Print

butter chicken | chicken makhani | butter chicken recipe | murgh makhani

The creamy chicken marinated, grilled and dipped into the delicious gravy. The soft texture of chicken with smooth gravy. Butter chicken is combined with all the spices, butter, chopped coriander leaves yoghurt, cashew nut and almond paste give a rich taste to the gravy.

Course Main Course
Cuisine Indian
Keyword butter chicken, butter chicken recipe, chicken butter, chicken makhani, creamy chicken recipe, murgh makhani
Prep Time 10 minutes
Cook Time 30 minutes
resting time: 40 minutes
Total Time 40 minutes
Servings 4

Ingredients

Ingredients for butter chicken:

For marination:

  • chicken skinless - 1/2 kg
  • ginger and garlic paste - 1 1/2 spoon
  • salt - 1 spoon
  • turmeric powder - 1/4 spoon
  • red chilli powder - 1 spoon
  • garam masala powder - 1/2 spoon
  • curd - 3 spoon
  • lemon juice - 2 spoon
  • oil - 1 1/2 spoon

For roasting:

  • butter - 34 g or 1 spoon

For makhani masala:

  • butter - 33g or 1 spoon
  • cloves - 11
  • star anise - 1
  • cardamom - 3
  • cumin seeds - 1 spoon
  • coriander seeds - 1/2 spoon
  • cinnamon - 3 small sticks
  • cashew nuts - 15
  • almonds - 10
  • chopped onions - 2
  • green chillies - 3
  • ginger and garlic paste - 1 spoon
  • chopped tomatoes - 4
  • oil - 1/4 spoon
  • water - 1/4 glass
  • salt - 1 spoon

For gravy:

  • butter - 33 g or 1 spoon
  • red chilli powder - 1 spoon
  • fenugreek leaves(kasuri methi) - 1/4 spoon
  • garam masala powder - 1/4 spoon
  • water - 3/4 spoon
  • chopped coriander leaves - 1/4 spoon
  • salt - 1 spoon
  • cream - 1/2 cup

Garnish:

  • cream - 4 spoons
  • chopped coriander leaves - 1/4 spoon
  • fried cashew nuts - 4

Instructions

Procedure for butter chicken:

Marinating chicken:

  1. Take a bowl to add cleaned skinless chicken pieces. 

  2. Add ginger and garlic paste, salt, turmeric powder, red chilli powder and garam masala powder.

  3. Add curd, lemon juice, oil mix well. Marinate for 40 minutes.

Roasting chicken:

  1. Heat a pan over medium to high flame add butter.

  2. Add marinated chicken stir well.

  3. Dry the chicken completely. So that our chicken will absorb all the spices.

Preparing makhani masala:

  1. Heat a pan over a medium flame add butter.

  2. Add cloves, cumin seeds, coriander seeds, cardamom, cinnamon and star anise stir for a minute.

  3. Add cashew nuts and almonds fry for a minute.

  4. Add chopped onions, halved slit green chillies saute. 

  5. Add ginger and garlic paste fry till the raw smell disappears.

  6. Add chopped tomatoes stir well. Add 1/4 spoon of oil.

  7. Pour 1/4 glass of water cook till the tomatoes turn mushy.

  8. Let it cool. Take all the masala mixture into the blender jar.

  9. Blend to the fine paste. set aside.

Making butter chicken gravy:

  1. Heat a pan over a medium flame add butter.

  2. Add a spoon of red chilli powder and dry fenugreek leaves(Kasuri methi) stir well.

  3. Add blended masala mixture to the pan mix well.

  4. Add 1/4 spoon of garam masala powder mix. pour water according to the consistency of gravy.

Adding roasted chicken and cream to the gravy:

  1. Add grilled chicken stir well.

  2. Add chopped coriander leaves and a spoon of salt.

  3. Add 1/2 cup of cream mix well.

  4. Cook over a low flame for 10 minutes till the chicken become soft. If necessary adjust water and salt according to the taste.

  5. Switch off the fire. Take the delicious butter chicken into a serving bowl.

Garnish:

  1. Garnish with cream, chopped coriander leaves and fried cashew nuts.

  2. Serve with jeera rice, pulao, naan, roti, chapati, biryani recipes.

Recipe Notes

Break star anise into small pieces for smooth blending.

If we are using yoghurt instead of hung.  While roasting the chicken slightly releases some water no problem dry it completely. So that our chicken will absorb all the spices.