Butter Chicken Recipe | Murgh Makhani | How to make Chicken Makhani

Restaurant Style Recipes | nonvegetarian

  • Prep Time 5 Mins
  • Cook Time 40 Mins
  • Servings 4


  • To marinate Chicken
  • 350 gms Boneless Chicken
  • 1 tbsp Ginger Garlic Paste
  • 1/2 Slice Lemon Juice
  • Salt – a little
  • 2 tbsp Mustard Oil
  • 1/4 tsp Black Salt
  • 1/2 tsp Roasted Cumin Powder
  • 1/2 tsp Mirchi Powder
  • 1 tsp Kashmiri Mirchi Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Dry Fenugreek Leaves
  • 4 tbsp Fresh Curd
  • 1/2 tsp Cardamom Powder
  • 1/2 tsp Amchur Powder
  • For Gravy
  • 4 Tomato (250 gms)
  • 1 Cinnamon
  • 2 Cardamoms
  • 2 Cloves
  • Biryani Leaf – half
  • 1/2 Inch Ginger
  • 5 Garlic
  • Salt
  • 1/4 tsp Sugar
  • 15 Cashew Nuts
  • 1/2 cup Onion Chopped
  • 3 tbsp Heritage Butter
  • 4 Kashmiri Chillies
  • 1/2 tsp Pepper
  • 250 ml Water
  • To Grill the Chicken
  • 1 tbsp Oil
  • 1 tsp Butter
  • For Chicken Curry
  • 2 tbsp Oil
  • 3 tsp Butter
  • 1 tsp Kashmiri Mirchi Powder
  • 1 tsp Mirchi Powder
  • 1/2 tsp Roasted Cumin Powder
  • 400 ml Water
  • Salt
  • 1 tsp Dry Fenugreek Leaves
  • 2 tsp Butter
  • 3 tbsp Fresh Cream
  • 1 tbsp Honey
  • Burnt Coconut shells/Coals
  • 2 Pinches Garam Masala
  • 3 Ghee Drops


  1. Make 1/4th inch wide cuts in the Chicken breast to a depth of 80%. Stuff Ginger Garlic Paste, Lemon Juice, and Salt into the cuts, rub well, and set aside.
  2. In a vessel, take Mustard Oil and add Kashmiri Mirchi Powder and mix well. And add the Heritage Premium Curd or Hung Curd and the rest of the ingredients and mix well.
  3. Then add the spice-coated Chicken and rub well and let it marinate for four hours or overnight in the refrigerator.
  4. In a vessel add all the ingredients for the Gravy, mix them well and fry them in melted butter for 3 minutes.
  5. Add water to the fried Tomatoes and cook covered on a low flame until the Cashew Nuts become soft. Then grind it to a soft, Buttery paste.
  6. To grill the Chicken, pour Oil and Butter on a grill pan or a regular Dosa pan. Put the marinated and refrigerated Chicken and leave it unmoved on a high flame. Boneless Chicken does not burn.
  7. After 5 minutes, turn the chicken over, reduce the flame, and grill on a low flame to 80%. (It takes 20 minutes for the Chicken to be grilled 80% ) Take a look at the perfect Chicken grilling tips.
  8. Cut the grilled Chicken into big pieces.
  9. Melt Oil and Butter in a pan for the Curry and add Kashmiri Mirchi Powder, Roasted Cumin Powder and fry.
  10. Add the Tomato paste to a sieve, strain it and add 400 ml Water. Boil it on a high flame until the froth comes to the surface. Remove the froth. And then allow the Gravy to thicken.
  11. In the thickened Gravy, add the grilled Chicken pieces, Salt to taste and cook on a low flame until the Butter comes to the surface.
  12. Crush add the Dry Fenugreek Leaves. Add 2 tsp Butter, 3 tbsp Fresh Cream and Honey and mix well. In the center of the Curry, place a small cup and add a piece of Coal. Sprinkle Garam Masala and Ghee drops. Cover it and cook on low flame for 3 minutes and remove the cup.
  13. Then decorate the hot Butter Chicken with some fresh cream on the surface and serve with Roti or Naan.