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If you’re an Indian food lover, then you’ve probably heard or even tasted their delicious butter chicken. Punjabi murgh makhani, also known as Indian butter chicken has been immensely popular around the globe. Whether you go to the U.S., Australia, and Canada or even in Europe and some other countries across the world, you will surely have a taste of this luscious food. Combined with kulcha or naan, eating this food will surely be a delight to everyone.

Have you ever wondered what makes this Indian meal so appealing even to foreign tongues? We’re excited to present to you a good Indian butter chicken recipe you can try at home.

But, what exactly is Butter Chicken?

Murgh makhani or butter chicken refers to chunks of grilled tandoori chicken cooked in a smooth creamy and buttery tomato-based gravy. The first butter chicken was made by Kundan lal Gujral, the owner of a renowned restaurant in Delhi named Moti Mahal. The restaurant often had a lot of leftovers of tandoori chicken, which became a delightful meal enjoyed by many today.

Are you ready to prepare the unique Indian butter chicken? Here is an authentic recipe of butter chicken you can also share everyone.

Easy Butter Chicken Recipe

Butter Chicken

We’re excited to present to you a good Indian butter chicken recipe you can try at home. 

Course Main Course
Cuisine Indian
Keyword Butter Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people
Calories 384 kcal


First Marination

  • 1 kilogram Chicken or one pound boneless or bone-in chicken
  • ¾ tablespoon Lemon Juice
  • ½ teaspoon Paprika or Red Chili Powder
  • ¼ teaspoon Salt

Second Marination

  • 1/8 teaspoon Ground Turmeric
  • ¾ teaspoon Powdered Dried Fenugreek Leaves Or Kasuri Methi (Crushed)
  • ½ - ¾ teaspoon Garam Masala Powder
  • 1 tablespoon Ginger Garlic Paste
  • ¾ tablespoon Oil
  • ½ cup Thick Curd/Hung Yogurt
  • 1 tablespoon Ginger Garlic Paste

Gravy or Makhani Masala

  • 1 teaspoon Ginger Garlic Paste
  • 2 tablespoon Butter
  • 1 thin two-inch Cinnamon Stick
  • 2 Elaichi Or Green Cardamoms
  • 2 Laung Or Cloves
  • 1-2 Green Chili Slit
  • 1 teaspoon Paprika Or Red Chili Powder
  • 4 Tomatoes
  • 10 Blanched Soaked Almonds Or Cashew Nuts
  • A Pinch Of Methi Powder
  • ½ tablespoon Powdered Dried Fenugreek Leaves Or Kasuri Methi (crushed)
  • Salt as Required
  • Coriander Leaves for Garnishing
  • 80 – 100 ml Chilled Cream

How to make

Preparation for butter chicken

  1. Clean the chicken under running water. Pat dry.

  2. Marinate with salt chili powder and lemon juice for twenty minutes.

  3. Marinate again with oil, ginger garlic paste, garam masala powder, kasuri methi and yogurt.

  4. Refrigerate for at least three to four hours or even more.

  5. Soak cashews or almonds for an hour.

  6. Puree the tomatoes. Make the ginger garlic paste.

How To Make Butter Chicken

  1. Grill the chicken in a stove top or oven. When using the stove stop method, add 1 teaspoon butter and add the marinade.

  2. Fry until the moisture evaporates. Cook until it is cooked. Put it in a place and let it sit.

  3. For the oven method, preheat it to 240 degree Celsius for twenty minutes. Grill until the chicken is cooked.

  4. Heat the pan with butter. Add cardamoms, cloves and cinnamon.

  5. Add green chilies and ginger garlic paste. Fry until it becomes fragrant.

  6. Pour the tomatoes puree and add salt, sugar and red chili powder.

  7. Cook until the tomato puree thickens.

  8. Pour a cup of water. Add the almond or cashew paste and methi powder.

  9. Place the mix to a boil. Simmer for three to five minutes.

  10. Add garam masala & kasuri methi.

  11. Add the chicken and mix. Simmer for about five to seven minutes.

  12. Add garam masala & kasuri methi.

  13. Stir & simmer for about two to three minutes. Pour the chilled cream.

  14. Garnish it with extra cream if desired and coriander leaves. Serve.


There you have it! You can now enjoy your own home-cooked butter chicken.

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