Butter Chicken (Murgh Makhani)


Butter Chicken, also known as Murgh Makhani, is a classic Indian dish with tender chicken in a rich and creamy tomato-based sauce. It combines aromatic Indian spices with the smoothness of butter and cream, offering a delightful blend of flavors.

Preparation Time: 1 hour (including marination)
Cooking Time: 30 minutes
Resting Time: N/A
Total Time: 1 hour 30 minutes
Serving: 4


  • 500g boneless chicken, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • 3 tablespoons butter
  • 1 large onion, finely chopped
  • 1 cup tomato puree
  • 1/2 cup cream
  • 1 tablespoon honey
  • Fresh cilantro (coriander) for garnish


  1. Marinate the chicken with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, and salt. Refrigerate for at least 1 hour.
  2. In a large pan, melt butter over medium heat. Sauté onions until translucent.
  3. Add the marinated chicken and cook until it’s no longer pink outside.
  4. Pour in the tomato puree and simmer for 15 minutes, until the chicken is cooked through and the sauce thickens.
  5. Stir in the cream and honey, and cook for another 5 minutes.
  6. Garnish with chopped cilantro before serving.


  • For a healthier version, replace cream with low-fat cream or yogurt.
  • Adjust the chili powder according to your spice preference.
  • Serve with basmati rice or naan bread.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 400 kcal
  • Protein: 25g
  • Carbohydrates: 15g
  • Fat: 25g
  • Fiber: 2g
  • Sodium: 300mg
  • Sugars: 8g

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