Butter Chicken Recipe in Punjabi Style: A Complete Guide

Butter Chicken Recipe in Punjabi Style: A Complete Guide

Butter chicken, also known as ‘Murg Makhani’, is a dish that originated in the Daryaganj, Delhi and it is most popular in the Indian state of Punjab. These are tender boneless chicken pieces cooked in tomato gravy, rich in butter and cream.

The perfect mix of butter and spices gives the dish its irresistible taste. This is the reason why it is popular in India as well as, in a number of countries like the U.S.A, Canada, and New Zealand.

Tempted? Well, in this blog we have provided a step-by-step guide on how you can prepare butter chicken recipe in Punjabi style.

Butter Chicken

Ingredients required for preparing Punjabi style butter chicken recipe

1. Oil – 2 tbsp

2. Green Cardamom (Ilaychi) – 2

3. Black cardamom (Badi Ilaychi)

4. Cloves (Laung)

5. Cinnamon stick (Dalchini)- 1-inch piece

6. Onion-1 cup

7. Salt to taste

8. Fresh cream – 1/2 cup

9. Kasturi Methi – 1 tsp

10. Kashmiri red chili powder – 1 tsp

11. Garam masala – 1 tsp

12. Tandoori masala – 1 tsp

13. Chicken – 1/2 kg

14. Ginger garlic paste – 1 tsp

15. Tomato Puree – ½ cup.

16. Butter – 2 tbsp

17. Curd – 2 tbsp

18. Cashew nut paste – 2 tbsp

Step-by-Step by guide to prepare butter chicken recipe in Punjabi style

1. In a bowl, take washed chicken cubes (make sure it is boneless).

2. Now, add spices to marinate the chicken: ginger-garlic paste, salt, red chili powder, turmeric, and roasted cumin powder and mix it well!

3. Cool the mixture for 30 – 40 minutes.

4. In a pan, take some oil. Make sure the oven is on medium flame. After the oil turns hot, add chicken pieces one after the other.

5. Fry both sides of the chicken until it turns red. Make sure it’s fried properly by gently pressing down each piece.

6. In a large pan, add some butter, oil, bay leaf, green cardamom, mace, and garlic. Keep stirring on medium flame.

7. Cook till the flavor of the garlic enters the mixture.

8. Next, add tomatoes to the mixture and cook it until it turns soft. Add salt to speed up the cooking of tomatoes.

9. Turn off the flame and allow the contents to cool down a bit.

10. Transfer the contents in bowl and keep it aside.

11. In a separate pan, take some butter green chilies, and ginger. Cook till the aroma of ginger fades away.

12. Going forward, add Kashmiri red chili powder, salt, and garam masala to the gravy and mix well.

13. Add cream and honey. Cook for 3-4 minutes. Add water if the gravy turns too thick.

14. Add the pan-fried chicken pieces and dried fenugreek leaves to the gravy and mix well.

15. Cover the pan and cook on a medium flame for 10-15 minutes.

16. Garnish with cilantro and serve hot.

Butter Chicken calories

On an average, one boneless chicken breast with sauce contains 438 calories. You can savor it with Tandoori Roti or Butter nun without the fear of consuming excess calories.

Taste Authentic Butter Chicken in Punjabi Style at the Urban Tandoor

If you’re craving for authentic butter chicken in Punjabi Style, then Urban Tandoor is the best place to head to. Our chefs are well-trained and know how exactly Punjabis prepare this mouth-watering dish. To top it all, we always use fresh spices sourced from genuine vendors from different parts of India.

So, what are you waiting for? Give us a call on +1 (719) 593-1126 to book your seat at the best Indian restaurant in Colorado Springs serving this famous dish.

Difference between Butter Chicken and Chicken Tikka Masala

Each Indian dish has its unique taste, smell, flavor, and color. It is a real tough game when we have to differentiate between butter chicken and chicken tikka masala. These two dishes look the same with their orange tinge. It is hard to pinpoint any difference between these two dishes other than the cooking procedure.

Butter Chicken


Butter Chicken

Butter Chicken or murgh makhana is originally an Indian dish, thanks to the creativity of three Indians, Kundan Lal Gujral, Thakur Dass, and Kundan Lal Jaggi.

Kundan Lal Jaggi - Inventor of Butter ChickenThese Punjabi Hindu restaurateurs were the founders of the famous Moti Mahal restaurant in Delhi in 1948. They came up with the idea of butter chicken to save the cooked chicken from drying out.

What are the Ingredients of Butter Chicken?

Butter chicken is juicy and soft. Small chicken pieces are marinated in ginger, garlic, and other spices and are cooked until the tomato based creamy sauce turns into spicy gravy.

Common Ingredients

Chicken, cream, yogurt, tomato paste, onion, ginger, garlic, cumin, pepper, butter, turmeric, and garam masala.

Chicken Tikka Masala


Chicken Masala


In the 1960s most of the Indian restaurants of Britain were operated by Bangladeshi chefs who came up with the idea of Chicken Tikka Masala.

Some other source reports that Chicken Tikka Masala originated in an Indian restaurant of Glasgow. The story goes Ali Ahmed Aslam, a Pakistani chef came up with the idea of Chicken Tikka Masala by preparing a sauce from spices, cream, and yogurt.

It is considered one of the most popular non-vegetarian dishes in the UK.

What are the Ingredients of Chicken Tikka Masala?

This non-vegetarian dish is prepared almost just like butter chicken. This dish is less creamy and more intensified with tomato sauce.

Common Ingredients

Chicken, cream, yogurt, tomato paste, onion, ginger, garlic, chili pepper, and garam masala.

The main difference between these two mouth-watering dishes is butter chicken has lesser tomato intensity and chicken tikka masala is less creamy than butter chicken.

Tikka masala is a dry dish that is cooked in the tandoor while butter masala is cooked in a pan over a fire.

Be it butter chicken or chicken tikka masala, enjoy your dish with rice, nun or roti and savor its delectable taste.