Indian-Style Butter Chicken (Murgh Makhani) Recipe

Name: Indian-Style Butter Chicken (Murgh Makhani)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons dried red chile pepper, crushed; 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 minced ginger; 2 cloves garlic, crushed; 5 Roma tomatoes, seeded, diced; 1/2 cup plain yogurt; 1 pound skinless, boneless chicken breast, cut into 2-inch cubes; 1/2 cup butter; 2 red bell peppers, sliced; 2 onions, thinly sliced; 1/4 cup heavy whipping cream; 2 tablespoons chopped fresh coriander

Servings: persons

2 teaspoons dried red chile pepper, crushed
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 minced ginger
2 cloves garlic, crushed
5 Roma tomatoes, seeded, diced
1/2 cup plain yogurt
1 pound skinless, boneless chicken breast, cut into 2-inch cubes
1/2 cup butter
2 red bell peppers, sliced
2 onions, thinly sliced
1/4 cup heavy whipping cream
2 tablespoons chopped fresh coriander

1
Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl.
2
Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
3
Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally.
4
Add the chicken and marinade to the skillet.
5
Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
6
Turn up heat to medium-high and mix in the cream and coriander.
7
Cook until mixture just begins to boil, stirring continuously.
8
Serve immediately.

523

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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 teaspoons dried red chile pepper, crushed, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and more.

Yes, Indian-Style 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-Style Butter Chicken (Murgh Makhani)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions