Butter chicken was born in Delhi in the 1950s, when cooks tossed leftover tandoori chicken into a buttery tomato gravy. The secret to the restaurant flavor is two stages: marinate and sear the chicken first, then build a deeply spiced sauce and bring them together with cream and a pinch of dried fenugreek.
Ingredients
- 700 g (1½ lb) boneless chicken thighs, cubed
- ½ cup plain yogurt · 2 tbsp ginger-garlic paste
- 2 tsp garam masala · 1 tsp turmeric · 1 tsp chili powder
- 3 tbsp butter + 1 tbsp oil · 1 onion, finely chopped
- 400 g tomato purée · 1 tsp cumin · 1 tsp paprika
- ½ cup heavy cream · 1 tsp kasuri methi (dried fenugreek)
Method
- Mix the chicken with yogurt, half the ginger-garlic paste, garam masala, turmeric and chili powder. Marinate at least 30 minutes (overnight is best).
- Heat the oil in a pan and sear the marinated chicken in batches until browned on the outside. Remove and set aside — it doesn't need to be cooked through yet.
- In the same pan, melt the butter and cook the onion until soft and golden. Add the remaining ginger-garlic paste, cumin and paprika, then the tomato purée. Simmer 10–12 minutes until thick and the oil separates.
- For a silky restaurant texture, blend the sauce smooth, then return it to the pan. Add the chicken and any juices and simmer until cooked through.
- Stir in the cream and the fenugreek (crush it between your palms). Simmer 5 minutes more, adjust salt, and serve with rice or naan.
🔥 Don't skip the kasuri methi
That pinch of dried fenugreek leaves, crushed in at the end, is the signature aroma of butter chicken. It's what makes a homemade version taste like the restaurant.
Delhi’s accidental classic
Butter chicken (murgh makhani) was reportedly invented in 1950s Delhi at Moti Mahal, when cooks simmered leftover tandoori chicken in a tomato, butter and cream gravy so nothing went to waste. That thrifty idea became one of the most loved Indian dishes on earth — mild, velvety and deeply comforting.
The trick is balance: smoky charred chicken against a rich, gently spiced gravy.
Ingredient notes & substitutions
- Chicken — boneless thigh stays juiciest; breast works too. Marinate in yogurt and spices and char it first.
- Tomato — the gravy base; use passata or blended canned tomatoes.
- Butter and cream — the richness. A little cashew paste adds body and lets you use less cream.
- Kasuri methi (dried fenugreek leaves) — the signature aroma; don't skip it.
- Garam masala, ginger-garlic and Kashmiri chilli — warmth, depth and colour without much heat.
🔥 Pro tips
Marinate the chicken and char it under a broiler or on a grill before it meets the gravy — that smoky edge is what makes it taste like the restaurant version. Simmer the tomato gravy until it darkens and the butter splits, blend it silky, then finish with cream and a crush of kasuri methi.
Common mistakes to avoid
- Skipping the char. Poached chicken tastes flat; you want colour first.
- A rough gravy. Blend it smooth for that signature velvet texture.
- Forgetting kasuri methi. It's the aroma people can't quite place — include it.
- Drowning it in cream. Too much mutes the spice; add it to taste.
What to serve with butter chicken
- Warm naan or fluffy basmati rice to soak up the gravy.
- A samosa to start and cucumber raita alongside.
- Finish with a cup of masala chai.
Storage & reheating
Butter chicken keeps for up to 4 days in the fridge and tastes even better the next day. For the freezer, freeze the gravy and chicken before adding cream (up to 2–3 months), then stir in fresh cream when you reheat for the best texture.
Butter chicken FAQ
What is kasuri methi and can I skip it?
Kasuri methi is dried fenugreek leaves, crushed in at the end. It gives butter chicken its distinctive aroma — try not to skip it.
What's the difference between butter chicken and tikka masala?
They're close cousins. Butter chicken is milder and richer with more butter and cream; tikka masala is usually spicier with a tangier, more tomato-forward sauce.
Can I make it lighter?
Yes — use thigh with less butter, swap some cream for cashew paste or yogurt, and lean on the spices for flavour.
Thigh or breast?
Thigh stays juicier and more forgiving. Breast works if you don't overcook it.
Can I make it ahead?
Absolutely — the flavour deepens overnight. Add the final cream when reheating if you froze it.