The Real Indian Way to Make Butter Chicken And Why Yours Tastes Different

Butter Chicken—locally known as Murgh Makhani—is one of India’s most iconic and beloved dishes. With its velvety tomato-based sauce, tender chunks of marinated chicken, and perfectly balanced spices, it’s no surprise this dish has won hearts across the globe. While often associated with restaurant dining, butter chicken is surprisingly easy to make at home and just as satisfying when cooked in your own kitchen.

The beauty of butter chicken lies in its layers of flavor and comfort. The chicken is marinated in yogurt and spices for richness, grilled or pan-seared for smokiness, and then simmered in a creamy sauce made with tomatoes, butter, and garam masala. The result is a perfect harmony of tangy, savory, and slightly sweet flavors that melt together with every bite. It’s a dish that brings warmth and soul to the table, whether you’re new to Indian cuisine or a longtime fan.

In this recipe guide, you’ll learn how to recreate authentic Indian butter chicken step-by-step using simple ingredients and techniques that bring out its restaurant-quality taste. Whether you’re cooking for a special dinner or simply craving bold, comforting flavors—this is the recipe to turn to.

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Best Time to Eat & What to Serve With It

Butter chicken is best enjoyed for dinner, especially when you’re in the mood for something rich and satisfying. It’s perfect for weekend meals, cozy nights in, or impressing guests with something a little more exotic than usual.

To complete your butter chicken meal, serve it with steamed basmati rice, warm garlic naan, or jeera (cumin) rice for soaking up the creamy sauce. Add a side of cucumber raita for a refreshing contrast and a simple green salad or pickled onions to balance the richness. For drinks, a mango lassi or even a light beer or crisp white wine pairs beautifully.

This is a dish that feels indulgent yet homey—perfect for gathering around the table and enjoying the irresistible flavors of India, one bite at a time.

The truth is, most Western versions of butter chicken have distorted what the dish was meant to be. Many recipes swap ghee for canola oil, skip marination for convenience, or overload the dish with sugar and cream to suit a sweeter palate. This isn’t just “adapting”—it’s diluting, and sometimes disrespecting, the cuisine’s roots.

What’s rarely acknowledged is how colonial influence, Western marketing, and fusion food trends have reshaped Indian dishes to fit global expectations. The result? A generation that thinks “butter chicken” means bright orange, overly sweetened gravy poured over dry chicken breasts. That version may be popular, but it’s not authentic.

Learning the real method isn’t about gatekeeping—it’s about reclaiming the integrity of a dish that was never meant to be fast, flashy, or bland. Respecting the ingredients, process, and origins doesn’t limit creativity—it elevates it. Because cultural appreciation starts not with remixing, but with understanding.

How to Make Homemade Indian Butter Chicken

Indian Butter Chicken Recipe Ingredients

For the Chicken Marinade:

1 ½ pounds (700 grams) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon turmeric
Salt, to taste
For the Sauce:

3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger-garlic paste
1 can (14 ounces) crushed tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon turmeric
1 cup heavy cream
1 tablespoon sugar (optional)
Salt, to taste
Fresh cilantro, chopped (for garnish)

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Step By Step How to Make Indian Butter Chicken

Marinate the Chicken

In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, chili powder, turmeric, and salt.

Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour, preferably overnight for best results.

Cook the Chicken

Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces on a baking sheet lined with foil or parchment paper.

Bake for 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges. Alternatively, you can grill the chicken on a barbecue or stovetop grill pan.

Prepare the Sauce

In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until soft and golden brown, about 5-7 minutes. Add the minced garlic and ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, ground cumin, ground coriander, garam masala, chili powder, turmeric, and salt.

Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the tomatoes.

Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes, allowing the flavors to meld together. If the sauce is too thick, you can add a splash of water to reach your desired consistency. Add sugar if desired to balance the flavors.

Combine and Serve

Add the cooked chicken pieces to the sauce and simmer for an additional 5-10 minutes, ensuring the chicken is well-coated and heated through. Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Tips For Making Indian Butter Chicken

Marinate the chicken for at least an hour, but overnight marination yields the best flavor. If you prefer a lighter version, you can substitute the heavy cream with coconut milk or a mixture of milk and yogurt.

Adjust the amount of chili powder to suit your spice preference. You can also add a pinch of cayenne pepper for extra heat. Cooking the chicken under high heat or grilling it adds a smoky, charred flavor that enhances the dish.

How Many Calories Have Indian Butter Chicken

Chicken (with marinade): Approximately 250 calories
Butter (3 tablespoons): Approximately 300 calories
Onion and Garlic: Approximately 50 calories
Crushed Tomatoes (1 can): Approximately 80 calories
Heavy Cream (1 cup): Approximately 800 calories
Spices and Other Ingredients: Approximately 20 calories

Total Calories per Serving: Approximately 375-400 calories

Origin and History

Butter chicken, or Murgh Makhani, is one of India’s most beloved culinary exports rich, creamy, and comforting. But behind its global fame lies a humble origin story rooted in post-partition Delhi. The dish was first created in the 1950s at Moti Mahal, a restaurant founded by Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass, who were refugees from Pakistan after the 1947 partition. To avoid wasting leftover tandoori chicken, they simmered it in a buttery tomato gravy with cream and spices, creating a dish that was both practical and indulgent.

What began as an act of resourcefulness soon became a phenomenon. The combination of smoky, charred chicken with a velvety sauce struck the perfect balance between comfort and complexity. It quickly spread beyond Delhi’s streets and into homes, restaurants, and hotels across India, redefining how the world saw Indian cuisine. Unlike fiery curries of the south or rustic dishes of the north, butter chicken represented a new kind of sophistication modern yet deeply traditional.

Over the decades, butter chicken became an international icon. But as it crossed borders, its recipe transformed. Western adaptations often replaced slow-cooked depth with shortcuts adding sugar, skipping marination, or using heavy cream as a crutch for flavor. The result? A dish that looked right but lacked its original soul. The real Indian way, however, is about patience, layering, and balance—a testament to technique, not excess.

Butter chicken may seem universally adored, but it’s not without controversy. Within India, culinary purists often debate what defines the “authentic” version. Some argue it must be made only with bone-in tandoori chicken, while others favor boneless for modern convenience. There’s also tension between northern chefs who claim ownership and contemporary cooks who reinterpret it with regional twists or even plant-based versions.

Abroad, the controversy deepens. In many Western kitchens, butter chicken has been simplified to fit generic “curry” expectations sweet, heavy, and one-dimensional. Indian chefs often bristle at these adaptations, arguing that they flatten centuries of culinary heritage into a single stereotype. The dish, they insist, deserves more respect than a jarred sauce poured over chicken pieces.

The debate also touches on cultural identity. Butter chicken has become a symbol of India’s soft power a dish that represents the country globally. Yet, as it evolves in foreign hands, questions arise about ownership and authenticity. Can a dish still be “Indian” if it’s stripped of the techniques that define it? For many, the answer lies in the method—not the ingredients.

How Long You Take to Prepare

Making butter chicken the traditional way is not about speed it’s about craft. The process typically takes around two and a half to three hours, with most of that time spent marinating, slow-cooking, and letting the flavors develop. The first step begins with the chicken itself: it’s marinated in yogurt, lemon juice, and spices like cumin, coriander, and garam masala, often overnight to tenderize and infuse deep flavor.

Next comes the tandoor or grill. The chicken is roasted until slightly charred, sealing in juices and giving that signature smoky aroma. The sauce made from fresh tomatoes, butter, garlic, and spices—is cooked down slowly until it reaches a smooth, silky texture. The cream is added at the end, not to dominate, but to mellow and bind the flavors together.

For modern cooks, shortcuts exist: using a stovetop grill or oven and canned tomatoes can reduce time to just over an hour. But true butter chicken isn’t rushed it’s coaxed into perfection. The secret isn’t in the cream or butter, but in balance: acidity from the tomatoes, sweetness from the cream, smokiness from the grill, and spice from the masala.

Serving Suggestions

Butter chicken deserves accompaniments that complement its richness without overpowering it. The traditional pairing is naan, soft and buttery flatbread that soaks up the velvety sauce perfectly. Steamed basmati rice is another classic option, allowing the sauce to shine. Some households also serve it with roti or paratha for a more rustic meal.

For a modern spread, pair butter chicken with a cooling raita, a cucumber and yogurt dip that balances the spice. Add a side of pickled onions or fresh salad for acidity, and garnish with a drizzle of cream or a sprinkle of kasuri methi (dried fenugreek leaves) for authenticity.

If you’re hosting guests, serve it family-style large bowls in the center of the table, warm bread stacked beside it, and perhaps a bottle of dry white wine or mango lassi to round out the experience. Butter chicken is meant to be shared, savored, and celebrated it’s not a dish for one, but for many.

Final Thoughts

Butter chicken’s beauty lies in its contradictions rich yet subtle, simple yet refined, indulgent yet balanced. It embodies the essence of Indian cooking: a harmony of flavors achieved through patience and care. When made the real way, it’s not just a recipe it’s a ritual, passed down through generations and preserved through practice.

For those outside India, learning the authentic method is an invitation to slow down and appreciate culinary heritage. It’s a reminder that true flavor can’t be replicated through shortcuts or bottled sauces. Every step the marinade, the char, the slow simmer adds a layer of history, culture, and pride.

So the next time you crave butter chicken, skip the takeout version. Roll up your sleeves, marinate the chicken, and let the sauce simmer until your kitchen fills with warmth and spice. Because once you’ve tasted it the real way, you’ll understand why this dish isn’t just comfort food it’s a piece of India served in every bite.