Restaurant Style Butter Chicken Masala Murgh Makhani tender chicken recipe

Murgh Makhani

Here's a restaurant-style Butter Chicken Masala (Murgh Makhani) recipe that's rich, creamy, and packed with authentic flavor. It mirrors what you'd find at a quality Indian restaurant, with tender chicken, a velvety tomato-based gravy, and the signature buttery finish.

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🐔 Butter Chicken Masala (Murgh Makhani)

🔥 Serves: 4 | ⏱️ Prep Time: 20 mins | 🍳 Cook Time: 40 mins

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🍗 Ingredients

For the Chicken Marinade:

• 500g (1.1 lbs) boneless chicken thighs or breasts, cut into bite-size pieces

• 1/2 cup plain yogurt

• 1 tbsp ginger-garlic paste

• 1 tsp Kashmiri red chili powder (for color)

• 1/2 tsp turmeric powder

• 1 tsp garam masala

• 1 tbsp lemon juice

• Salt to taste

• 1 tbsp oil

For the Gravy:

• 2 tbsp butter (plus more for finishing)

• 1 tbsp oil

• 1 large onion, roughly chopped

• 4 medium tomatoes, roughly chopped (or 1.5 cups canned tomato puree)

• 1 tbsp ginger-garlic paste

• 8–10 cashew nuts

• 1 tsp Kashmiri red chili powder (mild, for color)

• 1/2 tsp turmeric

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• 1 tsp sugar (optional, balances the acidity)

• Salt to taste

To Finish:

• 1/2 tsp garam masala

• 1/4 cup heavy cream (or more, to taste)

• 1 tbsp kasuri methi (dried fenugreek leaves), crushed

• Fresh coriander leaves, for garnish

• A dollop of butter (optional, but traditional)

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🔪 Instructions

1. Marinate the Chicken

• Combine all marinade ingredients.

• Marinate chicken for at least 1 hour (overnight for best flavor).

2. Cook the Chicken

• Grill, bake (200°C/400°F for 15-20 mins), or pan-fry the marinated chicken until lightly charred. Set aside.

  Restaurant tip: Slight charring adds a tandoori flavor.

3. Make the Gravy Base

• In a pan, heat 1 tbsp oil and 1 tbsp butter.

• Add chopped onions, cashews, and a pinch of salt. Sauté until onions are golden.

• Add ginger-garlic paste, sauté 1 min.

• Add tomatoes and all dry spices (except garam masala and kasuri methi).

• Cook until tomatoes are soft and oil starts separating (about 10-15 mins).

• Let this mixture cool, then blend to a smooth puree (strain for an extra-silky texture).

4. Finish the Gravy

• In the same pan, add 1 tbsp butter.

• Pour in the blended gravy.

• Simmer 5–7 mins. Add sugar and adjust salt.

• Add cooked chicken and simmer 8–10 mins.

• Add cream, garam masala, and crushed kasuri methi. Stir gently.

5. Final Touch

• Add a final spoon of butter on top.

• Garnish with coriander and a swirl of cream.

🥣 Marinating the Chicken

Step 1:
Cut 500g boneless chicken (thighs or breasts) into small, bite-sized pieces.

Step 2:
In a mixing bowl, add:

• 1/2 cup plain yogurt

• 1 tbsp ginger-garlic paste

• 1 tsp Kashmiri red chili powder

• 1/2 tsp turmeric powder

• 1 tsp garam masala

• 1 tbsp lemon juice

• Salt to taste

• 1 tbsp oil

Step 3:
Add the chicken pieces to the bowl. Mix everything well until the chicken is fully coated.

Step 4:
Cover the bowl and let it marinate in the refrigerator for at least 1 hour. (Overnight is best.)

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🍳 Cooking the Chicken

Step 5:
Heat a pan or grill pan over medium heat. Add a little oil or butter.

Step 6:
Place the marinated chicken pieces in the pan. Do not overcrowd.

Step 7:
Cook the chicken for about 3–4 minutes per side, until it has a nice golden color or slight charring.
(Chicken does not need to be fully cooked—it will finish cooking in the gravy.)

Step 8:
Remove the cooked chicken pieces and set them aside.

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🍅 Starting the Gravy

Step 9:
In the same or a clean pan, add 1 tbsp oil and 1 tbsp butter over medium heat.

Step 10:
Add:

• 1 large onion (roughly chopped)

• 8 to 10 cashew nuts

Sauté for 5–7 minutes, stirring occasionally, until the onions turn golden brown.

🍅 Continue Making the Gravy Base

Step 11:
Add 1 tbsp ginger-garlic paste to the onions and cashews.
Cook for 1 minute, stirring constantly until the raw smell disappears.

Step 12:
Add the following spices and tomatoes:

• 4 medium tomatoes, chopped (or 1.5 cups tomato puree)

• 1 tsp Kashmiri red chili powder

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• Salt to taste

Step 13:
Mix well and cook for 10–15 minutes until the tomatoes break down completely and the oil starts to separate from the mixture.

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🌀 Blend the Gravy

Step 14:
Turn off the heat and let the cooked mixture cool for a few minutes.

Step 15:
Transfer the mixture to a blender or mixer.
Blend until you get a smooth, creamy sauce.

👉 (Optional but recommended: strain the blended sauce through a sieve for a silky texture like restaurants.)

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🍛 Finish the Butter Chicken

Step 16:
In the same pan, add 1 tbsp butter on low heat.

Step 17:
Pour in the smooth blended sauce. Stir and let it simmer for 5–7 minutes on low heat.

Step 18:
Add 1 tsp sugar to balance the tang from tomatoes. Taste and adjust salt if needed.

Step 19:
Add the cooked chicken pieces to the gravy.
Simmer gently for 8–10 minutes, stirring occasionally.

Step 20:
Add:

• 1/4 cup heavy cream

• 1/2 tsp garam masala

• 1 tbsp kasuri methi (dried fenugreek leaves), crushed between your palms

Stir gently and cook for 2–3 more minutes until everything is well combined.

You're doing great! Let's finish the dish with Step 21 to Step 30 — the final touches, serving suggestions, and storage tips to make your Butter Chicken Masala (Murgh Makhani) truly restaurant-quality.

🧈 STEP 21 TO STEP 30 — Butter Chicken Masala

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🌿 Final Flavor & Garnish

Step 21:
Taste the gravy. Adjust salt, sugar, or cream if needed for perfect balance.

Step 22:
(Optional but recommended) Add another small dollop of butter (1/2 to 1 tbsp) for that rich, glossy restaurant-style finish.

Step 23:
Let it simmer for 2 more minutes, stirring gently. Be careful not to boil after adding cream — keep the heat low to prevent splitting.

Step 24:
Turn off the heat and garnish with:

• A swirl of cream on top

• Fresh coriander leaves (chopped)

• A sprinkle of crushed kasuri methi (optional for extra aroma)

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🍽️ Serving

Step 25:
Transfer butter chicken to a serving bowl while hot.

Step 26:
Serve it with your choice of:

• Butter naan, garlic naan, roti, or

• Steamed basmati rice, jeera rice, or pulao

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🧊 Leftovers & Storage

Step 27:
Let any leftovers cool completely before storing.

Step 28:
Refrigerate in an airtight container for up to 3 days.

Step 29:
To reheat, warm gently on the stovetop or in the microwave.
Add a splash of cream or milk if the gravy has thickened too much.

Step 30:
(Freezer-friendly!) You can freeze butter chicken for up to 1 month.
Thaw in the fridge overnight and reheat as usual.

✅ Conclusion – Butter Chicken Masala (Murgh Makhani)

You've just completed a step-by-step journey to making one of India's most beloved dishes — Butter Chicken — in true restaurant style.

With its rich, creamy tomato-based gravy, tender marinated chicken, and signature buttery finish, this dish is:

• Comforting yet indulgent

• Perfect for special occasions or weekend meals

• Even better the next day as flavors deepen

By following Steps 1 to 30, you've learned not just how to cook this dish — but also the techniques behind what makes it special:

• Marinating for flavor and tenderness

• Blending and straining for a smooth gravy

• Using kasuri methi, cream, and butter to create that restaurant-style finish

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