Old Delhi Style Butter Chicken Recipe by Chef Ranveer Brar – Creamy, Smoky & Irresistible!

Butter Chicken, or Murgh Makhani, is one of India’s most beloved dishes—creamy, tangy, and packed with smoky flavors. While many versions exist, Chef Ranveer Brar’s Old Delhi-style Butter Chicken stands out for its deep, rustic flavors and traditional cooking techniques. Inspired by the legendary eateries of Purani Dilli, this recipe balances smokiness, creaminess, and a perfect blend of spices.

If you’ve watched Chef Ranveer Brar’s YouTube video, you’ll know his method brings out the authentic taste of Delhi’s street-side dhabas. Here’s a simplified, humanized version of his recipe so you can recreate this iconic dish at home.

Butter Chicken Recipe Ingredients You’ll Need

For the Chicken Marinade:

• 500g boneless chicken (thighs or breast, cubed)
• 1 tbsp ginger-garlic paste
• 1 tbsp Kashmiri red chili powder (for color)
• 1 tsp turmeric powder
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1 tbsp mustard oil (for smokiness)
• Salt to taste
• 2 tbsp hung curd (thick yogurt)

For the Gravy:

• 3 tbsp butter (preferably white butter)
• 1 tbsp oil
• 2 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 large tomatoes, pureed
• 1 tbsp tomato paste (for richness)
• 1 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• ½ cup fresh cream
• 1 tbsp honey or sugar (optional, for slight sweetness)
• Salt to taste
• 1 cup water (adjust as needed)

For the Final Touch:

• 1 tbsp butter
• Fresh cream drizzle
• Coriander leaves (for garnish)

Step-by-Step Cooking Process

1. Marinate the Chicken

• In a bowl, mix chicken with ginger-garlic paste, red chili powder, turmeric, lemon juice, garam masala, mustard oil, salt, and hung curd.
• Let it marinate for at least 30 minutes (overnide for best results).

2. Cook the Chicken

• Heat a pan or grill and cook the marinated chicken until slightly charred.
• Chef Ranveer recommends using a charcoal grill for that authentic smoky flavor, but a regular pan works too.
• Once cooked, set aside.

3. Prepare the Gravy

• Heat butter + oil in a pan. Add finely chopped onions and sauté until golden brown.
• Add ginger-garlic paste and cook until raw smell disappears.
• Add tomato puree, tomato paste, and spices (red chili, coriander, turmeric, garam masala).
• Cook on low flame until the oil separates (~10-12 mins).
• Add kasuri methi (crush between palms for aroma).
• Blend the mixture into a smooth paste (optional for a silky texture).

4. Combine Chicken & Gravy

• Add the cooked chicken to the gravy.
• Pour in fresh cream, honey/sugar (if using), and adjust salt.
• Simmer for 8-10 minutes on low heat.

5. Final Touch – The ‘Butter’ in Butter Chicken!

• Finish with a dollop of butter and a drizzle of cream.
• Garnish with fresh coriander.

Chef Ranveer’s Pro Tips

• Mustard Oil – Adds a distinct smokiness, a signature of Old Delhi-style Butter Chicken.
• Charcoal Smoke – For restaurant-style flavor, place a hot charcoal piece in the gravy, cover for 2 mins.
• Kasuri Methi – Never skip this; it gives the dish its authentic aroma.

Serving Suggestions

• Best enjoyed with buttery naan, tandoori roti, or steamed basmati rice.
• Pair with pickled onions & green chutney for a complete experience.

Why This Butter Chicken Recipe Stands Out?

Unlike modern versions loaded with cream, Chef Ranveer’s Old Delhi-style Butter Chicken keeps the flavors balanced—smoky, tangy, and mildly sweet. The use of mustard oil and kasuri methi brings back the nostalgic taste of Delhi’s iconic dhabas.

Try this recipe, and you’ll understand why Butter Chicken remains an all-time Indian favorite!

Watch Chef Ranveer Brar’s full video here:

Also Read: Ranveer Brar Shares His Flavorful Homemade Kothimbir Vadi Recipe – A Must-Try Maharashtrian Delight!