Creamy Punjabi Butter Chicken Recipe – Restaurant Style at Home

The Secret to Restaurant-Style Butter Chicken at Home

Butter chicken (murgh makhani) is one of India's most beloved dishes — rich, creamy, and deeply aromatic. The secret to getting that authentic Punjabi flavour isn't just the technique; it's the quality of your spices. This recipe uses Phoran's premium spice collection to deliver true restaurant-quality results in your own kitchen.

Spices You'll Need

This recipe uses four key spices from Phoran's collection:

• Premium Tandoori Masala — for the smoky, charred marinade
• Premium Garam Masala — for warm, complex depth in the gravy
• Premium Turmeric (Haldi) Powder — for colour and anti-inflammatory benefits
• Premium Kashmiri Red Chilli Powder — for vibrant colour and mild heat

Ingredients

For the Chicken Marinade

• 1 kg chicken, cut into pieces
• 2 tbsp Phoran Tandoori Masala
• 1 tsp Phoran Turmeric Powder
• 1 tsp Phoran Kashmiri Red Chilli Powder
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• Salt to taste

For the Butter Chicken Gravy

• 4 tbsp butter
• 2 large onions, finely chopped
• 4 tomatoes, pureed
• 2 tbsp Phoran Garam Masala
• 1 tsp Phoran Kashmiri Red Chilli Powder
• ½ tsp Phoran Turmeric Powder
• 1 cup heavy cream
• 2 tbsp cashew paste
• 1 tbsp honey
• Salt to taste

Step-by-Step Method

1. Marinate the chicken — Mix Tandoori Masala, turmeric, Kashmiri red chilli, yogurt, ginger-garlic paste, and salt. Coat the chicken well and marinate for at least 2 hours (overnight for best results).
2. Grill the chicken — Cook marinated chicken on a grill, tawa, or in the oven at 200°C until slightly charred and cooked through. Set aside.
3. Build the gravy base — Heat butter in a heavy pan. Sauté onions until golden brown, about 10–12 minutes.
4. Add tomatoes and spices — Add tomato puree, Garam Masala, Kashmiri red chilli, and turmeric. Cook on medium heat until the oil separates from the masala, about 8–10 minutes.
5. Add richness — Stir in cashew paste and honey. Mix well and cook for 2 minutes.
6. Finish with cream — Add heavy cream and the grilled chicken pieces. Simmer on low heat for 10 minutes until the gravy thickens and coats the chicken.
7. Serve — Garnish with fresh coriander and a swirl of cream. Serve hot with naan, roti, or steamed basmati rice.

Why These Spices Make the Difference

• Tandoori Masala — Delivers the signature smoky, BBQ-style flavour that defines authentic butter chicken marinade
• Garam Masala — Adds warmth and complexity to the gravy without overpowering the creaminess
• Kashmiri Red Chilli — Gives the dish its iconic deep red colour with mild, fruity heat
• Turmeric — Adds golden colour and anti-inflammatory properties to every bite

Pro Tips for Perfect Butter Chicken

• Don't skip the marination — 2 hours minimum, overnight is best
• Char the chicken slightly before adding to the gravy for authentic smokiness
• Use full-fat cream for a richer, restaurant-style texture
• Cashew paste is the secret to a silky, thick gravy
• Add honey at the end to balance the acidity of tomatoes

Get the Complete Spice Collection

Ready to cook this recipe? Get all four spices from Phoran — Garam Masala, Tandoori Masala, Turmeric Powder, and Kashmiri Red Chilli Powder — and bring authentic Punjabi flavours to your kitchen every time.