Butter Chicken {Indian Restaurant Style Murgh Makhani}

Flat lay photo of a skillet with Murgh Makhani, placed on a marble countertop

5 from 3 votes

Butter Chicken {Indian Restaurant Style Murgh Makhani}

This restaurant style butter chicken, otherwise known as murgh makhani, tastes just like your favorite Indian restaurant version, with a few tweaks to make it easy and weeknight friendly. Tender, seasoned chicken is simmered in a flavorful, savory sauce. Served with homemade tandoori naan, flavourful onion pulao or plain, fluffy rice, you'll choose this over take out, any day!

Prep Time10

Cook Time30

Total Time40

Course: Main Dish

Cuisine: Indian

Keyword: Authentic butter chicken, Creamy butter chicken, Easy butter chicken, Restaurant Style Butter chicken

Servings: Servings

Calories: 714kcal

Author: Sunena Anand

Equipment

Ingredients

For the Chicken

4 Chicken breasts boneless, skinless, cubed
¼ cup Plain greek yogurt
2 tablespoon Lemon juice
1 tablespoon Garlic paste
1 tablespoon Ginger paste
1 teaspoon Chaat masala
½ teaspoon Garam masala
1 teaspoon Paprika
1 teaspoon Kashmiri Chilli powder

For the Sauce

1 tablespoon Salted butter
1 tablespoon Garlic paste
1 tablespoon Ginger paste
15 Cashews
1 Cinnamon stick
2 pods Green cardamon
1 teaspoon Kashmiri chilli powder
1 teaspoon Garam masala
2 teaspoon Dried fenugreek kasoori methi
1 cup Tomato passata
2 tablespoon Sugar
½ cup Heavy whipping cream
Sea salt to taste
1 cup Water

Instructions

Combine the cubed chicken breasts with all the ingredients needed for the marinade.
4 Chicken breasts, ¼ cup Plain greek yogurt, 2 tablespoon Lemon juice, 1 tablespoon Garlic paste, 1 tablespoon Ginger paste, 1 teaspoon Chaat masala, ½ teaspoon Garam masala, 1 teaspoon Kashmiri Chilli powder, 1 teaspoon Paprika
Bring a large skillet to medium-high heat. Saute the marinated chicken with a tablespoon of butter, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
1 tablespoon Salted butter, 1 tablespoon Garlic paste, 1 tablespoon Ginger paste, 15 Cashews, 1 Cinnamon stick, 2 pods Green cardamon
Add the ground spices to the skillet, and toast. Add the tomato passata to the skillet, and let it cook through until the water has evaporated, and it has thickened.
1 teaspoon Kashmiri chilli powder, 1 teaspoon Garam masala, 1 cup Tomato passata, 2 tablespoon Sugar, Sea salt, 1 cup Water
Once the passata mixture has thickened, remove the visibly large spices like cardamon pods and cinnamon sticks, and put the sauce into a blender. Add half of the water, and blend until smooth.
Return the mixture back to the skillet, and add the remaining water. Add the sugar and salt, as well as the chicken. Finish with heavy whipping cream, and dried fenugreek.
½ cup Heavy whipping cream, 2 teaspoon Dried fenugreek

Notes

If you don't have a blender: Use an immersion blender. Be mindful that it may not break down the cashews as well as a regular blender. If you find it to be chunky, try straining it.
Cut the chicken in even-sized pieces: This will ensure that all the chicken cooks at the same time, and will prevent some pieces from drying out while others are undercooked.
For added flavor: Skewer and grill the chicken on a barbecue to add some smokiness to the sauce. This is typical to Indian restaurants, as they use chicken tikka that is cooked in a tandoor.

Nutrition