Butter Chicken | How to make Butter Chicken

By Trupti Kharche  |  8th Mar 2016  |  
4.7 from 6 reviews Rate It!
  • Photo of Butter Chicken by Trupti Kharche at BetterButter
Butter Chickenby Trupti Kharche
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About Butter Chicken Recipe

Butter chicken or Murgh Makhani is one of the most popular Indian dishes of chicken. The dish was first developed by the Moti Mahal restaurant in Delhi. The dish retains many of the Mughlai trademarks: roasted meat, lots of spices, thick gravy of butter, cream, and tomato. Butter Chicken is traditionally cooked left on the bone and features more butter making it one the richest but mildly spiced curry. It is a dish that has to be tasted, to believe how rich, silky and sinfully delicious this is. One taste of this worldwide sensation and it will be a given on your menu forever. It only needs a few preparation steps and you shall be good to go in no time. And if you still don’t want to take my word on it, try making it yourself to believe it

The delicious and mouthwatering Butter Chicken is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Butter Chicken is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Butter Chicken. Trupti Kharche shared Butter Chicken recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Butter Chicken. Try this delicious Butter Chicken recipe at home and surprise your family and friends. You can connect with the Trupti Kharche of Butter Chicken by commenting on the page. In case you have any questions around the ingredients or cooking process. The Butter Chicken can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Butter Chicken with other users

Butter Chicken

Ingredients to make Butter Chicken

  • 500 grams chicken with bone
  • 1 tblsp lemon juice
  • 1 tblsp red chilli powder
  • salt to taste
  • 2 tblsp butter
  • 140g or 1/2 cup Greek yogurt or hung curd
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 2 tsp oil
  • 2 tblsp butter
  • 2 green cardamom
  • 2 clove
  • 2 -3 Black peppercorns
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 onion, large size chopped or sliced
  • 115g or 1/2 cup tomato puree
  • 1/2 tsp red chilli powder
  • salt to taste
  • 1 tblsp honey
  • 1/2 tsp Dried fenugreek leaves or Kasoori methi
  • 120 ml or 1/2 cup Fresh cream / low fat cream cheese
  • coriander leaves, for garnish

How to make Butter Chicken

  1. For the first marinade: Clean and wash chicken. Then mix red chilli powder, lemon juice, salt and set aside for half an hour in the refrigerator. You could use boneless cut pieces instead if you wish.
  2. Meanwhile prepare the second marinade mix. I used greek yogurt which is quite thick. If you are using regular yogurt, then hang it in a muslin cloth for fifteen to twenty minutes to remove extra water.
  3. Then combine ginger and garlic paste, red chilli and turmeric powder, salt and oil.
  4. Remove the chicken from refrigerator and apply this marinade to the chicken pieces. Marinate for upto 3-4 hours or overnight.
  5. Heat a pan on medium heat and add 1 tblsp butter and oil each. Cook the chicken for 5 minutes on each side and remove from pan.
  6. In the same pan, add the remaining butter. Add the bay leaf, green cardamom, cloves, peppercorns and cinnamon.
  7. Sauté for two minutes and then add the ginger garlic paste. Once the raw smell of ginger garlic disappears add the sliced onions and cook until translucent.
  8. Then add tomato puree and red chilli powder. Cook until the oil oozes out from the sides.
  9. Remove the bay leaf and transfer this mixture to a blender. Puree until smooth. If you wish for a smooth and silky paste, you can strain this puree. Else just transfer to the pan again and bring the mixture to a boil.
  10. Add the cooked chicken pieces and season with salt. Reduce the heat and simmer for ten minutes.
  11. Add the honey and powdered fenugreek leaves (kasoori methi). If you wish to increase the tanginess – add a tblsp of tomato ketchup.
  12. Simmer for five minutes and then add the fresh cream. I used low cream cheese instead and it worked quite well.
  13. Garnish with coriander leaves and serve hot with chapati or naan.

Reviews for Butter Chicken (6)

Dev Siddharth Pratap Singh3 years ago

Damn perfecto recipe in restaurant style...

raje mareeswaran3 years ago


Alisha dogra3 years ago

it is my favourite..thanks for this lovely recipe.

Dooradarsini Sonita4 years ago


Kanwaljeet Chhabra4 years ago


Bakhtawar Medhora4 years ago