Easy Butter Chicken (step by step) / Murgh Makhani !!

Sunday’s special recipe “Butter Chicken”(Murg makhani) with Naan. This recipe is inspired from Chef Harpal Singh Sokhi, I really enjoyed his way of cooking and tips. It is simple and easy way to prepare a restaurant style recipes in home, there is no special ingredients required for this butter chicken. Most of the north Indian dishes, includes dry methi (dry fenugreek leaves), instead of methi I used fresh cilantro. Butter and fresh cream is most important ingredients in this recipe, which gives creamy, rich texture and also nice flavor to the dish. Also refer another version Tandoor Butter Chicken: Grilled Chicken Tikka;



Chicken marination:
Chicken breast (bone less) – 300 gms (cut it into cubes)
Red chili powder – 1 tsp
Garam masala powder – 1 tsp
Green cardamom powder – ½ tsp
Nutmeg powder – 1 tsp
Mace powder – 1 tsp
Garlic paste -1 tsp
Ginger paste – 1 tsp
Olive oil – 2 tsp
Yogurt (thick curd) – ¼ cup (moisture removed) r
Salt to taste
For sauce:
Unsalted butter – ½ tbsp
Tomatoes (ripen) – 4 nos.
Garlic – 3 nos. finely chopped
Mace powder – 1 tsp
Green cardamom – 3 nos. crushed
Unsalted butter – 2 – 3 tbsp
Red chili powder – 1 tsp
Ginger – 2 tsp finely chopped
Green chilies – 4 nos. (seed removed & chopped)
cream – ½ cup
Cilantro – finely chopped
Step 1:






  • Preheat the oven for 370 degree.
  • In a bowl, add yogurt, garlic paste, ginger paste, chili powder, garam masala, turmeric, nutmeg, mace, cardamom powder & salt.
  • Add chicken, stir to coat, cover the bowl & refrigerator for 2 hours.
  • After that, thread the chicken on to the the skewers and arrange it on baking sheet.
  • Bake the chicken for 15 minutes on each side & finely broil it for 5 minutes (this helps to get nice charred on chicken).
  • Once it done, allow to cool & remove chicken from the skewers.

Step 2:
For sauce;




  • keep the pan on medium heat, add butter, garlic, cardamom, mace, tomatoes & cook until mushy.
  • Remove the pan from heat, cool & grind it in blender.
  • Filter the tomato puree by using strainer, remove the residue & keep it aside.

Step 3:








  • Again, keep the pan on medium heat add butter, garlic, green chilies, red chili powder, tomato sauce & cook it for 5 minutes.
  • Now add the chicken, sauté it for 2 more minutes.
  • Finally add the cream & cook for couple minutes.
  • Garnish with cilantro.
  • Serve hot & enjoy it with naan, parathas, rice etc..



6 Comments Add yours

  1. hotoffthestove says:

    Lovely blog. Really like your step by step pictures and instructions 🙂

  2. Bonnie Eng says:

    Yum!! This looks so good Preethi!! I have mace in my spice cabinet that I’ve only used once…now I know how to use it for something other than donuts! 🙂

    1. thank u Bonnie !! 🙂

  3. Oh yum!..this looks so good!

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