Butter Chicken Recipe - Restaurant-Style Murgh Makhani | Phoran
Deepa ShahShare
By Deepa Shah | Iron Pounded spice expert & founder of Phoran Masala
Butter Chicken — Murgh Makhani — is the most ordered Indian dish in the world. And yet most home versions fall short of the restaurant original in one specific way: the gravy lacks depth, richness, and that unmistakable aromatic finish.
The difference is not technique. It is spices. Specifically, the quality of the Garam Masala and the one finishing ingredient that most home cooks skip.
Here is the definitive recipe.
Prep Time: 30 min (+ 2 hrs marination) | Cook Time: 35 min | Serves: 4
Ingredients
For the Chicken Marinade:
- 750g boneless chicken, cut into large cubes
- 1 cup thick yoghurt
- 1 tbsp ginger-garlic paste
- 1 tsp Phoran Turmeric Powder
- 1 tsp Phoran Kashmiri Red Chilli Powder (for colour)
- ½ tsp Phoran TikhaLal Chilli Powder (for heat — adjust to taste)
- 1 tbsp Phoran Premium Garam Masala
- 1 tbsp Phoran Tandoori Masala
- 2 tbsp lemon juice, salt to taste
For the Butter Chicken Gravy:
- 100g butter (divided)
- 2 large onions, finely chopped
- 6 large tomatoes, pureed (or 400g canned tomatoes)
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chilli powder
- 1 tsp coriander powder (dhaniya)
- ½ tsp turmeric
- 1.5 tbsp Phoran Premium Garam Masala
- 2 tbsp cashew paste (20–25 cashews soaked and blended)
- 1 cup fresh cream
- 2 tbsp honey or sugar
- 2 tsp kasoori methi (dried fenugreek leaves) — do not skip
- Salt to taste, fresh coriander to garnish
Method
Step 1: Marinate the Chicken (2 hours minimum, overnight is best)
Combine all marinade ingredients with chicken. Mix well to coat every piece. Cover and refrigerate for at least 2 hours. The yoghurt tenderises the chicken; the spices penetrate deeply with time.
Step 2: Grill or Pan-Char the Chicken
Thread onto skewers and grill at 200°C for 15–18 minutes, turning once — or pan-fry in a very hot pan with minimal oil until lightly charred on the outside. The char is essential — it adds the smoky depth that separates restaurant butter chicken from home versions. Set aside.
Step 3: Build the Gravy Base
Heat 50g butter in a heavy pan over medium heat. Add onions and cook until deep golden — 20–25 minutes. Do not rush this step. Add ginger-garlic paste, cook 3 minutes.
Step 4: Cook the Tomatoes
Add tomato puree. Cook on medium heat for 15–20 minutes, stirring regularly, until the oil separates from the masala and the raw tomato smell is completely gone. This is the most important step — under-cooked tomatoes make the gravy sour and thin.
Step 5: Add the Spices
Add Kashmiri chilli, coriander powder, turmeric, and 1 tbsp Garam Masala. Cook in the oil for 2 minutes until fragrant.
Step 6: Blend Until Silky
Cool slightly, then blend the entire gravy until completely smooth. Strain through a fine sieve for restaurant-level silkiness (optional but recommended). Return to pan.
Step 7: Add Cream, Cashew Paste & Butter
Add cashew paste, fresh cream, honey/sugar, and remaining 50g butter. Stir well. The gravy should be deep orange, rich, and glossy. Add ½ cup water if too thick.
Step 8: Add the Chicken
Add grilled chicken pieces. Simmer on low heat 8–10 minutes until chicken is cooked through and has absorbed the gravy.
Step 9: The Secret Finishing Touch
Crush 2 tsp kasoori methi between your palms and rub into the dish. Add remaining ½ tbsp Garam Masala. Stir through. This is the step that makes butter chicken taste like a restaurant made it.
Garnish with a swirl of cream and fresh coriander. Serve with naan, roti, or rice.
Key Technique Notes
- Use Kashmiri chilli for colour, TikhaLal for heat — the restaurant technique for deep red colour without excessive spice
- Marinate overnight — the difference in tenderness and flavour is significant
- Don’t skip the char — the smoky, slightly caramelised exterior of the chicken is essential to authentic butter chicken
- Cook tomatoes until oil separates — this is non-negotiable for a rich, non-sour gravy
- Blend and strain — restaurant butter chicken has a silky smooth gravy
- Crush kasoori methi in your palms — this releases the essential oils and is the single most impactful finishing step
- Add Garam Masala in two stages — once during cooking, once at the end — for layered aromatic depth
FAQ
Q: What is the secret to restaurant-style Butter Chicken?
Three things: charring the chicken before adding to the gravy, cooking the tomatoes until the oil separates, and finishing with crushed kasoori methi + a final pinch of Garam Masala.
Q: What chilli powder should I use for Butter Chicken?
Use Kashmiri red chilli powder for the deep red colour (it is mild), and TikhaLal for heat. Combining both gives you colour AND heat — the restaurant technique.
Q: Can I make Butter Chicken without cream?
Yes — substitute with cashew paste blended with water, or full-fat coconut milk. The cashew paste in this recipe already adds richness; you can reduce or omit the cream.
Q: How long should I marinate the chicken?
Minimum 2 hours, overnight is significantly better. The yoghurt tenderises the protein and the spices penetrate more deeply with time.
Q: Why does my Butter Chicken taste sour?
The tomatoes were not cooked long enough. Cook the tomato puree for at least 15–20 minutes until the oil separates and the raw tomato smell is completely gone.
Q: What is the best Garam Masala for Butter Chicken?
Phoran’s Premium 17-Spice Garam Masala — stone-ground, no fillers, with the cardamom and clove intensity that defines restaurant-quality butter chicken.
Shop the Spices
- Phoran Premium Garam Masala (17-Spice Blend) →
- Phoran Tandoori Masala →
- Phoran Kashmiri Red Chilli Powder →
- Phoran TikhaLal Extra Hot Chilli Powder →
- Phoran Turmeric Powder →
- Phoran Chicken Masala →
- Indian Spice Starter Kit →
