Authentic Butter Chicken Recipe | Restaurant-Style Murgh Makhani at Home

Butter Chicken, also known as Murgh Makhani, is one of India's most loved dishes. This creamy, mildly spiced chicken curry is made with tender chicken pieces simmered in a rich tomato-butter gravy. Perfect with naan or rice, it’s a must-try recipe for every home cook!

“Rich creamy butter chicken in a white bowl”

Ingredients:

For Marination:

  • 500g boneless chicken (preferably thigh)
  • 1/2 cup curd (yogurt)
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • Salt to taste
  • 1 tbsp lemon juice
  • 1 tbsp oil

For Gravy:

  • 2 tbsp butter
  • 1 tbsp oil
  • 2 medium tomatoes (pureed)
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp kasuri methi (crushed)
  • Salt to taste
  • 1/4 cup fresh cream
  • Fresh coriander (for garnish)
"Ingredients for delicious butter chicken"

If you like this butter chicken recipe to check out my new recipe besan chilla. 

Instructions:

Step 1: Marinate the Chicken

In a bowl, mix curd, ginger-garlic paste, spices, lemon juice, and chicken. Marinate for at least 1 hour (or overnight in fridge).

Step 2: Cook the Chicken

Heat oil in a pan, cook marinated chicken till golden and 90% cooked. Keep aside.

Step 3: Prepare the Gravy

In the same pan, add butter and a bit of oil. Add cumin seeds, ginger-garlic paste, and tomato puree. Cook till oil separates.

Step 4: Add Spices & Chicken

Add red chilli powder, garam masala, salt, and kasturi methi. Stir, then add cooked chicken. Simmer for 5–7 minutes.

Step 5: Finish with Cream

Add fresh cream, mix well, and simmer 2–3 mins. Garnish with coriander and serve hot!

Serving Suggestions:

Serve hot butter chicken with butter naan, roti, or jeera rice. Add sliced onions, lemon wedges, and mint chutney for a full restaurant-style experience.

“Butter chicken served with naan and rice”

Tips:

  • Use chicken thigh for juicier texture.
  • For extra smoky flavor, use the dhungar method (coal smoke).
  • Adjust cream for lighter or richer taste.

FAQs:

Q1: Can I make butter chicken without cream?

Yes, substitute with milk and a spoon of cashew paste.

Q2: How to make it spicier?

Add green chilli or extra red chilli powder to the gravy.

Q3: Can I use leftover tandoori chicken?

Absolutely! It enhances the flavor even more.

Q4: Can I freeze butter chicken?

Yes, butter chicken freezes well for up to 1 day. Let it cool completely, store in an airtight container, and reheat gently before serving.

Q5: What’s the difference between butter chicken and chicken tikka masala?

Butter chicken is creamier and mildly spiced with a buttery tomato base, while chicken tikka masala is more spiced and smoky with a thicker gravy.

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