Authentic Butter Chicken Recipe – Creamy Indian Curry Just Like Restaurants! | Murg Makhani
Today, I will share with you a traditional chicken recipe that is everyone’s favorite Indian recipe, which is a very common Indian recipe called Butter Chicken. If you’ve ever walked into an Indian restaurant and caught that buttery, creamy aroma drifting from the kitchen, you know the magic of Butter Chicken Recipe. 🍛 But many people think that this rich, silky, and bursting with flavor restaurant-style butter chicken recipe is very difficult to make at home, so today I will share it with you.
This authentic Indian butter chicken recipe (also known as Murgh Makhani Recipe) is the ultimate comfort food: tender, juicy chicken cooked in a creamy tomato butter sauce, spiced just right, and finished with a swirl of cream and melted butter. It’s not just a meal — it’s an experience that instantly transports you to a North Indian restaurant or your favorite Delhi dhaba.
Unlike the usual online versions, this one tastes exactly like the restaurants serve — creamy but balanced, flavorful without being heavy, and made with simple, wholesome ingredients you probably already have. It’s perfect for Busy professionals who love restaurant flavors at home, budget-friendly dinner recipes, and for Foodies craving authentic Indian curry recipes with real flavor. This dish is also great for meal prep, Sunday dinners, or even festive occasions like Diwali, Holi, or Christmas. Pair this with Garlic Naan, Jeera Rice, or Roti for the complete restaurant experience — at a fraction of the cost!
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Restaurant-Style Butter Chicken at Home | Authentic & Easy Curry Recipe | Murg Makhani
Enjoy this restaurant-style butter chicken recipe—a luxurious, creamy, and lightly spiced Indian curry that will melt in your mouth. Juicy chicken pieces simmered in a tomato butter sauce with cream and aromatic spices make it a world-famous favorite. 🍴 Perfect with: Garlic Naan, Steamed Basmati Rice, or Jeera Rice.
Ingredients
🔸 For Marinating Chicken:
- 500g boneless chicken thighs or breast (cut into cubes)
- ½ cup thick yogurt (curd)
- 1 tbsp lemon juice
- 1 tsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tbsp ginger-garlic paste
- Salt to taste
- 1 tbsp vegetable oil or mustard oil
🔸 For the Butter Chicken Gravy:
- 3 tbsp butter (unsalted preferred)
- 1 tbsp oil
- 1 large onion, finely chopped
- 3 large tomatoes (pureed) or 1 cup tomato puree
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chili powder (for color & flavor)
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala
- ¼ cup fresh cream
- 1 tbsp honey or sugar (balances acidity)
- 2 tbsp cashew paste (soaked & ground cashews)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
🥣 Step 1: Marinate the Chicken
- In a mixing bowl, combine yogurt, lemon juice, spices, and ginger-garlic paste.
- Add chicken pieces and coat well.
- Cover and refrigerate for at least 1 hour (preferably overnight for deeper flavor).
🍗 Step 2: Grill or Cook the Chicken
- Heat a grill pan or tawa with a drizzle of oil.
- Cook the marinated chicken until lightly charred and 80% done.
- Set aside. (You can also bake or air fry for a healthier option.)
🍅 Step 3: Prepare the Butter Sauce
- In a large pan, heat butter and oil together.
- Add chopped onions; sauté until golden brown.
- Stir in ginger-garlic paste; cook for 1 minute.
- Add tomato puree and cook until the oil separates.
- Mix in red chili powder, cumin, coriander powder, and salt.
- Add cashew paste and a splash of water; simmer for 5 minutes.
🧈 Step 4: Combine and Finish
- Add the grilled chicken pieces into the sauce.
- Simmer for 10–12 minutes on low heat.
- Stir in cream, honey, and garam masala.
- Add a small cube of butter on top for extra richness.
- Garnish with coriander leaves and a swirl of cream.
Notes
- Marinate longer: Overnight marination gives the chicken a restaurant-like tenderness.
- Use thigh meat: It stays juicier than breast pieces.
- For a smoky flavor: Add a small piece of hot charcoal in a bowl inside the curry pot, drizzle a few drops of ghee, and cover for 1 minute.
- Make it lighter: Use milk or Greek yogurt instead of cream.
- Make ahead: Curry base can be made 2 days in advance and refrigerated.
🍛 Serving Suggestions
- Garlic Naan or Butter Naan
- Jeera Rice or Steamed Basmati Rice
- Tandoori Roti or Paratha
- Side of onion rings and lemon wedges
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 615Total Fat: 43gSaturated Fat: 15gUnsaturated Fat: 28gCholesterol: 157mgSodium: 253mgCarbohydrates: 22gFiber: 4gSugar: 10gProtein: 36g
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🍛 The Story of Butter Chicken Origin — How India’s Most Famous Curry Was Born
When you think of Indian food, one dish instantly comes to mind — Butter Chicken. Known locally as Murgh Makhani, this creamy, buttery, and mildly spiced chicken curry has become a global symbol of authentic Indian cuisine. But few people know that the story of butter chicken started almost by accident — in the bustling streets of Old Delhi, inside a small but legendary restaurant called Moti Mahal.
🏛️ Where Was Butter Chicken Invented?
(Primary Keywords: butter chicken origin, history of butter chicken, Moti Mahal Delhi, who invented butter chicken)
The origins of butter chicken date back to the 1950s in Delhi, India, when a Punjabi chef named Kundan Lal Gujral — the owner of Moti Mahal Restaurant — was experimenting with leftover tandoori chicken.
At the end of each day, Moti Mahal’s tandoors (traditional clay ovens) would still be filled with cooked chicken pieces that risked drying out. To avoid wastage, Gujral decided to toss the leftovers in a rich, buttery tomato sauce, adding cream, spices, and a touch of sweetness to balance the flavors.
The result? A luscious, flavorful, and velvety chicken curry that immediately won the hearts of everyone who tried it — and thus, Butter Chicken (Murgh Makhani) was born.
👨🍳 The Man Behind the Magic — Kundan Lal Gujral
Kundan Lal Gujral wasn’t just any chef — he was a visionary who revolutionized modern Indian restaurant food. Before butter chicken, he also popularized Tandoori Chicken, another global sensation.
After India’s partition in 1947, Gujral moved from Peshawar (now in Pakistan) to Delhi, where he opened Moti Mahal in Daryaganj. His restaurant quickly became a culinary landmark, visited by Indian Prime Ministers, foreign diplomats, and food lovers alike.
It was at Moti Mahal that the restaurant-style butter chicken recipe was perfected — combining tandoori chicken with a silky, tomato-based gravy enriched with butter, cream, and spices like garam masala and fenugreek (kasuri methi).
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Butter Chicken vs Chicken Tikka Masala — Which One Should You Make Tonight?
🍛 Butter Chicken (Murgh Makhani)
Silky tomato-butter gravy, often finished with cashew/cream and a knob of butter. Family-friendly and forgiving for beginners.
- Flavor: Creamy, slightly sweet.
- Technique: Tomato puree + cashew paste + simmer.
- Best for: Comfort dinner, kids, meal prep.
🔥 Chicken Tikka Masala
Charred tikka pieces in a tangy, spicy tomato sauce. Often credited to South Asian chefs in the UK, bolder and zestier.
- Flavor: Smoky, tangy, spiced.
- Technique: Grill/char tikkas then finish in sauce.
- Best for: Fans of tandoor flavor and punchy spice.
| Feature | Butter Chicken | Chicken Tikka Masala |
|---|---|---|
| Origin | Delhi, popularized by Moti Mahal restaurants (post-1940s) | Debated — popularized in UK restaurants by South Asian chefs |
| Main Texture | Velvety & smooth (cream/cashew) | Chunky/tomato-forward with charred pieces |
| Heat Level | Mild to medium | Medium, often spicier |
| Thickener | Butter, cream, cashew paste | Tomato reduction, yogurt/cream optional |
| Signature Technique | Simmered, finished with butter & cream | Grill/char tikkas before saucing |
| Pairing | Garlic naan, basmati rice | Pilau rice, naan, lemon wedge |
Choose Butter Chicken if you want creamy comfort, easier prep, and kid-friendly flavors. Choose Tikka Masala if you want a smoky, restaurant-style punch and don’t mind grilling or broiling the chicken.
Can I convert one into the other?
Yes — char your chicken to add smokiness (tikka-style) or add cashew paste and extra butter/cream to make a tikka masala richer like makhani. Tweak acidity and spice accordingly.
🧈 Butter Chicken vs Chicken Butter Masala — Are They the Same?
👉 They’re very similar, but not exactly the same — think of them as close cousins with a few delicious differences.
Butter Chicken (Murgh Makhani)
Origin: Delhi, India (Moti Mahal, 1950s)
- Made with tandoori chicken pieces cooked in a rich, buttery tomato gravy.
- Uses butter, cream, and sometimes cashew paste for a silky texture.
- Flavor is mild, creamy, and slightly sweet.
- Ideal for those who love smooth, restaurant-style curries with gentle spice.
Chicken Butter Masala
Origin: Inspired by Butter Chicken but evolved as a simplified home-style version.
- Uses boneless chicken cooked directly in the masala (spiced tomato-onion gravy).
- May include cream and butter, but less emphasis on tandoor or smokiness.
- Slightly spicier and more tomato-forward than Butter Chicken.
- Common in South Indian and restaurant “butter masala” menus.
Main Differences at a Glance
| Feature | Butter Chicken | Chicken Butter Masala |
|---|---|---|
| Cooking Method | Uses grilled/tandoori chicken pieces | Chicken cooked directly in gravy |
| Flavor Profile | Creamy, buttery, slightly sweet | Spicier, more tangy and robust |
| Texture | Smooth, rich, thick | Chunkier, thicker masala texture |
| Color | Orange-golden | Reddish-orange |
| Spices | Balanced, mellow | Slightly more garam masala and chili |
| Best Served With | Naan, Basmati Rice | Roti, Paratha, or Rice |
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🧄 Ingredients You’ll Need To Make Butter Chicken Recipe
Here is everything you need for a restaurant-style butter chicken — think silky, creamy butter chicken gravy, deep tomato flavor, and tender, high-protein chicken. Use the quick substitutions and chef tips to get professional results at home.
🔹 For the Chicken Marinade
- 500g boneless chicken thighs (preferred for juiciness) — or chicken breast if you want leaner meat.
- ½ cup thick yogurt (curd) — tenderizes and adds tang.
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder (Kashmiri chili for color)
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- Salt to taste + 1 tbsp oil
🔸 For the Butter Chicken Gravy
- 3 tbsp unsalted butter (or ghee + butter for aroma)
- 1 tbsp oil
- 1 large onion, finely chopped
- 1 cup tomato puree (3–4 ripe tomatoes, blended)
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chili powder (for vibrant color)
- 1 tsp coriander powder
- 1 tsp cumin powder
- ¼ cup fresh cream (or cashew cream for richness)
- 2 tbsp cashew paste (soak 8–10 cashews & blend) — gives silky texture
- 1 tbsp honey or sugar (balances acidity)
- ½ tsp garam masala, salt to taste
✨ Optional Flavor Boosters & Garnish
- Fresh coriander leaves (chopped) for garnish
- 1 small piece of hot charcoal (for smoky tandoori aroma)
- 1 tbsp kasuri methi (dried fenugreek leaves) — crush and finish with the sauce
- Extra butter cube to swirl on top at serving time
Pro Tip: Use kasuri methi and a final knob of butter for that glossy, restaurant-like finish.
Chef’s Quick Tips (to nail restaurant-style texture):
- Marinate 8–12 hours: Overnight marination makes chicken deeply flavored and tender — essential for authentic butter chicken.
- Grill for color: Light charring on a hot pan or under the broiler adds the tandoori aroma restaurants use.
- Blend the gravy: For silky, restaurant-like gravy, blend the tomato-onion base until smooth before simmering with cashew paste.
- Finish with butter & kasuri methi: A final swirl of butter and crushed dried fenugreek seals the flavor and gives the glossy finish.
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🔥 Step-by-Step Instructions — Make Restaurant-Style Butter Chicken Recipe
Combine 500g boneless chicken (thighs preferred), ½ cup thick yogurt, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp garam masala, 1 tsp cumin, 1 tsp turmeric, 1 tsp red chili powder and salt. Mix until every piece is coated. Marinate for at least 1 hour — overnight gives restaurant-level depth.
Heat a skillet or grill pan with a drizzle of oil. Sear marinated pieces on high heat until lightly charred — this gives the restaurant-style smoky aroma. Chicken should be ~80% cooked; it will finish in the sauce. (Oven: 200°C / 400°F for 12–15 mins on a baking sheet).
In a pan, melt 2 tbsp butter + 1 tbsp oil. Sauté 1 large finely chopped onion until golden, add 1 tbsp ginger-garlic paste, then pour in 1 cup smooth tomato puree. Cook until oil separates. Stir in 1 tsp Kashmiri chili powder, 1 tsp coriander powder, 1 tsp cumin powder, salt to taste. Add ¼ cup cashew paste for creaminess and simmer gently.
Add the charred chicken into the simmering gravy. Gently stir and simmer on low for 10–12 minutes so the chicken finishes cooking and soaks up the sauce. Taste and balance with 1 tbsp honey (or sugar) and a pinch of garam masala.
Lower the heat. Stir in ¼ cup fresh cream and a knob of butter. Add 1 tbsp cashew paste if you want extra silkiness. Simmer for 1–2 minutes — do not boil. Garnish with chopped coriander and a final drizzle of cream. Serve hot with garlic naan or basmati rice for a complete restaurant-style meal.
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Variations You Must Try — Restaurant-style Butter Chicken Recipe, reinvented
Keto Butter Chicken Recipe — Low Carb & High Protein
Swap sugar for a pinch of erythritol or skip it, replace cashew paste with heavy cream, and add extra butter. This keeps the rich, silky gravy while cutting carbs — perfect for keto, low-carb & high-protein meal plans.
Dairy-Free / Paleo Butter Chicken Recipe
Use coconut cream and coconut oil instead of butter & heavy cream, and swap cashews for blanched almond butter. You keep creaminess and depth — great for dairy-intolerant guests or paleo diets.
Vegan / Paneer Swap — Paneer Butter Masala & Tofu Twist
Replace chicken with paneer cubes or firm tofu for a vegetarian/vegan-friendly version. Extra tomato reduction + cashew cream gives the same glossy, restaurant-style sauce.
Instant Pot / Pressure Cooker Butter Chicken Recipe — Fast & Tender
One-pot magic: sear the marinated chicken, add sauce, pressure cook 6–8 minutes, quick release. Perfect for weeknights or meal prep when you want an authentic taste in under 30 minutes of active time.
Low-Fat / Lighter Butter Chicken
Use low-fat yogurt, skip the extra butter, and thin the sauce with skim milk or cashew milk. Still flavorful — but easier on calories. Great for lunch bowls and diet-conscious people.
Gluten-Free & Allergy-Friendly Version
Naturally gluten-free when you use corn- or rice-based thickeners instead of wheat flour.
Meal Prep & Freezer-Friendly Butter Chicken
Cook a double batch, freeze the sauce and chicken separately in portions. Thaw, reheat with a splash of water or cream — dinners for busy weeks, ready in minutes.
Fusion Flavors — Butter Chicken Pasta & Pizza
Use the buttery tomato gravy as a sauce for pasta, gnocchi, or as a pizza base
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🍽️ Serving Ideas & Pairings — What to Serve with Restaurant-Style Butter Chicken
Make your dinner feel like a 5-star Indian restaurant. Below are easy, delicious serving ideas — from garlic naan and cumin rice to quick sides and drinks that bring out the best in this creamy, rich butter chicken.
Main Pairings — Staples That Always Win
Garlic Naan / Butter Naan
Soft, pillowy flatbreads for scooping up every drop of the creamy tomato gravy. Use fresh garlic butter for a finish that adds authenticity.
Jeera Rice (Cumin Basmati)
Light, fragrant basmati rice tempered with cumin seeds — the clean rice cuts the richness and highlights the gravy.
Ghee-Drizzled Paratha
For a richer route, flaky parathas drizzled with ghee pair perfectly with the savory-sweet sauce.
Plain Steamed Basmati Rice
Simple, low-fat, and perfect for keto-moderate servings when paired with extra greens on the side.
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Frequently Asked Questions — Restaurant Style Butter Chicken Recipe
Yes — you can achieve a silky, restaurant-style butter chicken without heavy cream. Use a mix of cashew paste (soaked cashews blended with a little water) and full-fat yogurt for creaminess, or substitute with coconut cream for a dairy-free version. For the glossy, rich finish restaurants get, finish with a small knob of butter and simmer slowly so the tomato and cashew emulsion becomes smooth.
The three chef secrets are: 1) char the marinated chicken (grill, tawa, or broil) for that smoky tandoori aroma; 2) use a balanced base — cooked tomato puree + cashew paste + butter — to create a silky emulsion; 3) finish low and slow with a final swirl of cream and butter. Add a light charcoal smoke (dhungar) for authentic tandoori notes. These steps give the curry depth, gloss, and that restaurant-quality mouthfeel.
You can use breast, but boneless chicken thighs are recommended because they stay juicier and tolerate long simmering better. If using breast, cut smaller pieces, marinate well, and avoid overcooking — finish the curry as soon as the chicken is cooked through to keep it tender.
For noticeable flavor and tenderness, marinate at least 1–2 hours. For best results and restaurant-level depth, marinate overnight (8–12 hours). Yogurt, citrus, and spices in the marinade help tenderize and infuse the chicken — overnight marination makes a big difference.
They’re similar but different: butter chicken (murgh makhani) is creamier, milder, and richer with butter and cashew/cream; chicken tikka masala is typically tangier, spicier, and sometimes has a tomato-onion base with more pronounced spices. Both are delicious — pick butter chicken if you prefer a luscious, buttery, crowd-friendly curry.
Yes — butter chicken freezes well. Cool completely, portion into airtight containers, and freeze for up to 2 months. To reheat, thaw in the fridge, warm gently on low heat with a splash of water or cream to revive the sauce, and stir frequently. Avoid high heat, which can separate the gravy or dry the chicken.
Classic pairings: garlic naan, butter naan, or steamed basmati rice (jeera rice). For lighter options, try a cucumber raita, roasted vegetable salad, or a simple dal. Serve with pickled onions and lemon wedges for contrast.
Swap heavy cream for low-fat yogurt or light coconut milk, use less butter (or a butter + olive oil mix), replace cashew paste with a smaller quantity of blended silken tofu for creaminess, and use chicken breast if you want lower fat. Serve with cauliflower rice for a low-carb option. These swaps keep flavor while cutting calories.
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