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Butter chicken recipe

Butter Chicken Recipe

Butter Chicken or Murgh Makhani is the most popular Indian Cuisine that is creamy and buttery. You can easily make this recipe for lunch, dinner or maybe for the next-day breakfast as well.
5 from 3 votes
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Course: curry
Cuisine: Indian, indian cuisine
Keyword: Butter chicken, Chicken
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 411kcal
Author: Rekha Kakkar


  • 400 gram Chicken boneless

For  Marination

  • 1 teaspoon Salt
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Kitchen King Masala
  • 1 teaspoon Kashmiri Red Chilli Powder
  • 1 teaspoon Oil
  • 3 tablespoon Fresh Yogurt
  • ½ tablespoon Lime Juice

Grilling Chicken

  • 1 tablespoon Oil

Butter Chicken Sauce Ingredients

  • 1 tablespoon Oil
  • 1 Onion
  • 3 Tomatoes
  • 1 tablespoon Ginger-garlic Paste
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder
  • 1 teaspoon Cumin Powder
  • 1 tablespoon Butter
  • 2 tablespoon Melon Seeds/ Magaj
  • 10 Almonds
  • 20 grams Butter
  • ¼ cup Cooking Cream
  • 1 teaspoon Sugar
  • 1 tablespoon Butter Chicken Masala/ Garam Masala
  • ½ cup Milk
  • 2 tablespoon Water
  • ¼ teaspoon Kasuri Methi


Marinate the chicken

  • Take 400 gms of boneless chicken pieces and cut them into 1 inch small pieces.
  • Now, take a large bowl and add the cut boneless chicken pieces in them for marinating the chicken pieces.
  • Now, for the process of marination first add 1 teaspoon salt, a teaspoon of coriander powder, a teaspoon of kitchen king masala and another 1 teaspoon of Kashmiri Red chilli powder.
  • After the spices add 2 tablespoons of fresh yogurt in the bowl. Now, after the fresh yogurt ad 1 teaspoon of oil and squeeze around ½ teaspoon of lime juice in the bowl.
  • When you are done adding all of the ingredients in the bowl mix the chicken pieces slowly and fully with the ingredients. (You can use your hands for mixing the chicken pieces for marination or mix it well with a big spoon)
  • After you have mixed all the ingredients well keep the bowl aside and let the chicken marinate for an hour to 12 hours in the fridge. The more time you let it sit more flavourful it turns out.

Grill the marinated Chicken

  • Before making the sauce for the butter chicken we will grill the chicken pieces first. Do make sure that you have allowed the chicken pieces to marinate properly.
  • Since, butter chicken is a one-pot recipe we will use just one pot in it. First, take a pan/pot and heat it. Add 1 tablespoon of oil in it and allow it to smoke first.
  • When the oil is smoked put the marinated chicken pieces in it and cook for 5-6 minutes in medium heat. Let the boneless marinated chicken pieces be cooked till they are 80% done. When they are cooked, switch off the heat and take the chicken pieces in a plate.

Steps For Making The Sauce:

  • To make the creamy sauce add 1 tablespoon of oil in the pan, add sliced onion in it. Let the onion stir and cook it until the color turns to golden brown.
  • Now, add 3 whole tomatoes, 1 tablespoon of ginger-garlic paste and cook the tomatoes until they are soft.
  • When the tomatoes are soft add half teaspoon of turmeric, red chilli and cumin powder in it respectively.
  • Since we are adding our little twist we will add 2 tablespoon of melon seeds(magaj) and 10 almonds in the mix. Stir and cook them well.
  • Now, add 20 grams of butter and cook for 4-5 minutes. When the gravy is cooked add ¼ cup of cooking cream in it and cook for another 2 minutes.
  • Add a teaspoon of sugar and 1 tablespoon of butter chicken masala in it. (You can also add garam masala if chicken butter masala is not available)
  • Let the gravy cook for 2 minutes and then add ½ cup of milk and cook it for 1 minute.
  • After that, we will take the puree/gravy in a blender and blend it. After the gravy is blended we will strain it . (We strain the gravy so that it becomes smooth and free from any lumps)
  • After the strain brings it back to the pan and add 1 tablespoon of cream in it. (If you want you can adjust the consistency of the gravy by adding 1 tablespoon of water in it)
  • Lastly, add the cooked chicken pieces and cover. Cook the chicken butter masala for another 3-4 minutes.
    After 4 minutes turn off the heat and finish the dish by sprinkling some kasuri methi in it.
  • Serve the mouth-watering butter chicken with butter naan or jeera rice.



One quick hack is using rotisserie chicken or tandoori chicken.  This way you can reduce the time and effort by 50%. Cut the rotisserie chicken or tandoori chicken into small chunks and make makhani sauce and follow this recipe to make quick 20 minutes butter chicken.   


Calories: 411kcal | Carbohydrates: 12g | Protein: 14g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 722mg | Potassium: 464mg | Fiber: 283g | Sugar: 7g | Vitamin A: 1562IU | Vitamin C: 16mg | Calcium: 121mg | Iron: 3mg