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Make Perfect Butter Chicken At Home

Updated: Feb 7, 2019

Butter chicken or murgh makhani is a dish, originating from the Indian subcontinent, of chicken in a mildly spiced tomato sauce. Wikipedia

For Marinade:

Boneless Chicken 500 gm

Salt to taste (1/4 tsp)

Garlic paste 1/2 tsp

Ginger paste 1/2 tsp

Plain yogurt 2 tbsp

Lime Juice 1 tsp

Mustard oil 1 tbsp

Kashmiri red chili powder 1 tsp

For gravy:

Diced onion 1 cup

Tomatoes 3-4 medium

Garlic paste 1 tsp

Ginger paste 1 tsp

Salt to taste

Sugar 2 tsp

Butter 4 tbsp (total)

Cooking oil 1 tbsp

Garam masala 1/2 tsp

Kashmiri red chili powder 1 tsp

Whole cream/ Whipping cream 1/4 cup

Cashew nuts 50 gm


1. In a large bowl, season the chicken with salt, yogurt, 1/2 teaspoon of garlic paste, 1/2 teaspoon ginger paste, 1 tea spoon of Kashmiri red chili powder , lime juice and 1 tablespoon of mustard oil. Let sit for 15 minutes to marinate.

2. Add 1 tbsp of cooking oil and Melt 2 tablespoons of butter in a pan over medium heat. Brown the chicken, then remove from the pan.

3. Melt another 2 tablespoons of butter in the same pan, then add the onion, salt, garlic paste, ginger paste, tomatoes, kashmiri red chili powder, 2 teaspoon of sugar, cashew and water. Cook for 15 min or until softens.

4. In a blender add the tomato mixture and blend until smooth.

5. Add the tomato sauce to the pan ( strain seeds and skins from tomato purée. )and bring to a simmer.

6. Add 1/2 teaspoon of garam masala and 1/4 cup of whole cream or whipping cream. Return the chicken to the pan, cover, and simmer for another 10-15 minutes. Stir in the last 2 tablespoons of butter and 1.5 teaspoon of Kasuri Methi (dried fenugreek).

7. Serve the chicken over rice or Naan and garnish with cilantro.




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