Makkhani Murghi (Chicken in Butter Sauce) Recipe

Name: Makkhani Murghi (Chicken in Butter Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons tomato puree (passata); 1 x water to mix; 1 inch ginger cube, fresh, peeled, grated finely; 1/2 pint cream; 1 teaspoon garam masala; 3/4 teaspoon salt; 1/4 teaspoon sugar; 1 each green chili peppers hot, fresh, finely chopped; 1/4 teaspoon cayenne pepper; 1 tablespoon coriander fresh , finely chopped; 4 teaspoons lemon juice; 1 teaspoon cumin seeds roasted and ground; 4 ounces butter, unsalted; 1 x chicken Tandoori-style, freshly cooked

Servings: persons

4 tablespoons tomato puree (passata)
1 x water to mix
1 inch ginger cube, fresh, peeled, grated finely
1/2 pint cream
1 teaspoon garam masala
3/4 teaspoon salt
1/4 teaspoon sugar
1 each green chili peppers hot, fresh, finely chopped
1/4 teaspoon cayenne pepper
1 tablespoon coriander fresh , finely chopped
4 teaspoons lemon juice
1 teaspoon cumin seeds roasted and ground
4 ounces butter, unsalted
1 x chicken Tandoori-style, freshly cooked

1
Put the tomato paste in a clear measuring jug.
2
Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce.
3
Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds.
4
Mix Well.
5
Heat the butter in a wide saute pan or a large frying pan.
6
When butter has melted, add all the ingredients in the measuring jug.
7
Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so.
8
Add the chicken pieces (but not their accumulated juices).
9
Stir once and put the chicken pieces on a warm serving platter.
10
Extra sauce should be spooned over the top.

326

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.
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 14 ingredients. The key ingredients include: 4 tablespoons tomato puree (passata), 1 x water to mix, 1 inch ginger cube, fresh, peeled, grated finely, 1/2 pint cream, and more.

Yes, Makkhani Murghi (Chicken in Butter Sauce) 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!

Makkhani Murghi (Chicken in Butter Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions