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Home » Recipes » Cuisine » Indian

Butter Chicken - Murgh Makhani

Published: Feb 22, 2017 · Modified: Sep 28, 2020 by Manju · This post may contain affiliate links · 22 Comments

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Creamy, tangy and rich tomato sauce gravy coats the marinated and fried chicken pieces to become this indulgence of Butter Chicken or Murgh Makhani, that is a favorite among any who loves a good Chicken curry.

Butter Chicken

Butter Chicken is typically one of those dishes that you don’t make that often at home but is much looked forward to and ordered whenever you to to a restaurant.

The rich tomato base or the makhani sauce is made so with cashews ground together with the onion and tomatoes and the addition of cream towards the end. The heady yet not overpowering fragrance of dried fenugreek leaves or kasuri methi is a signature tell tale of this dish.

The secret to making a good Butter Chicken is to be patient and not to skimp on the butter, cashew and cream. The onions and tomatoes need to be cooked slowly in the butter along with the spices to become nice and soft themselves before being ground to a creamy paste. The finishing touches of cream and kasuri methi seals the deal.

Butter Chicken (11 of 16)

Here are some other chicken curries that are more of an every affair in this household.

1

To make Butter Chicken

  1. Cut the chicken breast into 1 inch pieces and marinate in garlic, ginger, cayenne, lime and salt for about 30 mins or so.
  2. Heat the butter and oil together and add the chicken pieces to it.
  3. Fry on each side for about 2 mins each, till the chicken appears to be mostly cooked. Drain and keep aside.
  4. Heat the 2 tablespoon butter in the same pan that we fried the chicken, along with any leftover fat in it and add the onion, turmeric powder and kashmiri chilli powder to it. Saute till the onions are soft.
  5. Add the tomatoes, cashew nuts, garam masala powder, green chilli and salt.
  6. saute till the tomatoes are soft and mushy.
  7. Switch off heat and let it cool down for a few minutes. Grind to a smooth puree in a blender.
  8. Bring this back to the pan and let it almost come to a boil. Add maybe a ¼ cup of water, if it it too thick.
  9. Add sugar and the chicken pieces to it. Cover and cook for a few minutes. Switch off the heat and add the heavy cream and sprinkle the kasuri methi over on top and mix well before serving.

Note: If you don’t get or have Kashmiri Chilli Powder, you can substitute with Cayenne Powder but reduce the quantity to half.

Butter Chicken - Murgh Makhani

Butter Chicken - Murgh Makhani

Creamy, tangy and rich tomato sauce gravy coats the marinated and fried chicken pieces to become this indulgence of Butter Chicken or Murgh Makhani, that is a favorite among any who loves a good Chicken curry.
4.67 from 9 votes
Print Pin Rate
Cuisine: Indian
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 2
Calories: 816kcal
Author: Manju
[recipe_key]

Ingredients

  • To Marinate and Fry the Chicken:
  • about 1 ½ lbs chicken breast , boneless and skinless
  • ½ teaspoon crushed garlic , about 3 pods
  • ½ teaspoon grated ginger
  • ½ teaspoon cayenne
  • juice from ½ lime
  • salt to taste
  • 2 oz or 1 /2 stick of unsalted butter
  • ¼ cup sunflower oil
  • For the Makhani Sauce Base:
  • 2 tablespoon unsalted butter
  • ½ red onion , chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon kashmiri chilli powder ( this has less heat but has a prominent red color)
  • 2 roma tomatoes , chopped
  • 3 tablespoon cashew nuts , soaked in water
  • 1 teaspoon garam masala powder
  • 1 Thai green chilli / serrano pepper , roughly chopped ( you can skip this if it might get too hot)
  • salt to taste
  • ½ teaspoon sugar
  • ⅓ cup heavy cream ( or use half cream and half whole milk)
  • 2 tablespoon kasuri methi / dried fenugreek leaves

Instructions

  • Cut the chicken breast into 1 inch pieces and marinate in garlic, ginger, cayenne, lime and salt for about 30 mins or so.
  • Heat the butter and oil together and add the chicken pieces to it. Fry on each side for about 2 mins each, till the chicken appears to be mostly cooked. Drain and keep aside.
  • To make the Makhani sauce, heat the 2 tablespoon butter in the same pan that we fried the chicken, along with any leftover fat in it and add the onion, turmeric powder and kashmiri chilli powder to it. Saute till the onions are soft. Add the tomatoes, cashew nuts, garam amsala powder, green chilli and salt and saute till the tomatoes are soft and mushy.
  • Switch off heat and let it cool down for a few minutes. Grind to a smooth puree in a blender.
  • Bring this back to the pan and let it almost come to a boil. Add maybe a ¼ cup of water, if it it too thick. Add sugar and the chicken pieces to it. Cover and cook for a few minutes. Switch off the heat and add the heavy cream and sprinkle the kasuri methi over on top and mix well before serving.

Notes

If you don’t get or have Kashmiri Chilli Powder, you can substitute with Cayenne Powder but reduce the quantity to half.

Nutrition

Calories: 816kcal | Carbohydrates: 15g | Protein: 5g | Fat: 83g | Saturated Fat: 34g | Cholesterol: 145mg | Sodium: 112mg | Potassium: 315mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2550IU | Vitamin C: 13.2mg | Calcium: 51mg | Iron: 1.8mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!
Butter Chicken (13 of 16)
« Beetroot Halwa
Spelt Methi Pooris »
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Comments

  1. Karyl | Karyl's Kulinary Krusade says

    March 01, 2017 at 6:22 am

    I had butter chicken at an Indian restaurant and it was amazing. I've got to try to make this recipe, because it looks pretty simple. And who doesn't like a recipe with lots of butter?! Thank you for sharing

    Reply
    • Manju says

      March 01, 2017 at 9:37 am

      Thank you Karyl! I'm sure you will love it ?

      Reply
  2. Aish Das-Padihari says

    March 01, 2017 at 9:42 am

    Loved your butter chicken recipe and how you have included step by step pics. My kids will like this a lot. I will try it and let you know.

    Reply
  3. Alicia Taylor says

    March 01, 2017 at 12:34 pm

    I love your step-by-step photography. It really makes this dish look doable! I think my hubby would love this one.

    Reply
    • Manju says

      March 01, 2017 at 12:41 pm

      This is, honestly, one of the easier chicken Curries that you can make! I hope you try it! Thank you! ?

      Reply
  4. Fred says

    March 01, 2017 at 2:16 pm

    5 stars
    Amazing looking meal with lots of the kinds of spices I love so I'm sure it'll taste real delish! Thanks for sharing!

    Reply
    • Manju says

      March 01, 2017 at 2:18 pm

      Thank you for the comment Fred. I really appreciate it!

      Reply
  5. Gillian Thompson says

    March 02, 2017 at 3:58 am

    5 stars
    These pictures are making me salivate. My favourite curry of all time, the kid's too. I'll be pinning this to make very soon. Thanks so much.

    Reply
  6. Nicole says

    March 02, 2017 at 7:47 am

    I love butter chicken! I've never made it with cashew nuts before, I have to try this, thanks.

    Reply
  7. Gloria @ Homemade & Yummy says

    March 02, 2017 at 1:13 pm

    5 stars
    I love experimenting with Indian foods. This sounds delicious. Love all the warm spices. Perfect to make a big batch...and the leftovers would be great.

    Reply
    • Manju says

      March 02, 2017 at 1:50 pm

      You said it right. This is perfect to make a big batch and the leftovers taste better! ?

      Reply
  8. Marie-Pierre Breton says

    March 03, 2017 at 5:11 am

    5 stars
    I'm sooo nuts for Indian Food! This butter chicken sounds so great, I could eat it every single day if only it wouldn't be this caloric... Love love love this recipe!

    Reply
  9. Amy says

    March 03, 2017 at 9:27 pm

    This butter chicken sounds really wonderful and I love that you included step-by-step photos of your process! Can't wait to try this!

    Reply
  10. Sarah James @ Tales From The Kitchen Shed says

    March 04, 2017 at 5:53 am

    5 stars
    I adore butter chicken and it's my favourite treat, now I can make it at home. What a beautiful colour the sauce is, I'll be on the look out for some kashmiri chilli powder. Beautiful photography 🙂

    Reply
  11. Elizabeth says

    March 04, 2017 at 10:41 pm

    This looks like the PERFECT butter chicken! Oh my goodness, I need this recipe in my life! Yum!

    Reply
    • Manju says

      March 06, 2017 at 1:46 am

      Thank you Elizabeth!

      Reply
  12. Anamikafoodie says

    March 09, 2017 at 4:20 am

    5 stars
    Hi Manju. Your chicken is looking very delicious. I also make it frequently because my hubby loves it so much. The only difference between our recipes are the way, we add onion and tomato. I use onion and tomato paste instead of chopped tomato and onion. I can feel the creamy taste of your chicken. No doubt it is very yummy. Nice recipe.

    Reply
  13. Diane says

    March 06, 2018 at 8:58 am

    5 stars
    I think it is unfortunate that people rate this dish before making it, even if they are good. I, however, made it and it is excellent. Very tasty and not too spicy.

    Reply
  14. Jf says

    February 18, 2019 at 6:05 am

    Unlike most of those posting I made the recipe. It was very good. It needed a bit of thickening so I added a small can of tomato paste. That was the perfect consistency.

    Reply
  15. Chris W says

    May 12, 2020 at 2:22 am

    4 stars
    this came out great! only change I did was skewering my chicken to put on the grill after frying in the pan. wanted to give it a bit of a grilled texture before mixing back into the sauce.

    Reply
  16. Ameet says

    December 20, 2020 at 8:25 am

    3 stars
    Marination is incomplete without besan, curd and some mustard oil...heat mustard oil and when it is hot switch off flame add besan and bhuno it for a minute, add Kashmiri Lal mirch and again mix.. add this to chicken along with curd, a little chaat masala and ginger garlic paste etc...deep freeze for 30 mins. Another thing - add home made MALAI ..not amul cream when making gravy...and your dish reaches another dimension in taste..

    Reply
    • Manju says

      January 04, 2021 at 4:02 pm

      I have never heard of using besan in the marinade and I personally dont like mustard oil. But those suggestions definitely are interesting for anyone to try. Thanks for sharing them here. I dont use Amul cream, never have. I agree, good malai does make a difference. Again, thank you for taking the time to write these down.

      Reply

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