Butter Chicken - imagine juicy grilled chicken, infused with fragrant spices, bathed in a rich, creamy gravy. This gravy, a blend of butter, tomatoes, cashews, and more spices, is pure magic. We're talking about Butter Chicken, of course! The name says it all. Murgh Makhani - Naam toh shuna hi hoga 😉 !
Butter chicken, also known as Murgh Makhani, is one of the most popular Indian recipes online for reading and watching, and offline to savour it! And it's easy to see why. This iconic Indian chicken curry truly stands alone.
Before I decided to share my butter chicken recipe, I wondered if I should even bother. After all, countless versions already exist online. Why would anyone read mine? But then I remembered my blogging philosophy: if I cook something, and I can get some good pictures, the recipe goes on the blog. So, here it is: my recipe for restaurant-style butter chicken!
Jump to:
- Homemade Butter Chicken and how to make it easily?
- About the recipe- Butter Chicken
- Recipe of Butter Chicken- changes over the year
- Makhani Gravy
- Cooking Restaurant-style Butter Chicken at home
- Recipe Tips - to cook perfect butter chicken
- Restaurant-style Butter Chicken Video Recipe
- Ingredients to cook butter chicken
- How to cook butter chicken (বাটার চিকেন রেসিপি) - steps
- Substitutions
- Variations
- Equipment
- Top tip
- Frequently Asked Questions - Butter Chicken or Murg Makhani
- Butter Chicken Recipe
- Recipe Card
- Pairing Butter Chicken - options
- Cooking Restaurant-style dishes at home
- Chicken Recipes
- Let's Connect!
- A Murgh Makhani Pin for your Pinterest board?
Homemade Butter Chicken and how to make it easily?
Pasta, my daughter's absolute favorite chicken preparation is butter chicken! She enjoys it for dinner, eagerly anticipates the leftovers the next day, and hopes for another round for dinner again! She especially loves my homemade murgh makhani because I don't skimp on the butter! Mehebub and I are big fans too!
Making truly authentic butter chicken at home can be tricky. Of course, I don't have a tandoor oven to grill the chicken. So, what's the solution? We keep it simple and use an easy method to create flavorful and delicious murgh makhani right in our kitchen.
About the recipe- Butter Chicken
Butter Chicken is a timeless Indian chicken curry that was created in Delhi in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral, the founders of the famous Moti Mahal restaurant. In India, it's known as Murgh Makhani or Murgh Makhanwala, but Butter Chicken is the name most people around the world recognize.
Recipe of Butter Chicken- changes over the year
Over time, subtle changes led to a culinary masterpiece. Chicken tandoori, when combined with Makhani gravy, is transformed into the beloved Chicken Makhani. It's truly the gravy that elevates this dish to iconic status. Butter Chicken enjoys widespread popularity thanks to its delicate flavor, smooth texture, and fragrant curry.
Makhani Gravy
Let's delve deeper into the magic of Makhani gravy before proceeding with the recipe. It's a tomato-based gravy generously enriched with butter. Cashew nut paste adds further richness, and its signature is the silken, buttery texture. Compared to many other Indian dishes, Makhani stands out for its mild and pleasing flavor.
Cooking Restaurant-style Butter Chicken at home
Cooking restaurant-quality Butter Chicken at home is easier than you might think. While I don't have a traditional tandoor oven, like most people, I still recreate restaurant classics in my own kitchen. Having a child who loves food inspires such culinary adventures! A few simple tricks ensure success with this Butter Chicken recipe. In fact, I've been told that even without using a tandoor to grill the chicken, my homemade version tastes even better than what you find in restaurants!
Recipe Tips - to cook perfect butter chicken
- I firmly believe that butter is essential for truly delicious butter chicken! Keep in mind that this recipe is indulgent if you're watching your calorie intake.
- Also, please don't substitute ghee in this recipe - butter is the way to go!
- Simple spices are best. Butter chicken, also known as Murgh Makhani, is all about delicate flavors. Let those simple tastes shine.
- You don't need a traditional tandoor oven to grill the chicken. A non-stick pan works perfectly.
- And finally, make sure you prepare the makhani gravy correctly.
Restaurant-style Butter Chicken Video Recipe
Ingredients to cook butter chicken
Below is the basic ingredient list
- Boneless Chicken
- Onion
- Tomato
- Ginger
- Garlic
- Garlic Paste
- Butter
- Fresh cream
- Cashew nuts
- Kasoori Methi
- Salt
- Kashmiri Red Chili Powder
- Tandoori Masala
- Turmeric Powder
- Cinnamon stick
- Green Cardamom
- Cloves
- Black Pepper
- Keora Water
See the recipe card for quantities.
How to cook butter chicken (বাটার চিকেন রেসিপি) - steps
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First, let's marinate the chicken. Combine 1 teaspoon each of salt, Kashmiri red chili powder, turmeric powder, and 1 tablespoon of tandoori masala, 1 tablespoon of garlic paste with the chicken. Let it marinate for an hour.
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To make the gravy, start by chopping the onions and halving the tomatoes.
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In a pan, melt about 4 tablespoons of butter. Add the tomatoes, onions, 3 inches of ginger, 6 cloves of garlic, and 20 cashew nuts.
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Next, add ½ teaspoon of salt and 1 teaspoon of Kashmiri red chili powder. Mix everything well over medium heat. Now, add 4 green cardamom pods, 1 cinnamon stick, 6 cloves, and 6 black peppercorns.
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Pour in 2 cups of water, cover the pan, and let it cook for about 15 minutes. Once softened, stir in 1 tablespoon of butter, turn off the heat, and allow the mixture to cool to room temperature.
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Transfer the cooled mixture to a blender and blend until smooth. Strain the blended mixture through a strainer.
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Finally, melt 1 tablespoon of butter in a pan. Add ½ teaspoon each of Kashmiri red chili powder and salt.
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Stir in the makhani mixture completely. Then, gently mix in 150ml of fresh cream. Add 1 teaspoon of sugar, stirring until dissolved. Next, add 2 teaspoons of crushed Kasoori Methi. Bring the mixture to a boil, and finally, stir in ¼ teaspoon of Keora Water. The Makhani Gravy is now ready!
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To grill the chicken, melt 2 tablespoons of butter. Stir in ½ teaspoon of Kashmiri Red Chili Powder. Add the marinated chicken and pan-fry for 10 minutes. Remove the chicken from the pan, straining off any excess butter.
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To finish the Butter Chicken, gently mix the grilled chicken into the makhani gravy and cook for 5 minutes. Keep the heat low as you cook. For the perfect finishing touch, garnish with a swirl of fresh cream and a sprinkle of crushed kasoori methi.
Substitutions
I generally prefer not to substitute ingredients in this recipe, but I understand the need for alternatives due to allergies or dietary restrictions.
- Butter - If you absolutely must, use vegetable oil, especially if you have an allergy or cannot consume butter.
- Cashew nut - If you're allergic, almonds can be used, but the flavor will be slightly different.
- Cream - Coconut milk won't produce the ideal butter chicken flavor.
Variations
Let's be clear: if you're looking for a butter chicken recipe that skimps on the butter or uses olive oil instead, you've come to the wrong place! This blog is all about honoring the classic dishes. Butter chicken is a classic, and if I change it too much, especially by leaving out the butter, I simply don't call it butter chicken!
- Spicy - If you like it spicy, even though butter chicken is usually mild, just swap half the Kashmiri red chili powder for degi mirch.
- Deluxe - And yes, butter chicken is definitely a deluxe meal!
- Kid-friendly - Fortunately, the recipe is already kid-friendly. I, after all, decided to come up with the blog post after cooking it hundreds of times for my daughter.
Equipment
Using the right equipment can really make a difference in your butter chicken. I recommend a non-stick pan and tawa for easy cooking and less mess!
Top tip
When it comes to homemade butter chicken, there are tons of great recipes out there, and I'm confident mine is one of them. Instead of a specific trick, I've written this recipe to make the most of your time. We'll start by marinating the chicken, then move on to the makhani gravy, grill the chicken, and finally, bring it all together for a delicious murgh makhanwala. Why this order? Because you can use the marinating time to get other things done!
Frequently Asked Questions - Butter Chicken or Murg Makhani
Nope! A pan works perfectly fine, especially since we're making this at home.
Ever wonder why it's called butter chicken? It's simple: we use butter in the gravy! The original name is Murgh makhanwala, which translates to the popular English name, butter chicken.
Read the recipe card. Check the video!
It's like comparing apples and oranges. Both are great in their own way!
Not really! It's usually sweeter, fragrant, and has a hint of tanginess.
Butter Chicken Recipe
Recipe Card
Restaurant-style Butter Chicken | Murgh Makhani | Chicken Makhanwala
Butter Chicken is a signature Indian chicken curry cooked with grilled chicken and a special gravy called Makhani Gravy.
Ingredients
- 750 g Boneless Chicken cut into squares
To make the chicken Tandoori in a pan
- 1 teaspoon Salt
- 2 teaspoon Kashmiri Red Chili Powder
- 1 tablespoon Tandoori Masala
- 1 teaspoon Turmeric Powder
- 1 tablespoon Garlic Paste
- 2 tablespoon Butter
To make Makhani Gravy
- 4 Onions
- 5 Tomatoes
- 3- inches Ginger
- 6 cloves Garlic
- 20 Cashew nuts
- 2 teaspoon Kasoori Methi
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 4 Green Cardamom
- 1 Cinnamon stick
- 6 Cloves
- 6 Black Pepper
- 5 tablespoon Butter
- 150 ml Fresh Cream
- 5 Drops Keora Water
To Garnish
- 1 tablespoon Cream
- ½ teaspoon Kasoori Methi
Instructions
Marinating Chicken
- Mix the chicken with 1 teaspoon of salt, 1 teaspoon of Kashmiri red chili powder, 1 tablespoon of tandoori masala, 1 teaspoon of turmeric powder, and 1 tablespoon of garlic paste.
- Let the chicken sit in the marinade for 1 hour.
- While the chicken is marinating, prepare the Makhani gravy.
Makhani Gravy
- Chop the onions and slice the tomatoes in half.
- Melt about 4 tablespoons of butter in a pan.
- Add the tomatoes, then the onion, 3 inches of ginger, 6 cloves of garlic, and 20 cashew nuts.
- Now, add ½ teaspoon of salt.
- Also, add 1 teaspoon of Kashmiri red chili powder.
- Cook on medium heat, and stir well.
- Next, add 4 green cardamom pods, 1 cinnamon stick, 6 cloves, and 6 black peppercorns.
- Pour in 2 cups of water, cover the pan, and cook for 15 minutes.
- You can change the time based on how long it takes for the onion and tomatoes to get soft.
- Once they are soft, add 1 tablespoon of butter.
- Stir, turn off the heat, and let it cool down to room temperature.
- Pour the mixture into a blender and blend until smooth.
- Use a strainer to strain the mixture.
- Now, melt 1 tablespoon of butter in a pan.
- Add ½ teaspoon of Kashmiri red chili powder and ¼ teaspoon of salt.
- A great color is developing in the pot.
- Mix in the makhani mix well.
- Add 150ml of fresh cream and combine fully.
- Put in 1 teaspoon of sugar and stir.
- Add 2 teaspoons of crushed dried fenugreek leaves.
- Heat until it simmers, then add ¼ teaspoon of screwpine flower water or Keora water.
- The Makhni Gravy is done!
Grilling the Chicken
- Melt 2 tablespoons of butter in a pan.
- Add ½ teaspoon of Kashmiri red chili powder and stir it into the butter.
- Add the marinated chicken and cook it in the pan over low heat.
- Cook for 10 minutes (on both sides) until the chicken is mostly cooked.
- Remove the chicken from the pan.
Putting together the grilled chicken and makhani gravy
- Put the chicken into the makhani gravy and combine.
- Keep the heat low while cooking.
- Cover and cook on low heat for 5 minutes.
- Check to see if the chicken is cooked. If not, cook a little longer.
- Add 1 tablespoon of cream and stir.
- Butter Chicken is done!
How to serve
- Add fresh cream and crumbled dried fenugreek leaves as a decoration. Serve warm with roti, naan, paratha, or rice.
Video
Notes
- You can change the amount of onions and tomatoes based on their size.
- You can use less butter if you want, but should you?
- For the best makhani, use white or unsalted butter, as it allows you to easily control the saltiness while cooking.
- You can use either Degi mirch or Kashmiri red chili powder in this recipe. The chili powder primarily adds a beautiful color to the gravy.
Nutrition
Pairing Butter Chicken - options
Cooking Restaurant-style dishes at home
Chicken Recipes
- Chicken Keema Paratha (also known as Chicken Paratha)
- Chicken Kosha (also known as Bengali Kosha Murgir Mangsho)
- Chicken Liver Pâté Recipe
- Instant Chicken Pulao Recipe (also known as Chicken Pulao in Pressure Cooker)
- Dhaba Style Chicken Curry (also known as Dhabe-wali chicken)
- Panch Phoron Murgi (also known as Bengali Chicken Curry with Panch Phoron)
- Murgi Khichuri (also known as Chicken Khichuri)
- Chicken Salad
- Orange and Herb Roasted Chicken and Vegetables (also known as Roast Chicken)
- Bangladeshi Chicken Roast | Biyebarir Chicken Roast | বাংলাদেশী বিয়েবাড়ির চিকেন রোস্ট
- Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow)
- Chicken Chaap; Chaap Bhaja, the perfect companion for Kolkata Biryani
- Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
- Pishpash aka Pish Pash, the Anglo-Indian Rice, and Chicken Hotchpotch
- Doi Murgi (also known as Kolkata style Doi Chicken | Bengali Curd-based Chicken Curry Recipe)
- Kancha Lonka Murgi (also known as Bengali Chicken Curry cooked with the skin of Green Chili Paste)
- Robibarer Murgir Jhol from my Mother's Kitchen (also known as Bengali Chicken Curry)
- Dhakai Morog Pulao (also known as Sahi Morog Pulao)
- Bengali Desi Murgir Dum (also known as Bengali Country Chicken Curry)
Let's Connect!
I would love to see a picture if you are making the prawns following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
A Murgh Makhani Pin for your Pinterest board?
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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