There is one Indian dish that has conquered the entire world. From London to New York, from Tokyo to Sydney — Butter Chicken is the dish that introduced millions of people around the world to the magic of Indian cooking.

Butter chicken is one of the most searched Indian dishes globally — searched almost four lakh times every month. Rich, creamy, mildly spiced — with a beautiful orange-red gravy that is impossibly delicious — Butter Chicken is the dish that every Indian restaurant is judged by and every home cook wants to master.

And the secret ingredient that takes Butter Chicken from good to absolutely extraordinary? Pure cow ghee.

At Waookytchen our pure cow ghee is made from fresh cow milk using traditional methods — with a rich natural aroma and flavour that transforms butter chicken into something truly special. For the most premium version use our A2 Gir Cow Ghee — made using the ancient Bilona method.

Here is our complete foolproof recipe for the most perfect Restaurant Style Butter Chicken you will ever make at home.

The Story of Butter Chicken

Butter Chicken — called Murgh Makhani in Hindi — was created by accident in the 1950s at Moti Mahal restaurant in Delhi by the legendary chef Kundan Lal Gujral.

The story goes that leftover tandoori chicken was rescued by simmering it in a rich tomato based gravy finished with butter and cream. The result was so extraordinary that it became the most famous Indian dish in the world.

The key elements of authentic Murgh Makhani are:

• Tandoor or charcoal grilled chicken
• Rich tomato and cashew based gravy
• Generous use of pure cow ghee and butter
• Finishing cream for richness
• Mild spicing — accessible to everyone
• Kasuri methi — the secret ingredient

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Why Pure Cow Ghee is Essential for Butter Chicken

Traditional Butter Chicken uses both butter and ghee. Our pure cow ghee brings to this recipe:

Depth of Flavour: The natural diacetyl and butyrate compounds in pure ghee create a complex buttery flavour that regular butter alone cannot achieve. The combination of ghee and butter is what gives restaurant butter chicken its distinctive richness.

Perfect Base for Spices: Whole spices bloomed in hot pure ghee release their essential oils far more completely than in refined oil — creating a more aromatic and flavourful gravy base.

Smoke Point Advantage: Our pure cow ghee has a smoke point of 250°C — perfect for the initial high heat cooking needed to caramelise tomatoes and develop deep flavour.

Natural Vitamins: The fat soluble vitamins A D E and K2 in pure ghee are absorbed along with the rich gravy — making this indulgent dish genuinely nutritious.

Authenticity: Original Murgh Makhani was made with desi ghee and butter — not refined oil. Using our pure cow ghee keeps the recipe true to its origins.

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Ingredients

Serves: 4 people
Marination time: 2 hours minimum — overnight preferred
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 3 hours

For the Chicken Marinade (First Marinade):

• 750 grams boneless chicken — thighs preferred
• 1 tsp red chilli powder
• 1 tsp lemon juice
• ½ tsp salt

For the Second Marinade:

• ½ cup thick curd — hung curd preferred
• 1 tablespoon pure cow ghee
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• 1 tsp Kashmiri red chilli powder — for colour
• ½ tsp garam masala
• ½ tsp cumin powder
• ½ tsp coriander powder
• Salt to taste

For the Makhani Gravy:

• 4 large tomatoes — roughly chopped
• 1 large onion — roughly chopped
• 15 cashew nuts — for creaminess
• 6 garlic cloves
• 1 inch ginger
• 2 green cardamom pods
• 1 black cardamom
• 2 cloves
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp red chilli powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• Salt to taste
• 1 cup water

For Finishing (Most Important!):

• 3 tablespoons Pure Cow Ghee — for cooking gravy
• 2 tablespoons butter — unsalted
• ½ cup fresh cream
• 1 tsp sugar or raw forest honey — for balance
• 1 tsp kasuri methi — dried fenugreek leaves — the secret ingredient
• ½ tsp garam masala

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Step by Step Recipe

Step 1 — First Marinade

1. Make cuts in chicken pieces — helps marinade penetrate
2. Mix red chilli powder, lemon juice and salt
3. Coat chicken pieces thoroughly
4. Rest for 30 minutes minimum

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Step 2 — Second Marinade

1. Mix hung curd with all second marinade ingredients
2. Add 1 tablespoon pure cow ghee
3. Add marinated chicken from first marinade
4. Mix thoroughly — coat every piece
5. Cover and refrigerate 2 hours minimum — overnight best

The double marinade is the restaurant secret — first marinade tenderises, second marinade adds flavour.

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Step 3 — Cook the Chicken

Method 1 — Grill Pan (Best at Home):

1. Heat a grill pan or heavy iron pan on high flame
2. Add 1 tablespoon pure cow ghee
3. When ghee is smoking hot add marinated chicken
4. Do not move for 2 minutes — let it char slightly
5. Turn and cook other side 2 minutes
6. The slight charring creates authentic tandoori flavour
7. Remove and set aside

Method 2 — Oven Grill:

1. Preheat oven to 220°C on grill mode
2. Place chicken on wire rack
3. Brush with pure cow ghee
4. Grill for 15 to 20 minutes turning halfway
5. Remove when slightly charred

The Dhungar Smoking (Optional but Amazing):
For authentic smoky tandoor flavour at home:

1. Place a small steel bowl in the centre of cooked chicken
2. Put a hot coal piece in the bowl
3. Drizzle ½ tsp pure cow ghee on the coal — it will smoke immediately
4. Cover immediately for 2 minutes
5. Remove coal bowl — your chicken now has authentic tandoor smokiness!

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Step 4 — Make the Makhani Gravy Base

1. Heat 2 tablespoons pure cow ghee in a deep pan
2. Add whole spices — cardamom, cloves, cinnamon, bay leaf
3. Sauté 30 seconds until fragrant
4. Add onion — cook until golden — 5 minutes
5. Add ginger and garlic — sauté 2 minutes
6. Add cashew nuts — sauté 1 minute
7. Add tomatoes — mix well
8. Add red chilli powder, Kashmiri chilli, coriander powder, cumin powder
9. Add salt and water
10. Cook covered on medium flame for 15 minutes
11. Tomatoes should be completely soft and mushy
12. Cool completely

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Step 5 — Blend the Gravy

1. Remove bay leaf and cinnamon stick
2. Blend everything to a completely smooth paste
3. Pass through a fine mesh strainer — pressing with a spoon
4. This step is non-negotiable for restaurant quality smooth gravy
5. Discard the fibrous residue
6. The strained gravy should be silky smooth

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Step 6 — Cook the Final Gravy

1. Heat the same pan
2. Add 1 tablespoon pure cow ghee and butter
3. When hot add the strained gravy
4. Cook on medium flame stirring continuously
5. Cook for 10 minutes — the gravy will darken slightly and become richer
6. Add grilled chicken pieces
7. Mix gently — coat chicken with gravy
8. Simmer for 5 minutes

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Step 7 — The Finishing Touch (Restaurant Secret!)

This step is what makes restaurant butter chicken extraordinary:

1. Reduce flame to very low
2. Add fresh cream — stir gently
3. Add sugar or raw forest honey — balances the acidity of tomatoes
4. Crush kasuri methi between your palms — add to gravy
5. Add garam masala
6. Stir gently
7. Add final drizzle of pure cow ghee — this is the finishing ghee that restaurants always add
8. Cook 2 more minutes on very low flame
9. Taste and adjust salt and sweetness

The kasuri methi is the most important secret:
Crushed dried fenugreek leaves added at the end give butter chicken its distinctive restaurant aroma. Never skip this ingredient!

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Step 8 — Serve

Transfer to a serving bowl. Add a swirl of cream on top. Garnish with a drizzle of pure cow ghee.

Best served with:

• 🫓 Butter naan or garlic naan
• 🫓 Tandoori roti
• 🍚 Steamed basmati rice
• 🍚 Ghee rice
• 🥗 Onion rings with lemon

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Butter Chicken Variations

Classic Murgh Makhani

Traditional recipe as above — mild and creamy. Perfect for all ages including children.

Spicy Butter Chicken

Add extra red chilli and black pepper. Add 2 finely chopped green chillies to the gravy base. Reduce cream slightly. Perfect for spice lovers.

Dhaba Style Butter Chicken

More charring on the chicken. Less cream — more tomato. Extra kasuri methi. Smokier and more rustic than restaurant version.

Butter Chicken without Cream

Replace cream with thick curd or coconut milk. Healthier version that still has good creaminess. Use extra pure cow ghee to compensate for richness.

Paneer Makhani (Vegetarian)

Replace chicken with paneer cubes. Skip the marination and grilling. Add paneer directly to the finished gravy. Same extraordinary makhani flavour — completely vegetarian.

Egg Butter Masala

Replace chicken with hard boiled eggs. Make small cuts in eggs before adding to gravy. Quick and budget friendly version.

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Health Benefits of This Recipe

Chicken Benefits:

• High quality complete protein
• Rich in B vitamins especially B12
• High in phosphorus — bone health
• Rich in selenium — antioxidant
• Supports muscle building

Pure Cow Ghee Benefits:

• Fat soluble vitamins A D E K2
• Butyric acid — heals gut lining
• CLA — supports healthy weight
• Healthy saturated fats — sustained energy
• Read more: 10 Amazing Benefits of Pure Cow Ghee

Tomato Benefits:

• Lycopene — powerful antioxidant
• Vitamin C — immunity
• Potassium — heart health
• The cooking process actually increases lycopene availability

Cashew Benefits:

• Heart healthy MUFA fats
• Rich in magnesium — bone health
• Natural creaminess without dairy
• Rich in zinc — immunity

Kasuri Methi Benefits:

• Natural digestive
• Blood sugar regulation
• Anti-inflammatory
• Rich in iron

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Why Ghee Makes Butter Chicken Healthier Than Restaurant Version

Most restaurants use refined oils and artificial colours in their butter chicken. Our home version made with pure cow ghee is actually healthier:

Element	Restaurant Version	Home Version with Ghee
Cooking fat	Refined oil + artificial butter	Pure cow ghee + real butter
Colour	Artificial food colour	Kashmiri chilli natural colour
Cream	Low fat artificial cream	Real fresh cream
Flavour	Artificial flavour enhancers	Natural spices and kasuri methi
Nutrition	Low	High — vitamins from ghee
Health	Questionable	Much healthier

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Pro Tips for Perfect Butter Chicken

Tip 1 — Hung Curd for Marinade
Regular curd has too much water — it makes the chicken steam instead of char. Hung curd — curd strained for 2 hours — is thick and creates a proper coating that chars beautifully.

Tip 2 — Char the Chicken Properly
The slight char on the chicken is not burning — it is caramelisation that creates complex smoky flavour. Do not be afraid of the dark spots — they are the secret to restaurant taste.

Tip 3 — Always Strain the Gravy
This one step transforms home butter chicken into restaurant quality. The strained gravy is silky smooth and coats the chicken beautifully. Never skip this.

Tip 4 — Add Ghee at Multiple Stages
Authentic restaurant butter chicken uses ghee at every stage — marinade, cooking chicken, cooking gravy, finishing. Each addition adds a layer of richness.

Tip 5 — Kasuri Methi is Non-Negotiable
This is the single ingredient that most home cooks miss. Crushed kasuri methi at the end gives butter chicken its characteristic restaurant aroma. Without it the dish tastes incomplete.

Tip 6 — Balance Sweet and Sour
The sugar or raw forest honey balances the natural acidity of tomatoes. Start with ½ tsp and adjust to taste. The gravy should be slightly sweet to balance the spices.

Tip 7 — Low Flame for Cream
Always add cream on the lowest flame. High heat causes cream to split and curdle. Low flame creates a silky smooth integration of cream into the gravy.

Tip 8 — Use A2 Ghee for Best Results
For the most extraordinary butter chicken use our A2 Gir Cow Ghee — made using the Bilona method. Its richer flavour profile creates a depth of taste that regular ghee cannot match.

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The Complete Dhaba Experience at Home Using Waookytchen Products

Create the complete authentic North Indian restaurant experience:

Dish	Waookytchen Product
Butter Chicken	Pure Cow Ghee + A2 Gir Cow Ghee
Dal Tadka	Pure Cow Ghee — read recipe: Dal Tadka Recipe
Aloo Pakora starter	Wood Pressed Groundnut Oil
Ghee Rice	A2 Gir Cow Ghee
Besan Halwa dessert	Pure Cow Ghee — read recipe: Besan Halwa Recipe
After meal drink	Honey Lemon Water with Raw Forest Honey

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Frequently Asked Questions

Q: Can I make butter chicken without cream?
Yes — replace cream with thick whisked curd added off heat or coconut milk added on low flame. The texture will be slightly different but still delicious and healthier.

Q: Why is my butter chicken gravy not smooth?
Always blend completely and then strain through a fine mesh strainer. Pressing firmly through the strainer removes all fibre and skin particles — giving restaurant quality smooth gravy.

Q: Can I use A2 ghee instead of regular ghee?
Absolutely — our A2 Gir Cow Ghee gives even richer flavour and more health benefits. Highly recommended for the best butter chicken experience.

Q: How do I get the restaurant orange colour without artificial colour?
Use generous Kashmiri red chilli powder — it gives beautiful deep red orange colour with minimal heat. Our recipe uses both regular and Kashmiri chilli for the perfect restaurant colour naturally.

Q: Can I make this ahead of time?
Yes — butter chicken actually tastes better the next day as flavours develop overnight. Make the gravy and store. Add freshly grilled chicken when reheating. Add cream only when serving.

Q: Is butter chicken good for weight loss?
Made with pure cow ghee and real ingredients — home butter chicken is far healthier than restaurant version. The protein from chicken supports muscle. The ghee provides CLA for healthy weight. Read: Is Ghee Good for Weight Loss?

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Buy Pure Cow Ghee from Waookytchen

The richness and authenticity of your butter chicken depends on the quality of ghee you use. At Waookytchen we offer:

• 🧈 Pure Cow Ghee — Traditional pure cow ghee — perfect for butter chicken
• 🧈 A2 Gir Cow Ghee — Premium Bilona ghee — for extraordinary butter chicken
• ✅ Lab tested every batch
• ✅ Packed in food-grade glass jars
• ✅ Free delivery above ₹499 across India
• ✅ Cash on delivery available

Order Pure Cow Ghee from Waookytchen →

Order A2 Gir Cow Ghee from Waookytchen →

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Final Thoughts

Butter Chicken is not just a recipe — it is India’s gift to the world. Created by accident in a Delhi restaurant seven decades ago — it has become the most recognised and most loved Indian dish on the planet.

Made at home with pure ingredients — double marinated chicken, rich tomato gravy, pure cow ghee and real cream — your home butter chicken will be better than any restaurant version you have ever tried.

Make it this weekend. Serve with butter naan. And experience why Butter Chicken conquered the world.

Order Pure Cow Ghee from Waookytchen →

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Also Read:

• Dal Tadka Recipe with Pure Cow Ghee
• Moong Dal Khichdi with Ghee
• Besan Halwa with Pure Ghee
• Hyderabadi Chicken Biryani Recipe
• Is Ghee Good for Weight Loss?
• Is Ghee Good for Diabetes?
• 10 Amazing Benefits of Pure Cow Ghee
• How to Identify Fake Ghee
• Pure Cow Ghee vs Vanaspati
• What is the Bilona Method?