Butter chicken

Punjabi murgh makhani known as Indian butter chicken has gained much popularity across the globe.

Paired with naan or kulcha is a delight which most Indians love during their restaurant visits

I have made this countless number of times since kids have a special liking towards it .

Butter Chicken

Servings 4

Prep Time 10 Minutes

Cook Time 40 Minutes


For Marination

500 Gms chicken

1 Tsp Red chilli powder

1 Tsp Ginger and garlic paste

Salt to taste

1 cup Curd

For the Gravy

150 Gms White butter

1/2 Tsp Black cumin seeds

Puree of 3-4 Tomatoes

1/2 Tsp Sugar

1 Tsp Red chilli powder

Salt to taste

100 Gram Fresh cream

4 Green chillies

1/2 tsp Fenugreek leaves (crushed)

Procedure for Marination

In a mixing bowl, mix red chilli powder, ginger garlic paste, salt and curd, whisk well.

Add the chicken pieces to the marinade and mix well.

Cover the bowl and Keep it in the refrigerator overnight or 5- 6 hours.

Roast the marinated chicken in a tandoor or an oven or in a pan for about 10-12 minutes until it is three-fourth done.

Procedure for chicken gravy

Heat half the quantity of white butter in pan.

Pour tomato puree in it , and saute for 5-7 minutes.

Add cumin seeds, sugar, red chilli powder and salt, Mix well.

Add the prepared chicken, remaining white butter, sliced green chillies and crushed fenugreek leaves. Saute for 3-4 minutes and let the chicken cook till done.

Add fresh cream , mix and cook 1-2 min.

Switch off the flame.

Garnish with chopped coriander and fresh cream .

Serve hot with rice or naan.

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