The story of restaurant style butter chicken, or Murgh Makhani, begins in the bustling heart of Delhi during the 1950s. It was born out of a need to preserve leftover tandoori chicken, which tended to dry out over time. The clever chefs at the Moti Mahal restaurant began simmering the grilled meat in a rich, buttery tomato gravy, creating a dish that was as luxurious as it was resourceful.
This evolution turned a simple cooking trick into a global phenomenon. The balance of the tang from the tomatoes and the richness of the butter creates a harmony that appeals to almost every palate. It represents a transition in Indian cuisine toward more creamy, milder textures that became iconic in the dining halls of the city.
Over the decades, Murgh Makhani has become a symbol of hospitality and indulgence. Whether enjoyed in a crowded street-side eatery or a quiet home kitchen, the dish carries a legacy of ingenuity, proving that the most beloved flavors often come from the most unexpected experiments.
Why You'll Love It
-
- Honestly, that velvety feel of 1 cup heavy cream and 2 tbsp unsalted butter is just like a warm hug in a bowl.
-
- I mean, the way the 1.5 lbs boneless chicken thighs stay so tender after simmering in that spiced sauce is just wonderful.
-
- Well, look, it tastes exactly like those fancy outings, but it's made right in your own kitchen with a little bit of love.
-
- Wow, the smell of 2 tbsp ginger garlic paste hitting the pan always takes me back to some of my favorite memories.
"It tastes exactly like my favorite spot downtown, but it feels more like home. My kids actually asked for seconds!"
Essential Ingredient Guide
- 1.5 lbs boneless chicken thighs: I always stick with thighs because they stay so juicy, yeah. Just cut them into 1-2 inch pieces so they soak up all those lovely spices.
- 1 cup plain yogurt: This is what makes the chicken so tender, really. It acts as a gentle blanket that keeps the meat from drying out while it cooks.
- 2 tbsp cream cheese (optional): Now, this is a little secret of mine. It adds a subtle, rich tang that makes the sauce feel even more luxurious, though you can skip it if you prefer.
- 1 tsp Kashmiri chili powder: I love this for the gorgeous red color it gives the dish. It's more about the glow and a mild warmth than a sharp heat, honestly.
- 2 tbsp lemon juice: A little squeeze of brightness right at the start. It cuts through the richness of the cream and butter so the flavors don't feel too heavy.
- pinch of sugar: Just a tiny bit to balance the tang of the 1 cup tomato puree. You don't want it sweet, just... rounded out, you know?
Pasta
Broccoli and Cheese Pasta – Easy Dinner Recipe
Creamy broccoli and cheese pasta ready in minutes, perfect for a cozy dinner.
Complete Cooking Process
-
Getting Everything Ready:
It all starts with the marinade, where the chicken gets cozy with yogurt and spices. I like to let it sit for at least 30 minutes, though overnight is even better if you've got the time.
-
Building the Flavor:
The real magic happens when the 1 cup tomato puree cooks down until the oil separates. That's when you know the raw taste is gone and the flavors have truly deepened.
-
Managing the Texture:
Searing the chicken first gives it a lovely brown crust, but the real secret is simmering on low heat after adding the cream. This keeps everything silky and prevents any curdling.
-
The Final Polish:
Stirring in 1/4 cup chopped fresh cilantro and that final knob of butter adds a fresh, glossy finish. This is where you taste and add a pinch of sugar if it needs it.
-
Perfect Serving Time:
You'll want to serve this while it's still steaming hot. It's just perfect when the sauce is thick and velvety, ready to be scooped up with warm bread.
-
Marinate the chicken overnight in the fridge for a much deeper flavor and extra tenderness.
-
Keep the heat low once you add the heavy cream to keep the sauce from splitting.
-
A tiny bit of sugar or honey helps balance out the acidity of the tomato puree.
-
Sear the chicken pieces for 3-4 minutes per side to get a nice golden color before simmering.
Pro Tips
Just take your time with it, and it'll turn out beautifully.
Better For You Treats
If you're looking for something a bit lighter, you can swap out the 1 cup heavy cream for coconut milk. I also find that using reduced-sodium yogurt and tomato puree keeps things feeling a bit more mindful without losing that cozy soul.
Ways to Make it Your Own
You could try replacing the chicken with paneer cubes for a vegetarian version, which is just lovely. Or, if you like a bit of a kick, ugh, just bump up the chili powder to 2 tsp and toss in some sliced green chilies.
Serving Suggestions
I honestly love this paired with warm naan or a heap of steamed basmati rice. For a little contrast, a cool cucumber raita on the side is just perfect to balance the richness.
Frequently Asked Questions
→ Can I use chicken breast instead of thighs?
You can, but honestly, breasts can dry out quite easily. If you do use them, just be very careful not to overcook them during the simmering stage.
→ My sauce looks a bit too thin, what should I do?
No worries at all, just let it simmer uncovered for a few more minutes. The 1 cup heavy cream will thicken up naturally as it reduces.
→ How do I store the leftovers?
Keep it in an airtight container in the freezer for up to 3 months. When you reheat it, just add a splash of milk or water to bring that creamy texture back to life.
Nutrition Facts
per serving
480
Calories
34g
Protein
14g
Carbs
32g
Fat
Taste Profile
A rich, creamy balance of savory spices and tangy tomato with a gentle warmth.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Makes it dairy-free and adds a subtle tropical sweetness.
Use breasts if you prefer, but be careful not to overcook them or they'll dry out.
Stir in at the very end for a similar tang but lighter feel.
Recipe Variations
Try these delicious twists on the original
Vegetarian Murgh Makhani
Swap the chicken for paneer cubes or tofu. Just marinate them in the same yogurt-spice blend and follow the rest of the steps exactly as written.
Spicy Chili Butter Chicken
For those who like it hotter, increase the chili powder to 2 tsp and stir in a handful of finely chopped green chilies into the sauce.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Boiling the sauce too hard after adding cream, which can cause it to split.
- Not searing the chicken enough, missing out on those deep, browned flavors.
- Rushing the tomato puree stage before the oil separates.
Meal Prep & Storage
Make Ahead Tips
You can marinate the chicken the day before for better flavor. The finished curry also tastes even better the next day after the spices have settled.
Leftover Ideas
Store in an airtight container in the fridge. To reheat, do it gently on the stove and add a tiny splash of milk or water to loosen the sauce back up.
Perfect Pairings
Serve this with...
Cooking Timeline
Marinate the chicken in yogurt and spices
Sear the chicken and set aside
Sauté onions and cook down the tomato puree
Simmer chicken in the base sauce
Stir in cream, finish with cilantro and garnish
Restaurant Style Butter Chicken (Murgh Makhani)
Warm up your kitchen with this restaurant style butter chicken, featuring tender marinated chicken thighs in a velvety sauce of tomato puree and heavy cream. It is a comforting, golden hug of a meal that feels just like a fancy night out, right at your own table.
Timing
Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
65 Minutes
Recipe Details
Ingredients
Chicken Marinade
-
01
1.5 lbs boneless chicken thighs, cut into 1‑2 inch pieces
-
02
1 cup plain yogurt
-
03
2 tbsp lemon juice
-
04
2 tbsp ginger garlic paste
-
05
1 tsp garam masala
-
06
1 tsp ground turmeric
-
07
1 tsp chili powder
-
08
1 tsp salt
The Sauce
-
01
2 tbsp vegetable oil
-
02
2 tbsp unsalted butter
-
03
1 small onion, diced
-
04
1 cup tomato puree
-
05
1/2 cup water
-
06
1 tsp Kashmiri chili powder (for color)
-
07
1 cup heavy cream
-
08
2 tbsp cream cheese (optional)
Garnish
-
01
1/4 cup chopped fresh cilantro
Instructions
Start by tossing those chicken pieces with the plain yogurt, lemon juice, ginger garlic paste, garam masala, ground turmeric, chili powder, and salt. Make sure every bit is well coated—it's where the magic starts. Now, just cover it up and let it relax in the refrigerator for at least 30 minutes to marinate.
Heat up your vegetable oil in a large skillet over medium heat. Carefully add the marinated chicken and sear for about 3–4 minutes per side. You're looking for a lovely light brown color. Once they're browned, just remove the chicken from the skillet and set them aside for a moment.
In that same skillet—don't wash it, we want those brown bits—melt the unsalted butter over medium heat until it's all foamy and smelling rich. Stir in the diced onion and sauté for about 3–4 minutes until they're translucent and soft.
Now, stir in the tomato puree. Let that cook for 5 minutes. You'll notice the color deepening and the oil starting to separate from the sauce; that's how you know the flavors are really concentrating.
Bring the browned chicken back home to the skillet. Pour in the water, sprinkle in the Kashmiri chili powder for that beautiful red hue, and stir it all together. Turn the heat down to low, pop a lid on it, and let it simmer for 10 minutes until the chicken is cooked through.
Pour in the heavy cream and fold in the cream cheese if you're using it. Keep it simmering, but leave the lid off this time, for another 5 minutes. The sauce should thicken up and become absolutely velvety.
Stir in the chopped fresh cilantro. Now, this is the part where you trust your palate—taste it. If the tomato is a bit too tangy, honestly, just add a pinch of sugar to balance things out.
Carefully transfer your curry to a serving dish. If you're feeling indulgent, go ahead and drizzle a small knob of butter on top for a little extra richness.
Serve it while it's hot over some fluffy steamed basmati rice or with warm naan bread. I love having a side of cucumber raita or mango chutney to round it all out.
Finish it off with a few fresh cilantro leaves and maybe some sliced green chilies if you like a bit of a kick.
Notes & Tips
-
1
Marinating overnight really makes a difference in the tenderness of the meat.
-
2
A tiny bit of sugar or honey can fix a sauce that feels too acidic.
-
3
Keep the heat low once the cream goes in so the sauce stays silky smooth.
Tools You'll Need
-
Large skillet or Dutch oven for the main cooking
-
Medium saucepan or medium‑sized pot for sides
-
Large bowl for marinating the chicken
-
Cheesecloth or fine mesh sieve for smooth purees
-
Sharp knife and Cutting board for prep
-
Measuring cups and spoons
-
Spatula for stirring
Must-Know Tips
-
Low heat for cream, to prevent the sauce from curdling and maintain that velvety texture.
-
Overnight marinating, this deeply infuses the spices and helps tenderize the chicken.
-
Balance the acidity, add a pinch of sugar if the tomato puree is too sharp.
Professional Secrets
-
Searing the chicken first creates a depth of flavor called the Maillard reaction that you can't get from simmering alone.
-
Cooking the tomato puree until the oil separates is the secret to a restaurant-quality base.
-
Adding a touch of cream cheese provides a subtle tang and a thicker, more luxurious consistency.
What readers are saying
Community reviews from home cooks like you
Perfect for a busy weeknight. I really liked how the 1.5 lbs boneless chicken thighs, cut into 1‑2 inch pieces and 1 cup plain yogurt came together. Already shared it with a friend.
Good, but not amazing. The pieces flavor was nice, but i found it a bit sweet for my taste. I might try it again with some adjustments.
This was a hit with my family. I really liked how the 1.5 lbs boneless chicken thighs, cut into 1‑2 inch pieces and 1 cup plain yogurt came together. Perfect as written.
So easy and delicious. I really liked how the 1.5 lbs boneless chicken thighs, cut into 1‑2 inch pieces and 1 cup plain yogurt came together. Thanks for sharing this one!
Perfect for a busy weeknight. I really liked how the 1.5 lbs boneless chicken thighs, cut into 1‑2 inch pieces and 1 cup plain yogurt came together. Already shared it with a friend.
The flavors were spot on. I really liked how the 1.5 lbs boneless chicken thighs, cut into 1‑2 inch pieces and 1 cup plain yogurt came together. Next time I'll double the sauce. Great addition to my recipe rotation.
It was okay, with a few tweaks. The pieces flavor was nice, but the texture was a touch off, but the flavor saved it. I might try it again with some adjustments.
This exceeded my expectations. I really liked how the 1.5 lbs boneless chicken thighs, cut into 1‑2 inch pieces and 1 cup plain yogurt came together. Next time I'll double the sauce. Will be making this regularly.
Recipe by
Chloe🍫🌹 Elegant yet playful, Chloe is all about creating romantic chocolate treats that melt hearts and taste divine. 💃🍮
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime