Butter Chicken : Embark on a Creamy Chicken


Butter Chicken Curry, also known as Murgh Makhani, is a popular Indian dish that originated in the vibrant streets of Delhi. This mouthwatering curry is made with succulent pieces of chicken, marinated in a blend of aromatic spices and yogurt, and cooked in a luscious tomato-based gravy.

Butter chicken curry

Servings 4 people
Prep Time 30 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes


For marination

  • 500 grams Boneless chicken
  • ½ tsp Garlic paste
  • ½ tsp Ginger paste
  • 2 tbsp Plain yogurt
  • 1 tsp Lime juice
  • 1 tbsp Mustard oil
  • 1 tsp Kashmiri red chili powder

For gravy

  • 1 cup Diced onion diced
  • 4 Tomatoes chopped
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • Salt to taste
  • 2 tsp Sugar
  • 4 tbsp Butter
  • 1 tbsp Cooking oil
  • ½ tsp Garam masala
  • 1 tsp Kashmiri red chili powder
  • ¼ cup Whole cream
  • 50 grams Cashew nuts
  • 1 tbsp Fenugreek leaves


  • First marinate the chicken for 30 mins.
  • After 30 minutes shallow fry the chickens in a frying pan.
  • Take a saucepan and add 1 tablespoon of cooking oil in it.
  • Now add diced onions, tomatoes, garlic and ginger paste, cashew, salt and sugar in it and stir for 15 minutes on medium flame.
  • After 15 minutes turn off the flame and keep it cool.
  • After it gets cool, blend the mixture in a food processor.
  • Put the mixture in a saucepan in a low flame and add the butter and stir for 5 minutes.
  • Now add the whole cream and the chicken and mix well.
  • After 2 minutes add fenugreek leaves and keep it in low heat for two minutes.
  • Now turn off the flame.
  • Garnish it with some cream and fenugreek leaves.


GServe it with paratha or jasmine rice.
Author: Fatema
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry

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