Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)
Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)

Straight from a Punjabi kitchen, butter chicken has been an instant hit through the years. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas. Enjoy the classic Butter Chicken is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant! Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • Marination: overnight
  • 800 g boneless and skinless chicken thighs or breasts cut into bite-sized pieces
  • Marinade:
  • 1 tsp red chilli powder
  • 1/2 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon minced ginger or finely grated
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • Salt to taste
  • Gravy:
  • 100 g white butter
  • 1/2 tsp black cumin seeds
  • 1/2 kg chopped tomatoes
  • 75 g white butter
  • 100 g fresh cream
  • 1/2 tsp crushed fenugreek leaves
  • 2 tablespoons olive oil
  • 2 tablespoons ghee or 1 tbs butter + 1 tbs oil
  • 1 large onion sliced or chopped
  • 1-2 tablespoons Green Chilli Paste In a blender add green chillies, garlic cloves, ginger, fresh coriander leaves, salt and grind them into fine paste
  • 30 g chopped fresh coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 400 g chopped tomatoes
  • 1 teaspoon red chili powder adjust to your taste preference
  • 1 cup heavy or thickened cream
  • 1/2 teaspoon kasoori methi or dried fenugreek leaves
  • 1 1/4 teaspoons salt or to taste
  • 2-3 fresh lemon or lime cut into wedge


  • For marinating the chicken:
  • Mix red chilli powder, Green Chilli Paste, salt and curd together. Marinade is ready.
  • Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
  • Now cooking the chicken
  • Roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
  • Heat white butter in pan.
  • Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
  • Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
  • Heat oil in a large skillet or pot over medium-high heat. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • For the chicken gravy:
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  • Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
  • Pour the puréed sauce back into the pan. Stir the cream, and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Add 1/2 of freshly chopped coriander.
  • Garnish with freshly chopped coriander and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!
  • Cook till chicken is done.
  • Serve with a wedge of lemon or lime.
  • Butter Chicken is ready to eat. Serve hot with rice or naan.
Keyword Butter, Chicken, Murgh, Makhani,

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