How to Make Restaurant-Style Butter Chicken: A Foolproof Recipe That Never Fails
Butter chicken, also known as “Murgh Makhani,” originated in the 1950s in Delhi and has since become one of the most beloved Indian dishes worldwide. The
name itself tells you everything you need to know – when translated to English, “murgh” means chicken and “makhani” means buttery.
In fact, this iconic dish features marinated chicken pieces cooked in a rich, creamy tomato-based sauce with aromatic Indian spices. The silky smooth texture and
decadent flavor profile make it so irresistible that you might want to drink the sauce with a spoon! What’s even better is that we can create this restaurant favorite
at home in under 40 minutes with no marinating required.
I’ve perfected this authentic butter chicken recipe through years of practice, and I’m excited to share my foolproof method with you. Whether you’re new to Indian
cooking or looking to improve your existing recipe, I’ll guide you through each step to create a butter chicken that rivals your favorite restaurant version.
Essential Ingredients for Authentic Butter Chicken
The magic of authentic butter chicken lies in selecting the right ingredients. Creating this beloved dish at home requires attention to detail, primarily in choosing
quality components that bring together its signature rich, creamy texture and complex flavor profile.
Choosing the right cut of chicken
The foundation of butter chicken begins with selecting the appropriate cut. Boneless, skinless chicken thighs are generally preferred because they contain
more fat, resulting in moister, more flavorful meat. However, chicken breasts work well too if you prefer a leaner option. Remember that chicken pieces will shrink
during cooking, so cut them slightly larger than bite-size. For the most tender results, many chefs recommend marinating chicken breast for a minimum of 12
hours, while thighs require less marinating time.
Key spices and where to find them
The distinctive flavor of butter chicken comes from its blend of aromatic spices:
• Garam masala – This spice blend is essential and available at most supermarkets. It typically contains cinnamon, mace, peppercorns, coriander seeds, cumin
seeds, cardamom pods, and other warm spices.
• Kashmiri red chili powder – Provides the signature color with mild heat (1,000-2,000 Scoville units). Can substitute with a mix of paprika and cayenne.
• Turmeric, cumin, and coriander powders – These base spices provide depth of flavor.
• Dried fenugreek leaves (kasuri methi) – Many consider this the “secret ingredient” that gives authentic butter chicken its distinctive aroma. Find it at Indian
grocery stores or online.
Tomato base and cream options
The sauce begins with tomatoes, which provide both color and acidity. Options include:
• Fresh ripe tomatoes (boiled and puréed)
• Canned whole peeled tomatoes
• Tomato passata (purée)
• Tomato paste (for concentrated flavor)
For the creamy element, traditional recipes use heavy cream. However, suitable alternatives include:
• Full-fat coconut milk (dairy-free option)
• Cashew cream (blend soaked cashews until smooth)
• Greek yogurt (for tanginess and less fat)
• A combination of butter and milk
Optional ingredients for deeper flavor
To elevate your butter chicken further, consider adding:
• Cultured butter or ghee – Contains higher concentrations of flavor compounds
• Cashew nuts – When blended, they create a silky texture and rich flavor
• Yogurt marinade – Tenderizes the chicken while adding tanginess
• Aromatic base – Fresh garlic, ginger, and onion create depth
• Green chilies – For those who enjoy extra heat
Additionally, a pinch of sugar can balance the acidity of tomatoes, though many recipes achieve perfect balance without it.
Step 1: Marinate the Chicken for Maximum Flavor
Marination is the secret behind that melt-in-your-mouth chicken texture and deep flavor that makes restaurant-style butter chicken so irresistible. The process
infuses the meat with aromatic spices while simultaneously tenderizing it for the perfect consistency.
How long to marinate
The marination time significantly impacts the final result of your butter chicken. Minimum marination time should be 1 hour for decent results [1], although some
chefs recommend at least 4 hours [2]. For truly exceptional butter chicken, marinate overnight or up to 24 hours [3]. Surprisingly, chicken breasts benefit from
longer marination—at least 12 hours—to achieve the tenderness that thighs develop more quickly [4].
Many professional chefs follow a two-stage marination process for maximum flavor infusion. The first stage uses vinegar, salt, and Kashmiri chili for just 20-30
minutes to break down collagen. The second stage involves yogurt, spices, and aromatics for 4-12 hours [5]. This technique creates the perfect balance of
tenderness without mushiness.
Tips for tenderizing the meat
Yogurt contains calcium and lactic acid that work together to break down proteins in chicken, creating that restaurant-quality tenderness [6]. Unlike harsh
acid-based marinades that can toughen meat, yogurt works gently over time.
For optimal tenderization:
•
•
Pat chicken dry before marinating to remove excess moisture [4]
Season first with salt, lemon juice, and chili powder for 20 minutes [4]
•
•
•
Use 1/2 cup of yogurt per pound of meat [6]
Always refrigerate marinating chicken for food safety [5]
Consider bone-in chicken for enhanced flavor [7]
Advanced tip: For extraordinary tenderness (especially with chicken breast), add 1 teaspoon of papaya paste to your marinade—a restaurant secret that makes
chicken incredibly soft [8].
Using yogurt and spice blends effectively
Thick yogurt is crucial for proper marination. Specifically, use Greek yogurt or hung curd (yogurt with whey strained out) [4]. Regular yogurt is too thin and will
release excessive moisture during cooking, washing away your spices [4]. If using Greek yogurt, you might need to thin it slightly with water, lemon juice, or olive
oil to help it coat the chicken properly [6].
For authentic flavor, your marinade should include:
• Kashmiri chili powder (for color with mild heat)
• Garam masala (preferably homemade for best results)
• Cumin and coriander powders
• Ginger-garlic paste
• Dried fenugreek leaves (kasuri methi)—optional but highly recommended
Remember that the yogurt marinade works as your flavor foundation, consequently, be generous with spices but balanced in your approach.
Step 2: Prepare the Butter Chicken Sauce
The heart of any butter chicken dish lies in its velvety, aromatic sauce. Mastering this element transforms a good meal into an extraordinary one.
Sauteing aromatics the right way
Begin by melting butter (or ghee) in a heavy-bottomed pan over medium heat. Add finely chopped onions, cooking them gradually until they caramelize to a deep
golden brown—approximately 15-20 minutes. This slow caramelization creates the foundation of flavor. Subsequently, add minced garlic and ginger, cooking just
until fragrant (30-45 seconds) to avoid burning.
Building the tomato and spice base
Once aromatics are ready, introduce your spices—garam masala, Kashmiri chili powder, cumin, and coriander. Toast them briefly (about 1 minute) to release
their essential oils. Thereafter, add tomatoes—either fresh purée, canned tomatoes, or tomato paste. This is where the traditional “bhunai” technique comes into
play—sautéing the mixture until the oil separates from the masala and the tomatoes darken significantly.
Blending for a smooth texture
For that signature silky consistency, transfer your sauce to a blender or food processor. Blend until completely smooth, adding a tablespoon of water if needed.
Alternatively, use an immersion blender directly in the pan, yet many chefs note this method may not achieve the same smoothness.
When and how to add cream or coconut milk
Finally, return the sauce to the pan and introduce heavy cream (or coconut milk for a dairy-free version) just before serving. Important to realize: never boil the
sauce after adding cream as this could cause curdling or separation.
Step 3: Cook and Combine for Restaurant-Style Results
Now comes the crucial moment where your marinated chicken meets the aromatic sauce. This final stage will transform separate elements into restaurant-quality
butter chicken.
Cooking the chicken separately or in sauce
You have two excellent methods for cooking the chicken. First option: bake in a preheated oven at 460°F for 20-22 minutes, turning halfway through [4]. For added
char, broil for 2-4 minutes until spots appear [7]. Alternatively, pan-fry in a tablespoon of ghee for about 3 minutes per side until just cooked [9]. Remember—the
goal is to sear and seal in moisture, not fully cook the chicken [8].
Simmering for flavor infusion
Add the cooked chicken to your prepared sauce along with any accumulated juices [10]. Simmer covered for 5-15 minutes depending on your recipe [11].
Throughout this process, the sauce develops its signature flavors as the chicken tenderizes further [4]. Pour in additional hot water if the sauce becomes too thick
[4].
Finishing touches: fenugreek, butter, and garnish
Stir in dried fenugreek leaves (kasuri methi), a teaspoon of sugar, and salt to taste [4]. Add 1-2 tablespoons of butter for richness [4]. Fold in ¼ to
cream—either directly or tempered to prevent splitting [4]. Garnish with fresh cilantro leaves before serving [9].
Serving suggestions: naan, rice, or both
cup heavy
Traditionally, butter chicken is served with basmati rice, jeera (cumin) rice, or naan bread [4]. For an authentic experience, offer both rice and naan [12]. Complete
your meal with kachumber salad or onion salad for freshness [4]. Moreover, a chilled white wine or refreshing mango lassi complements the flavors perfectly [13].
Conclusion
Making restaurant-style butter chicken at home certainly doesn’t require professional culinary training or specialized equipment. After all, this beloved Indian dish
comes together through a few key techniques that anyone can master with practice. The magic happens when perfectly marinated chicken meets a rich, velvety
tomato-based sauce enhanced with aromatic spices.
Remember that patience plays a crucial role during the marination process. Though you can create a decent version with just an hour of marinating, allowing your
chicken to sit overnight will undoubtedly elevate your dish to restaurant quality. Similarly, taking time to properly sauté your aromatics and build layers of flavor in
your sauce pays tremendous dividends in the final result.
Dried fenugreek leaves stand as the secret weapon many home cooks miss, yet this ingredient transforms ordinary butter chicken into something truly authentic.
Additionally, using the right balance of cream and spices ensures that signature rich-yet-balanced flavor profile that makes butter chicken so irresistible.
You can now confidently recreate this iconic dish whenever cravings strike, without waiting for takeout or restaurant visits. Serve your homemade butter chicken
alongside fluffy basmati rice or warm naan bread, then watch as family and friends marvel at your culinary skills. The beautiful thing about mastering this recipe?
Once you understand these fundamental techniques, you’ll find yourself able to adjust spice levels and ingredients to perfectly match your personal preferences.
This foolproof method will never fail you – just follow these steps carefully, and restaurant-quality butter chicken will become a regular star in your cooking
repertoire!
FAQs
Q1. What are the key ingredients for authentic butter chicken? The essential ingredients include boneless chicken (preferably thighs), tomatoes, cream,
butter or ghee, and a blend of spices like garam masala, Kashmiri chili powder, and dried fenugreek leaves (kasoori methi). Using fresh, high-quality spices and
ingredients is crucial for achieving the best flavor.
Q2. How long should I marinate the chicken for butter chicken? For optimal flavor, marinate the chicken for at least 1 hour, but preferably 4-12 hours or
overnight. A two-stage marination process can be used, with a brief acidic marinade followed by a longer yogurt-based marinade for maximum tenderness and
flavor infusion.
Q3. What’s the secret to getting that restaurant-style taste at home? The secret lies in using ample amounts of butter or ghee, cream, and spices. Toasting
whole spices, using kasuri methi (dried fenugreek leaves), and allowing the sauce to simmer for an extended period can help achieve that authentic restaurant
flavor. Some chefs also recommend using a small amount of sugar to balance the flavors.
Q4. How can I make the butter chicken sauce smooth and creamy? To achieve a smooth and creamy texture, blend the cooked sauce ingredients (minus the
cream) in a high-powered blender. Some recipes suggest adding cashews to the sauce before blending for extra creaminess. Strain the blended sauce if desired,
and finish by stirring in cream and butter.
Q5. Can I make butter chicken ahead of time? Yes, butter chicken can be made ahead of time and often tastes even better the next day as the flavors have
time to meld. Prepare the dish as usual, let it cool, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of cream
or water if needed to adjust the consistency.