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Restaurant-Style Butter Chicken (Murgh Makhani)

Tender chicken in a rich, buttery tomato-cream gravy - the restaurant version at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method
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Ingredients  

  • 500 g chicken, cut into bite-size pieces
  • 2 tbsp butter, divided
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tsp garam masala, divided
  • 1 tsp turmeric, divided
  • 1 tsp red chili powder
  • 1 cup tomato puree
  • 1/2 cup heavy cream
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • salt, to taste

Method 

  1. Season the chicken with salt, half the garam masala, and half the turmeric. Set aside for 10 minutes.
  2. Melt 1 tablespoon of the butter in a heavy pan over medium-high heat. Sear the chicken until lightly browned on all sides, then remove and set aside.
  3. Add the remaining butter, the chopped onion, and the ginger-garlic paste. Cook until the onions turn golden and soft, about 5 minutes.
  4. Stir in the tomato puree, the remaining garam masala and turmeric, the chili powder, and a pinch of salt. Simmer for 8-10 minutes until the sauce darkens and the raw tomato taste is gone.
  5. Return the chicken to the pan, pour in the cream, and simmer gently for 10 minutes until the chicken is cooked through and the gravy is thick and glossy.
  6. Crush the kasuri methi between your palms and stir it in. Serve hot with naan or steamed rice.