Recipes R Simple

Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken


murgh makhani 3

Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken

Murgh Makhani or Butter Chicken is  one of Indian Cuisines  Star Creations.  The original was made at Moti Mahal Restaurant and still remains one of the best out there. This recipe gives you a truly Restaurant quality dish that tastes so much like the famous recipe. You must try this! I have another version of Butter Chicken here. It is slightly more tangy than this one, and provides a detailed garam masala recipe along with it. And then theres the super Easy Butter Chicken Recipe using canned nestle cream. Yupp, I have tried all sorts of recipes. These are the ones with the best, yummiest results! Try them all! 🙂

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murgh makhani butter chicken 1


Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken


murgh makhani moti mahal style 2

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Recipe Name: Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken
Recipe Type:  Chicken Recipes
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 20
Cook time:
Resting / Marinating time: 1 hour – or overnight
Total time: 
Yield: 6-8 servings)


  • 3 chicken breasts (900 gms total)
  • 4 Tbsp cashew nuts
  • 2 tsp ginger garlic paste (equal amounts of ginger and garlic paste)
  • 1 tsp kashmiri chilli powder
  • 2 Tbsp Butter, softened
  • ½ tsp garam masala  (check out the garam masala recipe in this post)
  • ½ tsp tandoori masala powder or kebab masala OR just double the garam masala used
  • 1 Tbsp kasuri methi (dried fenugreek leaves)
  • 1 tsp salt
  • ¼ tsp sugar
  • ¼ cup pouring cream
  • 6 plus 4 Tbsp oil, divided
  • coriander/ cilantro for garnish

For the Marinade:

For the special Tomato Sauce:

  • 6 large, ripe tomatoes
  • 10 small cloves (Indian) garlic, crushed
  • 1 small knob of ginger, crushed
  • 2 small green chillies, slit – or to taste
  • spices : 6 cloves , 5 green cardamom, bruised to expose the seeds
  • 1½ tsp kashmiri chilli powder
  • 2 cups water


Marinate the Chicken:

  • To make the hung yoghurt : Add the yoghurt to a cheesloth/ muslin cloth and allow to hang over a sieve for 30 minutes. This removes the whey and gives us  ‘ hung yogurt ‘ .
  • hung yoghurt for tandoori chicken recipe
  • Rinse and Cut the chicken breasts into small bite sized pieces.
  • Pat dry with kitchen towels – this is essential , no liquid should remain.
  • Add all the ingredients for the Marinade and rub well into the chicken.
  • marinate
  • Cover and set aside to marinate in the fridge, ATLEAST 30 minutes and up-to overnight.

Prepare Tomato Sauce for Makhani:

  • Rinse the tomatoes and add with all remaining ingredients for the special tomato sauce.
  • sauce 1
  • Bring to a boil in  a suitable sized sauce pan.
  • Cover, lower heat and cook for 15 minutes.
  • sauce 2
  • Remove from heat and allow to cool COMPLETELY.
  • Once cooled, use a hand blender OR add to a blender and blend to a puree.
  • sauce 3
  • Pour through a metal strainer and allow the liquid to collect on the bottom. Discard the remaining pulp and seeds.
  • sauce 4 sauce 5 Murgh Makhani tomato sauce

For the Gravy:

  • Soak the cashew nuts in ¼ cup of warm water for 15 minutes.
  • Add to a mixer/ grinder along with the soaking liquid and grind to a smooth paste. Set aside.
  • Murgh Makhanicashew paste
  •  Heat 6 Tbsp of the oil in a wide non stick wok/ pan.
  • Add the marinated chicken and toss immediately so that the chicken doesn’t stick to the pan.
  • murgh makhani chicken
  • Cook continuously on medium high heat, stirring throughout.
  • Liquid will be released from the chicken, allow it to be absorbed, with occasional stirring.
  • chicken juices
  • Once the liquid has evaporated toss continuously till the chicken pieces are slightly crisp along the edges, still tender and completely cooked.
  • Remove this chicken to a plate.
  • Murgh Makhani steps 1
  • Wipe down the pan and add the remaining 4 Tbsp oiL.
  • When the oil is hot, add the ginger garlic paste.
  • Cook briefly till softened.
  • Murgh Makhani steps 4
  • Add the kashmiri chilly powder and allow a nice deep color to develop.
  • Murgh Makhani steps 5
  • Stir and add the prepared tomato sauce.
  • add sauce
  • Bring to boil and then simmer for 7 minutes.
  • To a small dry pan, add the kasuri methi and roast till fragrant. Crush this to a powder.
  • kasuri methi
  • When the sauce has thickened, Add the  prepared cashew paste, butter, garam masala and tandoori masala if using, dry roasted kasuri methi powder, salt and sugar.
  • add cashew paste murghmakhani spices
  • Now add the fried chicken to this gravy and cook for a couple of minutes.
  • thicken
  • When the gravy is quite thick, add the cream. Stir through and remove from heat.
  • add cream
  • To serve add a tiny drizzle of cream over the top and garnish with fresh coriander leaves (cilantro).


Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken

  • Kala Namak (Black Salt) is an Indian Condiment, a pinkish salt with an eggy smell. This gives us the authentic taste of the Moti Mahal Butter Chicken.
  • Kasuri Methi is also very essential in this dish. There is no substitute. Use the dried leaves only.
  • PLEASE do not blend the tomatoes while still hot. This can be quite a hazard! I learned the hard way.
  • I often marinate the chicken and prepare the sauce the night before. Makes it easy to whip this up later.
  • Red color is often added to this dish. When made at home we can choose to omit this.

Key Ingredients: chicken,cashew nuts, tomoto, ginger, garlic,butter, kasuri methi (dried fenugreek leaves), black salt(kala namak), salt, sugar, cream, yoghurt, oil, coriander leaves, spices


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One Comment

  1. Avatar Leena Taneja 11 months ago

    Yes I cooked ittoday and it’s made awesome
    Thanks a ton for sharing this receipe

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