Butter Chicken recipe - restaurant-style Murgh Makhani with Phoran Masala premium spices

Butter Chicken Recipe - Restaurant-Style Murgh Makhani | Phoran

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

For the Butter Chicken Gravy

Step-by-Step 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.

→ Read: Why Kasoori Methi Is the Secret to Restaurant-Quality Curries →

Garnish with a swirl of cream and fresh coriander. Serve with naan, roti, or rice.

Chef's Tips for Perfect Butter Chicken

  • Use Kashmiri chilli for colour, TikhaLal for heat — the restaurant technique for deep red colour without excessive spice. Read the chilli guide →
  • 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

Shop the Spices Used in This Recipe

More Recipes to Try

FAQ

Q: What is the secret to restaurant-style Butter Chicken?
A: 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. Read the kasoori methi guide →

Q: What chilli powder should I use for Butter Chicken?
A: 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?
A: 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?
A: 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?
A: 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?
A: Phoran's Premium 17-Spice Garam Masala — stone-ground, no fillers, with the cardamom and clove intensity that defines restaurant-quality butter chicken.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.