clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: chefjar
  • Total Time: 45 minutes
  • Yield: 6


Butter Chicken (Murgh Makhani) is a super easy but full of flavor curry. This butter chicken recipe is better than any take out or butter chicken from your favorite Indian restaurant!



  • Chicken breasts ( cut into bite-sized pieces)- 2 lbs ( 1 kg)
  • Garlic (minced)- 1 tbsp.
  • Ginger (minced)-1 tbsp.
  • Garam masala- 1 1/2 tsp.
  • Turmeric powder- 1 tsp.
  • Red chili powder- 1 tsp.
  • Paprika-1 tsp.
  • Salt-1 tsp.
  • Plain yogurt-1/2 cup


  • Ghee /butter- 3 tbsp.
  • Onion ( chopped)- 1
  • Garlic (minced)-1 tbsp.
  • Ginger (minced)- 1 tsp.
  • Green cardamon- 6
  • Cloves- 4
  • Tomato passata- 800 gm
  • Cinnamon stick- 1
  • Bay leaf- 2
  • Cashew nuts ( ground)-30
  • Heavy cream- 1 cup
  • Dried fenugreek leaves ( kasoori methi)- 1 tsp.
  • Honey-1 tbsp, optional
  • Salt - 1 tsp.  or to taste
  • Fresh coriander leaves ( chopped)- 1 tbsp.






  • In a large bowl combine chicken with all the ingredients for the chicken marinade ( ginger, garlic, garam masala, turmeric, paprika, red chili powder, salt and plain yogurt).  Cover the bowl with plastic wrap and allow to marinate for 15-30 minutes. Ideally let chicken marinate overnight.
  • In a large skillet heat 1 tbsp. of ghee.  Cook chicken in batches over medium-high heat, about 3 minutes per batch . Fry just until browned, it won't be cooked through. The cooking will be finished in the sauce.  Transfer to a large plate.


  • Heat ghee in the same skillet. Add the chopped onion and fry until  translucent, then add green cardamon, cloves, ginger and garlic and continue cooking until fragrant, stirring occasionally.
  • Stir in tomato passata and  ground cashew nuts. Add cinnamon stick and bay leaves. Cook for another 1-2 minutes and then transfer to a blender. Blend until smooth.  If it is too thick, add a few tablespoons of water to thin it out.
  • Return the pureed sauce into the skillet, add the chicken with juices and cook for 8-10 minutes or until chicken is cooked through.
  • Add heavy cream and kasoori methi ( fenugreek leaves). Mix well and cook for another  2 minutes until sauce is bubbling. Remove from the heat.


  • Place a charcoal directly onto the gas burner, then turn on the heat.
  • Heat the charcoal for 8-10 minutes, flipping occasionally.
  • Place butter,  cardamon and cloves into the measuring metal cup or alternatively use a piece of foil.
  • Put the heated charcoal into the cup with butter, you will see the smoke. Cover the skillet with the lid immediately.
  • Remove the  charcoal after 10 minutes.
  • Serve butter chicken with basmati rice or Indian butter naan.





  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Chicken recipes
  • Cuisine: Indian


  • Calories: 520 kcal
  • Sugar: 5 g
  • Sodium: 1591 mg
  • Fat: 40 g
  • Saturated Fat: 18 g
  • Carbohydrates: 14 g
  • Fiber: 5 g
  • Protein: 36 g