Butter chicken ( Murg makhani)
Prep time
Cook time
Total time
A creamy and exotic chicken curry.
Recipe type: Main
Cuisine: Indian
Serves: 4
  • Chicken - ½ kg ( bone less is best for this recipe but I'm using with bone)
  • 2 medium red onions diced
  • 2 large tomatoes ( 1 chopped and the other boil in some water in a sauce pan for 5 mts and remove the skin)
  • 5 cashew nuts (soaked)
  • 5 almonds skinned*
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tsp butter (what is butter chicken without butter :) )
  • 1 tsp chilli powder / roasted paprika (adjust the heat to your taste)
  • ¼ tsp turmeric powder
  • 2 bay leaves
  • ¼ cup fresh cream ( if you want to cut down on calories replace fresh cream with milk.)
  • 2+3 tablespoon of oil (non flavoured)
  • Spice mix / garam masala:
  • ½ tsp whole black pepper
  • 6 cloves
  • 12 cardamom pods
  • 1 star anise (mine ran out :( )
  • 1 mace
  • Warm up these dry spices ( except bay leaves) in a pan and grind it to fine powder.
  1. In to the clean chicken pieces add chilli powder, turmeric powder and ¾ th of the grinded dry spice mix / garam masala.
  2. Mix the masala into the chicken and set it aside.
  3. In the mean time heat a pan and add 2 table spoon of oil.
  4. When the oil heats up fry onions.
  5. When the onions have sweated down take out of the pan and add that into a blender bowl.
  6. In the same pan using the remaining oil soften the chopped tomatoes.
  7. Once softened add to the bowl containing tomatoes. Once the tomatoes have cooled down a bit, grind it to fine paste.
  8. While the tomatoes are cooling keep the same pan to heat and add 3 table spoon of oil and fry the chicken pieces. Since the chicken needs further cooking in the sauce, careful not to cook the chicken fully.
  9. When the chicken is ¾ th done add in the blended onion and tomato mix and cook in low fire.
  10. Make a paste out of the de skinned tomato, cashew nuts and almonds and add to the chicken.
  11. When the chicken is cooked for another 5 mts add the kasuri methi and bay leaves.
  12. Allow the kasuri methi to release its aroma by cooking further for 2 mts.
  13. Now add in the rest of the spice mix and butter and slowly combine.
  14. Switch off the fire and add in fresh cream.
  15. Butter chicken is ready !
  16. Notes :
  17. If you're serving later, add ¼ cup of water before adding the butter. The curry actually thickens with time.
  18. * Soak the almonds in warm water and the skin comes off easily in 10 mts.
Recipe by Seemology at https://www.seemology.com/butter-chicken-murg-makhani/