Restaurant-Style Butter Chicken Recipe (Murgh Makhani)
This restaurant-style butter chicken recipe features charred broiled chicken in a silky tomato-cream sauce with fenugreek. The ultimate easy butter chicken for home cooks.
Mastering a restaurant-quality butter chicken recipe at home is less about magic and more about two specific techniques: the yogurt marinade and the high-heat char. Most home versions fail because they boil the chicken in the sauce; to get that authentic smoky flavor, we use the broiler to mimic a clay tandoor oven before the meat ever touches the gravy.
This Indian butter chicken relies on a balance of tangy tomato, rich cream, and the essential floral aroma of dried fenugreek leaves (kasuri methi). While it feels indulgent, this is actually a very easy butter chicken to pull off on a weeknight if you marinate the meat in the morning.
The secret to the velvety texture is a final strain of the sauce and a generous mount of cold butter at the very end. Serve this with garlicky naan or basmati rice to soak up every drop of the spiced mahogany gravy.
Ingredients
The Chicken and Marinade
- 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1/2 cup (120g) plain full-fat Greek yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp Kashmiri chili powder (or mild paprika)
- 1 tsp garam masala
- 1/2 tsp kosher salt
The Makhani Sauce
- 3 tbsp unsalted butter, divided
- 1 tbsp neutral oil
- 1 large cinnamon stick
- 3 green cardamom pods, cracked
- 1.5 cups (350ml) tomato puree (passata)
- 1 tsp sugar or honey
- 1/2 tsp kosher salt
- 1/2 cup (120ml) heavy cream
- 1 tbsp dried fenugreek leaves (kasuri methi), crushed
- 1/2 tsp garam masala (for finishing)
Instructions
- 1
Whisk the yogurt, ginger-garlic paste, lemon juice, chili powder, garam masala, and salt in a large bowl. Toss the chicken pieces in the marinade, cover, and refrigerate for at least 30 minutes or up to 8 hours.
- 2
Set your oven to the high broiler setting and position the top rack about 6 inches below the heating element. Line a baking sheet with foil and place a wire rack on top.
- 3
Arrange the chicken pieces on the rack in a single layer. Broil for 8–10 minutes, turning once, until the chicken is cooked through and shows distinct charred black spots on the edges.
- 4
Heat the oil and 1 tablespoon of butter in a large skillet or wide pot over medium heat. Add the cinnamon stick and cardamom pods, sizzling for 30 seconds until fragrant.
- 5
Pour in the tomato puree and salt. Reduce heat to medium-low, cover to prevent splattering, and simmer for 10–12 minutes until the sauce darkens and the oil begins to separate from the edges.
- 6
Stir in the sugar and the broiled chicken (along with any juices from the pan). Simmer for 5 minutes to allow the flavors to meld.
- 7
Lower the heat to low and stir in the heavy cream and crushed fenugreek leaves. Do not let the sauce boil once the cream is added.
- 8
Whisk in the remaining 2 tablespoons of cold butter and the final 1/2 teaspoon of garam masala. Remove the cinnamon stick and cardamom pods before serving.
Tips
- → Kashmiri chili powder is key for the vibrant red color without excessive heat. If you use standard cayenne, cut the amount in half.
- → Crush the dried fenugreek leaves (kasuri methi) between your palms right before adding them to the pot to release the essential oils.
- → For an extra-silky restaurant finish, blend the tomato base and strain it through a fine-mesh sieve before adding the chicken and cream.
- → Don't skip the wire rack when broiling; it allows hot air to circulate so the chicken chars rather than steams in its own juices.
FAQ
Can I use chicken breast instead of thighs?
You can, but thighs are much harder to overcook. If using breast meat, reduce the broiler time by 2 minutes to ensure the meat stays juicy.
How do I make my butter chicken sauce smoother?
The secret is straining. After simmering the tomatoes and spices, run the sauce through a fine-mesh sieve to remove tomato skins and spice fragments before adding the cream.
Why does my butter chicken taste too acidic?
Typically, this happens if the tomatoes haven't cooked down long enough or are lower quality. A pinch of sugar or honey will balance the acidity of the tomatoes perfectly.
What is a good substitute for fenugreek leaves?
There isn't a perfect 1:1 substitute for the maple-like aroma of fenugreek, but a tiny pinch of ground mustard powder or a dash of maple syrup can mimic the depth in a pinch.
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