Butter Chicken — Murgh Makhani — is one of the most ordered dishes in the world, and yet most people have never made it at home. That's a shame, because the homemade version is genuinely better than what you'll get from most restaurants. Richer, more fragrant, and you control exactly how spicy it is.
The dish was created in Delhi in the 1950s, reportedly as a way to use leftover tandoori chicken by simmering it in a tomato-butter sauce. Today it's beloved everywhere, and the reason is that sauce — velvety, lightly spiced, barely sweet from the tomatoes, and finished with cream that turns the whole thing into something extraordinary.
The marinade step is non-negotiable. Don't skip it, don't shorten it. Even 30 minutes makes a dramatic difference to how tender and flavourful the chicken becomes. Overnight in the fridge is even better.
- ✅ 600g chicken thighs, cut into large chunks
- ✅ 150ml plain yoghurt
- ✅ 2 tbsp butter
- ✅ 1 large onion, roughly chopped
- ✅ 3 garlic cloves, minced
- ✅ 1 tsp fresh ginger, grated
- ✅ 2 tsp garam masala
- ✅ 1 tsp cumin
- ✅ 1 tsp turmeric
- ✅ 1 tsp paprika
- ✅ 400g crushed tomatoes
- ✅ 150ml heavy cream
- ✅ Salt to taste
- ✅ Fresh coriander to serve
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1Marinate the chickenMix yoghurt with 1 tsp garam masala, half the turmeric, and a good pinch of salt. Add chicken, coat thoroughly, cover and refrigerate for at least 30 minutes or overnight.
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2Char the chickenCook the marinated chicken in a hot pan or under a grill until charred on the outside — about 5-6 minutes. It won't be fully cooked through yet. Set aside.
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3Build the sauce baseMelt butter in a large pan over medium heat. Add onion and cook for 8-10 minutes until deeply golden and soft. Don't rush this step — the colour is flavour.
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4Add aromatics and spicesAdd garlic and ginger, cook 2 minutes. Add remaining spices and stir constantly for 90 seconds until everything smells incredible and fragrant.
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5Simmer the tomatoesPour in the crushed tomatoes. Stir everything together and simmer on low heat for 12-15 minutes until the sauce darkens and oil starts to separate at the edges.
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6Blend until silkyTake the pan off the heat. Use an immersion blender (or transfer to a blender) and blend until completely smooth. Return to the pan.
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7Finish with chicken and creamAdd the charred chicken to the sauce. Pour in the cream. Simmer gently for 10 minutes until the chicken is cooked through and the sauce coats it beautifully.
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8Taste and serveTaste — adjust salt if needed. Serve over basmati rice with fresh coriander scattered on top and warm naan on the side.
Blend the sauce until it is completely, perfectly smooth — no chunks, no texture. This is what separates restaurant-quality butter chicken from homemade versions that taste 'close but not quite'. An immersion blender works, but a proper blender gives the best result.
Adding the cream too early is a common error. Heavy cream can split if it's added to a sauce that's too hot or too acidic. Always add it at the end after blending, and keep the heat gentle.
For a lighter version, substitute half the cream with full-fat coconut milk. It changes the flavour slightly — more tropical, less rich — but it's genuinely delicious and cuts the calories significantly.
If the sauce is too thick after blending, add a splash of chicken stock to loosen it. If it's too thin, simmer uncovered for 5 more minutes until it reduces to your preferred consistency.
Per serving: 540 kcal · 42g protein · 14g carbs · 35g fat. Rich in B vitamins and warming spices with anti-inflammatory properties.