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Photo of Murgh Makhani by Kirti Das at BetterButter

Murgh Makhani

Kirti Das
30 minutes
Prep Time
30 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Murgh Makhani RECIPE

Murgh Makhani/ Butter chicken is originated from Northern India . This is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in a creamy curry sauce, this recipe is one of the best you will try!

Recipe Tags

  • Non-veg

Ingredients Serving: 6

  1. For the chicken marinade:
  2. 1kg boneless chicken pieces (medium)
  3. 1 cup plain yogurt
  4. 1Tbsp garlic paste
  5. 1tbsp ginger paste
  6. salt to taste
  7. 1 tsp garam masala
  8. 1/2tsp turmeric powder
  9. 1tsp kashmiri chilly powder
  10. 1TSP cumin POWDER
  11. 1/4 tsp kasoori methi
  12. For the Gravy :
  13. 2tbsp oil
  14. 2 tbsp ghee/ butter
  15. 1 large chopped onion
  16. 1tb sp chopped garlic
  17. 1TBSP CHOPPED ginger
  18. 1TSP cumin POWDER
  19. 1tsp garam masala
  20. salt to taste
  21. 2tsp coriander powder
  22. 1cup cream
  23. 6 large tomatoes( chopped)
  24. 2tsp red chilly powder
  25. 1tbsp sugar
  26. 1/4tsp kasoori methi
  27. Little chopped coriander leaves


  1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for minimum 30 minutes to an hour (or overnight if time allows).
  2. Heat oil in a large skillet over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned (don't overcook) on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 5 to 6 minutes).Add garlic and ginger paste and sauté for 1 minute until fragrant, then add coriander powder,cumin powder and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  4. Add crushed tomatoes, chili powder , turmeric 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, let it cool. Put mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend .
  5. Pour the puréed sauce back into the pan. Stir the cream, sugar 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.
  6. Garnish with chopped coriander leaves and cream . Serve with fresh, hot Naan/basmati rice.

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