• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
×
Home » Recipes » Chicken Stews and Curries

Murgh Makhani Sauce (Butter Chicken)

Modified: Jan 16, 2024 · Published: May 3, 2016 by Famidha Ashraf · 1 Comment

Jump to Recipe

Here is my version of the most popular Indian curry - Mouth-watering Murgh Makhani, made by simmering leftover tandoori chicken in a rich makhani sauce. You will love it with any kinda bread but is best with naan or plain basmati rice!

murgh makhani sauce served in a pan with a few butter naan bread.

Curry lover's go to choice to dunk their naan bread (I did it!!!!!) - Murgh Makhani famously known as Butter Chicken. I have perfected the this Punjabi butter chicken recipe but making a perfect Naan still eludes me. Family and friends absolutely love this chicken makhani gravy. Absolutely NO calorie counting here! You will need a good blob of butter (duh!), cream and cashews!

This homemade makhani sauce recipe comes together in less than an hour. If you already have some leftover tandoori chicken or chicken tikka skewers, then it is even quicker.

Jump to:
  • Ingredients
  • Instructions
  • Storage
  • FAQ
  • Related
  • 📖 Recipe Card
  • 💬 Comments

Ingredients

Here, I have listed the ingredients required for both Tandoori chicken marination and for the makhani sauce. Please scroll down to refer to the recipe card if you just want to make the Makhani sauce alone.

  • Chicken: I always use whole chicken legs or chicken thighs or boneless thighs. Contrary to a true Butter Chicken recipe, I prefer to use boneless chicken thighs for ease and flavour.
  • Full-fat Butter!
  • Lime or lemon juice: Freshly squeezed. In a pinch, you can replace it with white vinegar.
  • Ginger garlic paste: You will need this in both marination and the makhani sauce.
  • Oil: A litter mustard oil or any cooking oil.
  • Red chilli powder: for the spicy factor
  • Kashmiri red chilli powder: for the rich colour.
  • Turmeric powder
  • Kasoori methi: aka dried fenugreek leaves for a hint of flavour
  • Garam masala: You can make a batch using my garam masala recipe.
  • Thick yoghurt: Try to strain the yoghurt or use hung yoghurt or Labneh or greek yoghurt.
  • Whole spices: Green cardamom, Black cardamom (optional), Cinnamon, Cloves and Fenugreek seeds
  • Cashew nuts: Adds body to the sauce and helps reduce the butter quantity. You may replace it with blanched almonds.
  • Green chillies
  • Onion
  • Tomatoes: Use fresh ripe tomatoes. Avoid using tomato paste!
  • Cream: You may use heavy or whipping or thick or fresh cream. Adjust as per your need.

Scroll down to Recipe card for details on quantities and instructions.

Instructions

To make butter chicken from scratch, you must first make a batch of grilled or roasted chicken marinated in Tandoori masala. Then, prepare the makhani sauce recipe by sauteing warm spices and fresh tomatoes in butter. Finally, toss the chicken tandoori in the prepared makhani sauce and simmer.

Here I have used boneless chicken thighs to make a batch of tandoori chicken.

chicken marinated in tandoori masala

If using bone-in pieces, then make deep cuts before marinating. Marinate the chicken with lime juice, ginger garlic paste, oil, red chilli powder, turmeric powder, kasoori methi, garam masala, thick yoghurt and salt. Let it rest for 4 to 5 hours or overnight.

pan roasted tandoori chicken

Roast the marinated chicken on high flame turning the pieces a few times to roast all sides evenly until cooked through. You may do this in the oven.

cooking down fresh tomato in spices

Heat butter and fry the green and black cardamom, cloves, and cinnamon, and fry until fragrant. Add the fenugreek seeds, cashews, grated ginger garlic pasts, green chillies and saute for a few minutes. Add the chopped tomatoes, red chilli powder and a little salt. Let the tomatoes get cooked down until the oil separates.

pureed the cooked tomato sauce

You may use a immersion blender and blend to a smooth gravy. If using blender or food processor, let the mixture cool down a bit before you blend it to smooth.

simmering roasted chicken pieces in tomato gravy

Return the blended tomato sauce to the pan along with the roasted chicken and a cup of water. Bring this sauce to a boil.

Added cream to murgh makhani to finish off

Reduce the flame to low and stir in the sugar, kasoori methi, and garam masala. Cover and cook on low for 10 to 15 minutes.

garnished with coriander leaves before serving the butter chicken

Garnish with a good drizzle of cream, and chopped coriander leaves and serve with any kind of flatbread like Methi Paratha, Naan, kulcha, or a bowl of rice.

Storage

Any leftover homemade chicken makhani sauce should be refrigerated in an airtight container. This typically stays fresh for about 3-4 days in the fridge.

If you want to store the sauce for a longer period, consider freezing it. Place the sauce in a freezer-safe container, leaving some room for expansion, as liquids tend to expand when frozen. This can extend the storage life to 2-3 months.

When ready to use, thaw the frozen sauce in the refrigerator overnight. Reheat it gently on the stovetop, stirring occasionally to maintain its texture and flavor.

FAQ

What is murgh makhani?

Murgh Makhani aka Butter Chicken was invented by Kundan Lal of Moti Mahal restaurant in Delhi post the infamous partition. Butter Chicken aka Murg Makhani or Chicken Makhani is made with leftover tandoori chicken nestled in a rich seasoned buttery tomato gravy thickened with cashews and finished off with cream. Served best with naan, parathas, rice etc. A total indulgence! Tear a piece of hot naan and scoop it in the silky butter chicken -the perfect marriage!

What is makhani sauce made of?

The sauce for butter chicken is made by sauteing warm whole spices like cardamom, cloves and cinnamon along with cashews, onion and ripe tomatoes in lots of butter and or ghee. You have to use more tomatoes than onions. Cooked until oil separates and pureed in a blender. This is the butter chicken sauce that you can simmer with tandoori chicken pieces.

Is murgh makhani the same as tikka masala?

No, they are not the same. Butter chicken uses tandoori chicken pieces which are always made with bone-in poultry whereas Chicken Tikka Masala is made with boneless chicken pieces. But, with time, variations have developed to customize it, so you also have boneless butter chicken, which resembles Chicken Tikka Masala. Both dishes are popularly served worldwide but have subtle variations in flavour and preparation methods depending on the region where you eat them. This would be the sole reason for the utter confusion or any arguments about these two dishes.https://butfirstchai.com/mofatah-al-dajaj-ethnic-saudi-rice-and/

Related

Looking for other chicken recipes?

  • A plate of margooga chicken served.
    Margooga (Emirati Chicken and Pastry)
  • chicken chettinad curry recipe
    Chicken Chettinad Curry
  • machboos with sella basmati rice
    Sella Rice Chicken Machboos with Baharat
  • a bowl of pepper chicken gravy
    Pepper Chicken Gravy

📖 Recipe Card

murgh makhani sauce served in a pan with a few butter naan bread.

Murgh Makhani Sauce (Butter Chicken)

Tandoori chicken pieces in a rich buttery and flavour-packed smooth gravy.
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 4 people
Calories: 459.46kcal
Author: Famidha Ashraf
Prevent your screen from going dark

Ingredients
 

For the Chicken tandoori (marinate and roast)

  • 700 grams Chicken whole legs , or use 500 grams of boneless chicken thighs
  • 1 tablespoon lemon or lime juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon cooking oil, mustard oil or any cooking oil
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon kasuri methi, dried fenugreek leaves
  • ½ teaspoon garam masala
  • 4 tablespoons yoghurt
  • salt to taste
  • 1 tablespoon butter , to roast or pan fry

For the Makhani sauce (cook and blend)

  • 2 tablespoons butter
  • 2 green cardamom
  • 1 black cardamom, optional
  • 1 inch cinnamon stick
  • 3 cloves
  • ½ teaspoon fenugreek seeds
  • 10 whole cashews, whole
  • 2 teaspoon ginger garlic paste
  • 2 to 4 green chillies, slit
  • 1 large onion, roughly chopped
  • 3 medium-sized tomatoes, roughly chopped
  • 1 tablespoon Kashmiri red chilli powder
  • salt to taste

Final additions for makhani

  • 1 cup water
  • 2 teaspoons sugar
  • 2 teaspoons kasuri methi, dried fenugreek leaves
  • ½ teaspoon garam masala
  • 2 to 3 tablespoons cream, heavy or thick
  • Fresh coriander leaves, to garnish

Instructions

Marinate for tandoori Chicken

  • Marinate the chicken with lime juice, ginger garlic paste, oil, red chilli powder, turmeric powder, kasoori methi, garam masala, thick yoghurt and salt.
    700 grams Chicken whole legs
    1 tablespoon lemon or lime juice
    1 tablespoon ginger garlic paste
    1 teaspoon cooking oil
    1 teaspoon red chilli powder
    1 teaspoon turmeric powder
    1 teaspoon kasuri methi
    ½ teaspoon garam masala
    4 tablespoons yoghurt
    salt to taste
  • Cover and keep it refrigerated for 4 to 5 hours or overnight. If using boneless chicken breast, 30 mins would suffice. If using bone-in pieces, then make deep cuts before marinating. You may skip this and use leftover chicken tikkas or tandoori chicken.

Roast the marinated chicken

  • Heat a thick-bottomed saucepan with some butter. Roast the marinated chicken on high flame turning the pieces a few times to roast all sides evenly until cooked through. You may do this in the oven.
    1 tablespoon butter

Prepare the Tomato Gravy

  • Heat butter in a deep saucepan. Add the green and black cardamom, cloves, and cinnamon, and fry until fragrant.
    2 green cardamom
    1 black cardamom
    1 inch cinnamon stick
    3 cloves
    2 tablespoons butter
  • Add the fenugreek seeds and saute for a few seconds.
    ½ teaspoon fenugreek seeds
  • Add the whole cashews and saute until golden.
    10 whole cashews
  • Add onion, grated ginger garlic paste along with slit green chillies. Saute this mixture until the raw smell of ginger and garlic is gone.
    2 teaspoon ginger garlic paste
    1 large onion
    2 to 4 green chillies
  • Add the chopped tomatoes, red chilli powder, and a little salt. Cook partially covered until the tomatoes are cooked down and the oil separated. Switch off and let it cool.
    3 medium-sized tomatoes
    1 tablespoon Kashmiri red chilli powder
    salt to taste
  • Add the tomato mixture into a blender and blend it until smooth.

Final steps for Butter Chicken

  • Return the blended tomato gravy sauce to the pan along with the roasted chicken and a cup of water. Bring this sauce to a boil.
    1 cup water
  • Reduce the flame to low and stir in the sugar, kasoori methi, and garam masala. Cover and cook on low for 10 to 15 minutes.
    2 teaspoons sugar
    2 teaspoons kasuri methi
    ½ teaspoon garam masala
  • Garnish with a good drizzle of cream, and chopped coriander leaves and serve with any kind of flatbread like Methi Paratha, Naan, kulcha, or a bowl of rice.
    2 to 3 tablespoons cream
    Fresh coriander leaves

Notes

You can make this quicker by using leftover Tandoori chicken. If need be, buy from your favourite take away and reheat it in this makhani sauce! 
You can use bone-in chicken legs and thighs. 

Nutrition Info

Calories: 459.46kcal | Carbohydrates: 19.75g | Protein: 21.39g | Fat: 34.33g
Course: Main Course
Cuisine: Indian, North Indian
Tried this recipe?Please consider Leaving a Review!

Read the history of Butter Chicken from the OG family!

More Chicken Stews and Curries

  • A saucepot of Afghani chicken curry with chicken leg quarters.
    Afghani Chicken Curry
  • chicken dawood basha
    Dawood Basha with Chicken Meatballs
  • Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce
    Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce
  • coriander mint chicken curry recipe
    Hariyali Chicken | Chicken in Mint Coriander Yoghurt Sauce
11 shares

Reader Interactions

Comments

  1. Famidha Ashraf says

    February 19, 2025 at 6:53 am

    5 stars
    I highly recommend you make and freeze a big batch of this makhani sauce so Ramadan dinner ideas can only get easier.

    Reply
5 from 1 vote

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad
  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad
  • chickpea sundal recipe
    Chickpea Sundal
  • fatteh chickpeas
    Fatteh Hummus

Seasonal

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado
  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs
  • a plate of chocolate date balls
    Chocolate Date Balls
  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.