Butter Masala Chicken Recipe

During my travels through India, one dish that completely stole my heart was Butter Masala Chicken Recipe, also known as Murgh Makhani.

Originating from Delhi, the heart of North Indian cuisine, this dish beautifully represents the rich culinary heritage of the region.

It’s a luxurious blend of marinated chicken simmered in a creamy tomato-based gravy, bursting with warm spices, butter, and love.

Every bite feels like a taste of India’s vibrant history and its deep appreciation for bold, aromatic flavors.

Ingredients

Here are the ingredients you’ll need to create this rich and aromatic dish at home.

For the Chicken Marinade:

• ½ cup Greek yogurt: Use hung or strained yogurt for a thick consistency that clings to the chicken. This is key for a tender result.
• 600 grams boneless chicken thighs: I prefer thighs as they stay juicier, but breasts work too. Cut them into ¾-inch pieces.
• ½ to 1 teaspoon Kashmiri red chili powder: This chili powder adds a beautiful red color without too much heat.
• ⅛ teaspoon turmeric: A small amount for color and its earthy flavor.
• 1 teaspoon garam masala: A foundational spice blend for warmth and complexity.
• ⅓ teaspoon salt: To season the chicken from the inside out.
• 1 tablespoon ginger garlic paste: Always use fresh paste for the most potent flavor.
• 1 teaspoon kasuri methi (dried fenugreek leaves): Crush them in your palm before adding to release their unique, aromatic flavor.
• 1 tablespoon oil: Helps the marinade adhere and prevents the chicken from sticking when grilled.
• 1 tablespoon lemon juice: The acid helps to tenderize the chicken.

For the Masala Gravy:

• 1 tablespoon oil: For sautéing the aromatics.
• 1 ½ cups sliced onions (1 large): Forms the sweet, savory base of the gravy.
• 15 grams ginger & 15 grams garlic: Freshly chopped for the best flavor.
• 1 teaspoon salt: To draw out moisture from the tomatoes and season the gravy.
• 1½ to 2 teaspoons Kashmiri red chili powder: Adds color and a mild heat.
• 5 cups chopped tomatoes (about 5 large): Use ripe, red tomatoes for a naturally sweet and tangy flavor.
• 22 to 28 whole cashews: The secret to a super creamy, rich gravy without relying solely on cream.
• 1 teaspoon cumin powder: Adds an earthy, warm note.
• 2 teaspoons coriander powder: Provides a mild, citrusy flavor.
• 1½ teaspoons garam masala: Added later in the cooking process to preserve its aroma.
• 1½ teaspoons sugar: Balances the tanginess of the tomatoes.
• ¼ to ¾ teaspoon cardamom powder: Use high-quality powder for a fragrant, sweet spice note.
• 1½ cups water: For blending the masala into a smooth purée.

For Finishing the Dish:

• 2 to 3 tablespoons butter: This is “butter” masala, after all! It adds essential richness.
• 1 green chili (optional): Slit lengthwise to add a fresh, mild heat.
• ¼ to ½ teaspoon Kashmiri red chili powder (optional): For an extra boost of color.
• 1 cup hot water: To adjust the gravy’s consistency.
• 1 tablespoon ghee: Adds a final layer of nutty, rich flavor.
• ½ teaspoon garam masala: For a final flourish of aroma.
• 2 teaspoons kasuri methi: To reinforce that classic restaurant flavor.
• ⅓ cup chilled cream: Use heavy or cooking cream, stirred in at the end for a velvety finish.

Note: Serves 4

Variations

While this recipe is classic, you can easily tweak it to fit your preferences.

• Nut-Free: If you have a nut allergy, you can substitute the cashews with sunflower seeds, melon seeds, or white poppy seeds. You could also omit them and add a bit more cream at the end for richness.
• Dairy-Free: Use a thick, unsweetened coconut yogurt for the marinade. In the gravy, substitute the butter and ghee with a neutral oil or dairy-free butter, and use full-fat coconut cream instead of heavy cream for the finish.
• Vegetarian: This gravy is fantastic with paneer! Skip the chicken marinade and instead, lightly pan-fry cubes of paneer until golden. Add them to the simmering gravy during the last 5 minutes of cooking.

Cooking Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Marination Time: 60 minutes (or overnight)
• Total Time: 30 minutes (excluding marination)

Equipment You Need

• Large Bowl: For marinating the chicken.
• Heavy-Bottomed Pan or Dutch Oven: Perfect for making the gravy and simmering the final dish evenly without scorching.
• High-Speed Blender: Essential for creating an ultra-smooth, silky gravy purée.
• Fine-Mesh Sieve: Straining the purée is the key step to achieving a restaurant-quality, velvety texture.
• Skillet: For grilling the chicken pieces until they are beautifully charred.

How to Make Butter Masala Chicken Recipe?

This recipe involves a few distinct steps: marinating, creating the base gravy, and then bringing it all together. By breaking it down, you’ll find it’s surprisingly easy to achieve a restaurant-worthy dish right in your own kitchen. The key is to build layers of flavor at every stage.

Marinate the Chicken

In a large bowl, combine the chicken pieces with all the marinade ingredients: Greek yogurt, Kashmiri red chili powder, turmeric, garam masala, salt, ginger garlic paste, kasuri methi, oil, and lemon juice. Mix thoroughly to ensure every piece is well-coated. Cover the bowl and let it marinate for at least 60 minutes. For the most tender and flavorful results, I recommend marinating it overnight in the refrigerator.

Prepare the Gravy Purée

While the chicken marinates, heat 1 tablespoon of oil in a pan over medium heat. Add the sliced onions and sauté until they become soft and translucent. Add the chopped ginger and garlic, and cook for another 2-3 minutes until fragrant. Lower the heat and stir in the Kashmiri red chili powder, followed by the chopped tomatoes, cashews, and salt. Cook until the tomatoes break down and become mushy. Stir in the garam masala, cumin powder, coriander powder, sugar, and cardamom powder. Turn off the heat and allow the mixture to cool completely. Once cool, transfer it to a blender with 1 to 1 ½ cups of water and blend until you have a super smooth purée.

Grill the Chicken and Finish the Gravy

Heat 1 tablespoon of oil in a separate skillet over high heat. Place the marinated chicken pieces on the skillet in a single layer, being careful not to overcrowd the pan (work in batches if needed). Cook until the chicken is browned and slightly charred on all sides. It doesn’t need to be fully cooked through at this stage.

In your main pan, melt the butter over medium heat. Add the optional green chili and a pinch of red chili powder. Strain the tomato-onion purée directly into the pan through a fine-mesh sieve, pressing on the solids to extract all the liquid. This step is crucial for a silky-smooth gravy. Let the gravy simmer until it thickens. Pour in ½ cup of hot water and the ghee, then add the grilled chicken. Let everything simmer for 3-4 minutes until the chicken is cooked through. Taste and adjust the salt. Finally, stir in the remaining garam masala, kasuri methi, and the chilled cream. Turn off the heat and let it rest for 5 minutes before serving.

🇮🇳 India: The Birthplace of Butter Masala Chicken

When traveling through North India, especially Delhi and Punjab, one simply can’t miss the legendary Butter Masala Chicken (Murgh Makhani).

This creamy, aromatic curry was born in the bustling kitchens of Delhi, where chefs discovered the magic of blending marinated tandoori chicken with a rich, buttery tomato sauce.

It beautifully captures India’s love for spices, warmth, and hospitality each bite offering a glimpse into the country’s royal Mughlai culinary heritage and its passion for bold, comforting flavors. 

Additional Tips for Making this Recipe Better

Over the years of making this dish, I’ve discovered a few things that take it from good to great.

• I always use chicken thighs. They have a bit more fat than breasts, which keeps them incredibly moist and tender, even if you accidentally overcook them slightly.
• Don’t skip straining the gravy. I know it seems like an extra step, but pushing the purée through a sieve is the single most important thing you can do to get that luxurious, velvety texture you expect from a great butter masala.
• Let the chicken marinate for as long as possible. An hour is good, but if you can leave it overnight, the flavors penetrate so much deeper, and the yogurt tenderizes the meat perfectly.
• I like to add the cream when the pan is off the heat. This prevents it from splitting and keeps the sauce smooth and creamy.

How to Serve Butter Masala Chicken Recipe?

Butter Masala Chicken isn’t just food, it’s an emotion in India. Often enjoyed during celebrations, weddings, and family gatherings, it symbolizes warmth, togetherness, and indulgence.

Traditionally served with Butter Naan or Basmati Rice, this dish captures the essence of North Indian hospitality rich, comforting, and unforgettable.

Whether you’re dining in Delhi or recreating it at home, this curry is a flavorful journey through India’s royal culinary past. 🇮🇳

Nutritional Information

Here is an estimated nutritional breakdown for one serving of this recipe.

• Calories: 607 kcal
• Protein: 28g
• Carbohydrates: 28g
• Fat: 44g

Make Ahead and Storage

This is a fantastic dish to prepare ahead of time, as the flavors deepen and become even more delicious.

Make Ahead

You can prepare the gravy base up to 3 days in advance and store it in an airtight container in the refrigerator. When you’re ready to eat, simply grill the marinated chicken, add it to the reheated gravy, and finish with cream.

Storage

Store any leftovers in an airtight container in the fridge for up to 3-4 days. The curry will thicken as it sits, but it reheats beautifully.

Reheating

Reheat the curry gently in a pan over low heat. You may need to add a splash of water or milk to loosen the gravy to your desired consistency. Avoid boiling it, as this can cause the cream to separate.

Why You’ll Love This Recipe?

Here are just a few reasons why this Butter Masala Chicken recipe will become a staple in your home.

• Authentic Restaurant Flavor: This recipe delivers that silky, creamy, and complex flavor profile that makes butter masala a worldwide favorite. You’ll be amazed you made it yourself!
• Surprisingly Straightforward: While the ingredient list may seem long, the steps are simple and logical. Marinate, blend, and simmer—it’s an achievable process for cooks of all levels.
• Customizable Heat and Richness: You have complete control over the final dish. Adjust the chili powder for your preferred spice level and use more or less cream to make it as rich as you like.
• Perfect for Any Occasion: It’s quick enough for a special weeknight dinner but impressive enough to serve to guests at a dinner party. It’s a guaranteed crowd-pleaser.