Butter chicken, known as Murgh Makhani in Punjabi cuisine, is one of the most beloved Indian dishes worldwide. This rich, creamy curry originated in Amritsar, Punjab, and has become a staple in Indian restaurants around the globe. This detailed guide will teach you how to make restaurant-quality Punjabi butter chicken recipe at home.

History of Butter Chicken

The Punjabi butter chicken recipe was invented in the 1950s at Moti Mahal restaurant in Delhi. The dish was created to utilize tandoori chicken that had dried out, by simmering it in a creamy tomato-based gravy. It quickly became a sensation and remains one of the most ordered Indian dishes today.

Ingredients

For the chicken marinade, you will need: 500 grams chicken thighs, 1 cup yogurt, 2 tablespoons ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 tablespoon lemon juice, and salt to taste.

For the gravy, gather: 4 large tomatoes, 1 cup heavy cream, 100 grams butter, 1 onion, 2 tablespoons ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon kasuri methi (dried fenugreek leaves), and salt to taste.

Making the Marinade

Start by cutting the chicken into medium-sized pieces. Make slight cuts on each piece to help the marinade penetrate. In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Mix well until smooth.

Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight. The longer you marinate, the more flavorful and tender your chicken will be.

Cooking the Chicken

Preheat your oven to 200°C (400°F). Thread the marinated chicken onto skewers and bake for 15-20 minutes until charred and cooked through. Alternatively, you can grill or pan-fry the chicken until charred marks appear. The slightly charred edges are essential for that authentic tandoori flavor in this Punjabi butter chicken recipe.

Preparing the Gravy

While the chicken cooks, prepare the gravy. Heat 2 tablespoons of butter in a large pan. Add chopped onions and sauté until golden brown, about 8-10 minutes. Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears.

Add tomatoes and cook until they break down completely, about 10-12 minutes. Add chili powder, coriander powder, and salt. Cook for another 5 minutes, then remove from heat and let cool slightly.

Blend the gravy mixture until smooth. Strain through a sieve for a finer texture (optional but recommended for restaurant-style smoothness).

Finishing the Dish

Return the strained gravy to the pan. Add remaining butter and bring to a gentle simmer. Add the cooked chicken pieces and simmer for 10 minutes, allowing the flavors to meld.

Turn off the heat and add heavy cream, mixing gently. Add garam masala and crushed kasuri methi. The kasuri methi adds that distinctive Punjabi butter chicken recipe flavor that cant be replicated without it.

Serving Suggestions

Serve butter chicken hot with naan bread, jeera rice, or lassi. Garnish with a drizzle of cream and fresh coriander leaves. The dish pairs perfectly with a side of raita to balance the richness.

Pro tip: This Punjabi butter chicken recipe tastes even better the next day as the flavors continue to develop overnight in the refrigerator.

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