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Butter Chicken (Murgh Makhani)

September 1, 2011

If you are a Fan of Indian Cuisine Butter Chicken is a MUST-TRY. Butter chicken is basically chicken cooked in the creamiest and silkiest tomato and cream based curry  flavored with spices. This recipe was originated from the kitchen of the famous Moti Mahal Restaurant in Delhi (North of India).

Me and My husband love Butter Chicken and this evening I decided to attempted making my own butter chicken at home. It turned out to be the yummiest chicken I ever cooked. It is just amazing how such basic ingredients come to gather into this finger licking Curry.

Original Recipe Calls for 1 cup of cream but i lightened it up by substituting Cream with Half and Half (or 1/2 Cup Cream and 1/2 Cup Milk). If you like Southern Indian Cuisine you can also Substitute Yogurt with Coconut Milk to add more flavor.  You can also adjust the hotness of the curry according to your taste by using more or less chilli powder.


1 Pound Boneless Chicken (Cut into bite size pieces)

1 Small Onion Finely Chopped

2 Tablespoon Oil

2 Tablespoon Butter

1 Tablespoon Ginger Garlic Paste

2 Table spoon Lime/lemon Juice

1 1/2 Teaspoon Garam Masala

1 Teaspoon Red Chilli

1 Teaspoon Cumin (Zeera)

Salt and pepper to taste

1 Cup Tomato Puree

1 Cup Half and Half

1/4 Cup Yogurt

2 Table spoon Cornflour Mixed in 1/4 Cup Water.


Heat up oil and saute the chopped onions until translucent. Add in Butter, Ginger Garlic Paste, Lime/Lemon Juice, 1 Teaspoon Garam Masala and Chilli Powder. Saute for a 2 min.

Add in the tomato Puree and Cook for 3 to 4 min stirring occasionally. Once Tomato looks cooked Add in  Half and Half and yogurt. Cover and let the sauce simmer fro 10 to 15 mins and set aside.

In another pan take 1 Tablespoon Oil and Put in the chicken and cook for 6 to 8 mins until little tender and brown. Season the chicken with 1/2 Teaspoon Garam Masala, Chilli Powder and just a pinch of salt. Saute for another 2 mins. Now take a couple of spoonful of the curry and put in into the chicken and cook it until all the water dries up and oil separates.

Now return the curry of medium flame and Add the cooked chicken into it. Stir in the cornflour mixture and cook for 1 min. Garnish with coriander leaves. Serve with Nan, Parathas or steamed rice.


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