Best Recipe for Butter Chicken and Pulao at Home (Restaurant Style)
If you’ve ever craved rich, creamy butter chicken paired with aromatic, flavorful pulao—the kind that tastes just like your favorite restaurant’s—you’re in the right place. Making this classic North Indian combination at home is easier than you think, and with the right ingredients and simple steps, you can master it without any fancy equipment.
This guide walks you through step-by-step recipes for both butter chicken and pulao, designed for home kitchens using easily available ingredients.
Butter Chicken Recipe (Murgh Makhani)
Serves: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
For Marination:
- 500g boneless chicken (preferably thigh pieces)
- 1 cup thick curd (dahi)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 tbsp oil
For Gravy:
- 2 tbsp Preet Lite Gold (for a healthier twist)
- 3 medium tomatoes (pureed)
- 1 tsp ginger-garlic paste
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi (dry fenugreek leaves)
- 1/2 cup fresh cream or cashew paste (vegan version)
- Salt to taste
- Coriander for garnish
Instructions:
Step 1: Marinate the Chicken
- Mix all marination ingredients and coat the chicken evenly.
- Let it marinate for 30 mins to 4 hours in the fridge.
Step 2: Cook the Chicken
- Grill, bake or pan-fry the chicken until slightly charred. Set aside.
Step 3: Prepare the Gravy
- Heat Preet Lite Gold in a pan.
- Add ginger-garlic paste, sauté till raw smell fades.
- Add tomato puree, red chili powder, and salt. Cook until oil separates.
- Add grilled chicken, mix well.
- Add cream or cashew paste, garam masala, and crushed kasuri methi.
- Simmer for 10 minutes until creamy and thick.
Garnish with fresh coriander and a swirl of cream.
Pulao Recipe (One-Pot Veg Pulao)
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup basmati rice (soaked for 20 mins)
- 2 tbsp Preet Lite Gold 100% Cholestarol Free
- 1 bay leaf
- 4 cloves
- 2 cardamoms
- 1 small cinnamon stick
- 1 sliced onion
- 1 tsp ginger-garlic paste
- 1 cup chopped mixed vegetables (carrot, beans, peas)
- 1.75 cups water
- Salt to taste
- Fresh coriander or fried onions for garnish
Instructions:
Step 1: Sauté Whole Spices
- Heat oil in a thick-bottomed pan.
- Add bay leaf, cardamom, cloves, cinnamon.
Step 2: Add Veggies
- Sauté onions till golden brown.
- Add ginger-garlic paste, sauté briefly.
- Add chopped veggies and cook for 2–3 minutes.
Step 3: Cook the Rice
- Add soaked rice and stir gently.
- Add water and salt.
- Cook on medium heat till water is absorbed.
- Cover and steam on low heat for 5 minutes.
Fluff with fork and garnish with fresh herbs or fried onions.
Pro Tips for Restaurant-Style Flavor
- Use Preet Lite Gold for a clean, rich taste without excess fat.
- Add a pinch of sugar to butter chicken to balance acidity from tomatoes.
- Soaking rice ensures it cooks evenly and fluffs up beautifully.
- Garnish with fresh coriander and a wedge of lemon to brighten both dishes.
Serve It Right:
Plate the steaming pulao next to a bowl of creamy butter chicken. Add cucumber raita or a fresh salad for balance.
This combo is perfect for:
- Weekend dinners
- Family get-togethers
- Festive meals or celebrations
Ingredient Spotlight: Preet Lite Cooking Medium
For health-conscious home cooks, swap traditional ghee or oil with Preet Lite Gold—a 100% Cholestarol Free, trans-fat-free, multi-source edible oil. It’s ideal for Indian cooking, deep frying, or even low-oil sautéing, with all the taste and none of the guilt.
Use it for frying your chicken, preparing the pulao base, or even topping your dish for aroma.
