Restaurant Style Chicken Butter Masala or Punjabi Butter Chicken

‘Chicken Butter Masala’ …… this rich, buttery, creamy Indian chicken curry needs no introduction. ‘Chicken Butter Masala’, without any doubt is one of the most well known and most loved Indian non vegetarian dishes around the world. Probably there are no Indian restaurants that do not serve ‘Butter Chicken’ or ‘Chicken Butter Masala’ or ‘Chicken Makhani’ or ‘Murg Makhkhanwala’. It is the same recipe named differently in different restaurant.

A heartwarming favorite at home, a staple at most Indian restaurant, this north Indian dish has made its place in every corner of the world. And here I am, finally posting the recipe of this favorite dish. I cook ‘Butter Chicken’ in a completely different way, which is quite different from this one. That I will share later. Finally I decided that I must post No Yeast Whole Wheat Garlic Naan and Chicken Butter Masala.

The recipe is said to have originated in a restaurant called Moti Mahal in Delhi, India. The origins of butter chicken can be traced back to a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal Delux in Peshawar before the partition of British India. With the partition of British India, Moti Mahal moved to New Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in New Delhi. It seems this dish was originated to end the problem of excess Chicken Tikka and Tandoori Chicke which if left overnight gets hard and fibrous. What a great idea to use up leftover ‘Tikka’ and ‘Tandoori’, I must say! The two famous dish originated from there. Chicken Butter Masala is not the same thing as the Chicken Tikka Masala; both the recipes look similar and uses marinated grilled chicken in the sauce, but the base sauce for the two recipes are quite different. (Net collected information)


  • 700 gms Chicken – (I have used chicken breast with bone)
  • 200 gms Yogurt
  • ½ tsp Kashmiri Red Chilli Powder
  • 1 tsp Garam Masala Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • To taste Salt
  • 2 – 3 tsps Oil
  • 2 tsps Butter
For Gravy:
  • ¾ cup Onions Paste
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 cup Tomato – (Chopped or pureed)
  • ½ tsp Cumin Powder
  • ¾ tsp Coriander Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • ½ tsp Red Chillie Powder
  • 1 tsp Garam Masala Powder
  • 2 tsps Kasuri Methi/Dry Fenugreek Leaves – (Crushed)
  • ¼ cup Fresh Cream
  • 2 Tbsps Oil
  • 2 tsps Butter
  • 1 tsp Sugar – or to taste
  • To taste Salt


  1. Take chicken and marinate with all the ingredients mentioned under for marination. Marinate for atleast 3-4 hours (preferably for 7-8 hours).
  2. Now in a oven proof dish spread the chicken pieces in single layer and grill for 15-20 minutes each side. Apply some butter on the chicken pieces and do not pour the marination on the chicken. Keep it aside to use it while making the gravy.
  3. Now in a kadai or wok add oil and butter and let them heat up.
  4. Add in onion paste and 1 tsp kasuri methi, sauté it till light brown.
  5. Add in ginger paste, garlic paste and sauté till the raw smell goes off.
  6. Add in chopped tomatoes. Fry till oil separates.
  7. Now add all the dry masalas except kasuri methi. Add the marination and cook again till oil separates.
  8. Add sugar and adjust salt.
  9. Now add in required amount of warm water and bring that to a boil. I used 1 cups of water.
  10. Add in grilled chicken pieces and mix well. Simmer the flame and cover the kadai. Cook on a low heat for 5-10 minutes till the chicken is tender and juicy.
  11. Once the chicken is cooked add in the ¼ cup of fresh cream. I used the Amul Fresh Cream.
  12. Now crush in the kasuri methi leaves into the gravy and mix well. Simmer again for couple of minutes.
  13. Switch off the flame and add coriander leaves (optional). I like the smell of kasuri methi and Amul Butter, so I do not use coriander.
  14. Serve with Butter Naan or No Yeast Whole Wheat Garlic Naan or Vegetable Pulao.



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