Indian Butter Chicken: Restaurant Secrets

Butter chicken (Murgh Makhani) is a beloved classic in Indian cuisine. With tender marinated chicken and a rich, creamy tomato sauce, it’s no wonder it’s a restaurant favorite. Here’s how to make it at home with the secrets chefs use.

Ingredients

For the Chicken Marinade:

1 lb (500 g) boneless chicken thighs or breasts, cut into cubes

2/3 cup (150 g) plain yogurt

2 tbsp lemon juice

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric

1 tsp garam masala

1 tsp chili powder

1 tsp salt

For the Sauce:

3 tbsp butter

1 large onion, finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tsp ground cumin

2 tsp paprika

1 tsp chili powder

1 can (14 oz / 400 g) crushed tomatoes

1 cup (250 ml) heavy cream

1 tsp garam masala

Salt, to taste

Fresh cilantro, for garnish

Instructions

Marinate the Chicken
Mix yogurt, lemon juice, and spices in a large bowl. Add chicken pieces and coat well. Cover and refrigerate for at least 1 hour, ideally overnight for maximum flavor.

Cook the Chicken
Preheat oven to 400°F (200°C). Arrange marinated chicken on a baking sheet and cook for 15–20 minutes until lightly charred. For extra smoky flavor, grill instead.

Make the Sauce
In a large pan, melt butter over medium heat. Sauté onion, garlic, and ginger until soft and fragrant. Add cumin, paprika, and chili powder, stirring for 1 minute. Add crushed tomatoes and simmer for 10 minutes.

Finish the Curry
Stir in the cream and garam masala. Add the cooked chicken, simmer for 10 minutes, and season with salt.

Serve
Garnish with fresh cilantro. Serve hot with basmati rice or warm naan bread.

✨ Restaurant Secret: Marinate the chicken overnight and char it slightly before adding to the sauce. This creates smoky, layered flavors that make your butter chicken taste just like the restaurant version.