The Ultimate Homemade Butter Chicken Recipe (Chicken Makhani)
Published on March 5th, 2026
Intermediate
There are few aromas in the world more intoxicating than the scent of a rich, simmering Indian butter chicken recipe wafting through the kitchen. It is the gold standard of comfort food: smoky, charred pieces of tender chicken bathed in a sauce so velvety and luxurious, it almost feels sinful to eat.
While it’s a staple on takeout menus worldwide, learning how to make butter chicken at home unlocks a depth of flavor that restaurants rarely achieve in a rush. This isn't a 15-minute meal; it’s a labor of love. But I promise you, when you dip that first piece of naan into the deep orange gravy, you’ll understand exactly why the effort is worth it.
A common question I get asked is: Is butter chicken spicy? Generally, no. Unlike a vindaloo or a madras, traditional Chicken Makhani relies on warming spices like cardamom and cloves, along with richness from butter and cashews, rather than aggressive heat. It is creamy, mild, and incredibly aromatic.
What Is Butter Chicken (Murgh Makhani)?
Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s. It was created somewhat by accident by chefs looking to rehydrate drying tandoori chicken by simmering it in a rich tomato and butter sauce.
People often get confused regarding Chicken tikka masala vs butter chicken. While they look similar, the difference lies in the flavor profile and texture. Tikka Masala is a British-Indian invention that is often spicier, sharper, and heavier on the onion-tomato masala. Chicken makhani recipe authentic styles are smoother, sweeter (thanks to honey and cream), and have a distinct buttery mouthfeel.
For the Tandoori Chicken
- 4 boneless, skinless chicken thighs
- 50g Greek-style yoghurt
- 1½ tsp mustard seed oil (crucial for that sharp, authentic marinade flavor)
- 25g ginger paste
- 25g garlic paste
- 1 tbsp Kashmiri red chilli paste (or mild paste)
- Pinch of ground cardamom
- ¼ tsp garam masala
- ½ tsp salt
- Single cream, to serve
For the Sauce
- Whole Spices: 1 cinnamon stick, 1 bay leaf, 4 cloves, 1 blade mace, 1 black cardamom pod, 4 green cardamom pods
- 1kg tomatoes, roughly chopped
- 250g onions, roughly chopped
- 50g garlic cloves, roughly chopped
- 60g cashew nuts (provides the creamy thickener)
- 1 tsp honey
- 150ml milk
- 1 tbsp ground coriander
- 1½ tsp Kashmiri chilli powder
- 2 tbsp dried fenugreek leaves
- 70g unsalted butter
For the Tadka (Tempering)
- 40g butter
- 1½ tsp vegetable oil
- 70g onions, finely chopped
- 20g garlic, finely chopped
- ½ tsp Kashmiri chilli powder
For the Kasoori Methi (Fenugreek Finish)
- 3 tbsp vegetable oil
- 4 tbsp dried fenugreek leaves
Instructions:
- Start by preparing your chicken thighs. Score the meat crosswise with a sharp knife—this allows the marinade to penetrate deep into the fibers. Place the chicken in a bowl with the yoghurt, mustard seed oil, ginger paste, garlic paste, Kashmiri chilli paste, cardamom, garam masala, and salt. Massage the marinade into the meat, ensuring it is pushed into those score lines. Cover and refrigerate for at least 30 minutes, though longer is always better.
- While the chicken rests, build the gravy. Take a piece of muslin cloth and bundle your whole spices (cinnamon, bay leaf, cloves, mace, and cardamom pods) inside, tying it tight. This imparts flavor without leaving whole spices to bite into later. In a large casserole pot or heavy-bottomed pan, combine the tomatoes, chopped onions, garlic, cashews, honey, milk, ground coriander, chilli powder, 2 tbsp fenugreek leaves, and the 70g of butter. Add your spice parcel. Add just enough water to help it simmer if needed. Cover and cook on low-medium heat for 1 hour. The vegetables should be completely soft.
- After an hour, remove the lid and discard the spice parcel (it has done its job!). Transfer the mixture to a blender (carefully, as it is hot) and blitz until it is completely smooth and velvety. You want a sauce that coats the back of a spoon perfectly.
- Now, we add a second layer of flavor. In a clean pan, heat the 40g of butter and 1.5 tsp of vegetable oil. Add the finely chopped onions and fry them until they turn a rich golden color. Add the finely chopped garlic and cook for another minute until fragrant. Finally, stir in the Kashmiri chilli powder. Pour this sizzling mixture into your blended sauce and simmer gently. You will see the sauce transform into that iconic deep orange color.
- This step creates the signature aroma of a chicken makhani recipe. Heat 3 tbsp of oil in a small pan. Fry the 4 tbsp of fenugreek leaves for a few seconds until fragrant. Reserve half of this mixture for the garnish. Take the remaining fried leaves, crush them between your fingers or with a mortar and pestle, and stir them into your simmering sauce. Taste and adjust salt if necessary.
- Ideally, thread your marinated chicken onto skewers and grill over charcoal for 15–20 minutes. The charcoal provides that distinct smoky flavor essential to homemade butter chicken. Cook until the chicken is charred on the edges and cooked through. Once rested, pull the chicken off the skewers and shred it into bite-sized chunks.
- Add the shredded, smoky chicken into the warm sauce. Let it sit on low heat for a few minutes so the chicken absorbs the gravy. To serve, swirl in a generous pour of single cream. Top with the reserved fried Kasoori Methi oil and the tadka mixture you set aside.
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