Homemade Butter Chicken: A Flavorful Indian Classic.

Butter Chicken, or Murgh Makhani, is perhaps the most beloved export of North Indian cuisine. Created in the 1950s in Delhi, it was designed to revive tandoori chicken by simmering it in a silky, tomato-based gravy enriched with butter and cream.¹ The dish is characterized by its mild, velvety texture and a complex aromatic profile that balances sweetness, acidity, and warmth.²+1

The secret to a truly authentic Butter Chicken lies in the double-marination process and the use of Kasuri Methi (dried fenugreek leaves), which provides that unmistakable “restaurant-style” fragrance. It is a comforting, soul-warming meal that is best enjoyed with charred garlic naan or fluffy basmati rice.³

Ingredients

To achieve the signature depth of flavor, use full-fat dairy and fresh spices.

The Chicken & Marinade

Chicken Thighs: 800g, boneless and skinless, cut into bite-sized pieces.
Greek Yogurt: 120g (1/2 cup).⁴
Lemon Juice: 1 tablespoon.⁵
Ginger-Garlic Paste: 2 tablespoons.
Spices: 1 tsp Garam Masala, 1 tsp Turmeric, 1 tsp Cumin, 1 tsp Kashmiri Red Chili Powder (for color).

The Makhani Sauce

Butter: 50g (approx. 4 tablespoons).
Tomato Puree: 400ml (canned or fresh blended).
Heavy Cream: 120ml (1/2 cup).⁶
Sugar or Honey: 1 tablespoon (to balance the acidity).
Kasuri Methi: 1 tablespoon, crushed between your palms.
Whole Spices: 1 cinnamon stick, 3 green cardamom pods.⁷

Instructions

Step 1: The Marination

In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, and spices. Toss the chicken pieces in the marinade until well-coated. For the best results, cover and refrigerate for at least 3 hours, or ideally overnight. The acid in the yogurt and lemon tenderizes the meat, ensuring it remains juicy.

Step 2: Searing the Chicken

Heat a large skillet or grill pan over medium-high heat with a drizzle of oil. Cook the chicken in batches until it is browned and slightly charred on the outside. It doesn’t need to be fully cooked through yet, as it will finish simmering in the sauce. Set the chicken aside.

Step 3: The Gravy Base

In the same pan (or a clean pot), melt the butter. Add the cinnamon stick and cardamom pods, letting them sizzle for 30 seconds. Pour in the tomato puree and a splash of water. Simmer on medium-low for 10 to 12 minutes until the sauce thickens and the oil starts to separate at the edges.

Step 4: Bringing it Together

Stir in the sugar/honey and the remaining chili powder. Add the seared chicken pieces back into the sauce. Cover and simmer for 5 to 8 minutes until the chicken is fully cooked.

Step 5: The Finishing Touch

Lower the heat and stir in the heavy cream and the crushed Kasuri Methi. Let it simmer for one final minute. The sauce should turn a beautiful, pale orange-red and have a glossy finish. Remove the whole spices before serving.

Flavor and Texture Notes

Butter Chicken is defined by its smooth, cream-heavy consistency.⁸ Unlike other Indian curries that rely on onion-based textures, this is a “makhani” (buttery) sauce that feels like velvet on the tongue. The flavor is a delicate dance of smoky charred chicken, the tang of tomatoes, and the earthy, maple-like aroma of the fenugreek.

Tips and Variations

The Smoke Effect (Dhungan): For an authentic smoky flavor, place a small heated piece of charcoal in a metal bowl inside the pot of finished curry, pour a teaspoon of ghee over the coal, and seal the lid for 2 minutes.
Heat Level: If you prefer it spicier, add 1/2 teaspoon of cayenne pepper. Kashmiri chili powder is used primarily for its vibrant red color rather than intense heat.⁹
Cashew Paste: For an even richer sauce, blend 10 soaked cashews with a little water and stir it in with the tomato puree.¹⁰

FAQ

Question	Answer
Can I use chicken breast?	You can, but thighs are highly recommended as they stay tender during the simmering process, whereas breast meat can dry out.
What if I can’t find Kasuri Methi?	There is no perfect substitute, but a tiny pinch of ground celery seed or a maple syrup glaze can mimic some of the notes.
Is this the same as Tikka Masala?	Not quite. Tikka Masala is usually more onion-based, spicier, and less creamy than the buttery, tomato-forward Murgh Makhani.

Conclusion

Homemade Butter Chicken is a labor of love that rewards the cook with flavors that are significantly more vibrant than any jarred sauce. By focusing on the marination and the final tempering of cream and fenugreek, you create a dish that is both sophisticated and deeply comforting. It is the perfect centerpiece for a family dinner, bringing the warmth and tradition of an Indian kitchen into your home.