
Authentic Butter Chicken (Murgh Makhani)
BySPICE ROOM KitchenCulinary TeamLast updatedLearn to make restaurant-quality butter chicken at home with our authentic recipe featuring tender chicken in a rich, creamy tomato sauce.
Ingredients
- 2 lbs boneless chicken thighs, cubed
- 1 cup plain yogurt
- 2 tbsp garam masala
- 1 tbsp turmeric powder
- 1 tbsp red chili powder
- 4 tbsp butter
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 inch ginger, grated
- 2 cups tomato puree
- 1 cup heavy cream
- 2 tbsp kasuri methi (dried fenugreek leaves)
- 1 tsp sugar
- to taste salt
Instructions
- 1
Combine yogurt, garam masala, turmeric, and chili powder in a bowl. Add chicken pieces and marinate for at least 2 hours, preferably overnight.
- 2
Heat 2 tablespoons of butter in a large pan over medium-high heat. Add marinated chicken and cook until browned on all sides. Remove and set aside.
- 3
In the same pan, add remaining butter. Sauté onions until golden brown, about 8-10 minutes.
- 4
Add garlic and ginger, cook for 2 minutes until fragrant.
- 5
Pour in tomato puree and simmer for 15 minutes, stirring occasionally.
- 6
Add the cooked chicken back to the pan. Reduce heat and simmer for 10 minutes.
- 7
Stir in heavy cream, kasuri methi, and sugar. Simmer for another 5 minutes.
- 8
Season with salt to taste. Serve hot with basmati rice or naan bread.
Chef's Notes
Butter chicken, or Murgh Makhani, is one of India’s most beloved dishes. This recipe comes straight from our kitchen at Spice Room, where we’ve perfected the balance of spices and creaminess over the years.
Pro tip: Marinating the chicken overnight makes a huge difference in flavor and tenderness. Don’t skip this step if you want authentic results!

SPICE ROOM Kitchen
Culinary Team
The SPICE ROOM culinary team collaborates on recipes inspired by generations of family cooking traditions from across India and Nepal. Every recipe we share is tested and refined in our Denver kitchens to bring you authentic flavors at home.
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