A complete guide to making rich, creamy, authentic butter chicken with perfect marination, silky gravy, and restaurant-style flavour.
🍗 How to Make Authentic Butter Chicken
Butter Chicken, also known as Murgh Makhani, is one of the most loved Indian dishes across the world. Its rich, creamy, mildly spiced gravy and tender chicken pieces create a royal culinary experience. Preparing restaurant-style butter chicken at home is easier than you think when you follow the right steps. Here’s a complete guide to making authentic butter chicken with perfect flavours.
🔪 1. Ingredients Needed for Authentic Butter Chicken
To achieve the true taste of butter chicken, you need the right set of ingredients that bring out its trademark richness and aroma.
For Marination
- 500g boneless chicken pieces
- ½ cup thick curd
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tbsp lemon juice
- Salt as required
For Gravy
- 3 tomatoes (blanched or chopped)
- 1 large onion (optional, authentic version uses only tomatoes)
- 1 tbsp ginger-garlic paste
- 2 tbsp butter
- 1 tbsp oil
- 2 tbsp fresh cream
- 10–12 cashews
- 1 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 bay leaf
- 1 small cinnamon piece
- Fresh coriander for garnish
- Salt and sugar as needed
These ingredients help create a smooth, silky, flavour-packed gravy that defines authentic butter chicken.
🍳 2. Marinating and Cooking the Chicken
Wash the chicken well and pat it dry. Mix all the marination ingredients in a bowl and coat the chicken pieces thoroughly. Allow it to rest for at least one hour; overnight marination gives even better results.
Heat a pan or tawa with a little oil and shallow roast the marinated chicken until it gets a light char. You can also grill it for a smoky restaurant-style aroma. The chicken need not be fully cooked here—it will finish cooking in the gravy.
🍅 3. Preparing the Rich Butter Chicken Gravy
Heat butter and oil in a kadai. Add bay leaf and cinnamon. Once aromatic, add ginger-garlic paste and sauté well. Add tomato puree (and onion puree if using). Cook until the raw smell disappears.
Now add cashew paste, chilli powder, salt, and a pinch of sugar. Allow the gravy to simmer until it thickens and becomes glossy. Add the grilled chicken pieces and mix well so the flavours are absorbed. Pour water as needed to adjust consistency.
Finally, add fresh cream and garam masala. Let it simmer for 2–3 minutes. Switch off the flame and garnish with cream swirls and coriander.
🧈 4. Tips for Perfect Butter Chicken
- Use Kashmiri chilli powder for rich colour without excess heat.
- Butter must be fresh and unsalted for best flavour.
- Grill the chicken for a smoky taste that elevates the dish.
- Do not boil after adding cream; just warm gently.
- A pinch of sugar balances acidity from tomatoes.
✅ Conclusion
Authentic butter chicken is all about balance—richness from butter and cream, sweetness from tomatoes, and gentle warmth from spices. With proper marination, slow cooking, and the right ingredients, you can recreate restaurant-style butter chicken at home effortlessly. Serve it with naan, roti, or jeera rice for a complete royal meal.
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