Butter Chicken – Indian Recipe

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A recipe basically from Delhi, which is called murgh makhani or Butter chicken, murgh is chicken and makhan is butter in Hindi. The taste of this dish varies with the spices used for cooking. Unknowingly or knowingly u cook chicken in homemade tomato sauce. Why don’t you try this?
Serves 4 – 6


  • Chicken – 1 kg
  • Butter – 25 gms

To marinate:

  • Yogurt – 3 tbsp
  • Lime – 1 small
  • Salt to taste
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • chili powder – 1 tsp
  • Yellow/orange colour – 1/4 tsp


  • Butter – 25 gms
  • Chili powder – 2 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – 2 tsp
  • Black pepper- 2 tsp
  • Tomato – 5 big
  • Ginger – 1" piece(julienned)
  • Sugar – 1 tsp
  • Salt to taste
  • Cream – 2 tsp
  • Green chili – 3 (finely chopped)


  • Grated cheese/butter cream
  • Coriander leaves(fresh and chopped finely)

Method of Preparation

  1. Cut chicken into 8 – 10 pieces, wash and strain
  2. Prick pieces with a fork and mix with the ingredients given for, and marinate for 2 hrs
  3. After 2 hrs, melt 25 gms of butter in a wide pan, add chicken pieces, cover and cook until the meat becomes tender
  4. When it done well, leave the pan opened and cook on low heat to dry up the extra fluid in the pan, stir alternatively in order to avoid burning
  5. Melt butter in another pan and add all the powder spices and fry for a min
  6. Add chopped tomatoes and ginger with sugar and salt to taste and fry till the fat separates
  7. Stir in well beaten cream and reduce the heat
  8. Add chicken and finely chopped greenchillies, mix well, cover and cook on low heat for 5 minutes
  9. Serve it garnished with grated cheese/butter, whipped cream and finely chopped coriander leaves
  10. Serve it with ghee rice or parantha or chappatti or with anything of your choice

Note: you can use almonds/cashew nut paste in order to thicken the gravy

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