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You are here: Home / Chicken Recipes / Butter Chicken Masala Recipe / Murgh Makhani Recipe

Butter Chicken Masala Recipe / Murgh Makhani Recipe

December 10, 2014 By Aarthi 21 Comments

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Lets makes some butter chicken..I can see your mouth water when you say butter chicken. It is many of us favorite dish plus i love it to the core. I have so many version of butter chicken recipe in this blog so far and this is the authentic way to make the restaurant style chicken. You can check out my butter chicken recipe, punjabi butter chicken recipe as well.

Similar Recipes,
Shahi Kofta Curry
Chicken Tikka Masala
Aloo Butter Masala
Gobi Kofta Curry
Butter Paneer

Goes well with,
Paratha & Naan
Pulav

Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 15 mins
Cooking Time : 45 mins to 1 hour
Serves : 4 to 5

Ingredients:


For Tandoori Chicken:
Chicken – 500 grams cut into pieces
Kashmiri Chilli Powder – 2 tblspn
Garam Masala Powder – 1 tblspn
Salt to taste
Yogurt / Curd – 1 cup
Ginger Garlic Paste – 1 tblspn
Oil – 1 tblspn


For Butter Chicken Gravy:
Oil – 2 tblspn
Butter – 4 tblspn
Shahi Jeera / Black Cumin Seeds – 2 tsp
Onion – 1 large sliced thinly
Ginger Garlic Paste – 2 tblspn
Tomatoes – 5 large pureed
Chilli Powder – 2 tsp
Garam Masala Powder – 2 tsp
Salt to taste
Sugar – 1 tblspn
Green Chillies – 2 chopped
Kasuri Methi Leaves / Dried Fenugreek Leaves – 1 tblspn
Fresh Cream – 1 cup
Coriander Leaves a handful chopped finely


Method:Start by marinating chicken in the masala for 30 mins.Preheat oven to 250 Degree C. Now arrange chicken in a baking tray and grill for 10 mins. Remove and set aside. Tandoori chicken done

Now heat oil and butter in a pan, add in cumin seeds and let it sizzle.

Add in onions and cook till golden. Add in ginger garlic paste and saute for a min.

Add in chilli powder, garam masala powder,salt and sugar. Mix well.

Pour in tomato puree and cook till oil separates.

Add in water and the tandoori chicken. Cook on a low heat for 20 to 25 mins till the chicken is cooked and all juicy.

Now add in green chillies, kasuri methi leaves and cream. Mix well and simmer for a min.

Add in coriander leaves and mix well.

Serve.

Pictorial:
Take some juicy red tomatoes
chop em and add it to a blender
puree smoothly and set aside
Take some chopped chicken in a bowl
add in chilli powder and garam masala powder
ginger garlic paste
add in curd / yogurt
add in some salt
mix well
add in some oil
leave this to marinate for 30 mins
place this in a foil lined baking tray
grill for few mins..Tandoori chicken done
Meanwhile take remaining ingredients
heat oil and butter in a pan
add in some shahi jeera
add in sliced onions
cook till golden
add in ginger garlic paste
add in chilli powder and garam masala powder
add in salt and sugar
in goes some tomato puree
mix well
cook till oil separates
pour in water
along with the grilled chicken
simmer this for a while
now the chicken is all juicy and cooked with the masala
add in chopped green chillies
some kasuri methi leaves
and pour in some cream..i used amul fresh cream
mix well
add in coriander leaves
mix well
Serve
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Filed Under: Chicken Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Catherine

    December 10, 2014 at 6:27 pm

    Sounds comforting and so delicious! xo Catherine

    Reply
  2. sumera

    December 15, 2014 at 3:54 pm

    It looks yummy!
    Would u plz tell me, should i take heaped spoos of chilli powder or level?
    Plz reply

    Reply
  3. Aarthi

    December 16, 2014 at 6:33 pm

    @sumeraIt depends on your spice level. You can add as much as you like

    Reply
  4. sumera

    December 18, 2014 at 10:38 am

    Thanks for reply! I made it today and my hubby loved it.

    Reply
  5. Anonymous

    January 14, 2015 at 8:17 pm

    Hi, thanks for your yummy blog, you're great! 🙂 I have a question – is "casuri methi leaves" very very important ingredient or I can skip it with no harm to the final effect? I live in Poland and I have difficulties with some ingredients, but I'd like to prepare a dish as close to the original Indian foof as possible 🙂

    Reply
  6. Aarthi

    January 20, 2015 at 11:56 am

    @Anonymousif u want the real taste, use kasuri methi.but u can leave it as well.

    Reply
  7. Anonymous

    January 25, 2015 at 12:13 pm

    @Aarthi

    Hi, thanks for your reply 🙂 I did it without kasuri methi finally. It was totally awesome-delicious-spicy-creamy-yoummy-best dish ever! 🙂 Today I'm doing it again. Thanks for this receipe!

    Reply
  8. Butter chicken

    February 27, 2015 at 2:17 pm

    Mam can i use khoya?

    Reply
  9. Aarthi

    February 27, 2015 at 2:22 pm

    @Butter chickenu dont need to add khoya,. cream makes this curry creamy

    Reply
  10. Jamila Inayat

    March 21, 2015 at 3:18 pm

    Hii i m using bonless ckn..cn i bake them or shd i do tht on stove

    Reply
  11. Aarthi

    March 21, 2015 at 3:29 pm

    @Jamila Inayatu can bake them or just pan fry them

    Reply
  12. Jamila Inayat

    March 22, 2015 at 12:49 pm

    Hii i tried dis today n it turned out nyc..but had lil tangy taste of tomatoes..hw do i get rid of tht..n i added lil tandoori masala too for a rich taste..

    Reply
  13. Aarthi

    March 22, 2015 at 1:19 pm

    @Jamila Inayatadd little more sugar

    Reply
  14. bristol plasterer

    April 14, 2015 at 12:44 pm

    I love this recipe. One of my favorites. Thank you for sharing this.

    Simon

    Reply
  15. Priyanka

    June 1, 2015 at 9:53 am

    Dear arathi i tried butter chicken and aromatic rice pilaf wow its came out awesome i achieved exactly restaurants taste every one in my family praise me thank u so much arathi

    Reply
  16. Veena

    December 1, 2015 at 6:50 am

    Hi, I've tried this recipe twice and absolutely love how it tastes. However I didn't achieve the color as in your picture. Could it be because I did not add the kashmiri chili powder (couldn't find)? Mine was more towards a kurma color.

    Reply
  17. Anonymous

    April 6, 2016 at 11:42 am

    Can I use non diary whipping cream instead of fresh cream

    Reply
  18. Karen Pinto

    June 26, 2016 at 5:17 am

    Hi Aarthi..instead of doing the chk in the oveb.. Can it be pan fried and then put?

    Reply
  19. surajvaishnav das

    October 18, 2016 at 6:30 am

    The sub featured tender butter chicken breast in a creamy and authentic butter chicken sauce, which we ordered toasted with cheese and topped with all our favourite fillings. Personally, I thought this sub was especially delicious with spinach, tomato and red onion. The crisp and cool vegetables were the perfect compliment to the warm and creamy butter chicken, especially with a touch of mayo!

    Reply
  20. Shazia Samidon

    November 1, 2016 at 4:45 pm

    HI, Aarthi! Thank you so much for this recipe. I LOVE it. Was craving butter chicken and this turned out even better than any store bought curry.MY family loved it too. Keep up the amazing work.

    Reply
  21. rush

    January 6, 2018 at 4:39 pm

    it was so yummy. thank you so much

    Reply

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