Easy Restaurant-Style Butter Chicken (Murgh Makhani)

Name: Easy Restaurant-Style Butter Chicken (Murgh Makhani)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Cuisine: Indian
Ingredients: 1 kg chicken (curry-cut pieces); 1 cup hung curd (thick yogurt); 1 tbsp Kashmiri red chilli powder; 1.5 tbsp tandoori masala; 1 tbsp ginger-garlic paste; 1 tbsp kasuri methi (divide into ½ + ½); 2 tbsp lemon juice; 2 tbsp mustard oil; 0.5 tbsp salt (adjust to taste); 0.25 tsp red/orange tandoori food colour (optional); 100 g butter (divided); 4 tbsp oil; 400 g onions, sliced; 500 g tomatoes, diced; 1 tbsp ginger-garlic paste; 4 dry Kashmiri red chillies; 12 cashews; 2 bay leaves; 1 in cinnamon stick; 6 green cardamom pods; 2 cups water (divided); 1 tsp cumin powder; 0.5 tbsp sugar (adjust to taste); 1 tsp salt (adjust to taste); 0.5 cup fresh cream; 1 tbsp chopped coriander; 1 small piece of charcoal; 0.5 tsp ghee/oil

This restaurant-style easy-to-make butter chicken is creamy, buttery, and full of rich flavour—just like the one you enjoy at your favourite Indian restaurants. Tender bone-in chicken is marinated in a spiced yogurt mix, lightly grilled for a tandoori-style char, and then simmered in a smooth, silky tomato-butter gravy that melts in your mouth. You can use homemade tandoori masala or store-bought, and finish it with a quick charcoal smoke (dhungar) for that real restaurant aroma.

It’s...

chicken (curry-cut pieces)

hung curd (thick yogurt)

Kashmiri red chilli powder

kasuri methi (divide into ½ + ½)

salt (adjust to taste)

red/orange tandoori food colour (optional)

dry Kashmiri red chillies

sugar (adjust to taste)

salt (adjust to taste)

small piece of charcoal

Calories

755.3kcal (37.77%)

Protein

52.1g (100%)

Step 1

Pat the chicken dry and place it in a mixing bowl.

Step 2

Add hung curd (yogurt), Kashmiri chilli powder, tandoori masala, ginger-garlic paste, ½ tbsp kasuri methi, lemon juice, mustard oil, salt, and colour (optional).

Step 3

Mix well, cover, and refrigerate for at least 1 hour or overnight for a deeper flavour.

Step 1

Heat a grill pan or cast iron pan and lightly oil it.

Step 2

Shake off excess marinade and place the chicken in the pan.

Step 3

Cook until lightly charred on both sides and about 80% done (12–15 minutes).

Step 4

Set aside and reserve the leftover marinade.

Step 1

Heat 2 tablespoons of butter and 2 tablespoons of oil in a large pan.

Step 2

Add sliced onions and sauté until light golden.

Step 3

Add ginger-garlic paste, dry chillies, and cashews; sauté for 2–3 minutes.

Step 4

Add tomatoes, bay leaves, cinnamon, and cardamom. Mix well.

Step 5

Pour in 1 cup of water, cover, and cook until the tomatoes turn mushy (10–12 minutes).

Step 6

Cool slightly, then blend into a smooth paste (add a splash of water if needed).

Step 7

Strain the puree for a rich, restaurant-style silky texture.

Step 1

In a wok or a deep pan, heat 2 tbsp butter and 2 tbsp of oil.

Step 2

Add cumin powder and sugar; stir for a few seconds.

Step 3

Pour in the strained gravy and the reserved marinade. Simmer for 6–8 minutes.

Step 4

Add grilled chicken, salt, remaining ½ tbsp kasuri methi, and 1 cup of water.

Step 5

Cook on low flame for 10–12 minutes until the oil separates and the chicken is tender.

Step 6

Add cream and mix gently. Adjust salt/sugar for balance.

Step 7

Simmer for another 3–4 minutes, and turn off the heat.

Step 8

Let the curry rest for 10–15 minutes before serving — it thickens slightly and tastes even better.

Step 1

Heat a small piece of charcoal on direct flame until red hot.

Step 2

Place it in a small steel bowl or a foil bowl inside the curry.

Step 3

Drizzle ½ tsp ghee or oil on the coal and immediately cover the wok.

Step 4

Let it smoke for 3–5 minutes, then discard the coal.

Step 1

Swirl in 1 tbsp butter for a glossy finish.

Step 2

Garnish with cream and chopped coriander.

Step 3

Serve hot with butter naan, garlic naan, or basmati rice.