Indian home cooking series: mouth-watering butter chicken recipe

An authentic butter chicken recipe that's perfect for all seasons

Fatima A posted in Indian
1y ago

Butter chicken, or murgh makhani, is one of the most well-known and well-loved dishes when it comes to Indian cuisine. Adoringly made from a rich gravy of tomatoes, cream, clarified butter and aromatic spices, this curry is best accompanied with steamed basmati rice or piping-hot naan. Be sure to garnish this with coriander, sliced green chilli... or even more butter.

Butter chicken

A rich, creamy and buttery Indian chicken curry

Prep time25min
Cook time20min
Total time45min


  • 500g chicken breast, cubed
  • 2 tbsp tandoori masala
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 cup yoghurt
  • 1 tbsp vegetable oil
  • 2 tbsp ghee (clarified butter)
  • 1 large onion, thinly sliced
  • 1 1/2 tsp garlic paste
  • 1 1/2 tsp ginger paste
  • 1 can crushed tomatoes
  • 1 tsp chilli powder
  • 1 1/2 tsp coriander powder
  • 1 1/2 tsp cumin powder
  • 1/2 cup heavy whipping cream
  • 1/2 tsp garam masala
  • 1/4 tsp dried fenugreek leaves, crushed


Preparing the chicken:

  1. In a medium bowl, combine the tandoori masala, garlic paste, ginger paste, and yoghurt. Mix together until the mixture is smooth.
  2. Add the chicken and allow to marinate for at least 20 minutes – or ideally, for 12-24 hours.

Preparing the butter chicken sauce:

  1. Heat the ghee in a pot over a medium heat.
  2. Add the onions to the pot and sauté until they appear translucent.
  3. Add ginger and garlic paste, and allow cook for 30 seconds, stirring constantly.
  4. Add the can of crushed tomatoes, along with the chilli powder, coriander powder and cumin powder. Add 1/4 cup of water once the mixture starts bubbling rapidly. Continue to cook for 5 minutes.
  5. Remove the pot from the heat, and add the mixture to a blender. Blend until smooth.

Assembling the curry:

  1. Add a tablespoon of oil in the same pot, over a medium heat. Add the marinated chicken and cook for about 5-6 minutes, stirring to ensure the chicken is well-cooked.
  2. Add the butter chicken sauce to the pot. Once it starts to bubble, add the cream and garam masala. When the sauce begins to simmer, add the crushed fenugreek leaves.
  3. Garnish with a drizzle of cream, a knob of butter, flaked almonds, sliced green chilli or finely chopped coriander.
  4. Serve with basmati rice or naan.

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Comments (10)

  • This would go great with Basmati Rice. Amazing recipe!

      1 year ago
  • Looks and sounds great. Can not wait to try it.

      1 year ago
  • Nice! Thanks for the recipe I will add that to my list!

      1 year ago
  • I want... to... eat.... now!

      1 year ago
  • You beat me to it! that was next on my sheet! But I am sure it will be awesome! Who can say not to butter chicken....

      1 year ago