Butter chicken, or murgh makhani, is the dish I grew up ordering at every restaurant, in every city, whether I was living in India or America. It’s the one dish that travels perfectly across borders without losing anything in translation. And after years of reader requests, I finally have a version I’m extremely proud of.
What makes this recipe different? I’m a molecular biologist/scientist by training, and I’ve applied that same curiosity to every decision here. The chicken is marinated in Greek yogurt (https://www.seriouseats.com/the-science-of-yogurt-marinades) with Kashmiri chilli powder and garam masala, roasted in a high oven, then briefly broiled to replicate the char you’d get from a tandoor. That broil step is non-negotiable, it’s what gives the dish its restaurant-quality smokiness at home. The sauce uses tomato paste rather than fresh tomatoes, which concentrates flavor and produces the deep, velvety texture that clings to every piece of chicken. The result is a sauce so good you’ll want to eat it with a spoon.
This recipe serves 4 to 6 and reheats beautifully. Once you’ve made it, I suspect it becomes your go-to.
What is Butter Chicken (Murgh Makhani)?
Murgh makhani (literally “butter chicken” in Hindi) was invented in Delhi in the 1950s at Moti Mahal restaurant (https://motimahal.in), where leftover tandoori chicken (recipe in Fundamentals of Flavor) was simmered in a tomato-and-butter gravy to keep it moist and saleable the next day. The dish went on to become arguably the most recognized Indian recipe in the world.
A few things define a true murgh makhani: the chicken is always marinated and cooked at high heat first (traditionally in a tandoor), and the sauce is always smooth, mildly spiced, and enriched with both butter and cream. It should be vibrant red-orange, rich without being heavy, and barely spicy. The warmth comes from Kashmiri chilli powder, which gives color more than heat.
Butter Chicken vs. Chicken Tikka Masala
These two dishes are frequently confused, even in India. Here’s the key difference: butter chicken (murgh makhani) has a tomato-butter-cream base with no onions, producing a silkier, mellower sauce. Chicken tikka masala, a dish with disputed origins, typically includes onions in the sauce, which gives it more body and a slightly more complex, layered flavor. Both are wonderful. This recipe is strictly murgh makhani.
Why This Recipe Works
The broil step is essential. Most home recipes skip it, but a 2 to 4 minute blast under a high heat broiler chars the marinade on the surface of the chicken, creating the slightly smoky, slightly caramelized flavor you get at Indian restaurants. Without it, the dish tastes flat.
Tomato paste over fresh tomatoes. Using ¾ cup [180g] of tomato paste instead of canned or fresh tomatoes means the tomato is already concentrated. It cooks down faster, tastes deeper, and creates the glossy, clingy sauce texture that defines a good murgh makhani.
Bone-in chicken thighs are the move. I give you the option of boneless, but bone-in thighs deliver noticeably more flavor to the finished dish. The bones release gelatin as the chicken roasts, which enriches both the chicken itself and the sauce it gets folded into.
Kashmiri chilli powder for color and warmth (not fire). This is the ingredient that makes the sauce look like something from a restaurant. It’s vibrant, not aggressively hot. If you can only find one specialty ingredient for this recipe, make it this one.
Print
Butter Chicken (Murgh Makhani)
Butter chicken (Murgh Makhani) is one of the most famous dishes associated with Indian restaurants, and if you have a craving, this is the recipe for you. Butter chicken uses tandoori chicken cooked in a tandoor (a type of Indian oven) that gives the chicken, subsequently, a wonderful smoky flavor. To replicate the smokiness, I roast the chicken in the oven and then broil it quickly. Serve this fragrant chicken dish with its decadent fiery red velvety sauce with kachumber salad, rice, or flatbread like naan.
- Yield: 4 to 6
Ingredients
2.25 lb/1 kg chicken thighs, skinless, bone-in or
2 lb/910 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes
For the Marinade
½ cup/120 g plain unsweetened Greek yogurt
2 Tbsp fresh lemon or lime juice
1 Tbsp grated garlic
1 Tbsp grated ginger
1 Tbsp garam masala homemade or store-bought
1 tsp ground Kashmiri chilli powder
1 tsp kasoori methi (optional)
½ tsp ground turmeric
½ tsp fine sea salt
For the Butter Chicken Sauce
½ stick/55 g unsalted butter
1 Tbsp vegetable oil
1 Tbsp Kashmiri chilli powder
2 tsp ground toasted cumin
1 Tbsp grated garlic
1 Tbsp grated ginger
1 tsp garam masala homemade or store-bought
1 green chilli such as jalapeno, serrano, or Bird’s eye, minced
¾ cup/180 g tomato paste
1 cup/240 ml heavy cream
1 Tbsp fresh lemon or lime juice
2 Tbsp chopped cilantro, tender stems and leaves
1 Tbsp salted butter for garnish (optional)
Instructions
- If using bone-in chicken thighs, make 2 to 3 deep gashes in the chicken; skip this if you use the boneless pieces.
- Place all the ingredients for the marinade in a medium bowl or ziptop bag and combine until smooth. Fold in the chicken and make sure the chicken is completely coated with the marinade. Leave in the refrigerator covered for 1 hour, preferably overnight.
- When ready to cook, preheat the oven to 400F/200C.
- Lay the marinated chicken pieces out on a baking dish or roasting pan. Roast the chicken in the oven until the internal temperature reaches 164F/74C, 30 to 45 minutes (boneless chicken takes about 20 minutes), rotating the dish halfway through during cooking. Transfer the baking dish to the upper rack of the oven, and then broil over high for 2 to 4 minutes, until the chicken starts to char in a few spots. Remove the baking dish from the oven.
- At the 20-minute mark of cooking the chicken, start the sauce. Melt the butter in a medium Dutch oven or saucepan over low heat. Once the butter begins to foam, stir in the oil. Add the Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli. Stir until fragrant, 30 to 45 seconds. Then add the tomato paste and cook until the paste begins to turn light brown, 5 to 6 minutes. Pour in the heavy cream and add the chicken and any liquids left behind in the baking dish. Fold to coat well. Stir in the lemon juice, taste, and season with salt. Bring to a boil over medium-high; the fat should separate from the sauce. Remove from the heat. Garnish with cilantro and salted butter if using. Serve hot or warm with rice or naan. Leftovers will stay good for up to 3 days if stored in an airtight container in the refrigerator.
Notes
- The number one question I receive when making this recipe is – “Do you need to use Kasoori Methi?”. My short answer is no. This dish is wonderful without it, and I’ve made it both ways, and you can skip it.
- I prefer bone-in over boneless chicken; the flavor is always better.
- To save time, prep the chicken with the marinade a day ahead of time. For long-term planning, marinate the chicken for 30 minutes, then freeze for two weeks. When ready to use, thaw overnight in the refrigerator.
- Fret not if you’re out of Kashmiri chilli powder at home; for every 1 tsp of Kashmiri chilli powder, use ¾ tsp ground smoked sweet paprika and ¼ tsp ground cayenne.
- If you want the butter chicken hotter, add cayenne.
A Few Notes on Key Ingredients
Kashmiri chilli powder: This gives the sauce its signature deep red color and mild heat. If you can’t find it, combine ¾ tsp sweet smoked paprika with ¼ tsp cayenne per teaspoon called for. Do not substitute regular chilli powder, it’s hotter and will throw the balance off.
Kasoori methi (dried fenugreek leaves): Optional, but it adds a subtle, almost maple-like bitterness that is distinctly present in restaurant versions. Add it to the marinade. If you can’t find it, just leave it out. The dish is excellent without it. Do not substitute fresh fenugreek, which has a much sharper flavor.
Greek yogurt: Use full-fat, plain, unsweetened Greek yogurt. Regular (thinner) yogurt will release too much liquid during roasting and the marinade will slide off. If you’re dairy-free, coconut yogurt works as a substitute in the marinade, though the flavor will be slightly different.
Heavy cream: This is what makes the sauce luscious. Lower-fat substitutes will produce a thinner, less stable sauce. If you’d like a lighter version, reduce the cream to ½ cup and add 2–3 tablespoons of unsalted butter at the end off the heat, you’ll get richness without quite as much dairy volume.
Garam masala: Homemade is always better (see my garam masala recipe), but a good store-bought blend works fine. Different brands vary wildly in intensity, so taste as you go.
Green chilli: Jalapeño is the most accessible option and the mildest. Serrano is hotter; Bird’s eye is significantly hotter. Start with one jalapeño and adjust from there.
Make-Ahead, Storage & Reheating
Make-ahead: The marinade can be prepared and the chicken left to soak in it for up to 24 hours in the refrigerator. For even longer planning, marinate the chicken for 30 minutes, then freeze flat in a zip-top bag for up to 2 months. Thaw overnight in the refrigerator before roasting.
The sauce can be made a day ahead and stored separately in an airtight container in the refrigerator. Reheat gently, fold in the freshly roasted chicken, and serve. The flavors actually improve overnight as the spices bloom further.
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens considerably when chilled; add a splash of water or cream when reheating to loosen it.
Freezing: Butter chicken freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently over low heat, stirring occasionally. Avoid boiling as it can cause the cream sauce to break.
What to Serve with Butter Chicken
The classic pairings are basmati rice or naan — both are ideal for capturing the sauce. For a full meal, I’d suggest:
- Rice: Plain steamed basmati is traditional and perfect but so is this cumin rice/jeera pulao.
- Bread: Naan, roti, or paratha (try my chickpea paratha recipe). A warm flatbread to sweep up the last of the sauce is non-negotiable.
- Salad: A kachumber salad — a simple Indian chopped salad of cucumber, tomato, and onion with lime juice — cuts through the richness of the sauce beautifully.
- Raita: Plain yogurt seasoned with cumin and salt works as a cooling counterpoint, especially if you’ve pushed the heat level (I also love this cucumber cilantro mint raita).
98 Responses
Getting ready to make this and have a question about the sauce. Ingredient list includes ginger and garlic- but these are not part of the instructions for the sauce. Do we use them in the sauce? If so, when do we add them? Thanks!
Um… they are mentioned. “Add the Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli. Stir until fragrant…”
I’m making this recipe after my friend brought it to me the other day. It’s outstanding! She left out the pepper due to a health issue. I like a little heat and plan to use the Serrano pepper. How do it incorporate it in the sauce? Do I use it whole or do I dice it?? I can’t wait to eat this again!!!
You can chop, mince, or even slice it in half when making the dish.
Sorry i meant you are terrible at cooking DAVID from Alvin and the chimpmuncks
I’ve just added sugar to my marinade, I don’t know where I’ve got it from because it doesn’t say anything about sugar, is this gonna be a problem?
Maybe they were not included a few years ago when you asked this question, but they are included now in the sauce instructions. I hope that helps.
With the marinade
Hello – Would it be ok to use coconut milk instead of heavy cream…?
Coconut milk won’t provide the same degree of richness to the gravy and is too thin for this application. If you can’t consume dairy, use a non-dairy yogurt instead.
I used canned Thai Kitchen coconut milk, the only brand I would recommend, and I felt it worked quite well.
I would add probiotic pills powder to the coconut milk, to create a non-dairy yogurt. It worth a try I think that may work, maybe do some research. I could be wrong, but I also could be correct.
Coconut yogurt is already available in grocery stores, you can buy and try it out.
The bacteria strains in probiotic capsules ferment at or around 100F. Too high of heat will kill the bacteria. Better to just take the pill by itself.
I imagine coconut cream would work but it would give the dish an entirely different flavour.
I’m not keen on heavy/double cream so will use crème fraiche instead, it works in other recipes.
I omit the cream completely (I still use the yogurt) and I find it soooo tasty!
If you do want to use dried fungreek leaves, when would you add them?
Add it to the marinade with the chicken.
The recipe shows to use dry Fenugreek leaves (Kasoori Methi) in the marinade.
How much fungreek would you use if you want to use dried leaves?
I’ve updated the recipe with the kasoori methi quantity in the marinade.
Can chicken breast be used instead of thighs?
It is edible but the juiciness of the chicken thighs adds a much better flavor and texture. Breast can end up a smidge overcooked after oven browning and then adding to a warm sauce.
I made this for a family dinner this evening and used chicken breast, it was delicious! I sliced it and marinated it for about 7 hours, so it was very tender and enjoyed by all.
Lovely recipe and so easy to follow, thank you.
I’ve just put the chicken in the marinade to cook this tomorrow. Two questions. Can I leave out the cilantro or substitute something else? Also, can I freeze after cooking? It all smells so good already!
Chives are a good alternative to cilantro for this recipe.
I made this last night for my family and a few friends and everyone LOVED it! Absolutely delicious!
Love the flavour….smells so mouth watering…..
Can the entire dish be made a day ahead and gently reheated? I’d love to make this for a dinner party. Your recipe looks amazingly delicious.
Absolutely, I gently heat it on the stove and let it simmer. A microwave is also helpful.
Thank you so much – I can’t wait to make it!! I am a huge fan – I have all of your cookbooks, and your recipes are truly spectacular.
Are there supposed to be onions in the sauce?
Tomato paste, is this the same as tomato puree? The quantity seems high
No, they’re not the same thing. Tomato paste is precooked and has a richer flavor. Please use the amounts listed in the recipe, they’re correct.
In the UK, our tomato puree what the USA call tomato paste. The USA tomato puree is what UK call passata.
https://www.reddit.com/r/Cooking/s/cHOR721qHP
Thankyou, it made such a difference, good flavour, have made several times, good to freeze chicken ahead
I’m usually terrible at following recipes due to laziness but I really appreciated how straight forward this was to follow. Also nice to be able to break it up into parts and do those as I was able to.
I ended up grilling the chicken outside on the bbq because it is summer here and I love cooking outside. Chilli upsets my stomach but I am able to eat some paprika and there’s enough other flavour on to satisfy me. Served with naan and a chargrilled onion and tomato salad – happy days.
Thanks for your work putting out these recipes.
I made this for a small dinner party and it was a big hit. Thanks, Nik.
I am so happy to hear this! Thank you for sharing.
if using bone-in chicken thighs, should i marinate and cook them whole? does the chicken eventually fall off the bone? and finally, should i remove the bones when the mixture is done or should they stay in?
Yes, marinate and cook them whole. Leaving the bones in the chicken is up to you, I’ve eaten it both ways in India.
I may be miss-understanding you but do you mean you eat the bones aswell, if so how do you suggest best going about eating them.
Bones are not eaten. They are thrown away
Biting them and then repeatedly opening and closing your mouth trying to smash the bones between your teeth. Typically the same thing you do when you eat any other food but with bones more bite force is needed. Most humans learn how to eat from their parents if you were not fortunate enough to have this luxury we all take for granted there may be youtube videos to teach you how to eat, best of luck! 😉
Loved it and added sugar at the end to taste!!
Is sugar necessary? Why?
My guess would be to balance acidity from the tomato paste. To act as a flavour enhancer, and for general flavour balancing.
Thank you so much, Nik. This recipe was perfection. Only thing I would note is to add less chili powder in the sauce! I also used serrano pepper which may have been the case of it being super spicy. In that case, I added honey and extra lemon. Nevertheless, this recipe is perfect! We LOVE it!!!
Made this recipe last night for my family. Had never had any kind of Indian food. It was absolutely amazing! Thank you Nik for the easy instructions and adding the video to the recipe. It really helped!!
Havent made it yet but recipe sounds yum……can’t wait Nik….I’ll update you once i do…. T-5 hours!!!!
SO SORRY i mispoke. Im not going to make it tonight! Life blew me in a different direction so im just making s nice bowl of cereal instead LOL. But i will make it tomorrow. Dont worry. – nikki x
Fantastic recipe!!!
I will make it again and again.
I’m also going to play with a dairy free version using cashew milk for my daughter!
Nice!!!! Did your daughter like it? Have you made it again yet? My daughter loves cashew milk as well, a little too much, its beginning to be a problem. Any tips to get her off it? xx
Amazing! Thank you for sharing the recipe 💛
Is there a way to roast and broil on stove instead of oven ? My oven is not working currently and need an alternative
Both roasting and broiling are oven cooking processes so attempting replicate those processes on the stove won’t work very well. I recommend searing and cooking the chicken in a wok or saucepan and then using it.
Can you use ground Fenugreek?
Fenugreek in seed form won’t work, the flavor is very different from the leaves. Skip it, if you can’t find it
I’m a little confused about the tomato paste. As mentioned in another comment, in the UK w have tomato puree which is very thick and usually comes in a tube and is squeezed out. Then there is passatta, which is more like blended tomato juice than comes in a carton. I’m not sure which i should using.
Hi, it’s true that the definitions for tomato products do change in different countries, I’ve used tomato paste or concentrated tomato puree which is the American standard. As a back up, the ingredient list in the recipe also links to the product (tomato paste) used in the recipe. Passata is completely different, it’s fresh and thinner in consistency and is not considered as a tomato paste in America or in Europe.
Aah, didn’t notice the link. That would have saved us both some time. Apologies and thank you.
Hello, I made your recipe for my coworkers yesterday and they loved it. Thank you for sharing it.
Do you roast the chicken if you are using the 1″ cubes or thigh or breast?
Yes, you still need to roast the chicken.
Fun to make and delicious to eat! The spice level is higher than expected but I love it.
Well Done Sir! I am an Executive chef in a CC in Northern NY. My Familiarity with Indian Cuisine is limited. I tried out a few other recipes I found but, This is by far the best. Everyone has loved it so far, And yes I tell them it is your recipe. I made a few minor tweaks to it but generally the same. Great Flavor Profile, not too spicy and relatively easily attenable ingredients.
Thank YOU for sharing!!
Great post
This is an exceptional recipe; easy to follow and foolproof. The first time I made it using leftover chicken kebabs. It turned out so well my family wanted it again the next week. I did use kasoori methi—and liberally. I’m certain it would be delicious without, but it’s such an inimitable savory herb that it’s worth sourcing if you don’t have on hand.
Thank you!
Left over Chicken Kebebs? Realy? No Thanks!!
Is it ok to use ginger-garlic paste instead of grated ginger and grated garlic?
Absolutely!
Made it for my guests. Felt the tomato paste was too harsh, flavour not quiet egh, vfrff&the dish was very intense.
I might try to substitute the tomato paste with tin of tomatoes.
HELLO! i was just wondering if it would be good to pan sear and cook the chicken ina pan other than in an oven, will this still have the same affect or do you strongly recommend the oven??
You can do that but there is a difference in flavor. The slight charring of the meat that comes through the oven adds a smokiness to the final dish.
The best of all recipe.
Dont search for another one.
This is the one you must do.
Have made this several times and it’s a big winner according to my sons and husband (as close as it gets to the local Indian restaurant!) but the one difficulty is the cream splits at the end. I have looked at many other recipes and also goOgled it and it seems that the lemon juice that’s added to the sauce is the culprit as I have tried bringing the cream up to room temperature before adding and in the end, it’s ALWAYS when I add the juice. Any ideas/suggestions?? I don’t see anyone else noticing this issue and I have to add that the juice has an important part in the final product so I hate to skip it if at all possible…
The recipe states the fat will separate from the sauce.
Easy and delicious
5 stars for Nik 4 stars for my pantry. I made the garam masala as best I could without cayenne. Used chili flakes ground up. My chicken didn’t char but my oven doesn’t like to get really hot (unless I’m not paying attention— then I burn things.)
I think given those little details it will be delicious.
Wonderful recipe! I made it this evening for my family. I’m sue I adjusted the spices a bit. That is what is so wonderful about this recipe. I didn’t need to use sugar to balance the acidity. I think when I cooked the tomato paste to a brownish color the cooking reduced the acidity. Thank you for this wonderful recipe.
I made this yesterday, taste was great but felt the sauce was too thick went to more like a paste. Could I add half tin of chopped tomatoes to loosen up? Or what would you suggest? Thank you!
I am finding it strange that there is no onions used in the sauce. Why please.
Brilliant recipe …the family’s new favourite 🤩 easy to follow and I would say foolproof
This was delicious. It is one of those dishes that really benefits from being eaten thew next day; it’s the difference between very good and excellent. If you are cooking this for a dinner party, I would refrigerate this overnight and heat before serving.
I made this without the kasoori methi and with the paprika/cayenne sub. It was very nice – although in my opinion it had too much tomato paste so next time I would reduce the tomato paste and keep everything else the same. Thanks for a great recipe.
Thank you! I made this in a hotel room kitchen, and I didn’t have a way to measure the spices exactly (also modded a few things due to availability) but all turned out well. Bone in chicken thigh route was good. Used kefir for the marinade. Thank you for sharing.
Turnt out amazing it was on the sweeter end which I don’t like mine sweet. I added a lil bit more lemon juice, cayenne, and a lil bit of hot sauce and it was perfect.
OMG this dish is heaven on earth!!! Thank you sooo much! This is my favorite Indian dish ever and we just finished eating this amazing recipe! DELICIOUS.
Nik, when purchasing garam masala from a store, which brand do you suggest?
You can use my recipe https://niksharmacooks.com/garam-masala/ or purchase Everest, MDH, Morton and Bassett, or Diaspora Co. ‘s versions.
Could I use curry powder in place of Kashmiri chili powder?
Thanks x
Not in this recipe, it won’t work and will change the flavor of everything.
My sauce was very thick like the other post mentioned. Fo flavor I added a few drops of liquid smoke.
In the recipe it says: ‘the fat should separate’ … what then? Do you mix it back in, or spoon-remove that fat? For example, in my bolognese, I spoon out the meat fat before I add the cream, but after that, I whisk and stir. Thanks!
I made a vegetarian version: i replaced the chicken with bell peppers, onion and chickpeas. Otherwise followed the recipe exactly (roasting time in the oven of course a bit shorter, maybe 15-20 minutes) and it turned out really good. I imagine it will be even better tomorrow.
My go-to recipe! A hit every time it’s on the table. Love how you’ve simplified the process.
I thought the flavor of this was excellent and the preparation was simpler than other recipes I have tried. Next time, I will add some chicken broth to thin it a bit as it was too thick. I didn’t have kasoori methi and did not realize that my fenugreek powder may not be the same thing. My original packaging is gone so there is no way to check whether it is the ground leaves or seeds. I did use it and the flavor was still excellent. I also had no chili to use so I used some chili flavored olive oil. It was perfect. I’d like to try putting the chicken on the grill next time for some added crisp and smokey flavor. It is -1° here today so that will have to wait!
Followed step by step. Came out perfect, saved to favourites. I had to cook the tomato paste a few minutes longer to brown but I guess that was down to the paste used. Thank you for sharing.