Butter Chicken (Murgh Makhani)
Prep Time: 20 Minutes (+ 2 Hours Marination)
Cook Time: 40 Minutes
Total Time: 3 Hours
Servings: 4
Ingredients
For the Chicken Marinade
- 500 g Boneless Chicken (thighs preferred)
- ½ cup Thick Curd (Yogurt)
- 1 tbsp Lemon Juice
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Red Chilli Powder (optional)
- 1 tsp Gudora Chicken Masala
- 1 tbsp Mustard Oil
- Salt to taste
For the Gravy
- 3 tbsp Butter
- 1 tbsp Oil
- 4 Medium Tomatoes (roughly chopped)
- 1 Medium Onion (roughly chopped)
- 15 Cashew Nuts
- 6 Garlic Cloves
- 1-inch Ginger
- 2 Green Cardamoms
- 1 Bay Leaf
- 1-inch Cinnamon Stick
- 3 Cloves
- 1 cup Water
Spices
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Roasted Cumin Powder
- 1 tsp Gudora Chicken Masala
- Salt to taste
For Finishing
- 3 tbsp Fresh Cream
- 2 tbsp Butter
- 1 tsp Gudora Garam Masala
- 1 tsp Kasuri Methi (crushed)
- 1 tsp Honey or Sugar (optional)
Garnish
- Fresh Cream
- Butter Cube
- Coriander Leaves
- Ginger Juliennes
Instructions
Step 1 – Marinate the Chicken
In a large bowl, combine:
- Yogurt
- Lemon Juice
- Ginger-Garlic Paste
- Turmeric Powder
- Kashmiri Red Chilli Powder
- Gudora Chicken Masala
- Mustard Oil
- Salt
Add the chicken pieces and coat well.
Cover and refrigerate for at least 2 hours, preferably overnight.
Step 2 – Cook the Chicken
Grill, roast, air fry, or pan-sear the marinated chicken until about 90% cooked.
Set aside.
Step 3 – Prepare the Gravy
Heat butter and oil in a pan.
Add bay leaf, cinnamon, cloves, and green cardamoms.
Sauté for 30 seconds.
Add onions, tomatoes, ginger, garlic, and cashew nuts.
Cook for 10–12 minutes until the tomatoes soften completely.
Add water and simmer for 5 minutes.
Cool slightly, blend into a smooth puree, and strain for a silky restaurant-style gravy.
Step 4 – Cook the Gravy
Heat 1 tablespoon butter.
Pour in the prepared puree.
Cook for 5–7 minutes until the butter starts separating.
Add:
- Kashmiri Red Chilli Powder
- Coriander Powder
- Roasted Cumin Powder
- Gudora Chicken Masala
- Salt
Cook for another 2–3 minutes.
Step 5 – Add the Chicken
Add the cooked chicken pieces to the gravy.
Simmer for 8–10 minutes so the chicken absorbs the rich flavors.
Step 6 – Finish
Add:
- Fresh Cream
- Butter
- Crushed Kasuri Methi
- Gudora Garam Masala
- Honey or sugar (optional)
Cook for 2–3 minutes.
Serve hot.
Chef’s Tips
- Chicken thighs remain juicier than chicken breast.
- Marinate overnight for the best flavor and tenderness.
- Straining the gravy creates a silky, restaurant-quality texture.
- Kasuri methi should be crushed between your palms before adding.
- Finish with Gudora Garam Masala just before serving to preserve its rich aroma.
- For an authentic smoky flavor, use the dhungar (charcoal smoke) method for 2–3 minutes before serving.
Serving Suggestions
Serve hot with:
- Butter Naan
- Garlic Naan
- Tandoori Roti
- Roomali Roti
- Jeera Rice
- Steamed Basmati Rice
- Lachha Onion Salad
Nutrition (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 34 g |
| Carbohydrates | 14 g |
| Fat | 36 g |
| Fiber | 2 g |
Why Use Gudora Chicken Masala?
A classic Butter Chicken relies on a rich tomato-butter gravy balanced with aromatic spices. Gudora Chicken Masala is crafted from premium Indian spices to deliver authentic North Indian flavor with the perfect balance of warmth and depth. Finish with Gudora Garam Masala to enhance the aroma and give your Butter Chicken the signature restaurant-style taste that everyone loves.
