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Photo of Butter Chicken by Trupti Kharche at BetterButter

Butter Chicken

Trupti Kharche
240 minutes
Prep Time
30 minutes
Cook Time
4 People
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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

Recipe Tags

  • Non-veg
  • Easy
  • Punjabi
  • Main Dish

Ingredients Serving: 4

  1. 500 grams chicken with bone
  2. 1 tblsp lemon juice
  3. 1 tblsp Red chilli powder
  4. salt to taste
  5. 2 tblsp butter
  6. 140g or 1/2 cup Greek yogurt or hung curd
  7. 2 tsp ginger paste
  8. 2 tsp garlic paste
  9. 1/2 tsp red chilli powder
  10. 1/2 tsp turmeric powder
  11. salt to taste
  12. 2 tsp oil
  13. 2 tblsp butter
  14. 2 green cardamom
  15. 2 clove
  16. 2 -3 Black peppercorns
  17. 1 inch cinnamon stick
  18. 1 bay leaf
  19. 1 tsp ginger paste
  20. 1 tsp garlic paste
  21. 1 Onion, large size chopped or sliced
  22. 115g or 1/2 cup tomato puree
  23. 1/2 tsp red chilli powder
  24. salt to taste
  25. 1 tblsp honey
  26. 1/2 tsp Dried fenugreek leaves or Kasoori methi
  27. 120 ml or 1/2 cup Fresh cream / low fat cream cheese
  28. coriander leaves, for garnish


  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 (6)  

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Dev Siddharth Pratap Singh
Dev Siddharth Pratap Singh   Dec-25-2016

Damn perfecto recipe in restaurant style...

raje mareeswaran
raje mareeswaran   Dec-18-2016

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