Butter Chicken curry, also known as Murgh Makhani, is a beloved classic in Indian cuisine that has won hearts worldwide. It has a rich, slightly spicy, creamy tomato-based sauce and is combined with tender, marinated charred chicken to make a finger licking irresistible dish. Here is step by step guide on how to make an Authentic Makhani Sauce for the best Butter Chicken Recipe.

How to make Makhani Sauce
Makhani sauce is aromatic and rich. Makhani means butter and this sauce is a tomato based one cooked in butter to give a lovely texture and taste. This makhani sauce has spice in it but you can make a milder version by reducing the chillies in the recipe.
The key to a flavour packed sauce is to cook it on low heat. The creamy texture comes from cashew nuts. Pre soak the cashew nuts so they cook better.
Heat a pan and add butter. Once this starts to melt add in some chopped onions and let this cook on low until soft and brown. Add in some whole kashmiri chillies and ginger garlic paste. Stir and let this cook for 2 minutes.
Add in your dry spices, dhana jiru, red chilli powder, turmeric, garam masala and salt. Mix then add in your passata and soaked cashew nuts. Stir and let this cook until the paste darkens and your have a lovely intense smell.
Blitz the mixture to a paste. If it is too thick add in some hot water. Add in some cream and crushed fenugreek leaves, mix and your makhani sauce is ready.





How to make Murgh Makhani
The Makhani sauce is versatile and you can use it for paneer as well as other vegetables and meat. I love it with chicken to make this Chicken Makhani.
To ensure you get the authentic Dehli style butter chicken, marinate your chicken then cook it until it is slightly charred. I cook it in the oven but on a BBQ this would be perfect.
For best results, use Chicken thigh pieces. Chicken thighs are juicier due to their higher fat content and when cooked generally do not go dry.
Marinate the chicken with ginger garlic paste, greek yoghurt, kashmiri chilli powder, turmeric, lemon juice and salt. For maximum flavour marinate the chicken for at least 4 hours.
Cook the chicken in the oven or grill. The juices will release and you can either add these to your makhani sauce or discard and just add in your chicken.
Drizzle some double cream, sprinkle some chopped coriander and serve this Murgh Makhani aka Butter Chicken.





Your homemade Butter Chicken is now ready to be served.
What can I have with Butter Chicken
Butter chicken is versatile and can be enjoyed with some salad, your favourite naan or rice. I love it with Tandoor Naan or some carrot and cashew rice.
Butter chicken also tastes nice as a filling in puff pastry so you can make Butter Chicken Pies.
What else can I mix in Makhani Sauce
The makhani sauce can be used for paneer too. Marinate the paneer with the same spices as the chicken (minus the yoghurt). Shallow fry them until golden on the outside then place in the curry sauce. You can also make Paneer Makhani Wraps like the one I made here.
How long does Makhani Sauce last
You can prepare the makhani sauce the day before you are going to serve it. If adding chicken to the Makhani sauce I would cook the chicken the day before too and combine. The next day the flavours will have marinated.
To reheat the Murgh Makhani add a splash of hot water to the curry and cook on low heat.
You can freeze the cooked dish for one month.
Can I make nut free Makhani Sauce
The cashew nuts in the Makhani sauce makes it creamy and thickens the sauce. If you want a nut free version, skip the nuts but note the curry will be slightly more runny.
Makhani Sauce
Ingredients
Ingredients for Chicken Marinade:
- 700 g diced boneless thigh pieces
- 3 teaspoons ginger garlic paste
- 2 tablespoons Greek Yoghurt
- 1 heaped teaspoon Kashmiri red chilli powder
- 1 heaped teaspoon Turmeric powder
- Juice of 1 lemon
- Salt to taste
Makhani Sauce Ingredients
- 25 g Butter
- 1 chopped red onion
- 2 dry Kashmiri chillies
- 2 crushed green chillies optional for more heat
- 3 teaspoons garlic ginger paste
- 2 teaspoons coriander and cumin powder dhana jiru
- 1/2 tsp garam masala
- 1 heaped tsp Turmeric
- 1 tsp Kashmiri chilli powder or regular red chilli powder
- Salt to taste
- 250 g passata or finely chopped tomatoes
- Approx 15 cashew nuts pre-soaked in water
- 2 tablespoons Dried Fenugreek Leaves Kasturi Methi
- 70 ml Double cream more if you like it creamy
- handful chopped coriander for garnishing
Instructions
Chicken:
- In a mixing bowl, combine the diced chicken with ginger garlic paste, Greek Yoghurt, Kashmiri red chilli powder, Turmeric powder, lemon juice, and salt.
- Marinate the chicken for at least 4 hours, allowing the flavours to meld together.
- After it has marinated, bake the chicken in the oven at 190-220 degrees Celsius for about 30-40 minutes until slightly charred. Discard any juices and set to one side.
Makhani Sauce:
- In a pan, melt butter and add chopped onions. Cook on low heat until they become soft and brown.
- Add dry Kashmiri chillies, crushed green chillies (for extra heat if desired), and garlic ginger paste. Cook for a couple of minutes.
- Incorporate coriander and cumin powder, garam masala, Turmeric, Kashmiri chilli powder, and salt. Mix and cook for 30 seconds to release the aromas of the spices.
- Add pre-soaked cashews and passata. Mix and cook on low heat until the mixture becomes bubbly. Cooking on low heat is crucial to enhance the spice flavours without overpowering the curry with a tomato taste.
- Allow this mixture to cool, then blend it into a smooth paste. Add water if needed to adjust the consistency.
- Return the paste to the pan and add fenugreek leaves and cream. Mix and cook until it simmers.
Assembly:
- Add in the previously cooked chicken, stir well, and let it simmer together for a few minutes.
- Drizzle some cream on top and sprinkle chopped coriander.
Want more Indian recipes? Try this Jeera Chicken with Methi Naan.
[…] you love makhani and want more recipes, try out this butter chicken one. It is an authentic one with a creamy makhani […]