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In a bowl, mix yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, and salt. Coat chicken chunks and let sit for 15 minutes.
Authentic Old Delhi Butter Chicken (Murgh Makhani)
Chef & Safety Quick Answer: Authentic Old Delhi Murgh Makhani simmers charred yogurt-marinated chicken thighs in a velvety tomato gravy enriched with cold butter, heavy ...
Chickeeen Test Kitchen Quick Answer
Cook Authentic Old Delhi Butter Chicken (Murgh Makhani) for 25 minutes until the internal temperature reaches 165°F Minimum. Rest for 5–10 Mins before slicing so juices redistribute and carryover heat reaches full USDA FSIS food safety standards.
Target Doneness: [165°F Minimum]
USDA Standard: FSIS Compliant
Rest Period: [5–10 Mins]
✓
Whole Bird / Ground Chicken
Safe Pull: 165°F (74°C)
Quick Answer • Test Kitchen Standard
- In a bowl, mix yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, and salt. Coat chicken chunks and let sit for 15 minutes.
- Heat 1 tablespoon oil and 1 tablespoon butter in a cast iron skillet over high heat. Sear chicken pieces for 3 to 4 minutes per side until charred on edges. Remove and set aside.
- In a saucepan over medium heat, melt 2 tablespoons butter. Pour in tomato puree, honey, and 1/2 teaspoon salt. Simmer over medium-low heat for 10 minutes until reduced and shiny.
Quick Look
| Recipe | Authentic Old Delhi Butter Chicken (Murgh Makhani) |
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Chef & Safety Quick Answer:
Authentic Old Delhi Murgh Makhani simmers charred yogurt-marinated chicken thighs in a velvety tomato gravy enriched with cold butter, heavy cream, and aromatic kasoori methi. Swirling cold butter at the end creates a glossy emulsion.
Authentic Old Delhi Murgh Makhani simmers charred yogurt-marinated chicken thighs in a velvety tomato gravy enriched with cold butter, heavy cream, and aromatic kasoori methi. Swirling cold butter at the end creates a glossy emulsion.
Verified Doneness: Pull chicken at 165°F (74°C) core temperature using a digital instant-read thermometer.
Recipe Overview & Cooking Metrics
| Prep Time | 15 minutes | Cook Time | 25 minutes |
| Total Time | 45 minutes | Servings | 4 servings |
| Calories / Serving | 490 kcal | Protein / Serving | 36g |
| Cuisine | North Indian | Category | Curry |
Equipment Needed
- Large oven-safe cast iron skillet or broiler pan
- Heavy saucepan or Dutch oven for the makhani gravy
- Immersion blender (optional for ultra-silkiness)
- Digital probe meat thermometer
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized chunks
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon Kashmiri chili powder (mild heat, intense red color)
- 1 teaspoon garam masala
- 1 teaspoon salt
- 4 tablespoons unsalted butter (divided)
- 1 tablespoon vegetable oil
- 1 can (14 oz) plain tomato sauce or strained tomato puree (passata)
- 1 tablespoon honey or sugar (balances tomato acidity)
- 1/2 cup heavy cream
- 1 tablespoon kasoori methi (dried fenugreek leaves), crushed between palms
- Basmati rice and garlic naan for serving
Step-by-Step Cooking Instructions
- In a bowl, mix yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, and salt. Coat chicken chunks and let sit for 15 minutes.
- Heat 1 tablespoon oil and 1 tablespoon butter in a cast iron skillet over high heat. Sear chicken pieces for 3 to 4 minutes per side until charred on edges. Remove and set aside.
- In a saucepan over medium heat, melt 2 tablespoons butter. Pour in tomato puree, honey, and 1/2 teaspoon salt. Simmer over medium-low heat for 10 minutes until reduced and shiny.
- Lower heat to gentle simmer. Whisk in 1/2 cup heavy cream, creating a silky peach-colored makhani gravy.
- Add charred chicken and pan drippings into the gravy. Simmer gently for 8 to 10 minutes until chicken tests 165°F (74°C).
- Crush kasoori methi between your palms and sprinkle into sauce. Swirl in final 1 tablespoon cold butter to create a glossy restaurant finish.
- Ladle rich butter chicken into serving bowls and serve alongside steaming basmati rice and warm naan.
Explore Related Global Chicken Masterpieces
Expand your culinary repertoire with these double-tested recipes from our Global Chicken Recipes Hub:
- Crispy Korean Fried Chicken (Yangnyeom): Authentic double-fried crunch with sticky chili glaze.
- Old Delhi Butter Chicken (Murgh Makhani): Velvety spiced butter tomato cream sauce with kasoori methi.
- Citrus Mexican Pollo Asado Tacos: Charred orange and achiote marinated street tacos.
- Master Chicken Internal Temperature Guide: USDA safety guidelines across all cuts.
Chef’s Pairings & Related Tested Recipes
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Frequently Asked Questions
Q: What is the difference between butter chicken and chicken tikka masala?
Butter chicken (Murgh Makhani) originated in Delhi and features a smoother, milder, buttery tomato sauce with less onion and heavy fenugreek. Chicken tikka masala originated in the UK and is thicker with chopped onions, bell peppers, and bolder warming spices.
Q: Why use Kashmiri chili powder?
Kashmiri chili powder is famous for its vibrant natural ruby-red color and very mild heat, giving butter chicken its signature hue without making it overly fiery.
Q: How do you achieve that ultra-silky restaurant texture?
Passing cooked tomato gravy through a fine mesh strainer (or blending with a high-speed immersion blender) before adding cream and cold butter guarantees a luxurious mouthfeel.
The Technique
Mastering Authentic Old Delhi Butter Chicken (Murgh Makhani) comes down to precise temperature control and key technique cues.
2
Heat 1 tablespoon oil and 1 tablespoon butter in a cast iron skillet over high heat. Sear chicken pieces for 3 to 4 minutes per side until charred on edges. Remove and set aside.
3
In a saucepan over medium heat, melt 2 tablespoons butter. Pour in tomato puree, honey, and 1/2 teaspoon salt. Simmer over medium-low heat for 10 minutes until reduced and shiny.
4
Lower heat to gentle simmer. Whisk in 1/2 cup heavy cream, creating a silky peach-colored makhani gravy.
5
Add charred chicken and pan drippings into the gravy. Simmer gently for 8 to 10 minutes until chicken tests 165°F (74°C).
6
Crush kasoori methi between your palms and sprinkle into sauce. Swirl in final 1 tablespoon cold butter to create a glossy restaurant finish.
7
Ladle rich butter chicken into serving bowls and serve alongside steaming basmati rice and warm naan.
Test Kitchen Standards
Essential Benchmarks for Perfect Poultry
Every recipe on Chickeeen relies on these four core culinary physics principles. Use our tested reference cards before you start cooking.
Safety & Juiciness
Safe Pull Temp
165°F White / 175°F Dark
Exact target internal pull temperatures by cut to lock in maximum moisture.
Read Full Guide
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Moisture Lock
Resting Time Formula
5 to 15 Minutes
Retain up to 40% more natural juices with proper carryover heat resting.
Read Full Guide
→
Deep Flavor
Salt Ratio & Timing
1% by Total Weight
Dry brining science and salt penetration window for deeply seasoned poultry.
Read Full Guide
→
Maximum Crunch
Crispy Skin Science
Surface Dehydration
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Read Full Guide
→
Master Chicken Cooking Times and Temperature Chart
Every cut, cooking method, and safe pull temperature on one printable page.
Nutrition per serving
Calories
380
Protein
32g
Fat
26g
Carbs
1g
Sodium
620mg
Sugar
0g
Calculated by Nutrifox · estimates only · varies by brand
Frequently asked
Authentic Old Delhi Butter Chicken (Murgh Makhani), your questions.
What makes Authentic Old Delhi Butter Chicken (Murgh Makhani) worth making?
The technique and timing make all the difference — see the method section above.
How long does Authentic Old Delhi Butter Chicken (Murgh Makhani) take to make?
Authentic Old Delhi Butter Chicken (Murgh Makhani) takes 40 minutes total: 15 min prep and 25 min cook time.
What equipment do you need for Authentic Old Delhi Butter Chicken (Murgh Makhani)?
A heavy-bottomed pan, tongs, and an instant-read thermometer are a solid baseline for most chicken recipes.
What is the key technique for Authentic Old Delhi Butter Chicken (Murgh Makhani)?
Ladle rich butter chicken into serving bowls and serve alongside steaming basmati rice and warm naan.
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Technique Guides
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