The journey of restaurant style butter chicken, or Murgh Makhani, is a fascinating tale of culinary ingenuity born in Delhi. It is widely believed that the dish was created in the 1950s at the Moti Mahal restaurant, where chefs sought a way to prevent leftover tandoori chicken from drying out. By simmering the grilled meat in a rich, buttery tomato gravy, they transformed a simple staple into a global sensation.
At its heart, the dish represents a beautiful balance of acidity and richness. The tang of the tomatoes is mellowed by the addition of butter and cream, creating a velvety texture that has become the gold standard for North Indian comfort food. It is a celebration of the 'makhani' style, which emphasizes a smooth, buttery finish.
Over the decades, this recipe has traveled far beyond the borders of India, adapting to various kitchens while maintaining its core identity. Whether served with fragrant basmati rice or torn pieces of flatbread, it remains a symbol of hospitality and the enduring appeal of slow-cooked, aromatic flavors.
Why You'll Love It
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- Honestly, there is nothing like that rich, velvety feel of 1 cup heavy cream swirling into the sauce; it just feels like a warm hug in a bowl.
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- I mean, the way 680 g boneless skinless chicken thighs get so tender from the yogurt marinade... it's just wonderful, really.
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- Well, look, it tastes exactly like those fancy spots we used to visit, but it's made right in your own kitchen with a bit of love and patience.
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- Dang, the scent of garlic paste and ginger paste hitting the warm butter is just... wow, it fills the whole house with such a comforting aroma.
"Honestly, the sauce is just as rich as the ones I get downtown. My kids actually asked for seconds!"
Essential Ingredient Guide
- 680 g boneless skinless chicken thighs, cut into bite‑sized pieces: I always stick with thighs because they stay so juicy, you know? Just make sure they are cut into even pieces so they all cook through at the same time.
- 1 cup plain yogurt (240 ml): This is the secret for the tenderness. It gently breaks down the chicken, and honestly, the longer it sits, the better the flavor gets.
- Freshly toasted almonds or cashews, optional: I like to add these for a little something extra. That tiny bit of crunch against the creamy sauce is just a lovely touch, if you're in the mood for it.
- 1 teaspoon garam masala powder: This gives it that deep, earthy warmth. I remember when I first learned to use it; it just transforms the whole dish into something special.
- 1 tablespoon lemon juice: Just a little bit of brightness to cut through the richness of the butter. It wakes up all the other spices, yeah.
- 1 teaspoon sugar: Now, don't be scared of the sugar. It's just there to balance the tang of the 1 cup tomato puree and 1 cup crushed tomatoes.
Complete Cooking Process
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Ingredient Readiness:
We start by whisking together the yogurt and spices to make a cozy bath for the chicken. It's best to let it rest in the fridge overnight if you can, just to let those flavors really get to know each other.
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Flavor Development:
The magic happens when the 1 medium onion, minced garlic, and grated ginger hit the melted butter. Once the tomato puree and crushed tomatoes simmer in, the sauce gets this deep, savory heart.
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Texture Control:
Adding the chicken and simmering it covered keeps everything moist. Then, stirring in 1 cup heavy cream makes it all glossy and smooth, which is just the way it should be.
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Finishing Touches:
A quick taste test here—maybe a pinch more salt or sugar if it needs it. Stirring in the fresh cilantro at the very end adds a pop of color and a fresh scent.
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Serving Timing:
I always let mine rest for about 5 minutes before serving. It gives the sauce a moment to settle and the flavors to fully meld together.
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Marinate your chicken for at least 2 hours, but honestly, overnight is where the real magic happens.
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Use a heavy‑bottomed skillet to make sure your sauce doesn't burn on the bottom.
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Keep the heat low-to-medium when working with those tomatoes; they can be a bit temperamental.
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For an extra treat, stir in a splash of whole milk or coconut cream right at the end.
Pro Tips
Just take your time with it, and it'll turn out beautifully.
Better For You Treats
While this is a rich meal, we use 680 g boneless skinless chicken thighs for a good hit of protein. If you're watching the dairy, you can actually swap the heavy cream for cashew cream to keep it a bit more mindful.
Ways to Make it Your Own
If you like a bit of a kick, try adding 2 sliced fresh jalapeños when you're simmering the sauce. Or, if you're feeling fancy, you can blend the sauce with an immersion blender for a super smooth, restaurant-style feel.
Serving Suggestions
I love this spooned over steaming basmati rice or using warm naan to soak up every last drop of sauce. A side of cool cucumber raita is just lovely for balancing out all that richness.
Frequently Asked Questions
→ Can I make this with chicken breast instead of thighs?
You can, but honestly, breast can get a bit dry. If you do, just be careful not to overcook them in the sauce.
→ What if I don't have tomato puree?
No worries, ugh, just use a bit more of the 1 cup crushed tomatoes and simmer it a little longer to thicken it up.
→ How do I store the leftovers?
Just pop them in an airtight container in the fridge for up to 3 days. If you freeze it, just thaw it overnight in the fridge and warm it gently.
Nutrition Facts
per serving
480
Calories
36g
Protein
14g
Carbs
32g
Fat
Taste Profile
A rich, creamy balance of savory spices and tangy tomatoes with a velvety finish.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adds a slight coconut flavor but keeps the creaminess.
Breast is leaner but can dry out faster; reduce cooking time slightly.
Makes for a thicker marinade, but works just as well.
Recipe Variations
Try these delicious twists on the original
Dairy‑Free Cashew Cream Butter Chicken
For a lactose-free version, simply replace the heavy cream with blended soaked cashew cream to keep that signature buttery flavor.
Spicy Jalapeño Butter Chicken
If you want a real kick, add 2 sliced fresh jalapeños to the sauce during step 3 and adjust your chili powder to taste.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using high heat with the tomato sauce, which can cause it to burn quickly.
- Rushing the marination process and not letting the chicken sit for at least 2 hours.
- Overcooking the chicken after adding the cream, making it tough.
Meal Prep & Storage
Make Ahead Tips
You can marinate the chicken overnight for the best flavor, and the completed dish freezes beautifully for up to 2 months.
Leftover Ideas
Store in an airtight container for 3 days. When reheating, do it gently on the stove with a splash of water or milk to loosen the sauce.
Perfect Pairings
Serve this with...
Cooking Timeline
Whisk marinade and coat chicken pieces
Refrigerate chicken to marinate
Sauté onions, garlic, and ginger
Simmer tomato base with spices
Cook chicken and finish with cream and butter
Restaurant Style Butter Chicken (Murgh Makhani)
Tender chicken thighs simmered in a velvety tomato sauce and finished with a touch of butter for a truly authentic restaurant style butter chicken. It is a comforting, aromatic meal that fills the whole house with a warm, spicy sweetness.
Timing
Prep Time
35 Minutes
Cook Time
45 Minutes
Total Time
80 Minutes
Recipe Details
Ingredients
Chicken Marinade
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01
680 g boneless skinless chicken thighs, cut into bite‑sized pieces
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02
1 cup plain yogurt (240 ml)
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03
1 tablespoon lemon juice
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04
1 tablespoon garlic paste
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05
1 tablespoon ginger paste
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06
1 teaspoon garam masala powder
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07
1 teaspoon ground coriander
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08
1 teaspoon chili powder
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09
1 teaspoon salt, plus extra to taste
Butter Chicken Sauce
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01
2 tablespoons unsalted butter, melted
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02
1 medium onion, finely chopped
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03
2 cloves garlic, minced
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04
1 tablespoon fresh ginger, grated
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05
1 cup tomato puree
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06
1 cup crushed tomatoes
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07
1 cup heavy cream
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08
1 teaspoon paprika
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09
1 teaspoon ground cumin
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10
1 teaspoon sugar
Garnish
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01
Fresh cilantro, chopped, for garnish
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02
Freshly toasted almonds or cashews, optional
Instructions
In a large bowl, whisk together your plain yogurt, lemon juice, garlic paste, ginger paste, garam masala, ground coriander, chili powder, and salt. Honestly, just make sure it's well combined before adding the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces. Coat them evenly, cover the bowl, and let it all sit in the refrigerator for at least 2 hours—though if you've got the time, overnight is just so much better for the flavor.
Heat 1 tablespoon of butter in a large skillet over medium heat. Toss in the 1 medium onion, finely chopped and sauté them until they turn a lovely golden brown, which usually takes about 5–7 minutes. Stir in your 2 cloves garlic, minced and 1 tablespoon fresh ginger, grated, cooking for another minute until it smells just wonderful.
Pour in the 1 cup tomato puree and 1 cup crushed tomatoes. Now, turn the heat down to low and stir in the 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon sugar, and a pinch of salt. Let that sauce simmer gently for 10 minutes; just remember to stir it occasionally so nothing sticks to the bottom.
Turn the heat back up to medium and add your marinated chicken along with any excess yogurt mixture. Stir it all together, then cover the pan and cook for 15 minutes. The chicken should be nearly cooked through at this point.
Pour in the 1 cup heavy cream and stir in the remaining tablespoon of butter. Let the mixture simmer uncovered, stirring gently, for another 8–10 minutes. You'll see the sauce thicken and get that beautiful glossy look, and the chicken should reach an internal temperature of 165 °F (74 °C).
Give the sauce a taste; you might want to adjust the seasoning with a bit more salt or a pinch more sugar. Look, if you prefer a smoother sauce, you can use an immersion blender to gently blend it, but I personally love leaving it chunky for a more rustic feel.
Turn off the heat and stir in the fresh cilantro, chopped, for garnish. Let the butter chicken rest for about 5 minutes—it really helps those flavors meld together before you serve it.
If you're feeling fancy, sprinkle some freshly toasted almonds or cashews, optional over the top for a bit of crunch.
Serve it hot over basmati rice, spooned onto warm naan or paratha, or maybe with a side of cool cucumber raita to balance out all that richness.
If you have any remaining sauce, don't let it go to waste! Use it as a base for another batch of chicken or just store it for later.
Notes & Tips
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1
A heavy-bottomed skillet is your best friend here to prevent the tomato sauce from burning.
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2
The overnight marinade is a bit of a game changer for the tenderness of the chicken.
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3
Using an immersion blender is optional; it really depends on if you like a silky or rustic sauce.
Tools You'll Need
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Large bowl for marinating the chicken
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Whisk to get the marinade smooth
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Skillet or heavy‑bottomed saucepan to hold the heat evenly
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Wooden spoon for gentle stirring
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Measuring cups and spoons for accuracy
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Cooking thermometer (optional) to ensure the chicken is safe
Must-Know Tips
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Marination Time, Let the chicken sit for at least 2 hours to break down proteins and deepen the flavor.
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Heat Management, Keep tomato-based sauces on low-to-medium heat to avoid burning.
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Texture Control, Blend the sauce for a restaurant finish or leave it as-is for home-style charm.
Professional Secrets
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The secret to that glossy finish is adding the final bit of butter and cream at the very end.
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Adding a tiny pinch of sugar balances the acidity of the crushed tomatoes and puree.
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Resting the dish for 5 minutes after turning off the heat allows the spices to settle and bloom.
What readers are saying
Community reviews from home cooks like you
My new favorite way to make Restaurant Style Butter Chicken (Murgh Makhani). I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. I would reduce the salt a little. Great addition to my recipe rotation.
Nice base recipe. The pieces flavor was nice, but next time i'll double the sauce. I might try it again with some adjustments.
Can't believe how simple this was. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. Already shared it with a friend.
Will definitely make this again. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. Saving this for later.
The flavors were spot on. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. Already shared it with a friend.
Nice base recipe. The pieces flavor was nice, but next time i'll double the sauce. I might try it again with some adjustments.
Will definitely make this again. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. I found it a bit sweet for my taste. Thanks for sharing this one!
Perfect for a busy weeknight. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. I found it a bit sweet for my taste. Will be making this regularly.
I wanted to love this dish, but it didn't quite work for me. My oven needed an extra 5 minutes. I think with some tweaks it could be really good.
The flavors were spot on. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. I swapped one ingredient and it still worked. Already shared it with a friend.
This was a hit with my family. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. Saving this for later.
Can't believe how simple this was. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. My oven needed an extra 5 minutes. Will be making this regularly.
I wanted to love this dish, but it didn't quite work for me. I found it a bit sweet for my taste. I think with some tweaks it could be really good.
Absolutely loved this recipe! I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. The texture was a touch off, but the flavor saved it. Thanks for sharing this one!
Will definitely make this again. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. Great addition to my recipe rotation.
This exceeded my expectations. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. Perfect as written.
This was a hit with my family. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. Thanks for sharing this one!
I was surprised how good this turned out. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. I found it a bit sweet for my taste. Already shared it with a friend.
I wanted to love this dish, but it didn't quite work for me. The texture was a touch off, but the flavor saved it. I think with some tweaks it could be really good.
I wanted to love this dish, but it didn't quite work for me. Next time I'll double the sauce. I think with some tweaks it could be really good.
This exceeded my expectations. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. My kids even asked for seconds.
Will definitely make this again. I really liked how the 680 g boneless skinless chicken thighs, cut into bite‑sized pieces and 1 cup plain yogurt (240 ml) came together. Great addition to my recipe rotation.
I wanted to love this dish, but it didn't quite work for me. I found it a bit sweet for my taste. I think with some tweaks it could be really good.
Recipe by
Sofia RiveraExploring the world through food 🌍🍲 Rich flavors, exciting dishes, and endless culinary inspiration ✨
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