Saturday, 4 April 2015

Butter Chicken or Murgh Makhani

How to make Butter Chicken or Murg Makhani

When you are a carnivore in India, irrespective of where you live, chances are that you have eaten or heard about Butter Chicken or Murg Makhani. I have eaten in almost all parts of North India and in Western part too. In west, they would just shred the chicken and serve it in Makhani gravy. For a North Indian it is like killing the dish, afterall, the real Butter Chicken is chicken with bones. And Bones actually add to the flavor.

Butter Chicken
Butter Chicken
Butter Chicken
Butter Chicken

It is one of the most delicious dishes and is not spicy but little sweet. And even a person who likes spicy food would love it. The perfectly cooked chicken is immersed in silky smooth gravy just makes it too good. If you want to have real taste of it, eat it with Butter Naan (Click for Recipe). Not for the health conscious but for the real foodies!!

I had guests over last night and it was so nice to see them appreciating the chicken with every bite. Not that I like to boast here :P , but compliments were coming from someone who is blunt in feedback. So, hard work came good. And trust me when I say, unlike most easy peasy dishes I have on my blog, this dish makes you work hard. It is amalgamation of 2 separate dishes so it takes time.

Lets get to the recipe.



  1. 1 Tandoori Chicken. Check the recipe here for Tandoori Chicken.
  2. 8-10 medium size tomatoes.
  3. 5-6 Green Cardamoms.
  4. 2-3 small chips of Cinnamon.
  5. Cream 200 grams.
  6. Butter 4-5 table spoons
  7. Ginger and Green chilli julienes. Take the seeds out of green chillies,
  8. 1 tablespoon Honey
  9. Salt to taste
  10. 1 tablespoon Kashmiri Red Chilli Powder.
  11. 1 tablepoon Garam Masala
  12. Kasuri Methi
  13. Cardamom Powder

  1. First we are going to make the Makhani gravy. Heat 2 tablespoons butter in a pan on medium heat. Butter should not burn.
  2. Saute green cardamoms and cinnamon.
  3. Add the diced tomatoes and saute for 2-3 minutes.
  4. Cover and cook on low heat for about 10 minutes till the tomatoes are soft and pulpy.
  5. Let it cool and make a silky paste in a blender of the tomatoes.
  6. Strain it and keep it aside. Now you will have some idea how much gravy it is going to be. So, if you want more, repeat the steps 1-5 with more tomatoes.
  7. Add 3-4 tablespoons of butter in a pan on medium heat.
  8. Saute Ginger and green chill julienne in a big pan.
  9. Add the strained tomato puree and cook for about 3-4 minutes or till the raw flavor of tomatoes goes away.
  10. Now add Kashmiri red chilli powder, Garam Masala and salt. Mix well and cook for 3-4 minutes more.
  11. Add Tandoori Chicken pieces. Cut them according to your preference.
  12. Mix well and cook for another 3-4 minutes to let the chicken blend with flavors of the sauce.
  13. Add 100 grams of cream. Mix well and cook for 3-4 minutes more. You can reduce the quantity of cream if you wish to.
  14. Finally, add cardamom powder, about 1 tea spoon and Kasuri Methi.
  15. Cook for 2 more minutes, add 1 tablespoon of honey and your Butter Chicken is ready.
  16. Serve it with more cream on top and some Ginger Julienne.
Do have it with Butter Naan, and you are sure to take a trip to Gastronomic Heaven.

Well, It is quite a handful of task as I told you, but a wonderful lip smacking dish will be the result.

Hope you liked it. Do leave your comments below or Subscribe to my blog for more amazing recipes.



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