder very spicy?
No, Kashmiri chilli powder is prized primarily for its vibrant red color and mild, sweet heat rather than intense burn.
Can I freeze Butter Chicken?
Yes, you can freeze it for up to 3 months, though dairy-based sauces may separate slightly upon reheating and require gentle whisking.
What is Kasuri Methi?
Kasuri Methi refers to dried fenugreek leaves, which impart the signature authentic aroma and slightly bitter-sweet depth characteristic of restaurant Butter Chicken.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the ingredients and sear the chicken in 3 to 4 separate batches to ensure proper browning without crowding the pan • 20+ people: Prepare the tomato-cashew base and chicken a day in advance, storing them separately, then combine and enrich with cream and butter just before serving.
Sides and Serving
- Basmati Rice – Fragrant long-grain rice boiled with whole spices (not included in the recipe)
- Garlic Naan – Freshly baked Indian flatbread brushed with butter and garlic (not included in the recipe)
Serving: Serve piping hot in a communal bowl garnished with a swirl of heavy cream, fresh cilantro, and a side of warm naan.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat gently on the stove over medium-low heat, stirring frequently. Add a splash of water or cream if the sauce has thickened too much in storage.
Author: WAGUU Petr & Team • Published: 25 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Skipping the marinade time – Failing to let the chicken marinate results in bland meat that fails to absorb spices.
- Overcrowding the skillet – Searing too much chicken at once causes it to steam rather than brown properly.
- Not straining the sauce – Leaving tomato skins and cashew bits un-strained ruins the silky texture.
- Boiling the cream – Adding heavy cream over high heat or boiling it vigorously causes curdling.