Butter Chicken- Restaurant Style Murgh Makhani

Butter Murgh

Butter Chicken is an Indian dish with chicken in a mildly spiced curry. The dish has its orgin in Punjabi Cuisine and was developed by Moti Mahal restaurant in Delhi. Butter chicken is a dish with chicken chunks roasted in butter and cooked in creamy spiced sauce and it look orange coloured. Indian Butter Chicken is slightly sweet and sour. Restaurant style Indian Butter Chicken has pureed tomato and cashewnut paste, and for thickening use fresh cream also. It is a staple dish at most Indian restaurants, this North Indian dish has made its place in all corner of the world. I do make butter chicken at home occassionally, to the pleasure of my family. This is my very own recipe of butter chicken and it is the real deal. The curry looks, smells and tastes as good as the one from any Indian restaurant. The gravy is very creamy and semi thick and not runny as some recipes. So lets see how to make restaurant style Butter Chicken ( Murgh Makhani). Step by step Cooking Pictures and detailed cooking instruction follows.

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How to Make Butter Chicken- Restaurant Style Murgh Makhani

Cut chicken into small curry pieces, wash and pat dry it. Make sure there is no excess water in the chicken pieces. Marinate chicken pieces with lemon jice, 1/2 tbsp kashmiri chilly powder, ginger garlic paste, yogurt, chat masala, tandoori masala, tandoori color. Mix well and keep inside refrigerator 3-4 hours, over night can do wonder. 


Heat a frying pan, pour oil and 1 tbsp butter and shallow fry the marrinated chicken pieces for 4- 5 minutes. Do not over cooked the chicken then it will get hard. Keep it aside.


Heat a deep bottom sauce pan for making gravy. Pour the chicken fried excess oil to the pan( it is filled with chicken flavor). Then butter, cumin powder remaining 1/2 tbsp kashmiri chilly powder and turmeric powder, saute it for a minute and in very low heat.

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Add in chopped onions, garlic and salt.  Saute it for a minute and add 3 tbsp water and cook it for 2 minutes until onion turns mushy.


Add the tomato puree ( For making puree blanch tomato and peel it and grind it in mixer) and cook until the oil floats on top.


Add one cup warm water and allow to boil. Lower the flame and add fried chicken pieces and cook it for 5 minutes.


Add the garam masala powder, fenugreek leaves powder and cashew nut paste and combine well and cook for another 5 minutes.


Now add the cream,salt and sugar mix well. Cook it for a minute and transfer to a serving bowl and garnish with cream and butter on top.Serve it along with naan, roti etc.

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Enjoy!! Happy Cooking.

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