Restaurant style butter chicken, or Murgh Makhani, is a dish born from necessity and ingenuity in Delhi during the 1950s. It is said that the cooks at the Moti Mahal restaurant began experimenting with leftover tandoori chicken, simmering the charred meats in a rich gravy of butter, tomatoes, and cream to keep them moist and flavorful.
This evolution transformed a rustic cooking method into a global sensation. The balance of acidity from the tomatoes and the richness of the dairy creates a sophisticated profile that appeals to almost every palate. It represents a bridge between the smoky traditions of the tandoor and the refined elegance of cream-based sauces.
Over time, the dish has become a symbol of comfort and hospitality in Indian cuisine. The addition of aromatic spices like garam masala and the subtle sweetness of sugar creates a harmony that is both complex and comforting, reflecting the deep culinary heritage of Northern India.
Why You'll Love It
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- Honestly, it's that buttery tenderness of the 2 lbs boneless skinless chicken thighs that just melts in your mouth. I remember when I first learned that thighs stay so much juicier than breasts, and well, I've never gone back.
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- The sauce is just... wow. It's a rich, velvety embrace of 2 cups tomato puree and 1 cup heavy cream that feels like a warm hug on a rainy Tuesday.
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- I love how the 1/4 tsp dried fenugreek leaves (kasuri methi) adds that specific, earthy scent that makes your whole kitchen smell exactly like a favorite neighborhood spot.
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- It's just so grounding to serve this to family, seeing them scoop up every bit of sauce with warm naan; it's a meal that really brings everyone together.
"Honestly, the sauce is just heavenly. My kids actually asked for seconds, which... well, you know how that goes!"
Essential Ingredient Guide
- 2 lbs boneless skinless chicken thighs: I always stick with thighs because they don't dry out. Just cut them into bite-size pieces so they soak up all that lovely marinade.
- 1 cup plain yogurt: This is the secret to the tenderness, really. It gently breaks down the meat, so it's just soft and succulent by the time it hits the plate.
- 1/4 tsp dried fenugreek leaves (kasuri methi): Now, this is optional for some, but honestly, it's the soul of the dish. It adds a slightly bitter, nutty note that balances the creaminess perfectly.
- 1 tbsp garam masala: I like to add this in two stages. The first batch goes in the marinade, and the last teaspoon at the end keeps that warm, aromatic spice tasting fresh.
- 2 tbsp lemon juice: A little bit of brightness is key here. It cuts through the richness of the butter and cream so the dish doesn't feel too heavy.
- 1 tsp sugar: Just a tiny pinch, really. It doesn't make it sweet, but it tames the acidity of the tomato puree just enough to make it smooth.
Complete Cooking Process
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Getting Everything Ready:
First, we get that chicken marinating in the yogurt and spices. I usually let it sit for a bit so the flavors can really get to know each other.
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Building the Flavor:
Sizzling the cumin seeds, mustard seeds, and fennel seeds in butter is where the magic starts. Then, we let those onions get golden and soft for a deep, sweet base.
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Achieving the Right Texture:
We let the tomato puree reduce and thicken up before adding the chicken. That's the secret to a sauce that clings to the meat instead of just pooling at the bottom.
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The Final Polish:
Stirring in the 1 cup heavy cream and a bit more butter at the end makes everything glossy. A final taste for salt and lemon juice ensures it's just right.
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Serving Your Masterpiece:
It's best served piping hot, right when that butter has finished melding. It's just lovely when the steam carries those spices up to your nose.
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Let the chicken marinate for a full 2 hours to absorb flavors deeply.
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Use whole, fresh ginger and garlic for the paste to avoid a factory-made flavor.
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Simmer the ginger-garlic paste until the raw bite is gone before adding tomatoes.
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Sauté the marinated chicken for 3-4 minutes until the edges brown for a better taste.
Pro Tips
Just take your time with it, and your home will smell absolutely divine.
Better For You Treats
If you're looking for something a bit lighter, you can swap the 1 cup heavy cream for half-and-half. I also like to serve a big side of steamed greens to add some fiber and balance the richness of the butter.
Ways to Make it Your Own
Look, you can totally swap the heavy cream for light coconut milk if you want a tropical vibe. Or, if you're feeling adventurous, try using low-fat Greek yogurt in the marinade to keep things a bit leaner.
Serving Suggestions
I always recommend saffron-infused basmati rice to soak up that sauce. A little side of creamy cucumber raita or a fresh green salad adds a lovely, crisp contrast to the warm spices.
Frequently Asked Questions
→ Can I use chicken breasts instead of thighs?
You can, but honestly, they can get a bit dry. If you do, just be very careful not to overcook them during the simmer.
→ What if I can't find kasuri methi?
It's okay, oops, don't stress! Your dish will still be delicious, though it'll miss that specific restaurant-style earthy scent.
→ How do I store the leftovers?
Just let it cool down, then pop it in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day, yeah.
Nutrition Facts
per serving
480
Calories
36g
Protein
14g
Carbs
32g
Fat
Taste Profile
A rich, buttery balance of aromatic spices and tangy tomato cream.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Makes the dish dairy-free but adds a slight coconut flavor.
Use breasts for leaner meat, but be careful not to overcook them or they'll get dry.
Provides a slightly chunkier texture than the smooth puree.
Recipe Variations
Try these delicious twists on the original
Low‑Fat Restaurant Style Butter Chicken
For a lighter version, replace the heavy cream with half‑and‑half and skip that extra pat of butter. Using a high‑quality, low‑fat Greek yogurt in the marination keeps it creamy while cutting down on the calories.
Creamy Coconut Butter Chicken
Give it a tropical twist by swapping the heavy cream for light coconut milk. I like to finish this one with a drizzle of coconut cream for a subtle sweetness that pairs just wonderfully with the cumin and coriander.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Rushing the onion sauté; they need to be golden, not just raw, for the best flavor.
- Overcooking the chicken in the final simmer; keep it gentle so the meat stays tender.
- Skipping the marination time, which leaves the chicken tasting plain inside.
Meal Prep & Storage
Make Ahead Tips
You can marinate the chicken up to 2 hours in advance. Once cooked, the flavors actually deepen over time, so it's a great dish to make a day early.
Leftover Ideas
Store in an airtight container for up to 3 days. To reheat, warm gently on the stovetop with a splash of water or cream to loosen the sauce.
Perfect Pairings
Serve this with...
Cooking Timeline
Prepare marinade and coat the chicken.
Refrigerate chicken to let flavors develop.
Sauté whole spices, onions, and aromatics.
Simmer tomato puree and cook through the chicken.
Finish with cream, butter, and fresh garnishes.
Desserts
Easy Ice Cream Sandwich Cake
Cool, creamy ice cream sandwich cake that's simple, fun, and perfect for any sweet craving.
Restaurant Style Butter Chicken (Murgh Makhani)
Experience the velvety warmth of restaurant style butter chicken, where tender chicken thighs swim in a rich, spiced tomato cream sauce. It's a cozy, aromatic meal that fills the whole house with a scent of butter and garam masala.
Timing
Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
Recipe Details
Ingredients
Chicken Marinade
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01
2 lbs boneless skinless chicken thighs, cut into bite‑size pieces
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02
1 cup plain yogurt
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03
2 tbsp lemon juice
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04
2 tsp ground cumin
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05
2 tsp ground coriander
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06
1 tbsp garam masala
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07
1 tbsp ginger‑garlic paste
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08
1 tsp chili powder
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09
1 tsp turmeric
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10
1 tsp salt
The Sauce
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01
2 tbsp butter
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02
1 tbsp vegetable oil
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03
1 large onion, finely chopped
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04
2 tsp cumin seeds
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05
1 tsp mustard seeds
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06
1 tsp fennel seeds
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07
5 dried red chilies
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08
2 cups tomato puree
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09
1 cup heavy cream
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10
1 tsp garam masala
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11
1 tsp salt (adjust to taste)
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12
1 tsp sugar
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13
1 tbsp fresh lemon juice
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14
2 tbsp chopped fresh cilantro
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15
1/4 tsp dried fenugreek leaves (kasuri methi)
Instructions
First, let's get the chicken ready. In your large mixing bowl, whisk together the plain yogurt, lemon juice, ground cumin, coriander, garam masala, ginger‑garlic paste, chili powder, turmeric, and salt until it's all smooth. Toss in the chicken pieces, making sure every bit is coated. Now, cover it up and let it relax in the refrigerator for at least 30 minutes—though if you have the patience, 2 hours is really where the magic happens.
Warm up your skillet over medium heat. Melt the butter into the vegetable oil, and once it's hot, stir in the cumin seeds, mustard seeds, fennel seeds, and dried red chilies. Just sauté them for about 30 seconds; you'll know it's ready when they start to sizzle and the kitchen smells wonderful.
Add in your finely chopped onion. Keep stirring them frequently for about 5‑6 minutes until they're translucent and just a bit golden. No rush here, just a gentle soften.
Stir in the ginger‑garlic paste and cook for a minute. I mean, just long enough for that raw smell to disappear. Then, sprinkle in those dried fenugreek leaves (kasuri methi) and pour in the tomato puree. Give it a good mix and let it come to a gentle simmer.
Now, we let the tomato mixture reduce and thicken. Stir it occasionally for about 10 minutes. It should get a bit thicker and smell deeply fragrant.
Gently add your marinated chicken pieces to the skillet. Turn them around so they're evenly coated in that lovely sauce. Sauté for 3‑4 minutes until you see those edges just starting to brown.
Pour in a splash of water (about 1/3 cup) or some low‑salt chicken broth to help the sauce deepen. Turn the heat down, put the lid on, and let it simmer gently for 15‑20 minutes. We want that chicken fully cooked and tender.
Take the lid off and let it reduce just a touch more. Stir in the heavy cream, your remaining butter, and that second teaspoon of garam masala. Simmer on low for another 5 minutes—wow, the way the butter melds into the cream is just lovely.
Taste your sauce now. Add the fresh lemon juice and sugar, and a pinch more salt if you think it needs it. Stir in the fresh cilantro, and then take it off the heat.
Serve your restaurant style butter chicken while it's hot. I love it with warm naan or some fragrant basmati rice. If you're feeling fancy, a little extra drizzle of cream or a sprinkle of cilantro on top makes it look just like a restaurant dish.
Notes & Tips
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1
The yogurt in the marinade doesn't just add flavor; it really tenderizes the meat beautifully.
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2
If the sauce feels too thick, a small splash of water or broth helps it reach that perfect consistency.
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3
Adding sugar at the very end helps balance the acidity of the tomato puree.
Lunch
Canned Salmon Pasta
Quick, tasty canned salmon pasta with simple ingredients and a rich, comforting flavor.
Tools You'll Need
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Large mixing bowl for marinating the chicken
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Colander for rinsing if needed
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Large skillet or Dutch oven to handle the simmering sauce
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Wooden spoon for stirring
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Chef’s knife and cutting board for the onion and chicken
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Measuring cups and spoons for accuracy
Must-Know Tips
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Marinate longer, Let the chicken sit for a full 2 hours to let those flavors sink in deep.
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Fresh paste, Use fresh ginger and garlic for the paste to avoid that processed factory taste.
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Cook out the raw bite, Make sure you simmer the ginger-garlic paste until the raw aroma is gone before adding tomatoes.
Professional Secrets
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The 'bloom' of whole spices in butter and oil at the start creates a depth of flavor you can't get from powders alone.
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Adding a second hit of garam masala at the end preserves the aromatic top notes of the spice blend.
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Dried fenugreek leaves (kasuri methi) are the secret ingredient that gives it that distinct 'restaurant' scent.
What readers are saying
Community reviews from home cooks like you
Perfect for a busy weeknight. I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. The texture was a touch off, but the flavor saved it. My kids even asked for seconds.
I wanted to love this dish, but it didn't quite work for me. I found it a bit sweet for my taste. I think with some tweaks it could be really good.
Absolutely loved this recipe! I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. I found it a bit sweet for my taste. Already shared it with a friend.
Decent result for the effort. 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 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. Great addition to my recipe rotation.
Good, but not amazing. The pieces flavor was nice, but i added a bit more seasoning next time. I might try it again with some adjustments.
Absolutely loved this recipe! I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. Thanks for sharing this one!
I wanted to love this dish, but it didn't quite work for me. The texture was a touch off, but the flavor saved it. I think with some tweaks it could be really good.
I wanted to love this dish, but it didn't quite work for me. The texture was a touch off, but the flavor saved it. I think with some tweaks it could be really good.
My new favorite way to make Restaurant Style Butter Chicken (Murgh Makhani). I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. My kids even asked for seconds.
I was surprised how good this turned out. I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. My kids even asked for seconds.
Will definitely make this again. I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. I would reduce the salt a little. Will be making this regularly.
Can't believe how simple this was. I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. I swapped one ingredient and it still worked. Will be making this regularly.
Can't believe how simple this was. I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. I swapped one ingredient and it still worked. Already shared it with a friend.
Perfect for a busy weeknight. I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. Saving this for later.
I was surprised how good this turned out. I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. Highly recommend giving it a try.
Perfect for a busy weeknight. I really liked how the 2 lbs boneless skinless chicken thighs, cut into bite‑size pieces and 1 cup plain yogurt came together. Saving this for later.
I wanted to love this dish, but it didn't quite work for me. The texture was a touch off, but the flavor saved it. I think with some tweaks it could be really good.
Recipe by
Mia Daniels“Wellness starts on the plate! I create light, nourishing recipes that taste as good as they make you feel.” 🌱💚
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