How to Make Restaurant-Style Butter Chicken at Home (Step-by-Step Guide)

Butter Chicken (Murgh Makhani) is one of the most beloved and iconic Indian dishes, famous worldwide for its rich, creamy texture and aromatic spices. Whether you’re a fan of Indian cuisine or new to it, this restaurant-style butter chicken recipe will guide you step-by-step on how to recreate the same deliciously smooth gravy and tender chicken at home. With just a few simple ingredients and expert tips, you’ll be able to serve up a comforting, flavour-packed butter chicken that rivals your favourite restaurant!

What Is Butter Chicken?

The Story Behind India’s Favourite Curry

Butter Chicken, or Murgh Makhani, is a rich and creamy tomato-based curry made with grilled or tandoori chicken pieces. This iconic dish was born in the kitchens of Delhi in the 1950s and has since become a staple in Indian restaurants across the globe. Known for its velvety gravy, mild spice level, and hint of sweetness, it’s a curry that pleases almost every palate.

Origin of Butter Chicken in Delhi

Butter Chicken was invented at the legendary Moti Mahal restaurant in Delhi by Kundan Lal Gujral. Leftover tandoori chicken was simmered in a buttery tomato gravy, creating what we now know as Butter Chicken. This genius way of using dry tandoori meat changed Indian cuisine forever and gave birth to a dish that would soon travel the world.

What Makes It Different from Other Chicken Curries

Unlike spicy or oily Indian curries, Butter Chicken stands out with its creamy, buttery texture and mildly spiced, slightly sweet flavour. The base is made with tomatoes, cream, butter, and aromatic spices like fenugreek (kasuri methi), making it much richer and smoother than typical curries like Chicken Curry or Chicken Masala.

Why It’s a Global Favourite

Butter Chicken has earned international fame for good reason—it’s indulgent yet balanced, flavourful yet not overpowering. Whether served with naan, jeera rice, or plain basmati, it’s a dish loved by both Indians and foreigners. Its versatility and comfort-food appeal make it a favourite in Indian households and global restaurant menus alike.

Why You’ll Love This Butter Chicken Recipe

If you’re a fan of rich, comforting curries, this homemade butter chicken recipe will quickly become your go-to. It’s creamy, mildly spiced, and bursting with authentic North Indian flavours—just like your favourite restaurant version, but made right in your own kitchen. The best part? It uses easily available, pantry-friendly ingredients like tomatoes, butter, kasuri methi, and Indian spices—no need for artificial colours or heavy cream overload. This recipe is perfect with naan, roti, or steamed rice, and can easily be adjusted for kids or spice lovers alike. Whether you’re cooking a special weekend dinner or a weeknight treat, this dish is guaranteed to impress the whole family.

Ingredients Required

For the Chicken Marinade

To get that juicy, flavour-packed chicken, marination is key. Here’s what you’ll need:

  • 500 grams boneless chicken (preferably thigh pieces for juiciness)
  • ½ cup thick curd (dahi)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chilli powder (adjust to taste)
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon oil (for grilling or pan-frying)

For the Gravy (Makhani Sauce)

This rich, creamy gravy is the heart of butter chicken:

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 bay leaf
  • 3-4 cloves
  • 1-inch cinnamon stick
  • 2-3 green cardamoms
  • 4 medium tomatoes (roughly chopped or pureed)
  • 1-2 green chillies (optional, for spice)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon Kashmiri red chilli powder (for colour)
  • Salt to taste
  • 1 teaspoon sugar (balances the tang)
  • 2 tablespoons fresh cream
  • 1 teaspoon kasuri methi (dry fenugreek leaves, crushed)
  • Water as needed for adjusting consistency

Optional Garnishes and Add-Ins

  • Fresh cream (a swirl on top before serving)
  • Chopped coriander leaves for garnish
  • A knob of butter for extra richness
  • Slivered almonds or cashews (for festive occasions)

Step-by-Step Instructions to Make Butter Chicken

Marinate the Chicken

Start by washing and patting dry 500 grams of boneless chicken pieces (thighs work best for tenderness). In a large mixing bowl, combine thick curd (dahi), ginger-garlic paste, red chilli powder, turmeric powder, garam masala, lemon juice, and salt. Mix well until the chicken is well-coated in the marinade. Cover and refrigerate for at least 1 hour—overnight marination is ideal for deep flavour and succulent texture. This step infuses the chicken with spices and tenderises it naturally for that authentic restaurant-style butter chicken taste.

Cook the Chicken to Perfection

Once marinated, heat 1–2 tablespoons of oil or butter in a non-stick pan or grill pan. Add the chicken pieces in batches—do not overcrowd. Sear on medium-high heat until they are lightly charred and cooked through, turning occasionally. This gives that signature tandoori-style smokiness without using a tandoor. The chicken should be juicy inside and slightly crisp outside. Set the cooked chicken aside while you prepare the buttery makhani gravy.

Prepare the Creamy Butter Chicken Gravy

In the same pan (don’t wipe it clean – those flavours matter!), add 1–2 tablespoons of butter. Sauté chopped onions until golden, then add ginger-garlic paste and cook until the raw smell disappears. Now add pureed tomatoes and let it cook down until the oil separates. Stir in Kashmiri red chilli powder for colour, garam masala, coriander powder, and a pinch of sugar. Add fresh cream and simmer for a few minutes to get a rich, silky texture. For extra smoothness, you can blend the gravy using a hand blender or strain it. Add the cooked chicken and let it simmer in the makhani sauce for 8–10 minutes so the flavours soak in beautifully.

Combine Chicken with Makhani Sauce

Once your makhani gravy is rich, creamy, and aromatic, gently add the cooked chicken pieces into the pan. Mix well so every piece is well-coated with the luscious butter-infused sauce. Let the chicken simmer in the gravy for 8–10 minutes on low heat, allowing it to absorb all the buttery, tangy, and mildly spiced flavours. Adjust salt, spice, or cream to suit your taste. For that true restaurant-style finish, add a small cube of butter on top and a splash of kasuri methi (dry fenugreek leaves) for a signature aroma. Your authentic butter chicken is now ready to serve!

Simmer and Finish with Butter & Cream

To achieve that velvety restaurant-style texture, allow the butter chicken to simmer gently on low heat for a few more minutes. This slow cooking helps blend all the flavours beautifully. Just before turning off the heat, stir in fresh cream and a generous dollop of butter. These final touches give the dish its signature richness and glossy finish. For added aroma, sprinkle a bit of crushed kasuri methi (dried fenugreek leaves). Let it rest for 2–3 minutes before serving hot with naan, roti, or steamed basmati rice.

Pro Cooking Tips for Perfect Butter Chicken

To make butter chicken taste just like your favourite restaurant version, use these expert tips. For a smoky flavour, try the dhungar method—heat a piece of charcoal until red-hot, place it in a small bowl inside the curry, drizzle with ghee, and cover for a few minutes to infuse that tandoori aroma. Always prefer fresh tomato puree for a natural tang and vibrant colour—canned ones may be too acidic or sweet. When adding cream, lower the flame and stir continuously to prevent curdling. Finally, balance the sweetness (from cream or sugar), acidity (from tomatoes or lemon juice), and spice (from chilli or garam masala) to suit your family’s taste. These tips ensure your butter chicken turns out rich, smooth, and perfectly flavoured every time.

Variations You Can Try

Whether you’re avoiding dairy or want to experiment with flavours, here are some delicious Butter Chicken variations to suit every palate:

Butter Chicken Without Cream (Dairy-Free Version)

Swap fresh cream with coconut milk or cashew paste for a rich, dairy-free twist. It adds creaminess without compromising the flavour—perfect for lactose-intolerant or vegan guests (if made with mock chicken or tofu).

Instant Pot or Pressure Cooker Butter Chicken

Short on time? Cook everything in one pot using an Instant Pot or pressure cooker. Marinate, sauté, and pressure cook the chicken and gravy together—blend and finish with cream for a quicker yet authentic taste.

Paneer Makhani – Veggie Alternative

Vegetarians can enjoy the same creamy, makhani flavour with paneer cubes instead of chicken. Lightly pan-fry or grill the paneer before adding to the makhani gravy for that classic texture.

Spicy Butter Chicken for Heat Lovers

Craving a fiery version? Add extra green chillies, red chilli powder, or even a spoon of Schezwan sauce to dial up the heat. Garnish with chopped coriander and a drizzle of lemon juice for a bold flavour punch.

Serving Suggestions: What to Serve with Butter Chicken

Butter Chicken is rich, creamy, and flavour-packed — so pairing it with the right sides enhances the full dining experience. Here are the best Indian accompaniments to complete your meal:

Best Indian Breads to Pair

Aromatic, soft breads are the ultimate match for butter chicken’s luscious gravy. Try:

  • Butter Naan – The most classic companion, perfect for soaking up the creamy sauce.
  • Tandoori Roti – A slightly crisp, whole wheat option that balances the richness.
  • Lachha Paratha – Multi-layered and flaky, adds texture and indulgence.

Ideal Rice Options

If you’re a rice lover, butter chicken pairs beautifully with:

  • Jeera Rice – Mildly spiced with cumin seeds, it complements the gravy without overpowering it.
  • Steamed Basmati Rice – The fragrant, long grains soak up the sauce perfectly and keep the meal light.

Perfect Accompaniments

Complete your restaurant-style meal with:

  • Boondi or Cucumber Raita – Adds a cooling contrast to the spicy richness.
  • Indian Pickles (Achar) – A tangy, spicy kick that adds depth.
  • Sliced Onion Salad with Lemon – A simple, crunchy side that cuts through the creaminess.

Storage & Reheating Tips: Keep Your Butter Chicken Fresh & Creamy

Butter Chicken stores beautifully and actually tastes better the next day as the flavours deepen! Here’s how to store and reheat it right:

How Long Does Butter Chicken Last in the Fridge?

Store leftover butter chicken in an airtight container and refrigerate. It stays fresh for up to 3 days. Make sure it cools completely before storing to avoid spoilage.

Can You Freeze Butter Chicken?

Yes! Butter chicken freezes well for up to 1 month. Portion it into freezer-safe containers. For best results, freeze the gravy and chicken separately, especially if you’re planning ahead.

Best Ways to Reheat Without Splitting the Gravy

To retain the smooth, creamy texture:

  • Stovetop Method: Warm it over low heat while stirring constantly. Add a splash of milk or fresh cream if it thickens too much.
  • Microwave Method: Reheat in short intervals (30 seconds at a time), stirring in between to ensure even heating and avoid curdling.

Avoid high heat — slow and gentle reheating is the secret to keeping that rich, restaurant-style gravy intact.

Nutrition Information (Per Serving) & Healthier Swaps

Each serving of this rich and creamy butter chicken provides approximately:

  • Calories: 380–450 kcal
  • Protein: 25–30g
  • Carbohydrates: 6–10g
  • Fat: 28–35g
  • Fibre: 1–2g

Note: Values may vary based on portion size, cream quantity, and ghee or butter used.

Healthier Ingredient Swaps

Want to make your butter chicken a little lighter without losing its magic? Try these smart substitutions:

  • Use Greek yogurt or low-fat curd instead of cream for a healthier base.
  • Replace butter with olive oil or less ghee if watching saturated fats.
  • Use boneless chicken breast instead of thighs for a leaner protein option.
  • Skip added sugar—fresh tomatoes already add natural sweetness.

These tweaks give you the same creamy flavour with less guilt—perfect for everyday indulgence!

Conclusion

With this easy step-by-step guide, preparing restaurant-style butter chicken at home is no longer a challenge. Whether it’s a special weekend meal or a comforting weekday dinner, this rich, creamy, mildly spiced curry is sure to impress your family and guests. No need for tandoor ovens or restaurant tricks—just simple Indian spices, good technique, and lots of love! So roll out some soft naan or basmati rice, and let the flavours of homemade butter chicken take over your table.

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