butter chicken recipe


Table of Contents


Butter chicken or profoundly known as ” Murgh Makhani” is one of the most popular and easiest curries to make in the world. The gravy of butter chicken has a rich texture, you can achieve that perfect flavor of the delicious butter chicken with minimum ingredients.

Origin of Indian Butter Chicken

butter chicken recipe

This amazing recipe has drive from North India in 1950. A local restaurant known as “Moti Mahal” owned by a man called Kundan Lal Gujral, is the place that introduced this dish. This restaurant was famous for all its tandoori dishes. Basically, Murgh Makhani was an accidental dish when the leftover tandoori chicken was mixed in tomato gravy rich in butter and cream. in an Indian restaurant in Manhattan in 1974 the dish was officially introduced as “Murgh Makhani” when the dish was served called “Butter Chicken” in 1975 .

did you know, last year Butter chicken was the second most searched Indian dish in the world. In starting its only served with rice or naan but now its also served with pasta, rolled in wraps, and as a topping on pizza. The basic ingredients are the same. So, without delay, let’s start the authentic Indian Butter Chicken Recipe.

Why is it called Butter Chicken?

Combination of half butter and half oil is used by the people. Butter provides a silky texture which is less oily and more creamy.

Using excessive amount of butter in the dish will not enhance its flavor but will leave you feeling bloated after having it which ends up in discomfort. So just add the quantity of butter as mentioned in the recipe.

Authentic Indian Butter Chicken Recipe

This is one of the easiest ,delicious and yummiest butter chicken recipe to try at your home. The juicy chicken bites will be the best treat for your taste. serve this delicious butter chicken with white rice or garlic or plain naan.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total: 45 Minutes

Ingredients for Marinade

  • Full Fat Yogurt 1/2 cup
  • Lemon Juice 1 tbsp
  • Turmeric Powder 1 tsp
  • Garam Masala 2 tsp
  • Chilli Powder 1/2 tsp
  • Ground Cumin 1 tsp
  • Freshly Grated Ginger 1 tbsp
  • Crushed Garlic 2 Cloves
  • Boneless chicken (thigh piece) 750 gram

Ingredients for Curry

  • Butter or Ghee 2 tbsp
  • Tomato puree or passata 1 cup
  • Heavy Cream 1 cup
  • Salt 1 1/4
  • Sugar 1 tbsp
  •  put all the marinade ingredients in a deep ball. Cover and keep it in the refrigerator for a minimum of 3 hours or overnight for best results .
  • take a frying pan and heat the butter in it. Put the chicken pieces in the frying pan and simmer until the chicken becomes white.
  • Add tomato puree, heavy cream, salt, and sugar.Let it cook for approx. 20 minutes on slow flame . Taste and add more spices or salt according to your taste.
  • Garnish it with coriander.

Butter Chicken Recipes (Variations)

Butter chicken is loved among all age groups especially in families with small kids. Just like chicken tikka masala, murgh makhani also has variations but the basic ingredients of all recipes are the same. Let’s head toward some more recipes.

Murgh Makhani Recipe

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total: 45 Minutes


  • Boneless chicken (Thigh Pieces) 800 gram
  • Plain Yogurt 1/2 cup
  • Crushed Garlic 1.5 tbsp
  • Ginger 1 tbsp
  • Garam masala 2tsp
  • Turmeric 1 tsp
  • Ground Cumin 1 tsp
  • Red Chilli Powder 1 tsp
  • Salt 1 tsp

Ingredients for Sauce

  • Olive Oil 2 tbsp
  • Ghee 2 tbsp
  • Minced Garlic 1.5 tbsp
  • Finely Grated Ginger 1 tbsp
  • Sliced Onion 1 large
  • Cumin Powder 1.5 tbsp
  • Garam Masala 1.5 tsp
  • Coriander Powder 1 tsp
  • Crushed Tomatoes 400 gram
  • Red Chilli Powder 1 tsp
  • Salt 1 tsp
  • Heavy Cream 1 cup
  • Sugar 1 tbsp
  • Kasuri Methi 1/2 tsp
  •  Keep it in the refrigerator after marinade for minimum of 30 minutes and maximum overnight.
  • Heat oil on medium flame. upon sizzling of oil, start adding chicken in batches. Don’t overcrowd the pan. Fry of few minutes each side and keep them aside.
  •  heat butter in the pan, add onion, let it simmer for approx. 5 minutes.
  • add ginger, garlic paste.
  • Add some coriander, garam masala, and cumin and stir for few minutes.
  • Add tomatoes, salt, and chilli powder.  simmer for at least 10 minutes until sauce becomes thick.
  • Now remove the pan from heat, put the mixture in the blender and blend until smooth.
  • Now our the sauce back in the pan. Add cream, kasuri methi, and sugar and stir.
  • Add the fried chicken along with all the juices and let it cook in the sauce for about 10 minutes or until it is fully cooked.
  • Garnish with coriander or cilantro and serve with hot naan or white rice.


Frequently Asked Questions

Share on facebook
Share on twitter
Share on linkedin
Share on telegram
Share on whatsapp