Authentic Murgh Makhani Recipe (Butter Chicken) – Creamy & Rich

Is there anything more comforting than the aroma of warm spices filling the kitchen? Murgh Makhani, known globally as Butter Chicken, is the crown jewel of Indian cuisine. It involves tender pieces of chicken bathed in a velvety, tomato-based sauce rich with butter, cream, and aromatic spices. While it is a staple on takeaway menus, making an authentic Murgh Makhani recipe at home elevates the dish to a whole new level of flavor and freshness.

Many home cooks are intimidated by the long list of spices, but do not let that stop you. The secret to that iconic restaurant-style taste lies in the technique: layering flavors with whole spices like cinnamon and cardamom, and using cashews to create a luscious, thick texture. Whether you are hosting a dinner party or craving a hearty meal, this recipe promises a sensory journey straight to the heart of Punjab.

Ingredients

To achieve that signature rich taste, we use a blend of fresh aromatics and whole spices. Here is everything you need.

For the Butter Sauce (Makhani Gravy)

this now & bake later ❤️

Timing

This recipe requires some patience for marinating, but the active cooking time is well worth it.

• Preparation Time: 20 minutes
• Marinating Time: 30 minutes (minimum) to overnight
• Cooking Time: 40 minutes
• Total Time: ~1 hour (excluding marinating)
• Context: This is about the same time it takes to roast a whole chicken, but with significantly bolder flavors.

Step-by-Step Instructions

Follow these steps to recreate the magic of authentic Murgh Makhani in your own kitchen.

Step 1: Marinate the Chicken

Combine the 800g of chicken thigh pieces, 30g lemon juice, 150g natural yoghurt, 120g tandoori paste, and ¼ tsp sea salt in a large non-metallic bowl. Massage the marinade into the meat thoroughly to ensure every crevice is coated. Cover and refrigerate for at least 30 minutes, though 2-3 hours is ideal for deeper flavor penetration.

• Tip: Prick the chicken pieces slightly with a fork before marinating to help the yogurt enzymes tenderize the meat faster.

Step 2: Sauté the Aromatics and Spices

Heat the 45g of ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices: 2 tsp cumin seeds, 2 tsp coriander seeds, 2 cm cinnamon quill, 1 black cardamom pod, and 1 tsp fenugreek seeds. Sauté for 1-2 minutes until fragrant. Then, add the 180g onion quarters, 20g ginger, 2 garlic cloves, and the green chillies (if using). Cook for 5-7 minutes until the onions soften and start to brown slightly.

Step 3: Simmer the Gravy Base

Stir in the can of whole tomatoes (400g), 70g water, 70g cashews, 10 coriander sprigs (stalks and roots included), and 1 tsp sea salt. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes. The cashews need to soften completely to create that creamy texture later.

• Tip: Don’t skip the coriander roots! They hold intense flavor that is often discarded but is essential for an authentic base.

Step 4: Blend the Sauce

Once the sauce base is cooked, remove it from the heat. Remove the cinnamon quill and black cardamom pod (they can be overpowering if blended). Transfer the mixture to a high-speed blender or use an immersion blender. Blitz until completely smooth and velvety.

• Note: If you want a truly restaurant-grade “silk” texture, pass the blended sauce through a fine-mesh sieve back into the pot.

Step 5: Cook the Chicken

While the sauce is resting, heat a separate skillet or grill pan with a little olive oil. Cook the marinated chicken pieces in batches over medium-high heat. You want to get a nice char on the outside; the chicken doesn’t need to be 100% cooked through as it will finish in the sauce.

• Tip: Cooking the chicken separately prevents the sauce from becoming watery and adds a “tandoor-style” smoky flavor.

Step 6: Final Simmer and Finish

Pour the blended sauce back into the pot and bring to a simmer. Add the seared chicken pieces and any resting juices into the sauce. Stir in the 40g of butter, 100g of pouring cream, and 1 tsp garam masala. Simmer gently for another 5-10 minutes until the chicken is cooked through and the butter has melted into a glossy sheen. Garnish with extra coriander leaves and cashews before serving.

Nutritional Information

Murgh Makhani is an indulgent dish. Here is the estimated nutritional breakdown per serving (based on 6 servings):

• Calories: ~580 kcal
• Protein: 32 g
• Fat: 42 g (Saturated: 18 g)
• Carbohydrates: 14 g (Sugar: 6 g)
• Fiber: 3 g
• Sodium: 650 mg

Note: The high fat content comes from the combination of ghee, cashews, butter, and cream, which provides satiety and the classic rich mouthfeel.

Healthier Alternatives

If you want to enjoy this authentic Murgh Makhani recipe with a lighter touch, try these modifications:

• Swap the Cream: Replace the whipping cream with coconut milk or evaporated milk. This reduces saturated fat while maintaining a creamy consistency.
• Reduce Butter: You can halve the amount of butter (20g) or omit it at the end; the cashews already provide plenty of richness.
• Leaner Protein: While thighs remain moist during cooking, you can substitute with chicken breast. Just be careful not to overcook it in Step 5.
• Vegan Option: Substitute chicken for firm tofu or roasted cauliflower florets, use coconut oil instead of ghee, and coconut cream instead of dairy cream.

Serving Suggestions

To create a complete Indian feast, pairing is key:

• Breads: Warm Garlic Naan or Roti is essential for scooping up the thick gravy.
• Rice: Serve alongside fluffy Basmati rice or Jeera (cumin) rice to soak up the sauce.
• Sides: A cooling Cucumber Raita helps balance the spices and richness. You can also serve Kachumber salad (diced cucumber, tomato, onion) for a fresh crunch.
• Drink: A mango lassi or a cold lager pairs perfectly with the creamy, spiced profile of the curry.

Common Mistakes to Avoid

Even seasoned cooks can stumble with curries. Watch out for these pitfalls:

• Burning the Spices: If the ghee is too hot when you add the cumin and coriander seeds, they will burn and turn bitter.
  • Solution: Keep the heat on medium and have your onions ready to add immediately to lower the temperature if needed.
• Curdling the Cream: Adding cream to a boiling sauce can cause it to split.
  • Solution: Always lower the heat to a gentle simmer before stirring in the cream and butter at the very end.
• Skipping the Fenugreek: This spice provides the distinct “butter chicken” aroma.
  • Solution: Ensure you use fenugreek seeds (or dried leaves known as Kasuri Methi) – there is no real substitute for this flavor profile.

Storing Tips

Butter chicken tastes even better the next day as the flavors mature.

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: This curry freezes beautifully. Place in freezer-safe containers for up to 2 months.
• Reheat: Thaw overnight in the fridge. Reheat gently on the stovetop over low heat. If the sauce has thickened too much in the fridge, add a splash of water or milk to loosen it up.

Conclusion

Mastering this Authentic Murgh Makhani Recipe brings the vibrant, bustling flavors of India right to your dining table. The combination of smoky chicken, aromatic spices, and that luxurious tomato-cashew base creates a dish that is truly soul-satisfying. It might take a few steps, but the result is a creamy, restaurant-quality curry that you will be proud to serve.

Try it out and let us know! Did you enjoy the richness of the homemade spice blend? Leave a comment below with your thoughts or share a photo of your creation. Don’t forget to rate the recipe and subscribe to our blog for more global culinary adventures delivered straight to your inbox.

FAQs

Q1. Can I use powdered spices instead of whole spices?

Yes, you can, but the flavor will be less intense. If substituting, use about ¾ teaspoon of ground powder for every teaspoon of whole seeds. However, for the true authentic Murgh Makhani experience, whole spices tempered in ghee are highly recommended.

Q2. Is this recipe very spicy?

This recipe is mild to medium. The “heat” comes mainly from the green chillies and the tandoori paste. If you prefer a very mild curry (kid-friendly), you can omit the fresh green chillies entirely and ensure your tandoori paste is mild.

Q3. What is Tandoori Paste?

Tandoori paste is a pre-mixed marinade base containing ginger, garlic, spices, and lemon. It is available in most supermarkets in the international aisle. If you cannot find it, you can make a quick substitute by mixing paprika, cumin, coriander, ginger-garlic paste, and lemon juice.

Q4. Can I make this dairy-free?

Yes. As mentioned in the “Healthier Alternatives” section, you can swap the ghee for oil, the yogurt for coconut yogurt, and the cream/butter for coconut cream. The cashews will still ensure the sauce remains thick and creamy.

Authentic Murgh Makhani Recipe (Butter Chicken) – Creamy & Rich

Evelyn Marcella Rivera

Is there anything more comforting than the aroma of warm spices filling the kitchen? Murgh Makhani, known globally as Butter Chicken, is the crown jewel of Indian cuisine. This authentic recipe elevates the dish with tender chicken bathed in a velvety, tomato-based sauce rich with butter, cream, and aromatic spices. Perfect for a dinner party or a hearty meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine Indian

Servings 6 servings

Calories 580 kcal

Equipment

• Large heavy-bottomed pot or Dutch oven
• High-speed blender or immersion blender
• Skillet or Grill Pan

Ingredients

  

Marinade & Chicken

• 800 g Chicken Thighs skinless, boneless, cut into pieces
• 30 g lemon juice freshly squeezed
• 150 g natural yoghurt thick, plain
• 120 g tandoori paste
• 1/4 tsp sea salt for marinade
• Extra Virgin Olive Oil as needed to grease pan

Butter Sauce (Makhani Gravy)

• 2 tsp cumin seeds whole
• 2 tsp coriander seeds whole
• 2 cm cinnamon quill whole stick
• 1 black cardamom pod
• 1 tsp fenugreek seeds
• 45 g ghee
• 180 g brown onion cut into quarters
• 20 g fresh ginger cut into pieces
• 2 cloves garlic peeled
• 1 tsp sea salt adjust to taste
• 2 green chillies halved (optional)
• 400 g canned tomatoes whole peeled
• 70 g water
• 70 g cashews raw, unsalted
• 40 g unsalted butter cubed
• 10 sprigs fresh coriander leaves/stalks/roots cut
• 1 tsp garam masala
• 100 g pouring cream

Instructions

 

• Marinate the Chicken: Combine the chicken, lemon juice, yoghurt, tandoori paste, and salt in a large bowl. Massage thoroughly, cover, and refrigerate for at least 30 minutes (2-3 hours ideal). Tip: Prick chicken with a fork to help tenderize.
• Sauté Aromatics: Heat ghee in a large heavy pot over medium heat. Add cumin, coriander seeds, cinnamon, black cardamom, and fenugreek. Sauté 1-2 mins. Add onions, ginger, garlic, and chillies. Cook 5-7 mins until onions soften.
• Simmer Gravy Base: Stir in canned tomatoes, water, cashews, coriander sprigs (roots included!), and salt. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15-20 minutes until cashews soften.
• Blend the Sauce: Remove pot from heat. Discard cinnamon quill and black cardamom pod. Transfer mixture to a blender and blitz until smooth. For extra smooth texture, pass through a fine-mesh sieve back into the pot.
• Cook the Chicken: Heat oil in a separate skillet/grill pan. Cook chicken in batches over medium-high heat to get a nice char (it doesn’t need to be fully cooked through).
• Final Simmer: Pour blended sauce back into the pot and bring to simmer. Add chicken and resting juices. Stir in butter, cream, and garam masala. Simmer 5-10 mins until chicken is cooked. Garnish with coriander and cashews.

Notes

Don’t skip the coriander roots in the gravy base—they add essential depth of flavor. If you want restaurant-quality smoothness, sieving the sauce is key.

Keyword Chicken, Comfort Food, Curry, gluten-free