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Murgh Makhani (Butter Chicken)
Indian Butter Chicken!
Set 1-
3 lb. chicken
1 cup yogurt
1 1/2 tsp. Chili Powder (red chili powder)
1 1/2 tsp. garam masala
1 Tbls. garlic paste
1 Tbls. ginger paste
2 Tbls. lemon juice
1 tsp. salt

Set 2-
1 cup chopped onion
1 Tbls. ginger paste
1 Tbls. garlic paste
2/3 Tbls. butter
2 cups tomato puree
1/4 cup cream
1 fistful coriander leaves (dhaniya)
1 ginger piece (1 inch in length)
4 tsp. honey


1. Clean chicken and discard the skin. Make diagonal cuts randomly on the chicken with a knife. Pat the chicken dry. For the marination, mix plain yogurt, red chili powder, garam masala powder, garlic paste, ginger paste, lemon juice, and salt to taste and coat mixture on the chicken. Keep aside for about an hour. Julienne the ginger piece and keep aside.

2. After an hour, cook the whole chicken in oven at 150 degrees C. (300 F) for ten minutes, cooking until the chicken is 3/4th done.

3. In a pan or wide skillet, heat butter and add onions, ginger, and garlic paste. Fry until onion turns light brown and add chili powder.

4. Cut chicken into smaller (bite-sized) pieces and cook for another minute in the skillet. Now add the tomato puree and cook for another few minutes on moderate heat. Finish with cream, garam masala powder, and honey. Garnish with ginger julienne, a little butter, chopped coriander, and cream.

Note- You may cut the chicken into slightly larger than bite-sized pieces before marination. This is less messy.
Tips on Marination- Use only thick yogurt for marination. If desired sour, then do away with honey.

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Preparation Time: 1 hour Serves: 4
Recipe Origin: India
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