মোরগ মোসাল্লাম ( বিয়ে বাড়ির বাবুর্চি দের মত করে নিজেই বানিয়ে নিন ) ॥ Morog Musallam ॥ Chicken Roast
মোরগ মোসাল্লাম ( বিয়ে বাড়ির বাবুর্চি দের মত করে নিজেই বানিয়ে নিন ) ॥ Morog Musallam ॥ Chicken Roast is a medium Indian recipe that serves 4. 420 calories per serving. Recipe by Mukti's Cooking World on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $14.24 total, $3.56 per serving
Ingredients
- 800 g Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
- 120 g Plain Yogurt (full‑fat, for marination)
- 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
- 1 tsp Red Chili Powder (adjust to heat preference)
- ½ tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- 3 tbsp Butter (unsalted, divided)
- 1 tbsp Vegetable Oil
- 400 g Tomato Puree (canned or fresh blended)
- 120 ml Heavy Cream (full‑fat)
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
- 2 tbsp Fresh Cilantro (chopped for garnish)
- ½ tsp Sugar (balances acidity)
Instructions
Marinate the Chicken
In a mixing bowl combine chicken pieces, yogurt, ginger‑garlic paste, red chili powder, turmeric, garam masala, and salt. Mix well, cover, and refrigerate for at least 15 minutes (or up to 4 hours for more flavor).
Time: PT15M
Sear the Chicken
Heat 1 tbsp butter and 1 tbsp oil in a skillet over medium‑high heat. Add the marinated chicken (do not overcrowd) and sear until lightly browned, about 3‑4 minutes per side. The chicken does not need to be fully cooked at this stage.
Time: PT8M
Temperature: Medium‑high heat
Prepare the Tomato Base
In a separate saucepan, melt 2 tbsp butter over medium heat. Add tomato puree and cook, stirring, for 5 minutes until the raw smell disappears.
Time: PT5M
Temperature: Medium heat
Season the Sauce
Stir in sugar, a pinch of salt, and ½ tsp red chili powder. Simmer for 2 minutes, then add ½ cup water (or chicken stock) to achieve a smooth consistency.
Time: PT2M
Temperature: Medium heat
Combine Chicken and Sauce
Add the seared chicken pieces (with any juices) to the tomato sauce. Reduce heat to low, cover, and simmer for 10 minutes until the chicken is cooked through and tender.
Time: PT10M
Temperature: Low heat
Finish with Cream and Fenugreek
Stir in heavy cream and crushed kasuri methi. Cook gently for another 2 minutes; do not boil once the cream is added.
Time: PT2M
Temperature: Low heat
Garnish and Serve
Remove from heat, garnish with chopped cilantro and a drizzle of the remaining butter if desired. Serve hot with naan, roti, or steamed basmati rice.
Time: PT3M
Nutrition Facts
- Calories
- 420
- Protein
- 28g
- Carbohydrates
- 12g
- Fat
- 28g
- Fiber
- 2g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Thighs, boneless, skinless: Chicken breast
- Instead of Plain Yogurt: Greek yogurt
- Instead of Ginger‑Garlic Paste: Fresh ginger and garlic minced
- Instead of Red Chili Powder: Paprika
- Instead of Butter: Ghee
- Instead of Vegetable Oil: Canola oil
- Instead of Tomato Puree: Crushed tomatoes
- Instead of Heavy Cream: Half‑and‑half
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek seeds, ground
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Skillet or Heavy‑Bottomed Pan
- Saucepan
- Blender or Immersion Blender (optional)
- Measuring Spoons
- Spatula or Wooden Spoon
- Stirring Spoon
Critical Steps — Do Not Skip
- Marinating the chicken for flavor and tenderness
- Searing the chicken to develop color without overcooking
- Cooking the tomato base until the raw taste disappears
- Adding cream off the boil to keep the sauce smooth
Chef Tips from the Video
- Crush kasuri methi between your palms to release its aroma before adding
- For extra richness, finish with a drizzle of melted butter just before serving
- Use boneless thigh meat for juicier results compared to breast meat
Troubleshooting
Chicken turns out dry
Do not over‑cook; sear only until lightly browned and finish cooking in the sauce on low heat.
Sauce is too thin
Simmer uncovered for a few extra minutes or add a teaspoon of tomato paste to thicken.
Sauce is too thick or curdles after adding cream
Lower the heat before adding cream and stir continuously; if curdling occurs, whisk in a splash of cold milk to rescue.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor
- The sauce can be prepared a day ahead and refrigerated; reheat gently before adding chicken
- Portion and freeze cooked butter chicken for quick meals
Frequently Asked Questions
What is the cultural significance and history of Butter Chicken in North Indian cuisine?
Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created to use leftover tandoori chicken, simmered in a buttery tomato‑cream sauce, and quickly became a beloved comfort dish across India and the world.
What are the traditional regional variations of Butter Chicken in Indian cuisine?
In Punjab, the sauce is richer with more butter and cream, while in Kolkata a subtle sweetness from cashew paste is added. Some South Indian versions incorporate coconut milk instead of cream for a lighter texture.
How is authentic Butter Chicken traditionally served in North India?
It is typically served hot in a shallow bowl, garnished with a swirl of butter and fresh cilantro, alongside butter‑naan, tandoori roti, or a bowl of steaming basmati rice to soak up the sauce.
During which celebrations or occasions is Butter Chicken commonly prepared in Indian culture?
Butter Chicken is a staple at festive gatherings such as Diwali, Eid, and family weddings because its rich flavor appeals to a wide range of guests and it can be prepared in large batches.
What makes Butter Chicken special or unique in Indian cuisine?
Its signature combination of smoky tandoori‑style chicken, a velvety tomato‑cream gravy, and the aromatic touch of kasuri methi creates a balance of heat, sweetness, and richness that is distinct from other Indian curries.
What are the most common mistakes to avoid when making Butter Chicken at home?
Common errors include over‑cooking the chicken, boiling the sauce after adding cream (which can cause curdling), and using too much tomato puree which can make the gravy watery. Follow the low‑heat steps and keep the cream off a rolling boil.
Why does this Butter Chicken recipe use kasuri methi instead of fresh fenugreek leaves?
Dried fenugreek leaves (kasuri methi) have a concentrated, slightly bitter aroma that intensifies the sauce without adding moisture, whereas fresh leaves would dilute the flavor and change the texture.
Can I make Butter Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken overnight and prepare the sauce up to a day in advance. Store the cooked butter chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to a month; reheat gently on low heat.
What texture and appearance should I look for when making Butter Chicken?
The sauce should be smooth, glossy, and a deep orange‑red hue. Chicken pieces should be tender, coated in the sauce, and not dry. A final swirl of butter adds a silky sheen.
How do I know when Butter Chicken is done cooking?
The chicken is done when it reaches an internal temperature of 75°C (165°F) and is no longer pink inside. The sauce should be thick enough to coat the back of a spoon without pooling.
What does the YouTube channel Mukti's Cooking World specialize in?
The YouTube channel Mukti's Cooking World specializes in Indian home‑cooking tutorials, focusing on traditional recipes, step‑by‑step guidance, and tips for making restaurant‑style dishes in a home kitchen.
How does the YouTube channel Mukti's Cooking World's approach to Indian cooking differ from other Indian cooking channels?
Mukti's Cooking World emphasizes clear, slow‑motion demonstrations, detailed ingredient sourcing tips, and cultural background stories, making complex dishes like Butter Chicken accessible to beginners while preserving authentic flavors.
Last updated: August 30, 2026
