Makhani Murgh (Butter Chicken) Recipe

Name: Makhani Murgh (Butter Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 skinless, boneless chicken breast halves, cubed; 8 green cardamom pods; 10 cloves, lightly pounded; 10 whole black peppercorns; 1 (1/2 inch) piece cinnamon stick; 3 serrano peppers; 2 teaspoons ginger paste; 2 teaspoons garlic paste; 1 (15 ounce) can crushed tomatoes; 1 1/4 cups water; 1 1/2 teaspoons paprika; 1 1/2 teaspoons dried fenugreek leaves; 1/2 teaspoon salt; 1 tablespoon butter, softened; 1/2 cup cream

Servings: persons

2 tablespoons vegetable oil
2 skinless, boneless chicken breast halves, cubed
8 green cardamom pods
10 cloves, lightly pounded
10 whole black peppercorns
1 (1/2 inch) piece cinnamon stick
3 serrano peppers
2 teaspoons ginger paste
2 teaspoons garlic paste
1 (15 ounce) can crushed tomatoes
1 1/4 cups water
1 1/2 teaspoons paprika
1 1/2 teaspoons dried fenugreek leaves
1/2 teaspoon salt
1 tablespoon butter, softened
1/2 cup cream

1
Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes.
2
Set aside.
3
Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
4
Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated.
5
Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan.
6
Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half.
7
Add the browned chicken to the liquid and stir.
8
Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes.
9
Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes.
10
Remove the bundle of spices and discard.
11
Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes.
12
Serve hot.

455

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

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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 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 skinless, boneless chicken breast halves, cubed, 8 green cardamom pods, 10 cloves, lightly pounded, and more.

Yes, Makhani Murgh (Butter Chicken) 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!

Makhani Murgh (Butter Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions