Name: Authentic Butter Chicken (Murgh Makhani)
Prep time: 15 min
Cook time: 38 min
Total time: 74 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tablespoon Garlic; 2 tablespoon Whipping Cream 33%; 4 tablespoon Granulated Sugar; 300 gram Skinless Chicken Breast; 8 gram Kasoori methi (dried fenugreek leaves); 2 piece Yellow Onion; 3 clove Garlic; 4 tablespoon Unsalted Butter; 1 teaspoon Garam Masala Spice Blend; 10 milliliter Whipping Cream 33%; 2 tablespoon White wine vinegar; 100 milliliter Water; 3 tablespoon Sunflower Oil; 6 gram Salt; 1 tablespoon Ginger; 500 gram Tomato; 6 gram Kashmiri red chilli; 2 tablespoon Olive Oil; 50 gram Cashews (unsalted)

Restaurant-Style Butter Chicken (Murgh Makhani)

Step-by-step method

Let’s cook

At a glance

You're building an authentic butter chicken from scratch by marinating chicken cubes while prepping your sauce base, then searing the meat and simmering everything together with cashews, spices, and a touch of smoky kasoori methi for that signature creamy, velvety texture. The most important step is blending and straining the sauce smooth—that's what transforms it from good to restaurant-quality.

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Marinate the chicken

Cut the chicken breasts into cubes. In a bowl, mix them with a teaspoon of grated ginger and garlic. Add the chilli, salt and a little oil. Mix everything thoroughly so the meat is well coated, then let it marinate for at least 15 to 20 minutes.

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300 gram
Skinless Chicken Breast

1 tablespoon
Ginger

1 tablespoon
Garlic

3 gram
Kashmiri red chilli

3 gram
Salt

2 tablespoon
Olive Oil
2/8

Prep for the sauce

While the chicken is marinating, it's the perfect time to prepare the sauce base. Finely chop the onion, finely grate the garlic, and dice the tomatoes. That way you'll have everything ready to go.

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500 gram
Tomato

2 piece
Yellow Onion

3 clove
Garlic
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Sear the chicken

Heat the oil in a pan. Quickly sear the marinated chicken pieces on all sides until they're sealed and turn a golden colour. Remove the chicken from the pan and set it aside for now.

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2 tablespoon
Sunflower Oil

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Build the sauce base

Add a tablespoon of butter and a little oil to the same pan. Let the chopped onion soften gently over low heat. Once it turns a nice golden colour, add the diced tomatoes and cashews. Sauté everything together briefly.

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1 tablespoon
Unsalted Butter

1 tablespoon
Sunflower Oil

50 gram
Cashews (unsalted)
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Simmer the base

Pour a little water into the mixture in the pan. Add the garlic, salt, white vinegar, sugar, garam masala and Kashmiri chilli powder. Stir well, cover, and let it simmer gently for about 15 to 20 minutes.

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3 gram
Salt

2 tablespoon
White wine vinegar

4 tablespoon
Granulated Sugar

1 teaspoon
Garam Masala Spice Blend

3 gram
Kashmiri red chilli

100 milliliter
Water
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Blend and strain

Transfer the cooked mixture to a blender (add a splash of water if it seems too thick) and blend until completely smooth. For a perfectly velvety sauce, pass the whole purée through a fine sieve back into the pan.
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Combine sauce and chicken

Return the seared chicken to the smooth sauce in the pan. Add butter, whipping cream and a teaspoon of dried kasoori methi (fenugreek leaves). Simmer together for another 5 to 7 minutes so all the flavours come together.

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3 tablespoon
Unsalted Butter

2 tablespoon
Whipping Cream 33%

5 gram
Kasoori methi (dried fenugreek leaves)
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Finish and serve

Taste the sauce and, if you'd like it milder, stir in a little more cream. Serve the finished butter chicken garnished with a swirl of cream and a few kasoori methi leaves. It's best enjoyed with naan bread or basmati rice.

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3 gram
Kasoori methi (dried fenugreek leaves)

10 milliliter
Whipping Cream 33%

Step-by-step method

At a glance

Marinate the chicken

For this step

Prep for the sauce

For this step

Sear the chicken

For this step

Build the sauce base

For this step

Simmer the base

For this step

Blend and strain

Combine sauce and chicken

For this step

Finish and serve

For this step

Restaurant-Style Butter Chicken (Murgh Makhani)

Ingredients — what you'll need

About this recipe

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