Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken
Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken
Murgh Makhani or Butter Chicken is one of Indian Cuisine’s ‘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! If you love butter chicken check out the other recipes below in this post as well!
Scroll down for the Complete Recipe.
Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken
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Recipe Name: Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken
Recipe Type:
Author: Shana @ RecipesareSimple
Prep time: 20
Cook time:
Resting / Marinating time: 1 hour – or overnight
Total time:
Yield: (6-8 servings)
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Watch the Video or click to read Complete Recipe – Below.
How to makeMurgh Makhani – Moti Mahal Style – Delhi Butter Chicken – Recipe at a glance:
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- Prepare hung Yoghurt
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- Marinate chicken
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- Sauce ingredients
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- Boiled together
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- Blended
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- Strained
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- Discard skin and seeds
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- Tomato puree ready.
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- Prepare Cashew paste
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- Fry marinated chicken
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- till liquid dries up
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- ..set aside
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- Saute Garlic
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- add Kashmiri chilli powder
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- Add puree
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- Toast dry fenugreek leaves and crush them
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- Add cashew paste to the thickened puree
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- and crushed fenugreek now
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- Add the fried chicken, cook a while
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- End with Cream and garnish
You might also like these Butter Chicken recipes: Yupp, I have tried all sorts of recipes. These are the ones with the best, yummiest results! Try them all! 🙂
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- Butter Chicken Biryani
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- Butter Chicken Pizza
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- Butter Chicken Pola (Pan cooked Quiche/Pie)
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- Modern Butter Chicken (With VIDEO)
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- Easy Butter Chicken
Ingredients:
- 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:
- ½ cup hung yoghurt
- 1 Tbsp garlic paste
- 1 Tbsp Kasuri methi (dried fenugreek leaves)
- 1 tsp garam masala
- ½ tsp black salt (kala namak)
- ½ tsp salt
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 cardamoms, bruised to expose the seeds
- 1½ tsp Kashmiri chilli powder
- 2 cups water
It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.
Key Ingredients: chicken, cashew nuts, tomato, ginger, garlic, butter, Kasuri methi (dried fenugreek leaves), black salt(Kala namak), salt, sugar, cream, yoghurt, oil, coriander leaves, spices.
EAT AND TELL!!! Let us know if you tried -Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken
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Yes I cooked ittoday and it’s made awesome
Thanks a ton for sharing this receipe
Delicious! This is one of my favourite recipes..and always a hit with the guests!! Thanks a ton for sharing this, Shana!
That is just so good to know! Thank you so much. Please visit again 🙂
Any chance of getting a printable copy of this recipe. I am unable to print it. Thanks Andrew
I tried d receipe n butter chicken was restaurant style……
Thanks Jasmeet 🙂
Fantastic recipe! Thanks Shana!
Thank you Rebecca 🙂
I am not getting the correct red colour which is the hallmark of Butter Chicken. Can I use Ratanjot to get the colour
I have asked this question but so far no reply. The question is inspite of using the kashmiri chilli powder I am not getting that tempting and inviting red colour. Can I use a little bit of Ratan Jot ? Thanks and regards
The recipe turned out to be fantastic. I’ll definitely make this again.
I do have to admit though that it took me more than 3 hours to make this and 40 mins is gross underestimation of the time required to make this.
That’s good to know.. I firmly believe you will be faster next time though :).. I will take a look at the estimated time again. Thanks.
there is no onion in this recipe? am just curious, I used to think it was an essential ingredient
from my vast research the old-style Delhi butter chicken, onion is not used, it gives a different texture all in all.. Quite delicious recipe. do try. Even in those versions with onion, not much is used.. like this one also yummy. https://recipesaresimple.com/best-indian-butter-chicken-delicious-creamy-chicken-in-tomato-gravy/
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