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Murgh Makhani | Butter chicken

butter chicken recipe
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Indian, North Indian
Keyword: chicken recipes, curry recipes, popular chicken recipes, popular recipes
Servings: 4 people
Calories: 380kcal
Author: Jinoo Jayakrishnan
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For marination

  • 500 gms boneless chicken
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1/2 no lemon squeeze
  • 1/2 tsp garam masala
  • 1/4 cup curd

To cook and grind

  • 3 large tomatoes - roughly chopped
  • 1 medium onion - roughly chopped
  • 6-7 cloves garlic
  • 1 inch ginger
  • 1 inch cinnamon
  • 5 no cloves
  • 1 no star anise
  • 1 no black cardamom
  • 5 no cardamom
  • 1 no green chilli
  • 2-3 tbsp cashews
  • 2 tbsp butter

to make the curry

  • 2 tsp butter
  • 1 tsp kashmiri chilli powder
  • salt to taste
  • 1/8 tsp kasuri methi
  • 1/8 tsp garam masala
  • 1/8 tsp sugar
  • 1/3 cup fresh cream
  • 1 tsp oil - to fry the chicken pieces


  • Marinate the chicken with everything given under "For marination" section. Marinate for a minimum of 1 hour.
  • pan fry/grill the marinated pieces in medium heat tossing in between until it is roasted and turns golden on all sides.
  • Take a sauce pot and add all the ingredients listed under "To cook and grind" except cashews and butter with 2 cups water.
  • let it boil until the tomatoes are soft.
  • further, add cashews and butter, mix well.
  • Let the mixture cool and grind it to a fine paste.
  • strain the masala into a wide pan and add butter, kashmiri chilli, salt, kasuri methi, garam masala and sugar.
  • mix well and let the curry come to a boil.
  • When it boils, add fresh cream and mix well. let the curry come to a boil again in simmer.
  • At this stage, add the fried chicken pieces. Mix well. let the chicken pieces soak in the curry in simmer for about 2-5 minutes.
  • put off and serve the curry with fresh cream and kasuri methi on top.