Butter Chcken

Butter chicken is one of the most popular Indian dishes across the world and is also known as “murgh makhani”. The sumptuous taste of the buttery masala with chunks of grilled chicken is above all and can be eaten with all types of Indian flatbreads. As the name suggests, the dish is loaded with cream and butter which enhances the taste of this delicious dish. Taste it yourself and you would know. Here is the recipe of the best of the butter chickens you have ever had:

Ingredients for Butter Chicken Recipe

  • Boneless chicken cut into 1½ inch pieces 400 grams
  • Lemon juice 1 tablespoon
  • Kashmiri red chilli powder 1 teaspoon
  • Salt to taste
  • Butter 2 tablespoons
  • For marinade
  • Yogurt 1/2 cup
  • Ginger paste 2 teaspoons
  • Garlic paste 2 teaspoons
  • Kashmiri red chilli powder 1/2 teaspoon
  • Garam masala powder 1/2 teaspoon
  • Salt to taste
  • Mustard oil 2 teaspoons

For Makhni Gravy:

  • Butter 2 tablespoons
  • Green cardamom 2
  • Clove 2
  • Black peppercorns 2-3
  • Cinnamon 1 inch piece
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Tomato puree 1/2 cup
  • Red chilli powder 1/2 teaspoon
  • Salt to taste
  • Sugar 2 tablespoons
  • Kasoori methi 1/2 teas
  • Fresh cream 1/2 cup


  1. Coat the chicken pieces with a mixture of red chilli powder, lemon juice and salt. Set this aside for half an hour in the refrigerator.
  2. Separate water from Youghurt by hanging it in a muslin cloth for a period of approx.. half an hour. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil.
  3. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.
  4. Preheat the oven to 200°C/400°F. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.
  5. Cover with the butter and cook for another two minutes. Remove and set aside.
  6. For Gravy, take some butter in a non-stick pan. Heat it and add green cardamoms, cloves, peppercorns and cinnamon. Saute for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water.
  7. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.
  8. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.

For all your Indian recipes, buy the ingredients from India bazaar, your favorite Indian grocery store Sydney!