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restaurant-style butter chicken recipe debjanir rannaghar

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. 


  • 750g Boneless Chicken (cut into squares)

To make the chicken Tandoori (in a pan)

  • 1 Tsp. Salt.
  • 2 Tsp. Kashmiri Red Chili Powder
  • 1 Tbsp. Tandoori Masala
  • 1 Tsp. Turmeric Powder
  • 1 Tbsp. Garlic Paste
  • 2 Tbsp. Butter

To make Makhani Gravy

  • 4 Onions
  • 5 Tomatoes
  • 3-inches Ginger
  • 6 cloves of Garlic
  • 20 Cashew nuts
  • 2 Tsp. Kasoori Methi
  • 1 Tsp. Kashmiri Red Chili Powder
  • 1 Tsp. Salt
  • 1 Tsp. Sugar
  • 4 Green Cardamom
  • 1 cinnamon stick
  • 6 Cloves
  • 6 Black Pepper
  • 5 Tbsp. Butter
  • 150ml fresh cream
  • 5 drops Keora Water


  • 1 Tbsp. Cream
  • 1/2 Tsp. Kasoori Methi



%marinating chicken for butter chicken at home

  1. Marinate the chicken with 1 Tsp. Salt, 1 Tsp. Kashmiri Red Chili Powder, 1 Tbsp. Tandoori Masala, 1 Tsp. Turmeric Powder and also 1 Tbsp. Garlic Paste.
  2. Keep the chicken marinated for 1 hour.
  3. Use the marination time to make the Makhani gravy.

Makhani Gravy

%blending makhani gravy

  1. Chop the onions and cut the tomatoes into halves.
  2. Melt around 4 Tbsp. of salted Butter in a pan.
  3. Add Tomatoes followed by Onion, 3-inches Ginger, 6 cloves of Garlic, and also 20 Cashew nuts.
  4. Now add 1/2 Tsp. Salt.
  5. Add 1 Tsp. Kashmiri Red Chili Powder as well.
  6. Keep the flame medium, and mix thoroughly.
  7. Now add 4 Green Cardamom, 1 cinnamon stick, 6 Cloves, and also 6 Black pepper.
  8. Add 2 cups of  Water and cover and let it cook for 15 minutes.
  9. You may adjust the time depending on how much is needed to soften the onion and tomatoes.
  10. Once soften, add 1 Tbsp. Butter.
  11. Mix and switch the flame off and let it comes to room temperature.
  12. Transfer the mixture to a blender and blend to make a smooth mixture.
  13. Strain the mixture through a strainer.
  14. Now melt 1 Tbsp. Butter in a pan.
  15. Add 1/2 Tsp. Kashmiri Red Chili Powder and also 1/4 Tsp. Salt.
  16. Mix and you will see an amazing color forming in the pan.
  17. Now add the makhani mixture and give it a thorough mix.
  18. Now add 150ml of fresh cream and mix properly.
  19. Add 1 Tsp. Sugar and mix.
  20. Now add 2 Tsp. crushed Kasoori Methi.
  21. Bring it to a boil and lastly add 1/4 Tsp. Keora Water.
  22. Makhni Gravy is ready!

Grilling the Chicken

%grilling chicken for butter chicken at home

  1. Heat 2 Tbsp. Butter in a pan and let it melt.
  2. Add 1/2 Tsp. Kashmiri Red Chili Powder and mix it with the butter.
  3. Now add marinated Chicken and pan-fry after keeping the flame low.
  4. Fry for 10 minutes (both sides) and by then the chicken will be 2/3 done.
  5. Strain those from the pan.

Assembling the grilled chicken and makhani gravy

%butter chicken recipe debjanir rannaghar

  1. Transfer the chicken to the makhani gravy and mix properly.
  2. While cooking keep the flame low.
  3. Cover and cook for 5 minutes on low flame. 
  4. Check if the chicken is done or not. If not, cook for a few minutes.
  5. Now add 1 Tbsp. Cream and mix.
  6. Butter Chicken is ready!
  7. Garnish it with some fresh cream and crushed kasoori methi and serve hot with your choice of roti/ naan/ paratha or pulav.


Depending on the size of the onion and tomatoes, you can increase or decrease the number of those.

  • Prep Time: 60min
  • Cook Time: 60min
  • Category: Side
  • Method: Cooking
  • Cuisine: Indian


  • Serving Size: 200g
  • Calories: 612
  • Sugar: 12.7g
  • Sodium: 1486mg
  • Fat: 36.5g
  • Saturated Fat: 19.2g
  • Carbohydrates: 27.9g
  • Fiber: 6.8g
  • Protein: 44.2g
  • Cholesterol: 184mg

Keywords: butter chicken recipe, how to make butter chicken at home, murgh makhani recipe, chicken makhani recipe, debjanir rannaghar

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