indian restaurant butter chicken recipe

The Best indian restaurant butter chicken recipe

I’ve made butter chicken more times than I can count, and it’s still the one dish my whole family begs for. My kids will actually sit through dinner without complaining when this is on the table, which is saying something. The creamy tomato sauce, the tender chicken, and that perfect balance of spices—it’s rich enough to feel like a treat but simple enough to make on a weeknight. I love that it comes together in one pot, so cleanup is minimal, and the leftovers taste even better the next day.

What really sells me on this recipe is how adaptable it is. I can dial back the cream if I’m watching calories, or add extra yogurt for a lighter version. The spices—cumin, coriander, garam masala—aren’t just flavorful; they’re packed with anti-inflammatory benefits. Plus, the tomatoes give you a good dose of lycopene, and the chicken is lean protein. It’s comfort food that doesn’t leave you feeling weighed down. Whether it’s a casual Tuesday night or a small gathering with friends, butter chicken always hits the mark.

Restaurant-Style Butter Chicken (Murgh Makhani)

4.8 from 1762 votes

A rich and creamy Indian classic featuring tender chicken in a velvety tomato-based sauce with aromatic spices. This restaurant-style butter chicken is perfect with naan or basmati rice for a comforting meal.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time1 hour

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Marinade

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp Kashmiri red chili powder (or mild paprika for color)
• 1 tsp salt

For the Sauce

• 3 tbsp ghee or butter (divided)
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
• 1 can (14 oz/400g) crushed tomatoes
• 1 tsp sugar
• 1 tsp salt (adjust to taste)
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder
• 1/2 tsp turmeric
• 1/2 cup heavy cream
• 1/4 cup cashew paste (or 10-12 cashews, soaked and blended)
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed
• 1 tbsp honey or sugar (optional, for balance)

For Garnish

• 2 tbsp fresh cream
• 1 tbsp chopped cilantro
• 1 tbsp butter (optional)

👨‍🍳Directions

1. 1 Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, chili powder, and salt. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for best results).
2. 2 Cook the chicken: Heat 1 tbsp ghee or butter in a skillet over medium-high heat. Add the marinated chicken (shake off excess marinade) and cook for 5-6 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove chicken from the pan and set aside.
3. 3 Prepare the sauce base: In the same skillet, add 2 tbsp ghee or butter. Sauté the chopped onions over medium heat for 8-10 minutes until golden brown. Add ginger-garlic paste and cook for 1 minute until fragrant.
4. 4 Blend the tomatoes: Add crushed tomatoes, sugar, salt, garam masala, chili powder, and turmeric to the skillet. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens. Let it cool slightly, then blend until smooth (optional for a silkier texture).
5. 5 Finish the sauce: Return the blended sauce to the skillet. Stir in heavy cream, cashew paste, and dried fenugreek leaves. Simmer for 5 minutes on low heat.
6. 6 Combine chicken and sauce: Add the partially cooked chicken to the sauce. Simmer for 8-10 minutes on low heat until the chicken is fully cooked and tender. Stir in honey or sugar if needed for balance.
7. 7 Garnish and serve: Drizzle fresh cream over the butter chicken, sprinkle with chopped cilantro, and dot with butter. Serve hot with naan, roti, or steamed basmati rice.

🔧Equipment

• Large mixing bowl
• Skillet or heavy-bottomed pan
• Blender or food processor (for cashew paste)
• Wooden spoon
• Tongs
• Measuring spoons and cups

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 140mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: For a lighter version, substitute heavy cream with coconut milk. To enhance flavor, char the chicken slightly before adding it to the sauce. For extra richness, stir in 1 tbsp of butter at the end. Leftovers can be stored in the fridge for up to 3 days or frozen for 1 month.

Butter chicken is one of those foolproof recipes that never lets you down, no matter the occasion. It’s rich, creamy, and packed with flavor, making it a crowd-pleaser for family dinners, potlucks, or even a cozy night in. The best part is how easy it is to scale up or down, so whether you’re feeding a few or a whole table, it always turns out delicious.

❓ Frequently Asked Questions About Restaurant-Style Butter Chicken (Murgh Makhani)

1. What is the secret to making authentic Indian restaurant-style butter chicken?

The secret lies in a few key steps: marinating the chicken in yogurt and spices (like garam masala, turmeric, and Kashmiri red chili) for at least 4–6 hours, grilling or baking it until slightly charred, and then simmering it in a rich, creamy tomato-based gravy with butter, cream, and kasuri methi (dried fenugreek leaves). The gravy should be smooth, slightly sweet, and tangy, balanced with a touch of honey or sugar and a splash of kasuri methi for depth.

2. Can I make butter chicken without a tandoor or grill?

Absolutely! While traditional butter chicken uses tandoori chicken, you can achieve similar results by baking or pan-searing the marinated chicken. For baking, preheat your oven to 400°F (200°C) and cook the chicken on a wire rack for 20–25 minutes until slightly charred. For pan-searing, cook the chicken in a hot skillet with a little oil until browned and cooked through. The smoky flavor can be mimicked by adding a pinch of smoked paprika or a small piece of charcoal (dhungar method) to the gravy.

3. Why does my butter chicken gravy turn out too watery or too thick?

A watery gravy usually happens if the tomatoes aren’t cooked down enough or if too much water is added. Simmer the tomato puree with spices until it reduces by half and oil separates before adding cream. For a thick gravy, blend the tomatoes smoothly before cooking and avoid over-simmering after adding cream. If it’s too thick, adjust with a splash of warm water or cream. The ideal consistency should coat the back of a spoon but still be pourable.

4. What can I substitute for heavy cream in butter chicken?

If you want a lighter option, you can use half-and-half, whole milk (reduced slightly), or coconut milk for a dairy-free version. For a richer taste without heavy cream, mix Greek yogurt with a little milk or use cashew paste (soak cashews in warm water, then blend into a smooth paste). Avoid low-fat cream or milk, as they can curdle when heated.

5. How do I store and reheat butter chicken without drying it out?

Store leftover butter chicken in an airtight container in the fridge for up to 3–4 days or freeze for up to 3 months. To reheat, warm it gently on the stovetop over low heat, adding a splash of water or cream to loosen the gravy. Avoid microwaving for too long, as it can dry out the chicken. For best results, reheat only the portion you plan to eat and garnish with fresh cream or cilantro before serving.