Monday, January 18, 2016

Butter Chicken Recipe / Butter Chicken Masala Recipe / Indian Butter Chicken Recipe

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Murgh Makhani
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Today’s recipe is fragrant Indian Butter Chicken (or Murgh Makhani) a rich, creamy and addictive dish that is hugely popular all over the world.  This easy restaurant style recipe can be made in 35 minutes and is wonderfully mild and sooper delicious. It pairs up excellent with naan, paratha, plain rotis or pulao and will make your taste buds go crazy. Try it for yourself and enjoy..!

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To marinate:
·         Boneless chicken            - ½ kg
·         Turmeric pwd                 - a pinch
·         Red chilly pwd                - ½ tsp
·         Lemon juice                    - few drops
·         Salt                                   - ½ tsp
To make gravy:
·         Butter                              - 2 tbsp
·         Sliced onions                   -1 cup
·         Minced ginger                 - 1 tsp
·         Minced garlic                  - 1 tsp
·         Turmeric pwd                 - a pinch
·         Kashmiri red chilly pwd - 1 tsp
·         Coriander pwd                - 2 tsp
·         Cumin pwd                      - ¼ tsp
·         Garam masala pwd        - ½ tsp
·         Tomato sauce / paste     - 1 tbsp
·         Pureed tomato                - 2 to 3 tbsp
·         Kasuri methi / dried fenugreek leaves -  ¼ tsp
·         Whole milk                      - ½ cup
·         Chicken masala pwd      - ½ tsp
·         Fresh cream                    - 2 to 3 tbsp
·         Salt to taste
·         Fresh coriander leaves
Murgh Makhani
1.       Wash and chop the chicken to bite-sized pieces.
2.      Marinate with turmeric pwd, red chilly pwd, lemon juice and salt.
3.      Allow the chicken to marinate for 30 mins.
4.      Heat butter in a fry pan.
5.      Add the sliced onions.
6.      Saute until golden brown.
7.      Add the grated ginger and garlic.
8.      Give a toss and add turmeric pwd, kashmiri red chilly pwd, coriander pwd, cumin pwd, garam masala pwd and salt.
9.      Saute for a minute until fragrant.
10.   Add the tomato paste and pureed tomato.
11.    Stir and cook for 2 to 3 minutes.
12.   Throw in the kasuri methi, milk and the marinated chicken.
13.   Mix well.
14.   Cover it with a lid and cook in low medium flame for 8 to 10 mins.
15.   Stir once  in a while to avoid masala sticking to the bottom of the pan.
16.   No need to add water, as the moisture in the chicken is enough to get cooked tender.
17.   Keep the flame on sim and cook until the chicken is done.
18.   Adjust the gravy consistency by adding little water if required.
19.   Add chicken masala pwd and fresh cream.
20.  That’s it flavorful, aromatic butter chicken masala is ready.
21.   Transfer to serving bowl.
Murgh Makhani
22.  Garnish with freshly chopped coriander leaves and grated ginger.
Murgh Makhani
23.  Enjoy hot with naan, paratha, roti or with rice dishes.
Butter Chicken


  1. delicious combination of flavours looks wonderful

  2. Hello ! Thank you for sharing this butter chicken recipe. It would taste delicious I am sure. Do know an easy recipe for afghani murgh also ?? TIA


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