Indian Butter Chicken (Murgh Makhani) Recipe

Name: Indian Butter Chicken (Murgh Makhani)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Plain Yogurt; 2 Tablespoons Ground Almonds (I Had Almond Slivers That I Ground In My Food Processor); 1- 1/2 teaspoon Chili Powder; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Cinnamon; 1 teaspoon Garam Masala; 1/4 teaspoons Crushed Bay Leaves (I Broke Up A Whole Bay Leaf Into The Food Processor); 1 teaspoon Ground Cardamom (I Had Whole Pods And Crushed The Seeds Inside); 1 teaspoon Ginger Paste, Ground In The Food Processor; 1 teaspoon Garlic Paste, Ground In The Food Processor; 1 can (14 Oz. Size) Diced Tomatoes, Undrained; 1- 1/4 teaspoon Salt; 2 teaspoons Sugar; 2 pounds Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes; 4 Tablespoons Butter; 1 Tablespoon Olive Oil; 2 whole Medium Onions, Large Dice; 2 Tablespoons Fresh Coriander (cilantro), Chopped, Divided; 4 Tablespoons Cream; Buttered Rice, To Serve

Servings: persons

1/2 cups Plain Yogurt
2 Tablespoons Ground Almonds (I Had Almond Slivers That I Ground In My Food Processor)
1- 1/2 teaspoon Chili Powder
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Cinnamon
1 teaspoon Garam Masala
1/4 teaspoons Crushed Bay Leaves (I Broke Up A Whole Bay Leaf Into The Food Processor)
1 teaspoon Ground Cardamom (I Had Whole Pods And Crushed The Seeds Inside)
1 teaspoon Ginger Paste, Ground In The Food Processor
1 teaspoon Garlic Paste, Ground In The Food Processor
1 can (14 Oz. Size) Diced Tomatoes, Undrained
1- 1/4 teaspoon Salt
2 teaspoons Sugar
2 pounds Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
4 Tablespoons Butter
1 Tablespoon Olive Oil
2 whole Medium Onions, Large Dice
2 Tablespoons Fresh Coriander (cilantro), Chopped, Divided
4 Tablespoons Cream
Buttered Rice, To Serve

1
Put the yogurt, almonds, all the dry spices, ginger, garlic, tomatoes, salt and sugar in a food processor or blender and blend together until smooth.
2
Put the cubed chicken into a large mixing bowl and pour over the yogurt mixture.
3
Mix thoroughly to cover every piece of the chicken.
4
Set chicken aside.
5
Melt together the butter and oil in a wok or large frying pan over medium high.
6
Add the onions and fry for about 3 minutes (they can brown a little, its okay).
7
Add the chicken mixture and stir-fry for about 7 to 10 minutes or until cooked through.
8
Stir in about half of the coriander and mix well.
9
Pour over the cream, stir it through and bring to the boil.
10
Garnish the indian butter chicken with the remaining chopped coriander to serve with buttered rice.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cups Plain Yogurt, 2 Tablespoons Ground Almonds (I Had Almond Slivers That I Ground In My Food Processor), 1- 1/2 teaspoon Chili Powder, 1/4 teaspoons Ground Cloves, and more.

Yes, Indian Butter Chicken (Murgh Makhani) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Butter Chicken (Murgh Makhani)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions