Make Butter Chicken at Home With a Rich, Creamy Makhani Gravy
Butter chicken recipe with smoky tandoori-style chicken, velvety makhani gravy, and fresh cream. Made at home in under an hour. Get the full recipe now.
Sanjana Dutta 
There is something about a bowl of butter chicken that feels like comfort in its purest form. The smoky, tender chicken. The velvety orange-red gravy. The swirl of cream on top that melts in before you even reach for your naan. This butter chicken recipe known in Indian cooking as murgh makhani is the one I make when I want a meal that genuinely impresses without spending the whole day in the kitchen.
Butter chicken has a well-documented origin story. It was created in the 1950s at Moti Mahal restaurant in Delhi, where chef Kundan Lal Gujral's kitchen developed the dish by folding leftover tandoori chicken into a rich tomato, butter, and cream sauce. Today it is one of the most beloved Indian dishes in the world and once you make it at home, you will understand exactly why.
The best part? You do not need a tandoor, a restaurant kitchen, or any hard-to-find ingredients. What you need is a proper marinade, ripe tomatoes, good butter, and a little patience. This recipe gives you all of that in a clear, repeatable process.
What Makes This Butter Chicken Recipe Special
- Two-stage cooking method. Charring the marinated chicken separately before adding it to the gravy is what gives this dish its restaurant-quality smokiness. Most quick recipes skip this — this one does not.
- Properly blended makhani gravy. The sauce is cooked low and slow, then blended smooth and strained. The result is a naturally thick, velvety gravy with no flour or cornstarch shortcuts.
- No tandoor needed. You can char the chicken in a cast iron pan, under a grill, or in an air fryer. Instructions for all three methods are included.
- Make-ahead friendly. The gravy actually improves overnight. Make it the evening before and the flavours will be deeper and more rounded by the time you serve.
- Easy to adapt. Swap the chicken for paneer, tofu, or chickpeas for a vegetarian or vegan version without changing the gravy at all.
Key Ingredients and Why They Matter
Chicken thighs are the best choice for this recipe. They stay juicy through both the high-heat charring step and the final simmer in the gravy. Chicken breast works too but dries out faster — if you use it, reduce the cooking time slightly.
Hung curd — plain yogurt strained until thick — is the base of the marinade. It tenderises the meat and helps the spices cling to the surface during cooking. Watery yogurt will slide off, so straining is worth the extra step.
Kashmiri red chilli powder is what gives butter chicken its deep, vivid red colour without intense heat. It has a mild, slightly fruity warmth that is completely different from regular chilli powder. If you can only find one spice for this dish, let it be this one.
Cashew paste adds natural creaminess and body to the gravy. Soak 12 to 15 raw cashews in warm water for 20 minutes, then blend to a smooth paste. Blanched almonds are a good substitute if cashews are not available. Read more about Kashmiri chilli and how it differs from regular red chilli powder.
Fresh tomatoes give the brightest, most natural flavour. Outside of tomato season, good-quality canned whole tomatoes are an excellent substitute.
How to Make It
You will start by coating the chicken in a spiced yogurt marinade and letting it rest for at least two hours. Then you will char the chicken on high heat to get those golden, caramelised edges. While the chicken rests, you build the makhani gravy — butter, whole spices, onion, tomato, and cashew paste simmered together and blended until silky smooth.
Fold the charred chicken into the finished gravy and let everything simmer together for ten minutes. Finish with fresh cream, a knob of cold butter, and crushed kasuri methi. That last step — the dried fenugreek leaves — is the detail that makes the dish smell and taste exactly like a restaurant. [INTERNAL LINK: Homemade Butter Naan Recipe]
Tips for Best Results
- Marinate overnight when you can. Two hours is the minimum, but 8 to 12 hours in the fridge is where the real depth of flavour develops.
- Get the char right. A hot pan, no overcrowding, and no moving the chicken for the first 4 minutes — this is how you develop the golden crust that defines great butter chicken.
- Strain the gravy after blending. Passing the blended sauce through a fine sieve gives you a truly smooth, restaurant-quality texture. Do not skip this step.
- Add cream off the heat. Stir in your fresh cream after turning off the flame or on the lowest possible heat. Boiling cream can cause it to split and makes the sauce grainy.
- Taste and balance. If your gravy is too tart, add half a teaspoon of sugar. If it tastes flat, a pinch more salt or a small extra knob of butter will bring everything together.
Serving Suggestions
Butter chicken is at its best with warm, soft butter naan or laccha paratha for scooping up every drop of the gravy. Steamed basmati rice is the other classic pairing — the long-grain rice absorbs the sauce beautifully without competing with it.
For a full spread, serve alongside jeera rice, a simple cucumber and mint raita, and thin-sliced raw onion rings with a squeeze of lime. A pinch of crushed kasuri methi scattered over the top at the table adds a final hit of fragrance that ties the whole dish together.
Storage and Reheating
Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. The flavour deepens overnight — many people find it tastes even better on day two.
To freeze, cool completely and transfer to freezer-safe containers. It freezes well for up to 2 months. Thaw overnight in the fridge, then reheat gently on low heat with a splash of water if the gravy has thickened. Stir in a spoonful of fresh cream after reheating to restore the sauce to its original richness.
Variations and Substitutions
- Paneer makhani: Replace the chicken with 400g of pan-fried paneer cubes. Skip the chicken marinade, fry the paneer until golden on both sides, and fold it into the finished gravy.
- Vegan version: Use firm tofu or chickpeas in place of chicken, thick coconut yogurt instead of hung curd, vegan butter, and full-fat coconut cream in place of dairy cream.
- Spicier dhaba style: Add 1 teaspoon of regular red chilli powder to the gravy alongside the Kashmiri chilli, and finish with a smoky charcoal infusion — place a small piece of hot charcoal in a bowl inside the pot, pour a few drops of ghee over it, and cover for 5 minutes.
- Lighter version: Reduce butter to 1 tablespoon and replace fresh cream with low-fat yogurt stirred in at the very end. The sauce will be slightly less rich but still very flavourful.
Preparation Method
This recipe follows the classic marinate-sear-and-braise method used across North Indian restaurant cooking. The chicken is flavoured and tenderised in the marinade, then seared at high heat for colour and smokiness, then finished gently in the sauce. Each stage builds a distinct layer of flavour.
Standard Operating Procedure
Marinate the chicken first. While it rests, prepare all the gravy ingredients. Char the chicken on high heat, then set it aside. Build the gravy in the same pan — aromatics, tomatoes, cashews, spices — cook down fully, blend completely smooth, strain, return to heat. Add chicken, simmer 10 minutes, finish with cream, butter, and kasuri methi. Taste and adjust. This sequence, followed in order, produces consistent results every single time.
Garnish and Presentation
Ladle the butter chicken into a wide, shallow copper or ceramic serving bowl. Use the back of a spoon to create a gentle swirl across the surface, then drizzle a thin spiral of fresh cream over the top. Crush a generous pinch of dried kasuri methi between your palms directly over the bowl — this releases the aroma instantly. Place a small cube of cold butter in the centre for a glossy, restaurant-style finish that melts dramatically at the table.
Plating and Serving Tips
Serve the butter chicken in the bowl it was cooked in, or transfer to a pre-warmed serving dish so it stays hot longer. Keep the naan or rice on a separate plate — bread placed underneath the curry goes soggy quickly. Finish each individual portion with one fresh coriander sprig and a small swirl of cream for a clean, appetising look.
If you make this recipe, I would love to hear how it went. Leave a star rating and a comment below — it genuinely helps other home cooks find and trust this recipe.
Read more - Mango Martini Cocktail Recipe with SOP, Garnish & Presentation Guide
Ingredients
- 700g (1.5 lb) boneless chicken thighs, cut into large bite-sized pieces
- ½ cup (120g) hung curd (full-fat yogurt strained until thick)
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chilli powder
- ½ tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- 1 tbsp fresh lemon juice
- 1 tbsp neutral oil
- ¾ tsp salt
- 2 tbsp unsalted butter
- 1 tbsp neutral oil
- 2 green cardamom pods, lightly crushed
- 1 black cardamom pod
- 1 bay leaf
- 1 cinnamon stick (2.5 cm / 1 inch)
- 3 whole cloves
- 1 medium onion, roughly chopped
- 1 tbsp ginger-garlic paste
- 500g (4 medium) fresh ripe tomatoes, roughly chopped
- 15 raw cashews, soaked in warm water 20 minutes, drained
- 1 tsp Kashmiri red chilli powder
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp sugar (optional — adjust to taste)
- ¾ tsp salt (adjust to taste)
- ¼ cup (60ml) fresh full-fat cream
- 1 tbsp unsalted butter (finishing knob)
- 1 tsp dried kasuri methi (fenugreek leaves), crushed between palms
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
Nutritional Information
- Calories:: 418 kcal
- Protein:: 34 g
- Carbohydrates:: 13 g
- Total Fat:: 25 g
- Saturated Fat:: 10 g
- Dietary Fiber:: 2 g
- Sodium:: 510 g
- Sugar:: 6 g
Directions
1. MARINATE THE CHICKEN
1. Combine all marinade ingredients in a large bowl — hung curd, ginger-garlic paste, Kashmiri chilli powder, turmeric, cumin, coriander, garam masala, lemon juice, oil, and salt. Mix until smooth and uniform.
2. Add the chicken pieces and turn to coat thoroughly, pressing the marinade into each piece. Cover the bowl with cling film and refrigerate for a minimum of 2 hours, or overnight for best results.
2. CHAR THE CHICKEN
3. Remove the marinated chicken from the fridge 15 minutes before cooking so it is not ice-cold when it hits the pan.
4. Heat a cast iron skillet or heavy-based pan over high heat until very hot. Add 1 tablespoon of oil and 1 tablespoon of butter.
5. Place chicken pieces in a single layer — do not crowd the pan or the chicken will steam instead of sear. Work in two batches if needed.
6. Cook undisturbed for 4 to 5 minutes until the underside is deep golden and showing charred edges. Flip and cook for another 3 to 4 minutes. The chicken does not need to be fully cooked through at this point — it will finish in the gravy.
7. Transfer to a plate, cover loosely with foil, and set aside.
3. BUILD THE MAKHANI GRAVY
8. In the same pan (or a deep saucepan), melt 2 tablespoons of butter with 1 tablespoon of oil over medium heat.
9. Add the cardamom pods, black cardamom, bay leaf, cinnamon stick, and cloves. Stir for 30 to 40 seconds until the spices are fragrant.
10. Add the chopped onion. Cook on medium heat for 8 to 10 minutes, stirring occasionally, until soft and lightly golden — not brown.
11. Add the ginger-garlic paste and stir for 2 minutes until the raw smell cooks off.
12. Add the chopped tomatoes and the drained soaked cashews. Stir to combine, then cover and cook on medium-low heat for 15 minutes, until the tomatoes are completely collapsed and soft.
13. Remove from heat. Fish out the bay leaf, black cardamom pod, cinnamon stick, and cloves. Let the mixture cool for 5 minutes.
14. Transfer to a blender and blend on high speed until completely smooth — about 1 to 2 minutes. Work in batches if needed and be careful with hot liquids.
15. Set a fine mesh sieve over the saucepan. Pour the blended gravy through, pressing firmly with a ladle or spoon to push through as much sauce as possible. Discard the solids left in the sieve.
4. FINISH AND COMBINE
16. Return the strained gravy to medium heat. Add the Kashmiri chilli powder, ground coriander, ground cumin, sugar (if using), and salt. Stir and cook for 3 to 4 minutes. The gravy will darken slightly and small pools of orange oil will appear at the edges — this means it is ready.
17. Add the charred chicken pieces to the gravy along with any resting juices. Stir gently, reduce heat to low, cover, and simmer for 10 minutes until the chicken is fully cooked through and the sauce has coated every piece.
18. Turn the heat to its lowest setting. Pour in the fresh cream and add the finishing knob of butter. Stir gently to combine — do not let the gravy boil after adding cream.
19. Crush the kasuri methi between your palms over the pot and stir through. Taste the gravy and adjust salt, sugar, or butter as needed.
20. Ladle into a serving bowl. Drizzle a swirl of fresh cream over the top, garnish with fresh coriander, and serve immediately with warm butter naan or steamed basmati rice.
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User Reviews
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Sanjana Dutta ★★★★★very good recipe4 months ago
