Indian Recipes
Creamy Tomato Curry
Good butter chicken is all about balance. The gravy should taste of butter and cream and sweet cooked tomatoes, with just enough spice and tang to keep it from feeling heavy. When it works, every bite is silky, a little smoky from the seared chicken, and impossible to stop eating.
Murgh makhani was invented in Delhi as a clever way to use leftover tandoori chicken, tossing it into a rich tomato and butter sauce so nothing went to waste. That origin story is why the two-step method matters so much. The marinade and quick sear stand in for the tandoor, and the blended makhani gravy does the rest. Follow the steps below and you will get a genuinely restaurant-quality curry from a home kitchen.
Why This Butter Chicken Recipe Works
This butter chicken recipe builds flavor in two stages, and that is the whole secret. First the chicken marinates in yogurt and spices, which seasons it deeply and keeps it juicy. Then you sear that marinated chicken so it picks up a little color and smoke before it ever touches the gravy.
The makhani gravy itself is simple but patient. You cook onions, tomatoes, cashews, and warm spices until soft, then blend the whole thing into a smooth sauce. Blending is what gives murgh makhani its signature velvety texture, with no stray bits of onion or tomato skin to break the spell.
Butter and cream round everything off at the end, but they do not carry the dish alone. The tomatoes bring tang, a spoonful of sugar softens their sharp edge, and a final crumble of kasuri methi adds that faintly bittersweet aroma that makes people ask what your secret is.
Best of all, this is a restaurant favorite you can make at home without special equipment. A regular blender stands in for the commercial ones, and a hot skillet does the job of a tandoor. You get the same creamy, gently spiced curry for a fraction of the takeout price.
Pro observation: The makhani base is ready to blend when the tomatoes have completely collapsed and the cashews are soft enough to mash against the pan. That softness is what turns into a glossy, lump-free gravy.
Butter Chicken Ingredients
Butter Chicken Measurement Converter
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Butter Chicken Ingredient Notes & Substitutions
Chicken: Thigh vs Breast
Boneless thighs stay tender and forgiving in butter chicken, which is why they are my default. Breast works too and is leaner, but watch it closely, since it dries out fast if you overcook it.
Tomatoes for the Makhani Gravy
Ripe red tomatoes give the best sweet-tart base. Out of season, one 14-ounce can of tomatoes makes a more reliable, deeply colored makhani gravy than pale fresh ones.
Kasuri Methi, the Makhani Finish
Kasuri methi is dried fenugreek leaves, and it gives murgh makhani its unmistakable aroma. Crush it between your palms before adding so the fragrance releases. There is no true substitute, so it is worth buying.
Garam Masala for Butter Chicken
Garam masala carries the warmth in this curry, so use a fresh, fragrant blend. Split it between the marinade and the gravy, and add a final pinch at the end for the brightest aroma.
Cream and Butter
Heavy cream gives the smoothest, richest gravy. For a lighter butter chicken, use half-and-half, though the sauce will be a little thinner. Real butter matters here, so skip the substitutes.
Cashews for Body
Raw cashews blend into the makhani gravy to add body and a subtle sweetness without flour. Soak them in hot water for ten minutes first if your blender is not powerful, so the sauce turns out silky.
Equipment for Butter Chicken
- Wide, heavy skillet or pan
- Blender or immersion blender
- Mixing bowl for marinade
- Sharp knife and board
- Wooden spoon
- Measuring spoons and cups
Before You Make Butter Chicken
1. Marinate ahead if you can. The chicken needs at least 30 minutes in the yogurt marinade, but a few hours in the fridge makes the butter chicken noticeably more tender and flavorful.
2. Have the gravy ingredients ready. Once the makhani base starts cooking it moves quickly, so chop the onion and tomatoes and measure your spices before you turn on the heat.
3. Start your rice or naan early. Butter chicken is best served hot over basmati rice or with warm naan, so get those going before you sear the chicken.
Step-by-Step Butter Chicken Instructions
Marinate the Chicken
Cut the chicken into bite-size chunks and add them to a bowl with the yogurt, half the ginger-garlic paste, half the garam masala, the Kashmiri chili powder, cumin, and turmeric. Stir until every piece is coated, then cover and chill for at least 30 minutes, or up to overnight for deeper flavor.
Sear the Marinated Chicken
Heat the oil in a wide skillet over medium-high heat. Add the marinated chicken in a single layer and sear 4 to 5 minutes, turning once, until browned on the outside. It does not need to cook through yet, since it finishes in the gravy. Remove the chicken to a plate and set it aside.
Start the Makhani Gravy
In the same pan, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and cook 5 to 6 minutes until soft and golden. Stir in the remaining ginger-garlic paste and cook 1 minute more, until the raw smell fades and the kitchen smells sweet and fragrant.
Build the Tomato Base for the Gravy
Add the chopped tomatoes, cashews, salt, and remaining garam masala. Cook 10 to 12 minutes, stirring often, until the tomatoes collapse into a thick, jammy sauce and the cashews turn soft. Add a splash of water if it looks dry. This slow-cooked base is the heart of the makhani gravy.
Blend the Makhani Gravy Smooth
Let the base cool for a few minutes, then blend it until completely smooth. Pour it back into the pan through a strainer if you want a truly silky, restaurant-style gravy. This blending step is what gives murgh makhani its signature velvety texture.
Finish the Butter Chicken with Cream and Kasuri Methi
Return the seared chicken and any resting juices to the smooth gravy and simmer 8 to 10 minutes, until the chicken is cooked through. Stir in the remaining butter, the cream, and the sugar. Crush the kasuri methi between your palms and stir it in, then taste and adjust the salt. Scatter cilantro over the top and serve hot.
Chef’s Tips for Better Butter Chicken
Sear the chicken hard and fast. A little browning on the marinated pieces adds the smoky note that makes homemade butter chicken taste like it came from a tandoor.
Do not skip blending the gravy. Straining it afterward is optional, but blending is what gives murgh makhani its smooth, luxurious body.
Add the cream off a hard boil. Lower the heat before the cream goes in so the makhani gravy stays glossy and never curdles or looks grainy.
Butter Chicken Recipe Variations
What to Serve With Butter Chicken
Because butter chicken is rich and saucy, you want something to soak up every bit of that makhani gravy. Fluffy basmati rice and warm, pillowy naan are the classic partners, and a cooling side keeps the meal from feeling too heavy. Round it out with a fresh, crunchy element and you have a full spread.
- Steamed basmati rice or jeera rice
- Warm naan, garlic naan, or roti
- A cooling cucumber raita on the side
- Sliced onions, lime wedges, and cilantro
Butter Chicken Nutrition Facts
Values are estimates per serving of butter chicken, without rice, and vary with the cream and butter you use.
Make-Ahead Butter Chicken Tips
Butter chicken is a great make-ahead dish, because the makhani gravy deepens in flavor overnight in the fridge. You can also make it in stages: marinate the chicken and blend the gravy a day early, then simmer them together just before serving.
If you cook the full curry ahead, reheat it gently and stir in a splash of cream or water to loosen the sauce, since it thickens as it sits. Add a fresh crumble of kasuri methi and cilantro right before serving to wake the flavors back up.
Storing and Reheating Butter Chicken
Common Butter Chicken Mistakes to Avoid
Butter Chicken Troubleshooting
Gravy tastes too tangy? The tomatoes were sharp. Stir in a little more sugar, butter, or cream to round out the makhani gravy.
Sauce split or grainy? The cream boiled too hard. Lower the heat and whisk in a splash of warm cream or water to bring it back together.
Gravy too thin? Simmer it a few minutes longer to reduce, or blend in a few extra soaked cashews for body.
Butter Chicken vs Tikka Masala
People often mix up butter chicken and chicken tikka masala, and it is easy to see why, since both are creamy tomato curries with marinated chicken. The differences are real, though, once you taste them side by side.
Butter chicken, or murgh makhani, has a smoother, sweeter, and more buttery gravy. It leans on cream, butter, and a little sugar, and it is usually milder, with the tomato and dairy taking center stage. The sauce is blended silky and rarely very spicy.
Chicken tikka masala tends to be a touch spicier and tangier, with a chunkier sauce and a more pronounced hit of garlic, onion, and dried spices. It also has a slightly redder, less golden color. If you want comfort and richness, butter chicken is the one; if you want a bit more punch, reach for tikka masala.
There is also a history difference worth knowing. Butter chicken came first, in mid-century Delhi, while tikka masala is often traced to Indian restaurants in Britain. Both start from marinated, grilled chicken, so once you can make this butter chicken well, tikka masala is only a few spice tweaks away.
Butter Chicken Recipe FAQs
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Last updated: July 23, 2026