Curry · indian cuisine

Creamy Butter Chicken (Murgh Makhani)

Marinate, char, strain the gravy. The velvet texture is technique, not just cream.

By Hasnain Khan · Tested in a home kitchen · Updated 2026-08-16

Why this recipe works

Butter chicken became famous for a reason: it is comfort with polish. The sauce should taste of slow tomatoes and warm spice, not ketchup. I roast or pan-char the marinated chicken so the edges catch, then fold it into a strained gravy that feels expensive even on a Tuesday.

Straining is the restaurant move people skip. It turns a homemade sauce into something that coats the spoon like velvet. Kasuri methi at the end is the perfume — I crush it between my palms right over the pan.

Cream goes in last, on low heat. Boil it hard and the sauce can split. I want silk, not scrambled dairy.

Ingredients

• 600g boneless chicken, cubed
• 1 cup yoghurt
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chilli powder
• 1 tsp garam masala
• 4 large tomatoes, pureed
• 2 onions, sliced
• 3 tbsp butter
• ½ cup cashews
• ½ cup heavy cream
• 1 tsp sugar
• Salt to taste
• Kasuri methi (dried fenugreek) for garnish

Step-by-step method

1. Marinate chicken in yoghurt, ginger-garlic paste, chilli powder, garam masala, and salt for 30 min.
2. Grill or pan-fry chicken until charred on the edges. Set aside.
3. In a separate pan, melt butter. Fry onions until brown. Add tomatoes and cashews, cook 15 min.
4. Cool the sauce, then blend to a smooth paste. Strain through a sieve for a silky texture.
5. Return the strained sauce to the pan. Add chilli powder, garam masala, sugar and salt.
6. Add the cooked chicken pieces. Simmer 10 minutes on low heat.
7. Pour in cream, add crushed kasuri methi. Stir and cook 3 more minutes. Serve with naan.

Estimated nutrition

About 420 calories per serving (based on 4 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.

Bowl and leftovers

I ladle it into a wide bowl with soft naan or jeera rice. A little gravy on the plate for mopping is half the point.

Leftovers keep overnight in the fridge and often taste rounder the next day. Reheat gently with a splash of water or cream so it does not seize. Freeze the gravy alone if you want a head start for another batch of chicken.

This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.