Butter chicken

Simple and delicious butter chicken

Butter chicken ( Murgh Makhani ), is one of the most delicious versions of chicken curries. The texture and smell make it tempting. You could either grill the chicken or shallow fry in a pan, both ways a little browned chicken give extra flavour and taste. Cumin and garam masala are the tastemakers here. A guaranteed dish and hard to make mistakes. You could use chicken with bones or boneless; I feel it tastier with bones.


  • To Marinate
  • Chicken 800gm

  • Yoghurt 3/4 cup

  • Garlic paste 1 1/2 tbsp

  • Ginger paste 1tbsp

  • Garam masala powder 1tsp

  • Turmeric powder 1tsp

  • Cumin powder 1tsp

  • Kashmiri Redchilly powder 1tbsp

  • Salt 1 tsp

  • On the fire
  • Oil (Olive/Sunflower/Coconut) 1Tbsp + 2 Tbsp for frying the chicken + 1 Tbsp for the puree

  • Butter 2Tbsp (more the butter, more the taste)

  • Sliced onion 1cup

  • Garlic paste 1 tbsp

  • Ginger paste 1 tbsp

  • Coriander powder 1tsp

  • Cumin powder 1 1/2 tsp

  • Garam masala 1tsp

  • Chopped tomato 1 1/2 cup

  • Chilly powder 1 tsp

  • Salt to taste

  • Kasuri methi – 1 tbsp (crushed)

  • Cooking cream – 1/2 cup



3-4 person

Prep time
Cooking time

45 minutes

Jump to Recipe


  • Marinate the chicken cubes with yoghurt (3/4 cup), garlic paste (1 1/2tbsp), ginger paste ( 1 tbsp ), ginger paste ( 1 tbsp ), turmeric powder ( 1 tsp ), cumin ( 1 tsp ), Kashmiri red chilly ( 1 tbsp ), Salt ( 1 tsp ). Keep it marinated at least for 1 hour.
  • Shallow fry or grill the chicken in 2 tbsp of oil. You could fry in butter, become more delicious
    For the grill, 180C for 15 minutes on each side (30 minutes in total)
  • To prepare the puree, Add 1 cup sliced onion, 1 tbsp of garlic paste and 1 tbsp of ginger paste. Once the onion becomes translucent, add 1 1/2 cup chopped tomatoes.
  • When tomatoes become soft, add 1tsp coriander powder, 1 1/2 tsp cumin powder and 1 tsp garam masala, 1tsp chilly powder, 1 tsp salt and mix well.
  • Once the raw smell disappeared, turn off the heat and let the mixture to cool down.
  • Once it is cooled, make a paste in blender 3 tbsp of water.
  • Butter chicken in make
  • Heat 2tbsp of butter in a pan, pour the puree.
    Add 1 cup of water, add more water if you need more curry sauce.
    Once the puree started to bubble, add the grilled / fried chicken
  • After 5 minutes, add crushed Kasuri methi (dried fenugreek leaves) and 1/2 cup of cooking cream. I tried with fresh cream as well, and it turned out good.
  • Mix well, when the curry becomes thick, turn off the heat. Enjoy with jeera/basmati rice or naan/roti/chapatiButter chicken with Jeera rice


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