From 2 ratings
Prep Time
Cook Time
Total Time
1hr 15min

Butter Chicken also known as 'Murgh Makhani,' is a globally enjoyed dish that originated in Delhi, India, during the 1950s.

It is a popular Indian dish with a rich, creamy tomato-based sauce. It features tender chicken simmered in spices, butter, cream, and tomato puree. Served with basmati rice or naan bread, it offers a balance of savoury and sweet flavours, making it a comforting and tasty meal enjoyed at Indian restaurants or home.


4 Servings

For Marination

  • 1kg
    Chicken Thigh (cut into 2” pieces)
  • 1cup
    Hung Curd
  • 2tbsp
    Kashmiri Red Chilli Powder (divided)
  • 1 1/2tbsp
    Tandoori Masala Powder (homemade)
  • 1tbsp
    Ginger Garlic paste
  • 2tbsp
    Kasuri Methi (divided)
  • 3tbsp
    Lemon Juice
  • 2tbsp
    Mustard Oil
  • 1tbsp
    Salt (divided)

For Gravy

  • 100g
  • 4tbsp
    Oil (divided)
  • 6
    medium-sized Onions (roughly sliced)
  • 8
    medium-sized Tomatoes (roughly sliced)
  • 1in
    Ginger (roughly chopped)
  • 5clove
  • 4
    Dry Kashmiri Mirch
  • 15
    Cashew nut
  • 2
    Bay Leaves
  • 1in
    Cinnamon stick
  • 6
    Green Cardamoms
  • 1tsp
    Cumin Powder
  • 1/2tbsp
  • 3
    Green Chillies (slit)
  • 1/2cup
  • 3cup
    Water (divided)
  • Fresh Coriander leaves for garnishing


For Marination

  1. Cut the chicken thighs into 2” pieces, and place them in a mixing bowl.

  2. Add hung curd, 1 tbsp kashmiri red chilli powder, tandoori masala, ginger garlic paste, 1 tbsp kasuri methi, lemon juice, mustard oil, and a tsp of salt.

  3. Coat the chicken pieces thoroughly, cover, and refrigerate for at least 30 minutes, preferably overnight for enhanced flavours.

  4. Heat 2 tbsp oil in a grill pan/ skillet over medium-high heat. Sear the marinated chicken until slightly charred on both sides, ensuring they are 80% cooked. Set aside.

For Gravy

  1. Heat 2 tbsp oil in a wok over high heat. Add sliced onions and sauté until translucent. Add tomatoes, ginger, and garlic. Sauté for 3-4 minutes.

  2. Add dry Kashmiri chillies, cashew nuts, bay leaves, cinnamon sticks, green cardamoms, and 2 cups of water to the wok. Bring to a boil, cover, and simmer for 10-15 minutes until soft.

  3. Cool the mixture and blend it into a soft paste. Add a little water, strain the mixture through a strainer, and set aside.

  4. Melt butter with 2 tbsp oil in a wok over medium-high heat.

  5. Add 1 tbsp Kashmiri chilli powder, cumin powder, 1 tbsp kasuri methi, and 1 tsp salt. Stir for a few seconds.

  6. Pour in the ground mixture, add sugar and green chillies, and mix. Stir for a minute.

  7. Add the seared chicken pieces and a tbsp of butter. Mix well, cover, and simmer for 10-15 minutes to allow the flavours to meld together.

  8. Add the cream, adjust seasonings, cook for a few minutes cover, and turn off the heat. Let it rest for a few minutes.

  9. Serve hot with tandoori roti, naan or steamed rice. Enjoy!

Tips & Tricks

  1. Adjust chillies according to taste.

  2. Adjust the consistency of the gravy by adding more water when blending or simmering.

  3. I've used my homemade tandoori masala but can substitute it with a store-bought one.


From 2 ratings



Cannot go wrong with this recipe! So creamy and nice!




The best butter chicken recipe ever!

leenakohli's profile picture
Recipe by

Leena Kohli


Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

© 2023 Chefadora Pty Ltd, All Rights Reserved