Butter Chicken (Murgh Makhani)

    Butter Chicken (Murgh Makhani)

    Recipe Picture:Butter Chicken (Murgh Makhani)

    Butter Chicken (Murgh Makhani)


    62 people made this

    Butter chicken is one of the most popular Indian restaurant curries that can be easily made at home from scratch with a range of spices and yoghurt.

    Serves: 4 

    • 2 teaspoons dried chilli flakes
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1 1/2 teaspoons garam masala
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons grated fresh ginger
    • 2 cloves garlic, crushed
    • 5 roma tomatoes, seeded, diced
    • 125g natural yoghurt
    • 500g skinless chicken breast fillets, chopped
    • 125g butter
    • 2 red capsicums, sliced
    • 2 brown onions, thinly sliced
    • 1/3 cup thickened cream
    • 1/4 cup chopped fresh coriander

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Mix the spices, salt, ginger, garlic, tomatoes and yoghurt together in a large bowl. Add the chicken pieces and toss well to coat. Marinate in the refrigerator for 30 to 60 minutes.
    2. Melt the butter in a large frying pan over medium heat. Add the capsicums and onion and cook, stirring, until the onion softens. Add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
    3. Increase heat to medium-high and stir in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
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    Reviews in English (40)


    Ok I decided I wanted to use fresh chilli instead of dried, I tasted the chilli and found it was really hot so I only put half of it in the dish, then when it was made I couldnt taste any heat at all! Next time I will try the dried. The other drama I found was that at the end of cooking, the sauce seemed too thin, so I thickend it with a little cornflour. This might of been because I forgot to deseed the tomatos as the recipe stated which probably produced more juice. I also thought while I was eating it that I would have liked more flavour and thought that I would add more spices, maybe half again what the recipe called for, but... when I ate the leftovers the next day the flavours were much fuller. Will definitely make this again and follow the recipe precisely! This was tasty tasty tasty! Thanks  -  15 Mar 2010


    Didn't have capsicum so left them out. Used a tinned of diced tomatoes well drained in place of fresh. Fab result - tasty, easy and liked by all. Will be a new fav in our house!  -  03 May 2011


    Had a great kick to it! Very tasty indeed  -  18 Aug 2013

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