Butter Chicken (Murgh Makhani) – The Best Butter Chicken Recipe

Butter Chicken

Butter Chicken is a dish from the Indian subcontinent of chicken in a mildly spiced curry sauce. It continues to be hit amongst Indian and non-Indians too, especially those who want a taste of Indian cuisine. There are many versions of how this dish was created and most historians agree that the iconic Butter Chicken was invented in the kitchens of Moti Mahal. This recipe of Butter Chicken from Moti Mahal is easy to follow. Marinated overnight, the chicken is roasted and cooked in tomato puree, cream and masalas.

Add the right amount of spices and make it more tasty


The dish has its roots in Punjabi cuisine. It was developed by an Indian, Kundan Lal Gujral, a Punjabi Hindu restaurateur, who was the founder of Moti Mahal Delux restaurant in Delhi.

The dish was created by Gujral at his restaurant in Delhi in the 1950’s. The dish was made by mixing the leftover chicken in a tomato gravy, rich in butter and cream.

Garnishes can include butter, cream, green chillies, coriander, and fenugreek.

You can get all the ingredients here


Servings: 8 People

Cooking Time: 

Preparation Time: 

Total Cooking Time: 

Difficulty Level: Medium


  • 700 Gram Raw chicken

For the Marinade:

  • 1 tsp Red chilli powder
  • 1 tsp Ginger and garlic paste
  • To taste Salt
  • 1/2 Kg Curd

For the Gravy:

  • 175 gm White butter
  • 1/2 tsp Black cumin seeds
  • Half Kg Tomato, pureed
  • 1/2 tsp Sugar
  • 1 tsp Red chilli powder
  • To taste Salt
  • 100 Gram Fresh cream
  • 4 Green chillies, sliced
  • 1/2 tsp Fenugreek leaves (crushed)

Butter Chicken

You can get all the ingredients here

How to Make

For marination:

  1. In a bowl, mix red chilli powder, ginger garlic paste, salt and curd.
  2. Add the raw chicken pieces to the marinade and mix well.
  3. Keep it in the refrigerator overnight or minimum 6 hours.
  4. Roast the marinated chicken in a tandoor or an oven for about 10-12 minutes until it is three-fourth done.

Prepare the chicken gravy:

  1. Heat half the quantity of white butter in pan.
  2. Pour in the tomato puree, and saute for 2-3 minutes.Add cumin seeds, sugar, red chilli powder and salt. Mix well.
  3. Add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Saute for 3-4 minutes and let the chicken cook.
  4. Cook till chicken is done. Serve hot with rice or naan.

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