Delicious Butter Chicken ( Murgh makhani) recipe

Butter Chicken Recipe The Ultimate Restaurant-Style Guide

Updated: March 2026

Welcome to the most comprehensive guide on Murgh Makhani you will find anywhere. If you have been searching for that restaurant-quality Butter Chicken recipe — the kind with a sauce so silky it coats the back of a spoon like liquid velvet — you have arrived at the right place.

As an Executive Sous Chef with over 13 years in professional hotel kitchens, I have cooked this dish hundreds of times — for hotel banquets, a la carte service, and my own family table. I have seen too many home versions fall short: grainy sauce, dry chicken, or a flat one-note flavor. This updated 2026 guide is my professional blueprint to fixing all of that.

You will learn the double-marination technique for exceptionally juicy chicken, the precise use of melon seeds (charmagaz) for nutty body, my critical triple-straining method for a 100% grit-free finish, plus new sections covering Instant Pot Butter Chicken, Garlic & Lemon Butter Chicken variations, the legendary Aslam and Goila Butter Chicken, a proper Butter Chicken vs Tikka Masala comparison, calorie breakdown, and an expanded FAQ covering both Indian and American search queries.

Butter chicken is versatile, deeply comforting and — once you know the professional technique — surprisingly straightforward to make. The best part? You do not need a tandoor at home. I will show you exactly how to replicate that charred, smoky flavor using your oven or a simple non-stick pan.

Why This is the Best Butter Chicken (Murgh Makhani) Recipe

• The Texture: A professional triple-straining method combined with melon seeds (charmagaz) ensures a 100% velvety, grit-free Makhani sauce — the kind that defines fine-dining Indian restaurants.
• The Flavor: Built on the 1948 Moti Mahal original technique, using a two-step double-marination process that seasons the chicken to its core for maximum juiciness and flavor absorption.
• No Artificial Color: No food dye shortcuts here — just the perfect ratio of Kashmiri red chili and slow-simmered ripe tomatoes to achieve the iconic deep-orange hue naturally.
• Both Oven & Stovetop Methods: Whether you use an oven, tawa, cast iron skillet, or an Instant Pot, this guide has you completely covered.

Who Invented Butter Chicken? The History of Murgh Makhani

Every legendary dish has a birthplace, and for Butter Chicken — known traditionally as Murgh Makhani — that place is Moti Mahal in Daryaganj, Old Delhi.

The story begins in 1948, shortly after the partition of India. The visionary behind it, Kundan Lal Gujral, had already popularized Tandoori Chicken in Delhi. But there was a persistent professional challenge: the juices from roasting chicken would drip away, and leftover pieces became dry and tough by the end of service.

The "Thrifty" Invention

Being a chef of true ingenuity, Gujral didn't believe in waste. To rehydrate the leftover tandoori chicken, he created a rich Makhani (buttery) gravy — combining fresh tomato puree, generous amounts of butter, and heavy cream to create a sauce that could breathe new life into roasted meat. What began as a clever waste-reduction solution quickly became a culinary phenomenon. The balance of tanginess from tomatoes and the velvety richness of butter created a flavor profile that transcended borders and cuisines.

An International Ambassador

While Britain claims Chicken Tikka Masala as its "national dish" (a derivative with onions and a more complex spice blend), Murgh Makhani remains India's original soul-food ambassador. It defines the Punjabi spirit — generous, rich, and deeply comforting. Today, from five-star hotels in Mumbai to Indian restaurants in New York, Chicago, and London, the foundation remains unchanged: it must be mild, aromatic, and above all — Makhani. When you cook this recipe, you are not just making dinner; you are recreating a piece of New Delhi's gastronomic history.

How to Make Butter Chicken — Chef's Step-by-Step Guide

Marinating and Preparing the Chicken

I use 500g (1.1 lbs) boneless, skinless chicken thighs cut into bite-sized cubes. Thighs are non-negotiable for me professionally — they contain the connective tissue and intramuscular fat needed to stay juicy under high-heat searing. Chicken breasts can work, but they dry out fast. Pat the pieces completely dry with a kitchen towel before marinating; moisture is the enemy of a good char.

Chef's Note: Always use boneless thighs for this recipe. The connective tissue renders during searing, keeping the inside moist while the outside chars — exactly what we need for an authentic Makhani base.

Step 1 — First Marination

Apply lemon juice, red chili powder and salt to the chicken pieces and rub firmly. Cover and rest for 15–20 minutes. This step seasons the meat deeply, not just the surface, and the acid from lemon begins tenderizing the protein immediately.

Step 2 — Second Marination

Take a mixing bowl and add Greek yogurt (hung curd), Kashmiri red chili paste, ginger garlic paste, red chili powder, ground cumin, garam masala, turmeric powder, lemon juice and cooking oil. Whisk everything together until you have a smooth, thick masala paste.

Coat the chicken pieces thoroughly with this masala — every surface must be covered. Refrigerate for 30–40 minutes minimum, or overnight for best results. Overnight marination is my professional recommendation: the yogurt enzymes break down the protein gently, making the chicken exceptionally tender after searing.

Step 3 — Roasting / Grilling the Chicken

After marination, bring the chicken to room temperature for 10–15 minutes before cooking. Cold chicken on a hot pan is a recipe for uneven cooking.

I am using the non-stick pan method below. For detailed oven, tandoor and cast-iron skillet methods, check my Chicken Tikka recipe where I break down each approach step by step.

Non-Stick Pan / Tawa (Home Method): Heat 1 tablespoon oil in a non-stick pan over medium flame. Remove excess marinade from each piece and place them with space between them — crowding traps steam and prevents the char. Roast until crisp golden on one side, flip and repeat. Total: 6–8 minutes.

Oven Method :

1. Preheat oven to 464°F (240°C) for 15 minutes. Line a baking tray with aluminum foil.
2. Place marinated chicken on the tray, shaking off excess marinade. Brush with melted butter.
3. Grill/broil for 15–20 minutes until charred at the edges and cooked through.

Charcoal Tandoor / BBQ Grill: Thread on skewers and cook over medium-high charcoal heat for 10–12 minutes, turning periodically. Charcoal smoke adds an irreplaceable depth that no oven can fully replicate.

Step 4 — Making the Tomato and Cashew Paste

Roughly chop all tomatoes and boil them for 6–8 minutes until completely soft. Blend into a fine puree. Here is the step most home recipes skip: strain this puree through a fine-mesh sieve, pushing every drop through with the back of a ladle. The skins, seeds and fibrous material you leave behind are exactly what makes a sauce grainy. This single step separates home-cook curry from restaurant-grade Makhani.

Soak cashew nuts (and optional melon seeds/charmagaz) in warm water for 20 minutes, then blend into a perfectly smooth paste. Cashew paste provides natural creaminess; melon seeds add subtle nutty complexity — the hallmark of the original Moti Mahal recipe.

Step 5 — Building the Makhani Sauce

Melt 1 tablespoon butter in a heavy-bottomed pan over medium flame. Add whole spices — green cardamom, cinnamon stick, cloves and bay leaf — and let them sizzle for 30 seconds. Add ginger garlic paste and sauté until the raw smell disappears completely.

Turn off the heat momentarily and stir in dry spices — red chili powder, garam masala and coriander powder — to prevent scorching. Turn heat back to medium, add Kashmiri red chili paste and stir for 30 seconds. This paste gives the iconic restaurant-style orange-red color without artificial dye.

Pour in the strained tomato puree and cook for 3–4 minutes on medium heat. Add cashew paste and cook for 2 more minutes. Now add crushed kasuri methi using the palm-rub technique (rub leaves between palms over the pan to release essential oils), add a pinch of sugar and salt. For more on this technique, check my full guide on  Kasuri Methi.

Add some water and simmer on medium-low for 3–4 minutes until thick, bubbling and small pools of orange-tinted oil appear on the surface. This is the bhuna stage — it tells you the sauce is properly cooked and ready for finishing.

Step 6 — Finishing the Butter Chicken

Add the roasted chicken pieces to the sauce and cook for 1 more minute — you are marrying the chicken to the gravy, not re-cooking it. Stir in 1 tablespoon of cold butter using a swirling motion; in classical French technique this is called monter au beurre and it creates a glossy, restaurant-level richness.

Lower the heat before adding cream. 

Critical Pro Tip — Tempering: Never pour cold cream directly into hot sauce. Mix 2–3 tablespoons of hot gravy into your cold cream in a small bowl first, stir smooth, then pour that tempered mixture back into the pan. This prevents the cream from curdling — standard practice in every professional kitchen I have worked in for the past 13 years.

Garnish with butter cubes, a swirl of fresh cream and a sprinkle of crushed kasuri methi. Serve hot immediately.

The Secret to a Grit-Free Velvety Sauce — Troubleshooting Guide

In a professional kitchen, we don't just cook a sauce — we refine it. If your Butter Chicken feels sandy, grainy or separated, it is almost always a breakdown in one of these four areas. Here is how to diagnose and fix your gravy like a pro.

1. Why is my sauce grainy?

The Culprit: Un-strained tomato skins, seeds or fibrous residue from ginger and garlic.

The Chef's Fix: The sieve is non-negotiable. After blending your tomato base, you must pass it through a fine-mesh sieve (or chinois) back into the pan. Use the back of a ladle to press every drop of liquid through. If you skip this, your sauce will never achieve the iconic Makhani mouthfeel.

2. Why did my cream curdle or "break"?

The Culprit: Thermal shock — adding cold cream directly into a boiling-hot sauce causes the proteins to clump instantly.

The Chef's Fix: Tempering. Mix 2 tablespoons of hot gravy into your cold cream in a small bowl first, stir until smooth, then pour the tempered mixture into the simmering pan. This raises the cream temperature gradually, ensuring a stable, glossy emulsion every time.

3. Why is my sauce watery instead of thick?

The Culprit: Rushing the bhuna (reduction) phase.

The Chef's Fix: The Butter Pool Test. Simmer the tomato base patiently until fat begins separating as small pools of orange oil on the surface. Only after this separation should you add more liquid. If still too thin, a teaspoon of cashew paste or melon seed paste acts as a natural, nutty thickener that adds body without altering the flavor profile.

4. My chicken made the sauce lumpy!

The Culprit: Adding raw yogurt-marinated chicken directly into the gravy — the yogurt leaks into the sauce and curdles it.

The Chef's Fix: The Pre-Sear is essential. Always sear the chicken separately until the marinade is set and charred onto the meat. This locks flavor into the chicken and keeps your Makhani sauce pristine and smooth.

Final Professional Polish: If your sauce looks dull before serving, whisk in one cold knob of butter right at the end. This monter au beurre technique adds a final brilliant shine and defines the luxury restaurant finish.

Instant Pot Butter Chicken

The Instant Pot has become a staple in American kitchens, and it produces a genuinely excellent Butter Chicken with less active cooking time. The pressure cooker naturally extracts deep flavor from tomatoes and aromatics quickly. Here is my professional adaptation:

Important: You still need to pre-sear the chicken separately — do not skip this step even in an Instant Pot recipe. The char on the chicken is what gives Murgh Makhani its characteristic smokiness and prevents the yogurt marinade from curdling into the sauce.

Instant Pot Butter Chicken Method:

1. Sear the marinated chicken first in a pan on the stovetop until golden. Set aside.
2. Set the Instant Pot to Sauté mode. Add butter, whole spices, then ginger garlic paste. Sauté until fragrant — about 2 minutes.
3. Add Kashmiri red chili paste, dry spices and stir for 30 seconds.
4. Add chopped tomatoes (or canned crushed tomatoes — a perfectly acceptable substitution for American kitchens), cashew paste and 1/4 cup water. Stir to combine.
5. Cancel Sauté mode. Seal the lid and pressure cook on High for 8 minutes.
6. Allow natural pressure release for 10 minutes, then carefully quick-release the remaining pressure.
7. Open the lid, use an immersion blender to blend the sauce smooth, then strain through a fine-mesh sieve directly into the pot.
8. Set back to Sauté mode, add the seared chicken pieces, kasuri methi, sugar and salt. Simmer for 2 minutes.
9. Temper and add cream as described above. Finish with a cold knob of butter.

Chef's Tip for USA readers: Canned San Marzano tomatoes work beautifully in this Instant Pot version — they have a naturally lower acidity than fresh Roma tomatoes, which means you can reduce the amount of sugar you add to balance the sauce.

Butter Chicken Variations

Garlic Butter Chicken

Garlic Butter Chicken is a popular American-Indian fusion variation that intensifies the garlic element beyond what the classic Makhani calls for. To make it, roast a full head of garlic alongside the marinated chicken in the oven, then squeeze the roasted garlic cloves directly into the simmering sauce. The roasted garlic caramelizes in the oven and adds a rich, mellow sweetness that pairs beautifully with the butter-cream base. Finish with an extra tablespoon of garlic butter stirred in at the end.

Lemon Butter Chicken

Lemon Butter Chicken is a lighter, more citrus-forward interpretation that works especially well as a summer dish or for readers who find classic Makhani slightly heavy. Add the zest of one lemon and 2 teaspoons of fresh lemon juice to the sauce at the very end (after adding cream) — never during cooking, as lemon juice can turn bitter when cooked for too long. The brightness of the lemon cuts through the cream without overpowering the tomato-spice base. This version pairs particularly well with steamed rice or a simple green salad.

Cowboy Butter Chicken Wings 

Cowboy Butter Chicken Wings are one of the biggest trending recipes in the USA right now, and they are a brilliant fusion of American barbecue culture and Indian Makhani flavors. The concept is simple: chicken wings marinated in classic Makhani spices, then finished with a compound "cowboy butter" that adds herby, spicy, citrusy richness.

How to make the Makhani Cowboy Butter: Melt 4 tablespoons of butter and mix in 2 cloves minced garlic, 1 teaspoon Kashmiri chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon kasuri methi, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon fresh cilantro (chopped), salt and a pinch of cayenne. Apply the first marination (lemon juice + chili + salt) to the wings, then grill or bake at 425°F (220°C) for 35–40 minutes, turning halfway, until crispy. Toss in the warm cowboy butter immediately before serving. The combination of the charred spiced wings and this buttery, herbaceous sauce is absolutely addictive.

Stick of Butter Chicken and Rice 

This is a beloved American comfort food technique — sometimes called "stick of butter rice" — adapted with Indian flavors. The concept is a complete one-dish baked meal where a whole stick of butter (1/2 cup / 113g) slowly melts over the chicken and rice during an extended low-and-slow oven bake, basting everything continuously from inside.

Indian-Spiced Version: In a deep baking dish, add 1.5 cups basmati rice (rinsed and drained), first-marinated chicken pieces, 1 can cream of chicken soup, 1 cup water, 1 teaspoon garam masala, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon kasuri methi, salt and a whole stick of butter cut into slices placed over the top. Cover tightly with foil and bake at 300°F (150°C) for 90–100 minutes without lifting the foil. The butter melts and bastes everything from above while the steam cooks the rice perfectly below. It is a total low-effort, high-reward dish that Americans have embraced enthusiastically.

Peanut Butter Chicken — Fusion Take

This is a creative Indo-Western fusion that replaces the cashew paste in the Makhani sauce with smooth natural peanut butter. It gives a slightly earthier, nuttier profile — closer to a Thai peanut sauce in texture but with all the Indian spice character of Murgh Makhani. Use 2 tablespoons of smooth unsweetened peanut butter in place of the cashew paste. Add a teaspoon of soy sauce for an extra umami depth. This version is particularly popular with young families in the USA as a milder, nut-rich alternative to the cream-heavy classic.

Butter Chicken vs Tikka Masala — What is the Real Difference?

This is the most asked question I receive from both Indian and international readers, and it deserves a proper answer. While both dishes share a tandoori-roasted chicken soul, the flavors, origins and cooking methods are fundamentally different. Having cooked both extensively at Radisson Hotels, here is the clearest breakdown I can offer:

Feature	Butter Chicken (Murgh Makhani)	Chicken Tikka Masala
Origin	Delhi, India — Moti Mahal, 1948	British-Indian, likely Glasgow, UK, 1970s
Sauce Base	Tomato + butter + cream (no onions in classic version)	Tomato + onion + cream + more complex spice blend
Heat Level	Mild — gentle and aromatic	Medium — spicier and tangier
Sweetness	Subtle natural sweetness from tomatoes and cream	Less sweet, more robust and savory
Color	Deep orange-red, glossy	Brick-red, slightly darker and denser
Chicken Preparation	Tandoori / grilled chicken pieces added to sauce	Tikka (smaller pieces) grilled and added to sauce
Key Spice	Kasuri methi (dried fenugreek) — non-negotiable	More cardamom, coriander and cumin forward
Fat Content	Higher — more butter and cream	Moderate — oil and cream based
Best Paired With	Garlic naan, laccha paratha, basmati rice	Plain naan, steamed rice
Popularity	India's most iconic restaurant dish	UK's unofficial "national dish"

My verdict from the professional kitchen: Butter Chicken is about harmony and comfort — every element works together to create a silky, gentle warmth. Tikka Masala is about intensity and contrast — it is bolder, sharper and more assertive on the palate. Neither is superior; they simply serve different moods and occasions.

India's Most Famous Butter Chicken Versions

Aslam Butter Chicken — The Old Delhi Legend at Jama Masjid

If you find yourself near Jama Masjid in Old Delhi, there is one name that every serious food lover must know: Hotel Aslam's Butter Chicken. This is not the gravy-style Makhani you know from restaurants. Aslam's version is a completely different animal.

Here, roasted tandoori chicken pieces are submerged in a thick pool of freshly melted white butter and fresh cream, seasoned with a proprietary spice blend that the family has never publicly disclosed. The result is extraordinarily rich, intensely buttery and best described as a "starter" rather than a main course curry. The chicken holds its char from the tandoor, and the butter-cream coating clings to every surface. It is raw, indulgent, and one of the most memorable bites in all of Delhi street food. If you search for best butter chicken in Delhi, Aslam's inevitably tops the list — for good reason.

Goila Butter Chicken — The Modern Indian Brand

Goila Butter Chicken is a restaurant chain founded by Chef Saransh Goila that has taken India by storm over the past decade. What sets Goila's version apart is the commitment to slow cooking — the Makhani sauce is reportedly cooked for hours, not minutes, allowing the tomatoes to caramelize deeply and the spices to integrate completely. The result is a sauce with significantly more depth and complexity than most restaurant versions. Chef Goila has been vocal about using traditional, hand-ground spices rather than commercial blends, which makes a genuine difference in the final flavor. For anyone looking for the best butter chicken in Mumbai, Pune or Bangalore, Goila outlets are worth seeking out.

Punjabi Authentic vs. Restaurant-Style Butter Chicken

The authentic Punjabi home version of Butter Chicken differs from the restaurant version in several meaningful ways. It typically uses ghee instead of butter for a richer, more aromatic base. It favors bone-in chicken pieces for deeper flavor — the bones release collagen during cooking that naturally thickens the sauce. It often skips the added sugar completely, relying on the natural sweetness of very ripe, farm-fresh tomatoes. And it usually has a slightly more robust spice profile than the refined, mild restaurant version most people know. My recipe today is the restaurant-style version — silky, refined and perfectly balanced — but if you want to go more traditional Punjabi, swap the butter for ghee and use bone-in pieces.

More popular recipes you can make today:

• Kadai chicken
• Butter Naan Recipe
• Paneer bhurji
• Matar paneer
• Paneer Makhani

Below is the complete Butter Chicken recipe of Moti Mahal inspiration — authentic and restaurant-style.

Butter Chicken Recipe Video

What to Serve with Butter Chicken and Naan — Beyond the Basics

In a professional kitchen, we think about the complete palate experience, not just the main dish. Butter Chicken is famously rich, creamy and mild. To make it truly shine, you need sides that provide contrast — specifically acidity, crunch and aromatics. Here is how to build a chef-level feast around your Murgh Makhani.

1. The Essential Breads — Butter Chicken and Naan

Garlic Butter Naan is the gold standard — the charred, bubbly dough and pungent garlic are the perfect vehicles for Makhani gravy. Check my Butter Naan Recipe for the full guide. If you want to impress, try a Laccha Paratha — its multi-layered flaky swirls catch the sauce in every crevice for a more textured, satisfying bite.

2. The Grains — More Than Just White Rice

Jeera Rice (Cumin Rice) is a significantly better choice than plain steamed rice. Sautéing long-grain aged Basmati with cumin seeds and a touch of ghee adds a smoky aroma that bridges the gap between the rice and the spices in the chicken. The key word is aged Basmati — the grains stay separate and fluffy, preventing the meal becoming mushy when the sauce is poured over.

3. The Refreshers — Balancing the Fat

Because Butter Chicken is heavy on fats, you need acid and crunch to reset the palate. A Kachumber Salad — diced cucumber, tomato and red onion tossed with fresh lime juice, salt and cilantro — provides that sharp acidity. A Mint and Cucumber Raita serves as a cooling palate cleanser, especially important if you have dialed up the chili heat.

4. The Finishing Touches — Never Skip These

Pickled Red Onions (Sirka Pyaaz): thinly sliced onions soaked in vinegar and salt. Fresh Lime Wedges: a final squeeze over the chicken right before eating awakens the spices dramatically. Fresh Cilantro (Coriander): for herbal brightness against the rich, creamy sauce.

Butter Chicken Fusion Ideas — What to Do with Leftover Makhani Sauce

In a professional kitchen, leftover Makhani sauce is never "waste" — we call it Liquid Gold. If you have a cup or two of that silky gravy left over, here are three chef-tested fusion ideas:

1. Butter Chicken Pizza (Makhani Pizza)

Forget standard marinara. Use the Makhani sauce as your pizza base on a flatbread or pizza crust. Spread it thick, top with shredded mozzarella, red onion slivers and leftover chicken pieces. Bake at high heat until the cheese blisters. Finish with a drizzle of fresh cream and chopped cilantro. This butter chicken pizza is an Indian-Italian masterpiece that always impresses guests. In India, butter chicken pizza has become a massively popular menu item at fusion restaurants and for good reason — the sauce's richness works perfectly as a pizza base.

2. Indian-Italian Fusion — Makhani Penne

The tomato-cream balance of Makhani sauce makes it a natural pasta companion. Toss hot al dente penne directly into the warmed sauce, adding a splash of pasta water to emulsify. Top with freshly grated Parmesan and red chili flakes. This is arguably even better than Penne alla Vodka for richness and depth.

3. Butter Chicken Loaded Fries (Makhani Poutine)

This is the ultimate chef's late-night snack. Pour warm Makhani sauce over a plate of thick-cut crispy fries, add torn chicken pieces, drizzle with cream and top with fresh cilantro. The sauce soaks into the fries just enough without making them soggy — if you serve it immediately.

Butter Chicken Calories — A Detailed Nutrition Breakdown

One of the most searched questions about Butter Chicken is its calorie content — both in India and among health-conscious American cooks. The honest answer is: it depends significantly on preparation method and portion size. Here is a transparent breakdown based on my professional recipe proportions:

A standard serving of approximately 250g (including sauce) from this recipe contains roughly 480 calories, with 36g protein, 32g fat and 18g carbohydrates.

By comparison, a typical restaurant serving (which often uses more butter and cream) can reach 550–650 calories per portion. Some hotel and fine-dining versions with extra cream and butter finishing can exceed 700 calories per serving.

How to reduce butter chicken calories without sacrificing flavor:

• Replace fresh cream with full-fat Greek yogurt added at the very end (tempered) — saves approximately 80–100 calories per serving.
• Reduce butter from 2 tablespoons to 1 tablespoon in the sauce — saves approximately 50 calories.
• Increase cashew paste quantity slightly to compensate for creaminess lost from reduced butter and cream.
• Use chicken breast instead of thighs — saves fat content but requires careful searing to maintain juiciness.

For reference: Butter Chicken is significantly lower in carbohydrates than most Indian curries because it uses no onions or potatoes in the base. The primary caloric contribution comes from the butter, cream and cashew paste — all of which contribute healthy fats and protein alongside the fat calories.

Trader Joe's Butter Chicken — How Does It Compare to Homemade?

For American readers, Trader Joe's Butter Chicken is a go-to packaged option — and it is genuinely one of the better frozen Indian meals available at an American grocery store. It is convenient, reasonably priced and has a decent flavor profile. But as a professional chef, let me give you an honest comparison.

The Trader Joe's version uses a simpler spice blend and relies more on sweetness and creaminess than on the complex layered depth that comes from proper bhuna cooking and hand-ground kasuri methi. The texture of the sauce tends to be thinner and more uniform — pleasant, but missing the silkiness that the triple-straining and cashew paste method produces in a homemade version.

My recommendation: Trader Joe's Butter Chicken is excellent for a busy weeknight when you have 10 minutes, not 50. But if you have the time and want to understand what authentic Murgh Makhani actually tastes like — use this recipe. The difference between the two, once you have tasted a freshly made Makhani with properly charred chicken, is significant and immediately obvious. There is no packaged product that can replicate the aroma of kasuri methi rubbed into hot sauce or the flavor of chicken that has been charred in a real tandoor or cast-iron skillet.

Frequently Asked Questions About Butter Chicken

Q1. Who invented butter chicken?

Butter chicken was invented by Kundan Lal Gujral at Moti Mahal restaurant in Daryaganj, Delhi, around 1948. It began as a smart kitchen solution to rehydrate leftover tandoori chicken by simmering it in a buttery tomato-cream sauce — a classic case of culinary ingenuity born from necessity.

Q2. What is the difference between butter chicken and chicken tikka masala?

Butter Chicken (Murgh Makhani) is a mild, silky tomato-butter-cream sauce with subtle sweetness and no onions in the classic base. Chicken Tikka Masala is a British-Indian creation with a more complex, onion-based gravy that is spicier, tangier and more robustly spiced. For a full breakdown, see the comparison table above.

Q3. Can I make butter chicken in an Instant Pot?

Yes — see my complete Instant Pot Butter Chicken method above. The key points: always pre-sear the chicken separately, pressure cook the sauce on High for 8 minutes, and use natural release for 10 minutes before blending and straining.

Q4. Why use chicken thighs instead of breasts?

Chicken thighs contain connective tissue and intramuscular fat that keep them juicy during high-heat searing and simmering. Breasts dry out quickly and become rubbery in curry. If you must use breasts, sear at very high heat quickly and reduce the simmering time in the gravy to under 1 minute.

Q5. Is butter chicken spicy?

No. It is naturally mild and aromatic. Kashmiri red chili gives it the vibrant orange color without significant heat. Add cayenne or green chili for extra spice to taste, but the authentic character of Murgh Makhani should always lean sweet, creamy and gentle rather than hot.

Q6. How many calories are in butter chicken?

This recipe yields approximately 480 kcal per serving (250g). Restaurant versions typically range from 550–700 kcal depending on butter and cream quantities. See the full breakdown in the Calories section above for tips on making a lighter version without sacrificing flavor.

Q7. What is the one ingredient I absolutely cannot skip?

Kasuri Methi (dried fenugreek leaves). Without it, you have a well-made tomato curry — not Butter Chicken. The kasuri methi provides the unmistakable nutty, savory, faintly bitter aroma that defines authentic Makhani. Use the palm-rub technique to maximize its fragrance.

Q8. What is Goila Butter Chicken?

Goila Butter Chicken is a celebrated restaurant brand in India founded by Chef Saransh Goila, known for its slow-cooked Makhani sauce made with traditional hand-ground spices. It has expanded to multiple cities and is widely regarded as one of the best commercial butter chicken options in India. If you are looking for the best butter chicken in Mumbai, Pune or Bangalore, Goila outlets are worth trying.

Q9. What is Aslam Butter Chicken at Jama Masjid?

Aslam Butter Chicken at Hotel Aslam near Jama Masjid in Old Delhi is a legendary street-style preparation where charred tandoori chicken is bathed in generous amounts of fresh melted white butter and cream with a secret spice blend. It is served as a starter, not a gravy curry. For anyone searching for the best butter chicken in Delhi, Aslam's is an essential stop.

Q10. How do I store and reheat butter chicken?

Store in an airtight container in the refrigerator for up to 3 days. The Makhani sauce alone (without chicken pieces) freezes well for up to 2 months — freeze in portions for quick weeknight meals. Reheat gently on low flame with a splash of water or cream to restore consistency. Avoid high-power microwaving as it can cause the cream to separate. Always add the cream fresh when reheating if the sauce has been stored overnight.

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