Butter Chicken (Restaurant Style Murgh Makhani)

By: Prasanna| Published: 8:26:00 PM

Creamy,delicious,Restaurant style Butter Chicken at home,with all homemade masala. Enjoy this deliciousness with naan/paratha or rice.

A new post for chicken lovers...Creamy Butter Chicken!

This is my favorite gravy when it comes to eating out! I do not get tired of butter chicken no matter what.
I love two chicken preparations the most. One is my moms chicken xacuti and second is butter chicken.
I have tried ordering so many butter chicken parcels / takeaway's to this day that I was finally confused,which one's good!

I wanted to make a creamy and tasty butter chicken for my daughter. So the first option I resorted to was restaurant parcel for her,which did not work longer as every time I ordered this dish(ofcourse from a new one and sometime the same restaurant) I got a weird feeling,plus the parcel quantity that these days we get in take-out order is very less so its hardly sufficient for 1 person.
So my next best option was getting ready mix of butter chicken like Suhana's or Mother's Recipes. I tried that too but somehow did not like it much.
I was left with one option is to make it myself, and ofcourse I had no clue!

Finally, I found a fix for this. I altered my recipe of paneer makhani in such a way that it tastes much better than restaurant butter chicken.

This post is an update of pictures :)

You all try this recipe and enjoy the flavor!

A pan having restaurant style Butter Chicken with cream,and chopped cilantro

Delicious creamy Butter Chicken served in a white plate with plain peas pulao

Print Recipe

Butter Chicken (Restaurant Style Murgh Makhani)

by Prasanna Hede February-26-2017

Creamy,delicious,Restaurant style Butter Chicken at home!Enjoy this with naan/roti/paratha or rice.

Ingredients

250 gms Chicken,washed,cleaned,skinless,bonless or with bone(I used chicken pieces with bone)

For Marination:

1 Teaspoon Turmeric Ground

1 Teaspoon Red Chili Powder

1 Tablespoon Tandoori Masala Powder

Salt as per need

2 Tablespoons Ginger-Garlic Paste

a pinch Red / Orange Food color

For Masala I

2 Tablespoons Butter,melted

1 Medium Onion,sliced

a handful Cashewnuts

Milk,to grind

For Masala II

2 Tablespoons Butter,melted

1 Medium Tomato,sliced

3 Bayleaves,crushed

6 Green Cardamoms

1/2 Mace,blade

6 Cloves

1 Cinnamon Stick,1"

1 Teaspoon Coriander Seeds

1 Teaspoon Cumin Seeds

2 Petals Star Anise

1 Teaspoon Fennel Seeds

1 Teaspoon Fenugreek Leaves / Kasoori Methi

12 Black Peppercorns

1 Teaspoon,Sesame Seed

1 Teaspoon,Poppy Seeds

Milk,to grind

Additional:

2 Sprigs Cilantro,chopped

2 Tablespoons + more as per your choice(I added a lot) Butter,melted

Salt as per need

1 Teaspoon Sugar

Red /Orange Food Color

1 Teaspoon Kasoori Methi

Cream,for garnish

Instructions

Firstly,wash the chicken pieces thoroughly.
I used chicken with bones,you can go for boneless too.
Add all the mentioned under "For Marination" to a mixing bowl.
Add chicken pieces.
Mix well,so that all the ingredients are coated on to chicken pieces well.
Keep the marinated chicken for 15 minutes.
Meanwhile make Masala I.
In a heavy bottom pan,add butter and add onion,cashewnuts and fry them on medium flames till the onions are brown and pulpy.
Keep this aside to cool.
When cooled grind them with milk to a smooth paste.
In the same pan,add the marinated chicken pieces.
Do not add any oil or butter and roast them on high flames till cooked and outer skin is slightly charred.
Make sure you do not burn the chicken pieces.
You can do this step using oven too.
When done,take all the pieces on a plate and let them cool.
Now,make Masala II.
In the same pan,add butter and add all ingredients mentioned under Masala II.
Fry them on low flame till fragrant.
Let the masala cool.
When cooled,grind to a smooth paste by adding little milk /water.
Now,shred the chicken pieces.
You can retain the bones in the gravy or discard them.
In the same pan,add butter(here I added 2 Tablespoons).
To this add cilantro chopped.
Fry for a minute,then add masala I.
Fry the masala for 1/2 a minute then add another tablespoon butter.
Again fry this for 1/2 minute.
When the oil starts separating,add the masala II.
Add salt and sugar.
Mix once.
Add the shredded chicken.
Add milk or water as per choice to make gravy.
I used 1/4th cup milk.
Here I added another tablespoon butter(optional)
Mix once.
Add kasoori methi.
Mix once.
Do not cook this for long.
Let it cook for about a minute.
Add a pinch of food color and cream and switch off the gas.
Serve with Kulcha / Naan/ Roti/Rice!

Details

Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Yield: 4 Servings

Step by Step pictures of how to make Butter Chicken /Restaurant Style Murgh Makhani-

Tips:

Adding amount of butter to this gravy is personal choice. You can add as per recipe/more/less butter that suits your choice.
I do all masala frying and cooking in the same pan.I do this as the masala and its aroma remains in the pan so when we change pans for each step the masala is lost in the process.
You can add cream/milk or water to make paste/gravy. Choice is yours.
I added milk in this recipe. You can make it more creamier by adding cream instead.

If you liked my recipe,then Save this↷ image!

Note:This post contains Affiliate links.

Enjoy!!

Hi, I'm Prasanna!

I will be the first one to admit that I am an accidental food blogger. I love trying out new recipes and giving them a twist of my own. Hope you enjoy trying out the recipes ... do leave me your valuable feedback 😊