Butter Chicken Recipe: Easy Restaurant-Style Method at Home

By Hotel Prince, ShahadaUpdated 4 November 20262 min read

Butter chicken, or murgh makhani, is tandoori-grilled chicken simmered in a velvety tomato, butter and cream gravy. It is mild, rich and perfect with naan.

• Prep25 min
• Cook35 min
• Serves4
• TypeNon-veg

Ingredients

• 600 g boneless chicken
• For the marinade: 1/2 cup curd, 1 tbsp ginger-garlic paste, 1 tsp chilli powder, 1 tsp lemon juice, salt
• 3 tbsp butter and 1 tbsp oil
• 4 large tomatoes, pureed
• 8 cashews, soaked
• 1 tsp Kashmiri chilli powder, 1 tsp garam masala
• 1 tsp kasuri methi, 1 tsp sugar
• 1/4 cup fresh cream

Method

1. Marinate the chicken for at least 1 hour.
2. Grill or pan-roast the chicken until lightly charred and cooked.
3. Melt butter, add the tomato puree, cashew paste, chilli powder and salt. Cook for 12 minutes.
4. Blend the gravy until smooth and return to the pan.
5. Add the chicken, sugar and kasuri methi. Simmer for 8 minutes.
6. Stir in cream and finish with a knob of butter.

Tips for the best result

• Charring the chicken adds the restaurant smokiness.
• Add the cream off the heat to avoid splitting.
• Serve with butter naan.

Frequently asked questions