Iconic Delhi Murgh Makhani — Authentic Butter Chicken Recipe from Scratch

Murgh Makhani — butter chicken — is arguably the most famous Indian dish in the world. It was invented at Moti Mahal restaurant in Delhi's Daryaganj in the 1950s, when Kundan Lal Gujral combined leftover tandoori chicken with a tomato-butter sauce to create something entirely new.

The original recipe has three non-negotiable elements: chicken that has been charred in a tandoor (or very hot oven), a smooth tomato sauce cooked in butter, and a masala blend that gives the characteristic orange-red colour without excessive heat. This recipe honours all three.

Prep: 30 mins | Cook: 25 mins | Serves: 4

Ingredients

For the chicken marinade:

• 500g boneless chicken thighs (thighs preferred over breast — they stay moist)
• 3 tbsp full-fat yoghurt
• 1 tbsp Dune Aura Chicken Masala (divided)
• 1 tsp Dune Aura Red Chilli Powder
• ½ tsp Dune Aura Turmeric Powder
• 1 tbsp lemon juice
• 1 tbsp Dune Aura Cold Press Mustard Oil — the pungency in the marinade penetrates the chicken and creates a deeper char
• Salt to taste

For the makhani sauce:

• 4 tbsp butter (divided)
• 1 cup tomato puree (from 4 medium tomatoes)
• 2 tbsp Dune Aura Chicken Masala
• ½ cup fresh cream
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• 1 tsp sugar (optional, to balance acidity)
• Salt to taste

Method

Step 1 — Marinate the chicken (minimum 2 hours)

Mix all marinade ingredients with chicken thighs. Ensure every piece is well coated. Refrigerate for at least 2 hours — overnight gives the best results.

Step 2 — Char the chicken

This step is critical. Heat a cast iron pan or grill pan until very hot — almost smoking. Add the marinated chicken pieces and cook on high heat for 4–5 minutes per side until charred on the outside and just cooked through. The char marks are not just visual — they add a smoky depth that is essential to authentic murgh makhani.

Why Cold Press Mustard Oil in the Marinade? Traditional tandoori marinades across North India have always used mustard oil — its sharp, pungent character acts as a natural tenderiser and creates a deeper, more complex char than neutral oils. The allyl isothiocyanate compounds in cold press mustard oil penetrate the meat fibres, carrying the masala deeper into the chicken. This is why dhaba-style tandoori chicken always tastes more intense than restaurant versions that use refined oil. Dune Aura Kachi Ghani Mustard Oil is cold-pressed below 45°C to preserve these active compounds fully.

Chef's Secret: Using chicken thighs ensures the meat remains exceptionally moist and tender within the rich sauce. Breast meat dries out quickly and loses its texture when simmered in the sauce. Always use thighs for butter chicken.

Set the charred chicken aside. Cut into large chunks if desired.

Step 3 — Build the makhani sauce

Melt 2 tbsp butter in a heavy pan on medium heat. Add tomato puree and cook for 5–6 minutes, stirring frequently, until the sauce darkens slightly and the butter separates.

Add Dune Aura Chicken Masala and cook for 2 minutes. The masala should be fragrant and the sauce should be deep orange-red.

Step 4 — Add cream and finish the sauce

Reduce heat to low. Add fresh cream and stir until fully incorporated. Add the remaining 2 tbsp butter and stir through. Add crushed kasuri methi and sugar if using. Taste and adjust salt.

The sauce should be smooth, velvety, and a deep orange-red colour. If it is too thick, add a splash of water. If it is too thin, simmer for 2–3 more minutes.

Step 5 — Add the chicken

Slide the charred chicken pieces into the sauce. Simmer gently on low heat for 8–10 minutes — just long enough for the chicken to absorb the sauce flavours without drying out.

Step 6 — Serve

Transfer to a serving dish. Add a final small knob of butter on top and a drizzle of cream. Garnish with crushed kasuri methi.

Serving Suggestions

• Butter naan — the definitive pairing
• Tandoori roti — for a slightly lighter option
• Steamed basmati rice — the sauce is extraordinary over rice
• Laccha paratha — for a proper Delhi-style meal

The Kasuri Methi Secret

Kasuri methi (dried fenugreek leaves) is the ingredient that most home cooks overlook in butter chicken — and it is the one that makes the biggest difference. The slightly bitter, aromatic quality of kasuri methi cuts through the richness of the butter and cream, adding a complexity that prevents the dish from being cloying.

Always add kasuri methi at the end of cooking, crushed between your palms to release the oils. Never add it early — the heat destroys its delicate aroma.

FAQ

Can I use a regular oven instead of a pan for charring? Yes — preheat oven to 220°C (425°F), place marinated chicken on a wire rack, and grill for 15–18 minutes until charred. This is actually closer to the original tandoor method.

Can I make this without cream? Yes — substitute with full-fat coconut milk for a dairy-free version, or with cashew cream (blended soaked cashews) for a richer alternative.

Why is my sauce orange instead of deep red? The colour comes from the masala and the cooking time. Cook the tomato-masala base longer (Step 3) until it darkens. The Kashmiri red chilli in the chicken masala gives deep colour without excessive heat.

Can I make the sauce ahead? Yes — the makhani sauce keeps refrigerated for 3 days. Add the charred chicken and reheat gently when ready to serve.

What is the best oil for the marinade? Cold press mustard oil — specifically Dune Aura Kachi Ghani Mustard Oil. It is the traditional choice for all North Indian tandoori marinades. The natural pungency of pure sarson ka tel creates a more intense char and carries the masala deeper into the meat than any refined oil can. This is the single biggest upgrade most home cooks can make to their tandoori and tikka recipes.