How to make Restaurant-Style Butter Chicken/ Murgh Makhani by Chef Evandel
One of my all-time favorites. This one’s rich, creamy, and absolutely loaded with flavor. Classic North Indian comfort food that never fails.
Ingredients:
For the Chicken Marinade:
- 500g boneless chicken (I prefer thigh meat – it stays juicy)
- 1 cup thick curd/yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 tsp garam masala
- Salt to taste
- 1 tbsp lemon juice
- 1 tbsp mustard oil (for that little smoky kick)
For the Gravy:
- 3 medium tomatoes, chopped
- 2 tbsp butter
- 1 tbsp oil
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chili powder (for color, not heat)
- 10-12 cashews
- 1/2 cup fresh cream
- 1/2 tsp sugar
- 1/2 tsp kasuri methi (dried fenugreek leaves – don’t skip!)
- Salt as needed
- Fresh coriander for garnish
How I Make It:
Step 1: Marinate the Chicken
Mix everything listed under the marinade, add the chicken, coat it well, and let it rest in the fridge for at least 2 hours (overnight is best if you’ve got the time).
Step 2: Cook the Chicken
I usually sear it on a grill pan or toss it into the oven until it’s around 80% done. Get a bit of char on it — flavor boost right there.
Step 3: The Gravy
Heat oil + butter in a pan. Sauté the ginger-garlic paste till it smells amazing. Add tomatoes, cashews, chili powder, and a pinch of salt. Let it all cook down till the tomatoes are soft.
Cool it a bit, then blitz into a smooth paste.
Back in the pan, add that paste and let it simmer. Add cream, sugar, and crushed kasuri methi. Keep the heat low and let everything come together.
Step 4: Combine & Finish
Drop the chicken into the gravy. Simmer for 10 minutes till it’s all soaked up. Adjust salt and water if needed for consistency. Finish with a bit of butter and some fresh coriander.
Serve it with:
Naan, paratha, or a bowl of hot basmati rice. Trust me — it hits different.