Restaurant-Style Butter Chicken Recipe | Murgh Makhani Recipe | Kitchenstagram
Butter Chicken or Murgh Makhani, stands as a timeless gem in Indian cuisine, celebrated for its velvety, tomato-butter base and a gentle balance of spices. Known for its stunning hue and luxurious texture, this dish transforms simple ingredients into an exquisite experience. Tender pieces of chicken are typically marinated in yogurt and spices, then roasted or grilled to achieve a smoky char before being folded into a luscious, buttery gravy.
Butter Chicken holds a fascinating place in culinary history, tracing its roots to post-partition India. In the 1950s, at the legendary Moti Mahal restaurant in Delhi’s Daryaganj neighbourhood, a culinary miracle was born through innovation and resourcefulness. Two Punjabi Hindu refugees, Kundan Lal Jaggi and Kundan Lal Gujral, crafted the dish by repurposing tandoori chicken, simmering it in a luxurious gravy of tomatoes, butter and cream. This accidental creation soon became the restaurant’s hallmark, symbolizing the fusion of heritage and ingenuity after the upheaval of migration.
Traditionally Butter Chicken gets its signature smoky and slightly charred flavour from being cooked in a tandoor, a cylindrical clay oven fired by charcoal. This high heat not only seals in the juices but also imparts that irresistible aroma you find in restaurant-style dishes. However, when cooking at home in a regular oven, it’s hard to achieve the same effect- and that’s where Dhungar method comes in.
The Dhungar technique is an ancient North Indian cooking method, long used in Rajasthani and Awadhi (Lucknowi) kitchens, especially in royal households. What makes Dhungar truly special is how it uses smoke as an ingredient in itself- subtle, aromatic and deeply evocative. The technique brings a delicate smokiness that doesn’t overpower but rather complements the existing flavour, making the dish more rounded and satisfying. The centuries-old method was once used to enhance kebabs, curries and even biriyanis- today, it’s a brilliant way to bring the essence of the tandoor into your own kitchen.
At the heart of Dhungar is activated charcoal and ghee. The charcoal is first heated until it glows red-hot. It’s then placed in a small metal bowl, which sits on top of the cooked chicken or curry inside the main pan. When a spoonful of ghee is poured over the charcoal, it begins to release fragrant smoke. The pan is quickly covered with a tight-fitting lid or foil, trapping the smoke and allowing it to envelop the food. This process usually lasts for about 3-7 minutes, depending on how smoky you want the dish to be. The result is meat that tastes as though it’s been cooked over live coals, rich, aromatic and deeply satisfying.
The beauty of Dhungar lies in its simplicity. It transforms oven-baked chicken into something extraordinary- tender pieces infused with the warmth and depth of real smoke. It’s a perfect solution when you don’t have a tandoor but still want that authentic flavour. Beyond Butter Chicken, this method works wonder for kebabs, dals, biriyanis and grilled vegetables too.
First mentioned in print in 1975 as a speciality in New York, Butter Chicken steadily gained international acclaim. Its glorious orange tint and mellow spice profile made it a sought-after dish far from its origins- eventually inspiring creative spin-offs like Butter Chicken pizza in Canada, poutine fusions and even pie fillings in Australia and New Zealand.
Similar in richness to Chicken Tikka Masala yet distinct in its buttery nature, Butter Chicken often finds itself at the heart of identity debates. Its global popularity has occasionally overshadowed its Delhi roots, leading many to assume it’s a Western invention. Yet, its soul remains distinctly Indian, shaped by the cultural and culinary renaissance of a newly partitioned nation.
Serving suggestions:
For a traditional touch, serve Butter Chicken in a karahi or deep bowl that keeps the curry warm and inviting finish with a drizzle of cream and sprinkle of fresh cilantro for a restaurant style presentation. Enjoy it alongside naan or fragrant Basmati rice to soak up the rice sauce. Pairing it with Paneer Butter Masala makes for a hearty spread that pleases both meat lovers and vegetarians. To balance the spice, serve a cooling cucumber Raita or a simple plate of crisp cucumber and tomato slices on the side.
Storage Tips:
Store any leftover Butter Chicken in an airtight container in the refrigerator for up to 5 days- it actually tastes even better the next day as the flavours continue to develop. Once chilled, the sauce tends to thicken but will return to its creamy consistency when gently reheated. Warm it on stovetop over medium heat for about 5-7 minutes, stirring occasionally or heat it in the microwave for around 2 minutes. Leftovers are also perfect for transforming into something new- try spreading the rich sauce and tender chicken over a naan base to create a flavourful Butter Chicken Pizza.
Ingredients:
For 1st Marination:
1 no. Whole Chicken, cut in half
Salt to taste
1 tsp Red Chili Powder
2 tsp Ginger-Garlic paste
Juice of one Lemon
For 2nd Marination:
1 cup Hung Curd
1 tsp Black pepper powder
Salt to taste
1 tbsp Ginger-Garlic paste
2 tbsp Kashmiri Chili Powder
2 tbsp Mustard oil
1 tsp Kasuri Methi/ dried Fenugreek, crushed
For Gravy:
4 tbsp Ghee
1 no. Bay Leaf
2 nos. Green Cardamom
1/2 inch Cinnamon stick, broken
5-6 nos. Green Chili, slitted
2 nos. Onion, diced
4 nos. Tomato, diced
1 tbsp Cashews (optional)
1 tbsp Coriander Powder
2 tbsp Kashmiri Chili Powder
For Butter Chicken:
3-4 tbsp Butter
1/4 cup Fresh Cream
2 tbsp Honey
Salt to taste
1 tsp Garam Masala Powder
1 tbsp Kasuri Methi/ dried Fenugreek
For Dhungar Method:
Coal
Ghee/ Butter
For Garnish:
Fresh cream
Fresh Coriander Sprig
Preparation:
For 1st Marination:
- Step 1: Cut the whole chicken into halves. Make small slits on the breast, thighs and legs. Set aside.
- Step 2: Place the chicken in a plate, add salt, red chili powder, ginger-garlic paste and lemon juice and apply generously all over the chicken. Keep it aside to marinate for 15-20 minutes.
For 2nd Marination:
- Step 3: In a large mixing bowl, whisk together curd, black pepper powder, salt, ginger-garlic paste, Kashmiri Chili Powder, mustard oil and crushed kasuri methi.
- Step 4: Squeeze any excess juice from the chicken and then add the chicken in 2nd marination. Message the chicken well and keep it aside for 3-4 hours or over night.
For Baking the Chicken:
- Step 5: Preheat the oven @180ºC. Transfer the marinated chicken into a baking tray and bake for 30-35 minutes. Reserve any excess marination.
- Step 6: Remove the baked chicken from oven and let it rest for 10-15 minutes. Then slice the chicken as per your choice.
For Gravy:
- Step 7: Heat ghee in a wok, then add bay leaf, green cardamom and cinnamon stick, saute them until they are fragrant. Add slitted green chili and saute for few minutes.
- Step 8: Then add diced onion & fry for 6-8 minutes. Add diced tomatoes & fry for 6-8 more minutes on medium heat.
- Step 9: Add cashews and fry for 4-5 minutes. Then add coriander powder and Kashmiri Chili powder and the reserved chicken marination, saute for 5-6 minutes.
- Step 10: Then add water, stir to combine. Cover and cook for 10-12 minutes.
- Step 11: Once the gravy is done and let it cool for 5-10 minutes. Then blend the masala gravy with a hand blender and strain the gravy.
For Butter Chicken:
- Step 12: In the same wok of blended gravy add butter. cream, honey and salt to taste, stir to combine.
- Step 13: Add the sliced chicken and stir to combine. Add garam masala powder and stir to combine.
- Step 14: Cover and cook the chicken for 7-8 minutes on low heat. Dry toast the kasuri methi leaves on low heat. keep aside.
- Step 15: To crush the dried fenugreek leaves, rum them between the palms of your hands to release their flavour and create a coarse powder. Finish the gravy with crushed fenugreek, stir to combine. Turn off the heat.
- Step 16: Using a kitchen tong, heat a piece of natural charcoal on an open flame, or with a kitchen blow torch until it turns red-hot. Please do ensure there are no chemical in your charcoal.
- Step 17: Place a small steel bowl in the middle of the wok, add burnt coal and carefully pour a small amount of ghee over the charcoal. Immediately cover the wok to trap the smoke and allow the dish to rest for 5-7 minutes, allowing the smoky flavour to penetrate the food. Once done remove the bowl from the wok.
- Step 18: Transfer the Butter Chicken to a serving bowl, garnish with fresh cream and coriander sprig. Serve hot with naan or Basmati rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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