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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.
Cuisine Indian
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 2
Calories 816kcal
Author Manju


  • 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
  • cup heavy cream ( or use half cream and half whole milk)
  • 2 tablespoon kasuri methi / dried fenugreek leaves


  • 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.


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


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