Butter Chicken Recipe: Restaurant-Style Murgh Makhani with Pure Ghee
Butter Chicken is the undisputed king of Indian curries — succulent tandoori chicken pieces swimming in a velvety, rich tomato-cream gravy that has conquered hearts across the globe. It is comfort food that bridges cultures and brings people together. This authentic recipe reveals the restaurant secrets to make truly exceptional Butter Chicken at home — the kind that makes you wonder why you ever ordered takeout.
The secret to perfect Butter Chicken lies in three things: properly charred tandoori chicken, slow-cooked tomato base, and generous ghee. First, understand why ghee is essential for Indian cooking.
🍗 Recipe at a Glance
What is Butter Chicken (Murgh Makhani)?
Butter Chicken, known in Hindi as Murgh Makhani, is a legendary North Indian dish featuring tender pieces of tandoori-style chicken simmered in a rich, creamy tomato-based gravy enriched with ghee, butter, and cream. The name comes from "murgh" (chicken) and "makhani" (buttery), perfectly describing its luxurious nature.
What makes Butter Chicken legendary:
- Global popularity: Butter Chicken is arguably the most famous Indian dish worldwide, found in restaurants from Delhi to London to New York
- Perfect balance: The dish masterfully balances tangy tomatoes, creamy richness, subtle spices, and smoky charred chicken
- Accessible yet authentic: Mild enough for spice-sensitive palates, yet deeply flavorful and authentically Indian
- Versatile pairing: Equally delicious with naan, rice, paratha, or even as a pizza topping
- Comfort food king: For millions of Indians and curry lovers worldwide, Butter Chicken is the ultimate comfort food
- Restaurant benchmark: The quality of a restaurant's Butter Chicken often determines its reputation for Indian food
💡 Origin Story: Butter Chicken was invented in the 1950s at Moti Mahal restaurant in Delhi by Kundan Lal Gujral. The story goes that leftover tandoori chicken was simmered in a rich tomato gravy with butter and cream to create a dish that would become one of the most famous curries in the world. Today, Moti Mahal still serves the original recipe, and the dish has spawned countless variations across the globe.
Why Ghee is the Soul of Butter Chicken
The word "makhani" literally means "with butter/ghee" — this dish is defined by its generous fat content:
🔬 The Role of Ghee in Butter Chicken
For authentic restaurant-quality results, use pure A2 cow ghee. The difference between mediocre Butter Chicken and exceptional one is often just the quality and quantity of ghee used. Learn more about why ghee is perfect for high-heat cooking.
Ingredients for Restaurant-Style Butter Chicken
For the Chicken Marinade
🍗 Tandoori Marinade:
- • 750g boneless chicken thighs (cut into 2-inch cubes)
- • 1 cup thick yogurt (hung curd preferred)
- • 2 tablespoons lemon juice
- • 1 tablespoon ginger-garlic paste
- • 1 teaspoon Kashmiri red chili powder (for color)
- • 1 teaspoon garam masala
- • ½ teaspoon turmeric powder
- • 1 teaspoon coriander powder
- • 1 tablespoon pure A2 ghee (melted)
- • Salt to taste
For the Makhani Gravy
🧈 Fats (Essential):
- • 4 tbsp pure A2 ghee
- • 3 tbsp unsalted butter
- • 2 tbsp butter (for finishing)
🍅 Tomato Base:
- • 5-6 large ripe tomatoes (pureed)
- • 1 tablespoon tomato paste (for color)
- • 1 large onion (finely chopped)
- • 1.5 tablespoons ginger-garlic paste
🌶️ Spices:
- • 1 tsp Kashmiri red chili powder
- • 1 tsp garam masala
- • ½ tsp coriander powder
- • ¼ tsp cumin powder
- • 2 green cardamom pods
- • 1 small cinnamon stick
✨ Finishing:
- • ½ cup fresh cream (heavy cream)
- • 2 tablespoons kasuri methi
- • 1 teaspoon sugar (balances acidity)
- • Salt to taste
- • Fresh coriander for garnish
Step-by-Step Butter Chicken Recipe
Step 1: Marinate the Chicken (4-24 Hours Before)
- Prepare the marinade: In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, all spice powders, melted ghee, and salt.
- Add chicken: Add chicken pieces and massage the marinade into every piece thoroughly.
- Cover and refrigerate: Cover with cling wrap and refrigerate for minimum 4 hours. Overnight (8-12 hours) is ideal.
- Why this matters: The yogurt and lemon tenderize the meat while spices penetrate deep. Rushed marination results in bland chicken with flavored coating only.
⚠️ Critical: NEVER skip proper marination. A minimum of 4 hours is necessary, but overnight is strongly recommended. The difference is dramatic — properly marinated chicken is flavorful through to the center, while under-marinated chicken tastes like plain chicken with sauce on it.
Step 2: Cook the Tandoori Chicken
For authentic Butter Chicken, the chicken must be charred like tandoori chicken:
- Remove chicken from fridge: Let it come to room temperature for 20 minutes. Cold chicken will not char properly.
- Oven method (recommended): Preheat oven to 220°C (425°F). Place chicken on wire rack over baking tray. Bake for 20-25 minutes, flipping halfway, until charred spots appear.
- Stovetop method: Heat 2 tablespoons ghee in a cast iron pan until smoking. Cook chicken in batches on high heat, 3-4 minutes per side, until charred.
- Air fryer method: Air fry at 200°C for 15-18 minutes, flipping once. Creates excellent char.
- Important: Do NOT cook chicken through completely at this stage. It will finish cooking in the gravy. Aim for charred outside, slightly undercooked inside.
💡 Restaurant Secret: The charred, smoky flavor from properly cooked tandoori chicken is what elevates Butter Chicken from "good" to "amazing." This step cannot be skipped or rushed. The char caramelizes the yogurt marinade, creating complex flavors that define authentic Butter Chicken.
Step 3: Prepare the Makhani Gravy
- Heat ghee and butter: In a heavy-bottomed pan or kadhai, heat 3 tablespoons ghee and 2 tablespoons butter together over medium heat.
- Add whole spices: Add cardamom pods and cinnamon stick. Let them sizzle for 30 seconds until fragrant.
- Sauté onions: Add finely chopped onions. Cook on medium heat until soft and translucent (8-10 minutes). They should not brown significantly.
- Add ginger-garlic: Add ginger-garlic paste. Sauté for 2-3 minutes until raw smell completely disappears.
- Add tomato puree: Add pureed tomatoes and tomato paste. Stir well to combine.
- Cook the tomatoes: This is crucial. Cook on medium-low heat for 15-20 minutes, stirring frequently. The gravy is ready when:
- Oil/ghee starts separating from the sides
- Color deepens to rich orange-red
- Raw tomato smell is completely gone
- Paste-like consistency forms
- Add dry spices: Add chili powder, garam masala, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes.
Step 4: Create the Creamy Sauce
- Blend the gravy (optional but recommended): For silky-smooth restaurant-style texture, remove cardamom and cinnamon, then blend the tomato base until completely smooth. Return to pan.
- Add water: Add ½ to ¾ cup warm water to adjust consistency. Gravy should be thick but pourable.
- Add cream: Reduce heat to low. Add fresh cream and stir well. Never boil cream — it will split.
- Add sugar: Add 1 teaspoon sugar. This balances the tomato acidity and is essential for authentic taste.
- Add kasuri methi: Crush dried fenugreek leaves between your palms and add to gravy. This adds the signature Butter Chicken aroma.
- Simmer gently: Let gravy simmer on low heat for 5 minutes, stirring occasionally.
Step 5: Combine and Finish
- Add cooked chicken: Gently add the charred chicken pieces to the simmering gravy.
- Coat evenly: Stir gently to coat every piece with the creamy sauce.
- Simmer together: Let chicken simmer in the gravy on low heat for 10-15 minutes. This allows flavors to meld and chicken to absorb the sauce.
- Taste and adjust: Check seasoning. Add salt if needed. Adjust cream if too tangy, sugar if too acidic.
- Butter finish: Remove from heat. Add a generous pat (2 tablespoons) of cold butter. Stir until melted — this creates the glossy finish.
- Final ghee drizzle: Drizzle 1 tablespoon of ghee on top just before serving.
- Garnish: Swirl fresh cream on top and sprinkle with fresh coriander leaves.
🏆 Dhungar Method (Optional - For Smoky Flavor): Before adding chicken to gravy, place a small steel bowl in the center of the gravy. Heat a piece of charcoal until red-hot, place in the bowl, pour 1 teaspoon ghee on it, immediately cover with lid for 3-5 minutes. This infuses authentic tandoor smokiness into the dish.
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Pro Tips for Perfect Butter Chicken
🍗 Use Chicken Thighs, Not Breast
Thighs have more fat and stay juicy during cooking. Chicken breast becomes dry and stringy in this dish. If using breast, cut into larger pieces and reduce cooking time.
🍅 Cook Tomatoes Until Oil Separates
Undercooked tomato base gives a raw, acidic taste. Properly cooked tomatoes become sweet, deep-colored, and the ghee separates at the edges. This step takes 15-20 minutes minimum.
🧈 Never Skimp on Fat
The word "makhani" means buttery. Use the full amount of ghee, butter, and cream. Reducing fat fundamentally changes the dish — it just becomes chicken in tomato sauce.
🌿 Kasuri Methi is Non-Negotiable
Dried fenugreek leaves provide the signature Butter Chicken aroma. Always crush between palms before adding to release essential oils. No substitute exists for this ingredient.
⏰ Low Heat for Cream
Never boil the gravy after adding cream — it will split and become grainy. Keep heat on low and simmer gently. Add cream at the end for best results.
🍯 A Touch of Sugar
Sugar balances tomato acidity and rounds out the flavors. This is not optional — every restaurant uses it. Without sugar, the gravy tastes too tangy.
Common Mistakes and How to Fix Them
❌ Gravy is Too Acidic/Tangy
Cause: Undercooked tomatoes or not enough sugar/cream.
Fix: Add more sugar (½ teaspoon at a time), more cream, and simmer longer. A pinch of baking soda can also reduce acidity but use sparingly.
❌ Chicken is Dry and Tough
Cause: Overcooked during charring, or cooked too long in gravy.
Fix: Cannot fully fix tough chicken. Prevention: Use thighs instead of breast, do not overcook when charring (leave slightly underdone), and simmer in gravy for only 10-15 minutes.
❌ Gravy is Too Thin/Watery
Cause: Too much water added, or tomatoes were too watery.
Fix: Simmer with lid off to reduce. Or blend 5-6 soaked cashews to paste and add — this thickens and adds creaminess.
❌ Cream Split/Grainy Texture
Cause: Cream was boiled or added when gravy was too hot.
Fix: Blend the gravy smooth to mask texture. Prevention: Always reduce heat to low before adding cream, never let it boil after cream is added.
❌ Chicken Tastes Bland
Cause: Insufficient marination time or not enough salt in marinade.
Fix: Cannot fully fix after cooking. Prevention: Marinate for minimum 4 hours (overnight preferred), and ensure marinade is well-salted.
How to Serve Butter Chicken
Butter Chicken pairs perfectly with these accompaniments:
- Butter Naan: The classic pairing — soft, buttery naan is perfect for scooping the rich gravy. Explore our ghee chapati recipe as an alternative
- Jeera Rice: Cumin rice provides a neutral base that lets the Butter Chicken shine. See our ghee rice recipe
- Garlic Naan: For garlic lovers, this adds another layer of flavor
- Laccha Paratha: Flaky, layered parathas are excellent for special occasions
- Biryani Rice: For a fusion twist, serve over fragrant ghee biryani
- Accompaniments: Sliced onion with lemon, green salad, cucumber raita, pickle, papad
🍽️ Restaurant-Style Plating: Serve in a copper handi or deep bowl. Create a cream swirl pattern on top, place a pat of butter in the center (it should melt into a pool), sprinkle crushed kasuri methi around the edges, and garnish with fresh coriander. Serve with steam-rising naan on the side.
See How We Make Pure A2 Ghee for Your Butter Chicken
Restaurant-quality Butter Chicken starts with pure, aromatic ghee. Watch how we make our traditional Bilona-method A2 Gir Cow Ghee — the same ghee that makes your homemade curry taste like a 5-star restaurant.
Frequently Asked Questions
Why is ghee essential for authentic Butter Chicken?
Ghee is non-negotiable in authentic Butter Chicken for several reasons: (1) Flavor foundation: The initial tadka and marination benefit from ghee high smoke point, creating deeper charred flavors without burning. (2) Creamy integration: Ghee emulsifies with the tomato-cream gravy, creating silky-smooth texture that oil cannot achieve. (3) Makhani means buttery: The word makhani literally translates to with butter/ghee — without it, you are making tomato chicken, not Butter Chicken. (4) Restaurant secret: Professional chefs use generous ghee for the signature richness and aroma. (5) Finishing touch: A final swirl of ghee before serving adds that glossy, restaurant-quality sheen. (6) Ayurvedic benefits: Ghee aids digestion and helps absorb fat-soluble spices. Use at least 3-4 tablespoons of pure A2 ghee for authentic restaurant-style Butter Chicken serving 4 people.
What is the secret to restaurant-style Butter Chicken?
Restaurant Butter Chicken has secrets that home cooks often miss: (1) Charred tandoori chicken: Real Butter Chicken uses leftover tandoori chicken, not raw chicken cooked in sauce. The charred, smoky flavor is essential. (2) Tomato base cooked properly: Fresh tomatoes must be cooked until completely broken down and oil separates. Some restaurants add tomato paste for deeper color. (3) Generous fat content: Restaurants use significantly more ghee, butter, and cream than home recipes suggest. Do not reduce these. (4) Kasuri methi timing: Dried fenugreek leaves must be added at the right moment for signature aroma. (5) Low and slow finish: After adding cream, simmer on low heat without boiling to prevent splitting. (6) Butter finish: A generous pat of cold butter stirred in just before serving creates the glossy, rich finish. (7) Fresh cream swirl: The artistic cream pattern on top is both decorative and adds richness.
What is the difference between Butter Chicken and Chicken Tikka Masala?
These are two distinct dishes often confused: (1) Origin: Butter Chicken was invented in Delhi (1950s, Moti Mahal restaurant) while Chicken Tikka Masala originated in the UK (1960s-70s, believed to be Glasgow or Birmingham). (2) Sauce color: Butter Chicken has a rich orange-red, creamy tomato base. Chicken Tikka Masala is typically redder, spicier, with more pronounced spices. (3) Spice profile: Butter Chicken is milder, creamier, with subtle spices focused on garam masala and fenugreek. Tikka Masala is spicier with cumin, coriander, and sometimes paprika dominating. (4) Texture: Butter Chicken gravy is silkier and more buttery (hence the name). Tikka Masala is often thicker and chunkier. (5) Authenticity: Butter Chicken is a traditional Indian dish. Tikka Masala is a British-Indian fusion creation. (6) Ghee usage: Traditional Butter Chicken relies heavily on ghee and butter. Tikka Masala often uses oil. Both are delicious, but Butter Chicken is the original Delhi classic.
Can I make Butter Chicken without cream?
Yes, you can make delicious Butter Chicken without cream using substitutes: (1) Cashew cream: Soak 15-20 cashews for 2 hours, blend into smooth paste with water. Adds richness and similar color. This is the best substitute. (2) Coconut cream: Full-fat coconut cream works well. Adds slight coconut undertone that some enjoy. (3) Greek yogurt: Whisked thick yogurt can replace cream. Add at low heat to prevent curdling. Gives slightly tangy taste. (4) Milk: Full-fat milk with extra butter can substitute. Less rich but works in a pinch. (5) Silken tofu: Blended silken tofu creates creamy texture for vegan version. (6) More butter and ghee: If skipping cream, increase butter and ghee quantities significantly. They provide essential richness. The non-negotiable element is ghee and butter — they define the dish. Cream is for extra richness but can be substituted. Ghee cannot.
How do I get smoky flavor in Butter Chicken without a tandoor?
Achieving tandoor-like smoky flavor at home is possible: (1) Dhungar method (best): After gravy is ready, place a small steel bowl in the center. Put red-hot charcoal in it, pour 1 tsp ghee on charcoal, immediately cover with lid for 3-5 minutes. The smoke infuses beautifully. (2) Oven broiler: Marinate chicken, place on wire rack over baking tray, broil on high for 15-20 minutes, flipping once. Creates char similar to tandoor. (3) Cast iron searing: Cook marinated chicken pieces in very hot cast iron with ghee until charred on all sides. (4) Grill: If you have a grill, cook marinated chicken over direct high heat for authentic char. (5) Air fryer: Air fry marinated chicken at highest temperature (200C) for 15-18 minutes. Creates good char. The dhungar method is the restaurant secret — that final smoking step transforms the dish. Never skip marination time regardless of cooking method.
What is the best chicken to use for Butter Chicken?
Chicken selection significantly impacts final result: (1) Bone-in thighs (best): Most flavorful, stays juicy during cooking. Bones add depth to the gravy. Traditional restaurants use bone-in. (2) Boneless thighs (recommended for ease): Still very flavorful and forgiving. Slightly faster to cook. Best home cooking option. (3) Chicken breast: Leaner, can become dry if overcooked. Cut into large cubes and do not overcook. (4) Whole chicken pieces: Traditional dhaba style uses entire chicken cut into pieces. Most authentic. (5) Marination is key: Regardless of cut, proper yogurt-spice marination for minimum 4 hours (overnight preferred) is essential. The marinade tenderizes and flavors the meat. (6) Quantity: Use about 750g-1kg chicken for 4-6 servings with gravy. (7) Quality matters: Free-range or organic chicken tastes noticeably better. Avoid frozen, previously thawed chicken which becomes watery.
How do I store and reheat Butter Chicken?
Proper storage ensures Butter Chicken tastes great for days: (1) Cooling: Let dish cool to room temperature before storing. Never refrigerate hot food. (2) Refrigeration: Store in airtight container for 3-4 days. The fat content helps preservation. (3) Freezing: Freeze for up to 2-3 months. Portion into containers for easy thawing. Leave headspace as it expands. (4) Reheating stovetop (best): Add 2-3 tablespoons water or milk to prevent sticking. Heat on low-medium, stirring gently. Add fresh butter and cream before serving for refreshed taste. (5) Microwave reheating: Add splash of water, cover loosely, microwave in 1-minute intervals, stirring between. Add butter at end. (6) Flavor improvement: Like many curries, Butter Chicken actually tastes BETTER the next day as spices meld. Many restaurants prep a day ahead. (7) Refreshing: Before serving reheated Butter Chicken, always add a pat of fresh butter and sprinkle of kasuri methi to restore restaurant-fresh taste.
Conclusion: Master the King of Indian Curries
Butter Chicken is not just a dish — it is a celebration of Indian culinary excellence, a perfect harmony of tender chicken, rich tomato gravy, and luxurious cream and ghee. When made properly, it is a dish that can rival any restaurant and leave your family and guests speechless.
Key takeaways for perfect Butter Chicken:
- Marinate properly: Minimum 4 hours, overnight is best — this is non-negotiable
- Char the chicken: The smoky, charred flavor defines authentic Butter Chicken
- Cook tomatoes completely: Until oil separates and raw smell disappears
- Generous ghee and butter: This is what makes it "makhani" — do not reduce
- Low heat for cream: Never boil after adding cream
- Kasuri methi and sugar: These two ingredients transform good to great
- Finish with flair: Butter pat, ghee drizzle, cream swirl, fresh coriander
Whether you are making it for a weekend dinner, a special celebration, or simply because you crave restaurant-quality Indian food at home — Butter Chicken made with pure ghee is worth every minute of effort. The aroma filling your kitchen, the rich orange-red color, the creamy texture coating perfectly charred chicken — this is Indian comfort food at its absolute finest.
Make Restaurant-Quality Butter Chicken with Pure A2 Ghee
Creamy, rich Butter Chicken that rivals any restaurant starts with pure ghee. Our video-verified A2 Gir Cow Ghee delivers the authentic flavor that makes homemade curry extraordinary.