Chicken makhani recipe | Murgh makhani recipe | Restaurant style butter chicken recipe

Chicken makhani recipe – chicken tikka slowly cooked in creamy makhani curry is one of the popular chicken recipes across India. In india butter chicken is also known as murgh makhani or chicken makhani recipe. This restaurant style butter chicken recipe is not only super delicious but also very easy to make at home. In this post, you will learn how to make chicken makhani?

This is one of the best chicken makhani recipe i ever made in recent time. If you are a beginner? want to try some restaurant style dish at home then must try this super tasty and very easy butter chicken recipe at home.

As i’m making this butter chicken from scratch, so don’t worry just follow the below step by step instructions.

If you are going to make a special dinner for your family then this dish will not disappoint you.

 

Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!

 

What is murgh makhani

Chicken makhani or murgh makhani is a creamy makhani curry, where first marinated chicken is fried in oil and then slowly simmered in rich makhani masala which is made of butter,tomato-onion puree, green chili, a few Indian spices cashew, almond, and cream.

 

What is the butter chicken origin

It is believed that this famous butter chicken recipe was invented by Mr Kundan Lal Gujral at his restaurant in Delhi sometime during 1948.

 

What to serve with butter chicken

Butter chicken and naan is the most complimentary dish that serves in most Indian kitchens. It also goes well as butter chicken with rice including any type of plain rice and flavour rice.

 

You can also check below Indian chicken recipes :

• Chicken 65
• Chicken pakora
• Kadai Chicken
• Chicken Masala
• Chilli Chicken
• Chicken Curry
• Chicken korma
• Chicken manchurian
• Chicken burger
• Chicken sandwich

 

You can also check some biryani recipes including  Hyderabadi Biryani, Chicken Biryani, Veg biryani, Egg biryani

and some popular rice recipes including jeera rice, tomato rice, lemon rice, curd rice, veg pulao, veg fried rice and chicken fried rice.

 

Tips to make restaurant style butter chicken recipe

 

• Marination : To cook restaurant style butter chicken at home marination plays a very important role, which ultimately makes your makhani chicken pieces juicy and tender. For this marinate the chicken pieces with yoghurt and all other spices and set them aside for at least 5 to 6 hours or overnight if you have time.

 

• Choice Of Tomatoes : In the authentic murgh makhani recipe tomatoes are the base ingredients of curry, so always choose red colour ripe tomatoes to avoid any sourness in your butter chicken curry recipe. 

 

• Spices : To enhance flavour in this chicken makhani curry, I simply use garam masala powder, Kashmiri red chili powder, Kasuri methi, or dry fenugreek.

 

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How to make chicken makhani

 

Here, the complete murgh makhani recipe is classified into four simple categories,

first and second marination for chicken makhani, the third one is making murgh makhani masala, 

the fourth one is cooking makhani chicken 

and

the last one is cooking butter chicken sauce.

so, let’s make it now.

 

First marination for chicken makhani recipe

 

1. At first we do the first marination for chicken makhani recipe for this in a bowl add 1 tbsp oil.

 

2. Sprinkle 2 tsp Kashmiri red chili powder for colour, and 1/2 tsp salt.

 

3.1/2 tsp black pepper powder.

 

4.1 tsp vinegar and make a quick stir.

 

5. Now add boneless chicken pieces to this spicy bowl.

 

 

6. Mix the chicken pieces evenly with spices and set aside 12 to 15 min for the first marination.

 

Second marination for chicken makhani recipe

 

1. Now the second marination for chicken makhani recipe in the same bowl add 150 gm hung curd,1/8 tsp turmeric powder,1 tbsp ginger garlic paste.

 

2. Mix each chicken piece properly in this spicy masala and set aside for 4 to 5 hours for the second marination.

 

Note: If you have large chicken then marinate at least 10 to 12 hours, for tender and juicy buttered chicken.

 

Making murgh makhani masala

 

1. For making murgh makhani masala first add 3 tbsp butter In a nonstick pan and melt in medium to low flame.

 

2.2 to 3 medium size sliced or chopped onions.

 

3. Then, add 5 to 6 large sliced or chopped tomatoes and cook in medium flame 3 to 4 min until onion and tomatoes become translucent.

 

4. Add 1 tsp Kashmiri red chili powder,1/2 tsp salt.

 

5. Also, add 8 to 10 cashew and almond and saute for 1 to 2 min on medium to low flame.

 

6. Mix a sufficient amount of water to simmer all onions and tomatoes.

 

7. Now, Make a quick stir of everything, cover the pan with a lid and simmer for 8 to 10 min.

 

8. When tomatoes skin comes out, and the onions become translucent, turn off the gas and cool down the mixture and Pour in a blender.

 

9. Make a smooth paste for chicken butter masala.

 

Note: If you don’t have high-power blender you can strain out the paste to make a smooth paste for murgh makhani curry.

 

Cooking makhani chicken

 

1. Now, for cooking makhni chicken heat 100 to 200 ml oil for deep fry and 6 to 7 tbsp oil for shallow fry in a kadhai or nonstick pan.

 

2. Add 250 to 300 gm of boneless chicken and fry them on medium to high flame.

 

3. Flip each chicken piece after 3 to 4 min until lightly brown on both sides of the chicken pieces.

 

4. When both sides of the chicken pieces become golden brown, turn off the flame.

 

Note: While making chicken tikka don’t burn chicken pieces. keep cooking in medium flame unless your chicken pieces are cooked outside and uncooked inside.

 

5. Drain off the chicken tikka in kitchen tissue to remove excess oil.

 

Preparing Murgh Makhani Curry

 

1. Now for cooking murgh makhani curry add 3 to 4 tbsp good quality butter in a pan and melt it in low flame.

 

2. Then add 1 small bay leaf,3 to 4 cloves,4 to 5 green cardamom, 2-inch cinnamon and saute in medium flame up to 45 sec to 1 min.

 

3. Add 1 tbsp chopped ginger-garlic.

 

4. 2 vertically sliced green chili and saute in medium flame until the raw smell of ginger-garlic disappears.

 

5. Add the smooth butter masala paste to the pan.

 

6. Also, add 1 tsp Kashmiri red chili powder.

 

7. Sprinkle 1/2 tsp salt adjust later if required.

 

8. Add 1 to 2 tsp sugar to balance out the tangy taste of this makhani masala.

 

9. Cook until the murgh makhani gravy becomes thick and butter begins to leave the side of the pan and pour water depending upon your gravy requirement.

 

 

10. cover the pan with a lid and simmer for 8 to 10 min.

 

11. After that add chicken tikka pieces to this murgh makhani gravy.

 

12. Now mix each chicken piece in this makhani gravy and simmer this tasty butter chicken curry for another 7 to 8 min.

 

13. Also add 1 tsp Kasuri methi,1/2 tsp garam masala powder, and 3 tbsp cream and gently mix in this butter chicken curry for another 1 min on low flame

 

 

14. For garnishing butter chicken curry sprinkle some freshly chopped coriander leaves on top of the murgh makhani gravy.

 

Butter Chicken Recipe Card

Here is a quick overview of all the ingredients in the chicken makhani recipe including a quick step-by-step chicken makhani recipe shown in the recipe card.

Take note of all ingredient lists. 

 

Yield: 3

Chicken Makhani Recipe | Restaurant Style Butter Chicken recipe | Murgh Makhani recipe

Print

Butter chicken or chicken makhani or murgh makhani recipe is one of the famous indian resaturant style chicken dishes in which grilled chicken or chicken tikka cooked in creamy delicious makhani gravy. Serve butter chicken hot with naan,roti,paratha even plain rice goes well.

Prep Time 30 minutes

Cook Time 50 minutes

Marination Time 5 hours

Total Time 6 hours 20 minutes

Ingredients

Marinating Ingredients For Chicken Makhani

•  1 tbsp oil
•  2 tsp kashmiri red chili powder
•  1 tsp vinegar or lemon juice
•  300 gm chicken [boneless or bone-in]
•  1/2 tsp salt
•  1/2 tsp black pepper powder 
•  150 to 200 gm yogurt or hung curd
•  1/8 tsp turmeric powder
•  1 tbsp ginger garlic paste

Ingredients For Chicken Fry

•  100 to 200 ml oil [deep fry or shallow fry]
•  2 to 3 kitchen tissue [drain off excess oil]

Ingredients For Butter Chicken Masala

•  2 tbsp butter
•  1 tbsp ginger-garlic [chopped]
•  2 medium onion [sliced] 
•  4 to 5 medium size tomatoes [sliced]
•  2 vertically sliced green chili 
•  salt to taste
•  1 tsp kashmiri red chili powder 
•  1 to 2 tsp sugar [If required]
•  8 to 10 cashew nut
•  8 to 10 almond

Ingredients For Murgh Makhani Curry

•  3 to 4 tbsp butter
•  1 tbsp ginger garlic [chopped]
•  1 bay leaf
•  4 to 5 green cardamom
•  3 to 4 cloves
•  2-inch cinnamon
•  1 green chili sliced
•  1 tsp Kashmiri red chili powder
•  1 tsp salt 
•  1/2 tsp garam masala powder
•  1 tsp Kasuri methi
•  3 tbsp cream
•  2 tbsp chopped coriander leaves

Instructions

how to make murgh makhani

1. For the first marination of chicken in a bowl add oil,kashmiri red chili powder, black pepper, vinegar, salt, and make a quick stir.
2. Then, add chicken,mix with properly, and set aside 10 to 15 min for the first marination.
3. Now for the second marination in that same bowl mix hung yoghurt, turmeric powder, ginger garlic paste.
4. Mix them properly and set aside at least 4 to 5 hour for the second marination.
5. For making butter masala, add butter in a non stick pan and melt it in medium flame.
6. Then add chopped onions, tomatoes cook in , medium flame until they become translucent.
7. After that add kashmiri red chili powder, salt to taste mix them properly.
8. Also add,cashew,almond and saute in medium to low flame for 1 to 2 min.
9. Now add water cover the pan with lid simmer for 8 to 10 min.
10. Then cool down the mixture and pour in a blender to make a smooth paste.
11. Next for butter chicken tikka heat oil in a deep pan and fry the marinated chicken in medium to high flame.
12. Flip each chicken pieces after 4 to 5 min and cook both side until chickens become light brown.
13. After that, take out the chicken pieces and drain off the excess oil of fried chicken on kitchen tissue.
14. Now for making murgh makhani gravy add butter to a pan.
15. Then add some whole spices including bayleaf, clove, cardamom, cinnamon, and saute in medium flame for up to 1 min.
16. Next add chopped ginger-garlic, green chili, and saute in medium flame until the raw smell disappears.
17. After that pour smooth and silky butter masala paste.
18. Also add kashmiri red chili powder, salt, sugar, and cook until the gravy becomes thick and begins to leave the side of the pan.
19. Now pour water depending upon your gravy thickness, cover with a lid and simmer for 5 to 6 min.
20. After that add fried chicken in this butter gravy, mix properly, and simmer for another 4 to 5 min.
21. Finally,garam masala powder , sprinkle kasuri methi, add fresh cream and gently mix for another 1 min in low flame.
22. Furthermore, for garnishing chicken makhani you can add some freshly chopped coriander leaves on top.

Notes

Butter Chicken Recipe Note

1. To enhances the richness of makhani gravy use cashew, almond, and good quality cream from popular brands.
2. If you don't have enough time to complete the whole recipe on the same day, not a problem just make the makhani gravy and refrigerate it for 2 days. When you make chicken tikka heat up and mix with the gravy.

Nutrition Information

Yield

3

Serving Size

3
Amount Per Serving Calories 573Total Fat 200gSaturated Fat 45gTrans Fat 55gUnsaturated Fat 100gCholesterol 80mgSodium 320mgCarbohydrates 40gFiber 2gSugar 5gProtein 30g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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