Delicious Butter Chicken ( Murgh makhani) recipe
How to make chicken (Murgh) makhani recipe | Indian butter chicken recipe
Updated on 21/12/2025
Welcome to the ultimate masterclass on Murgh Makhani. If you’ve been searching for that elusive, restaurant-style Butter Chicken—the kind with a sauce so silky it coats a spoon like liquid velvet—you have finally arrived.
Why this is the Ultimate Butter Chicken (Murgh Makhani)
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The Texture: triple-straining method andmelon seeds to ensure a 100% velvety, grit-free sauce. -
The Flavor: 1948 Moti Mahal original , using a double-marination technique for succulent chicken. -
No Hacks: Kashmiri chili and slow-simmered tomatoes for that iconic orange hue.
The History of Murgh Makhani : From Moti Mahal to Global Icon
The
story begins in 1948, shortly after the partition of India. The
visionary behind the dish, Kundan Lal Gujral, had already
popularized the world-famous Tandoori Chicken. However, there was a
professional challenge: the juices from the roasting chicken would drip away,
and the leftover pieces often became dry and tough by the end of the service.
The "Thrifty" Invention
Being
a chef of true ingenuity, Gujral didn't believe in waste. To rehydrate the
leftover Tandoori chicken, he created a rich, "Makhani" (buttery)
gravy. He combined fresh tomato puree, generous amounts of butter,
and heavy cream to create a sauce that could breathe new life
into the roasted meat.
What
started as a clever way to manage kitchen leftovers quickly became a culinary
phenomenon. The balance of the tanginess from the tomatoes and the velvety
richness of the butter created a flavor profile that transcended borders.
An International Ambassador
While
Britain claims Chicken Tikka Masala (a derivative dish
involving onions and a more complex spice blend), Murgh Makhani remains
India’s original soul-food ambassador. It is a dish that defines the Punjabi
spirit—generous, rich, and deeply comforting.
Today, while every restaurant has its own "secret" version, the foundation remains the same: it must be mild, it must be aromatic, and above all, it must be Makhani. When you cook this recipe, you aren't just making dinner; you are recreating a piece of New Delhi's history.
The Secret to a Silky Makhani Sauce: A Step-by-Step Authority Guide
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4. Heat 1 tablespoon oil in a non stick pan in medium flame. When the oil become hot lower the flame to low. Now take the chicken pieces from the masala and remove excess marinate. Place the chicken pieces one by one into the pan carefully. Do not over crowded the pan with chicken. Keep some gaps between them while grilling them. This will help the the chicken cook properly and you will get the required charred chicken. When one side become crisp golden flip to another side and roast till crisp golden.
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- Preheat the oven to 464 degree Fahrenheit ( 240°C ) for about 15 minutes. Line a baking tray with aluminum foil and place the marinated chicken over it by removing any excess marination.
- Brush some butter over the chicken pieces and grill them for 15 -20 minutes or till done.
6. Roughly chopped all the tomatoes and boil till become messy
for 6 - 8 minutes. Cool down and Blend tomatoes into a fine puree
and strain through a fine-mesh sieve to remove skins/seeds. This is
the secret to the restaurant-style silky finish.
7. Soak the cashew nuts in warm water. If using melon seeds then mix them with cashew nuts. Similarly blend the cashew nuts into a fine paste. Keep them aside for later use.
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Before adding the cream, lower the heat to a simmer. Pro-Tip (Tempering): Mix a few tablespoons of hot gravy into your cold cream in a small bowl first, then pour the mixture back into the pan. This prevents the cream from splitting or curdling.
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The Secret to a Grit-Free Velvety Sauce (Troubleshooting Guide)
In a professional kitchen, we don't just cook a
sauce; we refine it. If your Butter Chicken feels "sandy," grainy, or
separated, it’s usually due to a breakdown in technique. Here is how to diagnose and fix your gravy like a pro.
1. Why is my sauce grainy?
The Culprit: Usually un-strained tomato skins, seeds,
or fibers from ginger and garlic.
The Chef’s Fix: The Sieve is Non-Negotiable. After
blending your tomato and aromatic base, you must pass it through a
fine-mesh sieve (or chinois) back into the pan. If you skip this, your sauce will never achieve that iconic
"Makhani" (buttery) mouth feel. Use the back of a ladle to push every drop of liquid gold
through, leaving only the dry fibers behind.
2. Why did my cream curdle or "break"?
The Culprit: Thermal shock. Adding cold heavy cream directly into a boiling-hot sauce
causes the proteins to clump instantly.
The Chef’s Fix: Tempering. Before adding the cream
to the pan, take a small bowl and mix 2 tablespoons of the hot gravy into your
cold cream. Stir it until smooth, then slowly pour that "tempered"
mixture into the simmering pan. This gradually raises the cream’s temperature,
ensuring a perfectly stable, glossy emulsion.
3. Why is my sauce watery instead of thick?
The Culprit: Rushing the "Bhuna" (reduction)
phase.
The Chef’s Fix: The Butter Pool Test. Be patient.
You must simmer the tomato base until it reduces and the fat begins to
separate, forming small pools of orange oil on the surface. Only after this separation occurs should you add
your liquids. If it's still too thin, a teaspoon of cashew paste or melon
seed paste acts as a natural, nutty thickener that adds body without changing
the flavor profile.
4. My chicken made the sauce lumpy!
The Culprit: Dumping raw, yogurt-marinated chicken
directly into the gravy. The yogurt "leaks" and curdles in the sauce.
The Chef’s Fix: The Pre-Sear. Always sear or broil your chicken separately until the marinade is "set" and charred onto the meat. This locks the flavor into the chicken and keeps your makhani sauce pristine and smooth.
Final Professional Polish:
Chef’s Secret: If your sauce still looks a bit dull, whisk in one cold knob of butter right before serving. This "Monte au Beurre" technique adds a final, brilliant shine and a rich finish that defines luxury dining.
Butter Chicken Recipe
Butter chicken ( Murgh makhani) is a famous dish of Punjab. It is rich dish made by using tomato puree, cashew nuts paste , butter and cream with very little spices.
Ingredients
- 1/2 kg (1.1 lbs) chicken pieces ( preferably leg boneless)
- 1/3 cup Greek yogurt ( hung curd)
- 1/2 teaspoon Kashmiri chilly paste
- 1/3 tablespoon ginger garlic paste (or finely chopped or grated ginger and garlic)
- 1/2 teaspoon red chilli powder (or paprika adjust to taste reduce for kids)
- 1/2 teaspoon ground cumin (jeera powder)
- 1/4 teaspoon Garam masala
- 1/4 teaspoon turmeric powder (haldi powder)
- 1 teaspoon lemon juice
- 2 teaspoon cooking oil or mustard oil
- Salt as per taste
- 600 gm (1.3 lbs) fresh tomatoes ( or 1 cup tomato puree)
- 15-20 whole cashew nuts (or 3 tablespoon cashew nuts paste )
- 10-12 melon seeds (optional)
- 1 tablespoon Kashmiri red chili paste ( for restaurant style color)
- 1/2 teaspoon red chili powder (or paprika )
- 1 teaspoon ginger garlic paste (or finely chopped fresh ginger and garlic)
- 1/4 teaspoon dry fenugreek leaves (crushed)
- 1 teaspoon coriander powder (optional)
- 1 teaspoon garam masala
- 2 green cardamom
- 1 bay leaf
- 2-3 Cloves
- 1/2 inch Cinnamon stick
- 1/3 cup fresh cream (or whipping)
- 2 tablespoon butter
- Small pinch of sugar
- Salt as per taste
Instructions
Marinating- First marinate the chicken with lemon juice, red chili powder and salt. Make sure you rubbed the chicken nicely. Cover and rest for 15-20 minutes to absorb the flavors.
- In a mixing bowl, Take greek yogurt and rest of the ingredients from marinating the chicken. Whisk everything well to make a fine thick mixture or masala.
- Now mix this masala with the first marinated chicken pieces evenly so that all parts of the chicken coat nicely. Let them marinate for 30 - 40 mins to absorb all the flavors. This is our second marination process.
- Roughly chopped all the tomatoes and boil till become messy for 6 - 8 minutes. Cool down and Blend tomatoes into a fine puree and
strain through a fine-mesh sieve to remove skins/seeds. This is the secret to the restaurant-style silky finish. - Soak the cashew nuts in warm water. If using melon seeds then mix with them cashew nuts. Similarly blend the cashew nuts into a fine paste.
- In Oven : Preheat the oven to 464 degree Fahrenheit ( 240°C ) for about 15 minutes. Line a baking tray with aluminum foil and place the marinated chicken over it by removing any excess marination.
- Brush some butter over the chicken pieces and grill them for 15 -20 minutes or till done.
- On Tawa :- heat one tablespoon oil on a Tawa or pan in high flame for one minute.
- Remove the excess marination from the chicken pieces and carefully place them on the tawa one by one. Keep the flame on medium. Roast them till crisp golden for about 6 to 8 minutes flipping both sides at some interval. Similarly you can roast them in charcoal Tandoor or over BBQ.
- Melt 1 tablespoon butter in a pan and add cardamom, cinnamon, cloves and bay leaf. When they begin to sizzle, stir in ginger garlic paste till the raw smell of ginger garlic goes off.
- Turn off the heat and stir in red chili powder, garam masala and coriander powder.
- Add the red chilly paste and stir in for 30 seconds. Then pour the tomato puree and cook for 3 to 4 minutes. Keep the heat flame to medium. Add the cashew nuts paste and further cook for one more minute. If using melon seeds paste add them with cashew nuts.
- When the sauce or gravy start to bubble mix 1/3 teaspoon red chilli powder, crushed fenugreek leaves, a small pinch of sugar and salt as per taste. Pour some water and simmer the gravy for 3 to 4 minutes till become thick and bubbling.
- Add the roasted chicken pieces and cook further for one minute. Mix 1 teaspoon butter into the gravy and continue stirring.
- Before adding the cream, lower the heat to a simmer.
Pro-Tip (Tempering): Mix a few tablespoons of hot gravy into your cold cream in a small bowl first, then pour the mixture back into the pan. This prevents the cream from splitting or curdling - Topped with a butter cubes and garnish with cream. Sprinkle some dry fenugreek leaves and serve.
Chef's Notes
- You can take any types of chicken pieces either leg boneless or breast boneless or with bone chicken pieces for butter chicken. Chicken should be grilled or roasted one.
- In many places butter chicken is also prepared with shredded chicken or with smaller cubes of chicken pieces. You can cut the chicken pieces in small sizes.
📊 Nutrition (Per Serving)
| Calories | 580 kcal |
|---|---|
| Protein | 36g |
| Fat | 41g |
| Carbs | 25g |
Butter Chicken recipe video
Butter Chicken Variations & Comparison
Butter Chicken vs. Chicken Tikka Masala: What’s the Difference?
While both share a tandoori-roasted soul, the
flavors are distinct. Chicken Tikka Masala is a British-Indian hybrid
featuring a more complex, onion-based gravy that leans towards the tangy and
spicy side. Murgh Makhani (Butter Chicken), however, is purely about the
harmony of tomatoes and dairy—it is milder, creamier, and carries a subtle
sweetness that Tikka Masala lacks.
The Old Delhi Legend: Aslam
Butter Chicken
If you visit the streets near Jama Masjid, you’ll
encounter Aslam’s version. This isn't a "main course" curry
with a tomato base. It’s a "starter" style dish where roasted
tandoori chicken is bathed in a literal pool of melted butter, cream, and a
secret spice blend. It is raw, indulgent, and a must-try for any true chicken
lover.
Punjabi vs. Restaurant-Style
The Authentic Punjabi version is often
more robust. It uses Ghee instead of just butter, features bone-in
chicken for deeper flavor, and typically skips the sugar, relying on the natural
sweetness of ripe tomatoes. My recipe today is the Restaurant-Style version—refined,
silky, and perfectly balanced.
Beyond Naan: Best Side Dishes for a Perfect Indian Feast
In a professional kitchen, we don't just think about the
main course; we think about the palate experience. Butter Chicken is
famously rich, creamy, and mild. To make it truly shine, you need side dishes
that provide contrast—specifically acidity, crunch, and aromatics.
Here is how to build a chef-level feast around your Murgh
Makhani.
1. The Essential Breads (The "Scoop")
While any bread will do, the architecture of the bread
matters for a sauce this thick.
Garlic Butter Naan: This is the gold standard. The
charred, bubbly dough and pungent garlic are the perfect vehicles for the
makhani gravy.
Chef’s Tip: If you want to impress, try a Laccha
Paratha. Its flaky, multi-layered swirls catch the sauce in every crevice,
providing a much more textured bite than a flat naan.
2. The Grains: More Than Just White Rice
Jeera Rice (Cumin Rice): Plain steamed rice is a missed
opportunity. Sautéing long-grain Basmati rice with cumin seeds and a touch of
ghee adds a smoky aroma that bridges the gap between the rice and the spices in
the chicken.
Chef’s Tip: Always use aged Basmati rice. The
grains stay separate and fluffy, preventing the meal from becoming
"mushy" when the sauce is poured over.
3. The Refreshers: Balancing the Fat
Because Butter Chicken is heavy on fats (butter and cream),
you need acid and crunch to "reset" your taste buds.
Kachumber Salad: A simple, vibrant mix of diced
cucumbers, tomatoes, and red onions tossed with fresh lime juice, salt, and
cilantro. The sharp acidity of the lime cuts right through the richness of the
makhani sauce.
Mint & Cucumber Raita: A cool yogurt-based side
that acts as a palate cleanser. It’s especially helpful if you’ve dialed up the
heat in your curry.
4. The Finishing Touches
Never serve a professional Indian meal without these three
"table essentials":
Pickled Red Onions (Sirka Pyaaz): Thinly sliced onions
soaked in vinegar and salt.
Fresh Lime Wedges: A final squeeze of fresh lime over
the chicken right before eating awakens the spices.
Fresh Cilantro: For that hit of herbal brightness.
Beyond the Bowl: The Chef’s Guide to Butter Chicken Fusion
1. The "Makhani" Pizza
The Build: Spread the cold sauce thick, top with shredded mozzarella, red onion slivers, and leftover chicken bits. Chef’s Tip: Bake at high heat until the cheese blisters. Finish with a drizzle of fresh cream and a sprinkle of chopped cilantro. It’s an Indian-Italian masterpiece.
2. Indian-Italian Fusion: Makhani Penne
The Build: Toss hot, al dente penne or rigatoni directly into the warmed sauce. Add a splash of pasta water to emulsify. Chef’s Tip: Top with freshly grated Parmesan and a pinch of red chili flakes to cut through the richness.
3. Butter Chicken "Poutine" (Loaded Fries)
Don't add chicken pieces in the gravy while storing it.
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Frequently Asked Questions
Q1. Why use chicken thighs instead of breasts?
Thighs stay juicy during the searing process. Breasts dry out
quickly and become rubbery in the simmer.
Q2. What is the one ingredient I cannot skip?
Kasuri Methi (Dried Fenugreek). Without this, it’s just
a tomato curry. It provides the signature nutty, savory aroma.
Q3. Is Butter Chicken supposed to be spicy?
No. It is a mild, aromatic dish. If you want heat, add a pinch
of cayenne, but the focus should be on the velvety sweetness of the tomatoes
and cream.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
WOW! Mouth watering delicacy. My son is fond of chicken and I love to explore food blog. Yesterday I found PNT blog and tried chicken tikka lababdar recipe and was delicious and I am going to try butter chicken murgh to surprise my son. Thanks for sharing.
Thanks Robin. Nice to know that your son love chicken.
Kids love butter chicken as this dish contains less amount of spice compared to other chicken dishes in India. I also enjoy it when it is prepared well. I have never tried the dish at home and may consider it after reading this recipe. It does not appear so complex and I think it will turn out well. Thanks! https://livingfoodz.com/stories/how-to-master-butter-chicken-with-this-fool-proof-recipe-1030
You can try it Samaira and I am sure you can make it.