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Butter Chicken or Murgh Makhani

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Butter Chicken or Murgh Makhani

  • Non-Veg
  • Spicy
  • Medium



Murgh Makhani handi or Butter chicken recipe-marinated chicken cubes  cooked in a rich and creamy gravy is a popular north indian dish.


  • 500 grams Boneless chicken slices
  • 100 grams Butter
  • 200 gm Hung Curd
  • 4 tbsp Cashew nut paste
  • 1/2 tsp Black Cumin seeds (shahi Zeera)
  • 100 ml Fresh cream
  • 1 tsp Ginger garlic paste
  • 2 sliced Green chillies
  • 2 tbsp Cooking oil
  • 2 tsp kashmiri chili powder (put as per your taste)
  • 1 tsp Salt ( as per your taste)
  • 1/2 tsp Sugar
  • 200 grams Tomato Puree
  • 1 tsp Garam masala powder
  • Orange tandoori food colour 1/4 tsp (optional)
  • 1 tsp Crushed fenugreek leaves (kasoori methi)


  1. Cut chicken into cubes and apply hung curd, ginger garlic paste, salt, red chilli-powder (1 tsp), garam masala powder and marinate for about 3-4 hours or preferably overnight.
  2. Roast the marinated chicken pieces in tandoor or an oven for 6-7 minutes.
  3. If cooking on stove top, you can shallow fry the marinated chicken pieces in oil and keep aside.
  4. Heat butter add black cumin seeds, saute for 30 seconds..
  5. Add tomato Puree and fry for 1-2 minutes.
  6. Add cashew paste, fenugreek leaves, red chilli powder (1 tsp) and green chillies.
  7. Fry stirring continuously for 4-5 minutes on low heat.
  8. Add 1/4 cup water, cover and cook on a low heat till everything is mashed up.
  9. Add chicken, sugar, orange food colour, cook for 8-10 minutes.
  10. Add fresh cream, mix well and cook for a minute.
  11. Garnish with fresh coriander and little bit of Fresh Cream and enjoy with Garlic butter naan, hot chapatis, parathas or Steamed Rice.

Tip:- To get the authentic “Smokey Chicken” flavour replace fried marinated Chicken with Tandoori chicken from the Tandoor.

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