Butter chicken — murgh makhani — is one of those dishes that feels like a special occasion every single time. Tender pieces of chicken swim in a silky, buttery tomato gravy that’s warm with garam masala and cardamom, with a gentle heat that never overwhelms. It’s the most popular Indian dish in the world for good reason, and this butter chicken recipe brings the restaurant version right into your own kitchen.
The secret to a great butter chicken is patience with the sauce. You want to cook the tomato base until it’s dark, thick, and almost jammy — that’s where all the flavor lives. Then the cream goes in at the end, keeping the gravy lush and velvety. Serve it with warm naan or steamed basmati rice, and I promise you’ll be licking the plate.
Restaurant-Style Butter Chicken (Murgh Makhani)
Ingredients
Method
- Season the chicken with salt, half the garam masala, and half the turmeric. Set aside for 10 minutes.
- Melt 1 tablespoon of the butter in a heavy pan over medium-high heat. Sear the chicken until lightly browned on all sides, then remove and set aside.
- Add the remaining butter, the chopped onion, and the ginger-garlic paste. Cook until the onions turn golden and soft, about 5 minutes.
- Stir in the tomato puree, the remaining garam masala and turmeric, the chili powder, and a pinch of salt. Simmer for 8-10 minutes until the sauce darkens and the raw tomato taste is gone.
- Return the chicken to the pan, pour in the cream, and simmer gently for 10 minutes until the chicken is cooked through and the gravy is thick and glossy.
- Crush the kasuri methi between your palms and stir it in. Serve hot with naan or steamed rice.