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A close-up shot of a delicious bowl of creamy Butter Chicken, garnished with fresh cilantro and sliced red onions.

Velvety Butter Chicken (Murgh Makhani)

This rich and creamy butter chicken recipe features succulent marinated chicken pieces simmered in a luscious tomato-based gravy, infused with aromatic spices and finished with a touch of cream and butter.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 lbs boneless, skinless chicken thighs cut into 1.5-inch pieces
  • 1/2 cup plain whole milk yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder or paprika for color, less heat
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 1 tbsp lemon juice
For the Butter Chicken Gravy
  • 4 tbsp unsalted butter divided
  • 1 large yellow onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 green chili green chili slit, optional for heat
  • 1 can crushed tomatoes 28 oz / 794g, or tomato puree
  • 1/2 cup water or chicken broth
  • 1/4 cup cashews soaked in hot water for 15 minutes, optional for creaminess
  • 1 tbsp Kashmiri red chili powder or paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala
  • 1 tsp sugar or honey, adjust to taste
  • 1/2 tsp salt or to taste
  • 1/2 tsp dried fenugreek leaves (kasoori methi) crushed
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large Mixing Bowl
  • Large Skillet or Dutch Oven
  • Blender (Immersion or Regular)
  • Cutting Board
  • Chef’s Knife

Method
 

Marinate the Chicken
  1. In a large mixing bowl, combine the cut chicken pieces with plain whole milk yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon Kashmiri red chili powder, turmeric powder, 1/2 teaspoon garam masala, 1/2 teaspoon salt, and lemon juice. Mix well to thoroughly coat the chicken. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for best flavor.
Cook the Chicken
  1. Heat 1 tablespoon of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until browned and slightly charred. The chicken does not need to be fully cooked through at this stage. Remove the cooked chicken and set aside.
Prepare the Gravy Base
  1. In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir in the remaining 1 tablespoon ginger-garlic paste and the slit green chili (if using), and cook for another minute until fragrant.
Simmer the Gravy
  1. Stir in the crushed tomatoes, water (or chicken broth), soaked cashews (if using), 1 tablespoon Kashmiri red chili powder, ground coriander, ground cumin, 1/2 teaspoon garam masala, 1 teaspoon sugar (or honey), and 1/2 teaspoon salt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to deepen and meld.
Blend the Gravy
  1. Carefully transfer the hot gravy mixture to a blender (or use an immersion blender directly in the pot). Blend until the sauce is completely smooth and creamy. If using a regular blender, be cautious when blending hot liquids; blend in batches and vent the lid to release steam.
Combine and Finish
  1. Pour the smooth gravy back into the skillet. Add the browned chicken pieces. Stir in the heavy cream, the crushed dried fenugreek leaves (kasoori methi), and the remaining 1 tablespoon of unsalted butter. Simmer gently for 5-10 minutes, allowing the chicken to finish cooking through and absorb the rich flavors of the gravy. Taste and adjust salt and sugar if needed.
Serve
  1. Garnish with fresh chopped cilantro. Serve hot with fluffy basmati rice, warm naan bread, or roti.

Notes

For a smokier flavor, you can grill or pan-sear the chicken until lightly charred before adding it to the gravy. Kashmiri red chili powder provides a vibrant red color with less heat; substitute with sweet paprika if unavailable or if you prefer a milder dish. To make it dairy-free, use coconut cream instead of heavy cream and a plant-based butter alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.