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Butter Chicken (Murgh Makhani)
1 kg. Boneless chicken pieces
1/2 cup Yoghurt
5 tsp. Ginger, chopped
5 tsp. Garlic, chopped
1/4 tsp. Cumin powder
1/4 tsp. Nutmeg
1/4 tsp. Green cardamom powder
1/4 tsp. Chilli powder
1/4 tsp. Turmeric
3 Tbls. Lemon Juice
4 Tbls. Oil

Gravy Sauce:
300 grams Tomato Paste
4 tsp. Ginger-Garlic pastes
1 Tbls.. Red chilli powder
5-6 Cloves
2 inch Cinnamon Stick
8 Green cardamom
100 gram Butter
50 ml. oil
100 ml. Cream
1 tsp. Dry Methi leaf
Salt to taste


1. Mix all Marination ingredients with chicken pieces. For best results marinate overnight.

2. Preheat the oven to 350 degrees F. Bake chicken for 5 minutes. Baste with little oil or butter. Bake for another 5 minutes.

3. While the chicken is baking, prepare the sauce.

Heat oil in a pan, Add cloves, cardamom, Cinnamon Stick and Star Anne seed.

After it becomes light golden, Add ginger-garlic paste.

Add tomato paste/puree, red chilli powder, salt, and fenugreek stirring in between until the sauce becomes thick.

Add Baked Chicken, lightly stirring for 2-3 minutes.

Add 4 cups of water. Mix and bring to a boil.

Now add butter and cream, simmer for a few minuets on slow heat.

Garnish with cream and butter on top and serve hot.

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Preparation Time: 40 minutes Serves: 4
Recipe Origin: India
Submitted by:
HR Khan-Indian Master Chef

United Kingdom
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