Restaurant‑Style Butter Chicken (Murgh Makhani) Recipe: Make Sula’s Own at Home
For those eager to recreate a piece of Sula’s indulgent North Indian comfort food in their own kitchen, here’s our definitive recipe for Butter Chicken — a rich, creamy, and soul-satisfying dish rooted in tradition yet perfected by our chefs. With a balance of charred, tender chicken and a silky tomato-cashew gravy, this recipe captures the full essence of Murgh Makhani in every bite.
Yields: 4 servings | Prep time: 30 minutes (plus marination) | Cook time: 35 minutes
Ingredients
For the Chicken Marinade:
600g boneless chicken thighs or breasts, cut into bite-sized pieces
¾ cup thick plain yogurt
1 tbsp ginger-garlic paste
1 tsp Kashmiri red chili powder
1 tsp garam masala
1 tbsp lemon juice
Salt to taste
For Grilling or Pan-Searing:
2 tsp oil or ghee
For the Butter Sauce (Makhani Gravy):
2 tbsp butter or ghee
1 bay leaf
4 ripe tomatoes, pureed (about 2 cups)
1 tsp ginger-garlic paste
12–15 cashews, soaked in warm water and blended to a smooth paste
1 tsp red chili powder
½ tsp garam masala
½ tsp sugar (optional)
Salt to taste
½ cup heavy cream (or coconut cream for dairy-free)
1 tsp crushed kasuri methi (dried fenugreek leaves)
Extra butter for finishing (optional)
Fresh cilantro, chopped, for garnish
Method
Step 1: Marinate the Chicken
In a large mixing bowl, combine the yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, lemon juice, and salt. Add the chicken pieces and mix thoroughly to coat. Cover and refrigerate for at least 1 hour or ideally overnight to allow the flavors to deepen and the meat to tenderize.
Step 2: Sear or Grill the Chicken
Once marinated, heat oil or ghee in a skillet or grill pan over medium-high heat. Cook the chicken in batches until lightly charred and cooked through. Flip to ensure even browning. Set the cooked chicken aside. You can also grill or broil for a smokier result.
Step 3: Begin the Makhani Gravy
In a clean heavy-bottomed pan, heat butter or ghee over medium heat. Add the bay leaf and let it release its aroma. Stir in the ginger-garlic paste and sauté for 1–2 minutes until fragrant.
Step 4: Add Tomatoes and Cashew Paste
Pour in the tomato purée and cook for 8–10 minutes, stirring frequently, until the mixture thickens and the oil begins to separate. Add the cashew paste and continue to cook for another 2–3 minutes, stirring to prevent it from sticking.
Step 5: Build the Spice Profile
Add the red chili powder, garam masala, sugar (if using), and salt to taste. Stir well and let the masala cook for another minute or two.
Step 6: Simmer the Sauce
Pour in a splash of water if the gravy is too thick, then stir in the cream and crushed kasuri methi. Reduce the heat and let the sauce simmer gently for 2–3 more minutes until creamy and smooth. Do not allow the sauce to boil vigorously after adding the cream.
Step 7: Finish and Combine
Return the cooked chicken to the pan and gently stir to coat in the sauce. Simmer everything together on low heat for 3–5 minutes to allow the flavors to meld. For added richness, swirl in a knob of butter just before serving.
Step 8: Serve
Garnish the butter chicken with freshly chopped cilantro and an optional drizzle of cream. Serve hot with garlic naan, tandoori roti, or fragrant basmati rice for a complete, satisfying Indian meal.
Try Authentic Butter chicken from Sula Indian Restaurant VancouverÂ
