Butter Chicken (Murgh Makhani)

    40 minutes

    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.

    69 people made this

    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 (42)


    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