Butter chicken — known in India as murgh makhani — is one of the most beloved dishes in the world. Creamy, mildly spiced, and deeply aromatic, it’s the dish that turns first-timers into lifelong fans of Indian cooking. The good news: you don’t need a tandoor oven or years of experience to make it at home. With the right spices and a little patience, you can have a restaurant-quality butter chicken on the table in under an hour.
This recipe uses authentic ingredients — the kind you’ll find at your local Indian grocery store — and walks you through every step from marinade to final simmer.
What Is Butter Chicken?
Butter chicken originated in Delhi in the 1950s, created at the famous Moti Mahal restaurant when leftover tandoori chicken was folded into a rich tomato-cream sauce. Unlike many Indian curries, it’s not fiery — the heat is gentle, the sauce is velvety, and the flavor is built from layers of aromatics and whole spices.
The dish has two main components: the marinated chicken (ideally grilled or broiled for charred edges) and the makhani sauce (a slow-cooked tomato-butter-cream base). Together, they create something far more than the sum of their parts.
Ingredients
For the Chicken Marinade
- 1.5 lbs boneless chicken thighs (or breast), cut into 2-inch pieces
- ½ cup plain whole-milk yogurt
- 1 tbsp lemon juice
- 1 tsp Kashmiri red chili powder (for color and mild heat)
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric
- 1½ tsp ginger-garlic paste
- 1 tsp salt
- 1 tbsp neutral oil
For the Makhani Sauce
- 3 tbsp butter (divided)
- 1 tbsp neutral oil
- 1 medium onion, roughly chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 1 can (14 oz) crushed tomatoes, or 4 medium ripe tomatoes, chopped
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala
- 1 tsp sugar
- ½–¾ cup heavy cream
- 1 tbsp dried fenugreek leaves (kasuri methi) — the secret ingredient
- Salt to taste
All of these spices and ingredients are available at Bharat Spice Bazar in Roseville, CA — including Kashmiri chili powder, kasuri methi, whole garam masala spices, and quality yogurt. If you’ve been making do with grocery store spice blends, fresh Indian spices will transform this dish.
Step-by-Step Instructions
Step 1: Marinate the Chicken (at least 2 hours, overnight is best)
Combine all marinade ingredients in a bowl and mix well. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours — overnight marinating is ideal and makes a noticeable difference in both flavor and tenderness.
Tip: Chicken thighs stay juicier than breast meat in this recipe. Bharat Spice Bazar carries halal chicken for exactly this purpose.
Step 2: Cook the Chicken
For the most authentic flavor, grill or broil the marinated chicken until slightly charred. To broil: spread chicken on a foil-lined baking sheet, broil on high for 10–12 minutes, flipping once halfway, until you see charred edges. No broiler? A hot cast-iron pan works beautifully — cook 4–5 minutes per side. The char adds a smoky note that makes the dish taste restaurant-quality. Set aside while you make the sauce.
Step 3: Build the Makhani Sauce Base
In a heavy-bottomed pot, heat 1 tbsp butter and 1 tbsp oil over medium heat. Add cardamom pods, bay leaf, and cinnamon stick and let sizzle for 30 seconds. Add the onion and cook 10–12 minutes until deeply golden — don’t rush this, caramelized onion is the backbone of the sauce. Add garlic and ginger and cook 2 more minutes.
Step 4: Add Tomatoes and Spices
Add the crushed tomatoes, Kashmiri chili powder, coriander powder, cumin, salt, and sugar. Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes until the tomatoes have broken down and the sauce is thick and darkened. Remove the whole spices.
Step 5: Blend Until Silky Smooth
Let the sauce cool slightly, then blend until completely smooth. Strain through a fine mesh sieve for the silkiest texture (optional but worth it). Return to the pot over medium-low heat.
Step 6: Finish with Butter and Cream
Add the remaining 2 tbsp butter and stir until melted. Pour in the heavy cream and stir gently. Add garam masala and taste for salt. Add the cooked chicken and simmer gently for 10 minutes.
Step 7: The Secret Ingredient — Kasuri Methi
Just before serving, crush dried fenugreek leaves (kasuri methi) between your palms and stir into the sauce. This one ingredient is what gives restaurant butter chicken that distinctive aroma you can never quite place. Don’t skip it.
How to Serve Butter Chicken
Serve with aged basmati rice (Daawat or Kohinoor brands), garlic naan or roti, and a cooling raita on the side. Garnish with a swirl of cream and fresh cilantro.
Tips for the Best Butter Chicken
- Use Kashmiri chili powder, not regular chili powder. It gives deep orange-red color without too much heat.
- Don’t skip the char. Broiling or grilling the chicken adds a smoky layer you can’t replicate any other way.
- Low and slow for the sauce. Give the tomato base the full 20–25 minutes — rushing leaves a raw tomato taste.
- Full-fat everything. Full-fat yogurt, heavy cream, and real butter make this dish what it is.
- Make it a day ahead. Butter chicken tastes even better the next day once flavors have deepened.
Frequently Asked Questions
Is butter chicken the same as tikka masala?
They’re similar but distinct. Butter chicken (murgh makhani) has a creamier, milder sauce. Chicken tikka masala tends to be spicier. Both are delicious — butter chicken is generally richer and silkier.
Can I make it dairy-free?
Substitute coconut cream for heavy cream and use dairy-free butter. Use a lemon-oil marinade instead of yogurt. The flavor changes somewhat but is still very good.
How long does it keep?
Refrigerate for 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop.
Where can I find these spices in Roseville?
All the spices in this recipe — Kashmiri red chili powder, kasuri methi, whole garam masala, cardamom, and quality basmati rice — are available at Bharat Spice Bazar, 1402 Blue Oaks Blvd Suite 150, Roseville, CA. Open daily 10 AM–8 PM.
Ready to Cook? Get Your Ingredients in Roseville
If you’re in Roseville, Rocklin, or Lincoln, stop by Bharat Spice Bazar for everything you need. Our shelves are stocked with the exact brands Indian home cooks trust. First-time customers get 5% off, and registered customers earn 3% cash back on every purchase.
📍 1402 Blue Oaks Blvd, Suite 150, Roseville, CA 95747 · 📞 (916) 886-9089 · 🕙 Open Daily: 10 AM – 8 PM