Murg Makhani (Butter Chicken) Recipe

Name: Murg Makhani (Butter Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 lb) roasting chickens, 3 . 5 lbs, skinned; 1 teaspoon red chili powder; 10 g chopped garlic; 2 tablespoons butter; 1 lemon, juice of; salt, to taste; butter, for basting; 100 g yoghurt; 100 g cream; 15 g ginger paste; 15 g garlic paste; 1 teaspoon cumin powder; ½ teaspoon garam masala powder; 1 pinch saffron; 1 drop food coloring, redorange (optional); 1 kg tomatoes, quartered; 500 ml water; 10 g ginger paste; 10 g garlic paste; 6 green chilies, seeded and chopped; 10 g red chili powder; 8 -10 cloves; 6 -8 green cardamoms; 150 g butter; 150 ml cream; 1 tablespoon honey (optional); 10 g fenugreek leaves (kasoori methi); 10 g ginger, julienned; salt, to taste

Servings: persons

1 (3 1/2 lb) roasting chickens, 3 . 5 lbs, skinned
1 teaspoon red chili powder
10 g chopped garlic
2 tablespoons butter
1 lemon, juice of
salt, to taste
butter, for basting
100 g yoghurt
100 g cream
15 g ginger paste
15 g garlic paste
1 teaspoon cumin powder
½ teaspoon garam masala powder
1 pinch saffron
1 drop food coloring, redorange (optional)
1 kg tomatoes, quartered
500 ml water
10 g ginger paste
10 g garlic paste
6 green chilies, seeded and chopped
10 g red chili powder
8 -10 cloves
6 -8 green cardamoms
150 g butter
150 ml cream
1 tablespoon honey (optional)
10 g fenugreek leaves (kasoori methi)
10 g ginger, julienned
salt, to taste

1
Make deep incisions on the chicken.
2
Mix together salt, chilli powder and lemon juice and rub over the chicken evenly.
3
Keep aside for 15 minutes.
4
Mix together all the ingredients for the marinade and add it to the chicken.
5
Keep aside for four hours.
6
To prepare the chicken, skewer from head to tail and roast on a charcoal grill or place in a shallow baking pan (covered with aluminum foil) in a preheated oven at 350 degrees F, basting with butter from time to time, for about 50 minutes to an hour or until, when poked with a fork, the juices run clear.
7
If roasting in an oven, remove the foil the last 10 minutes of baking.
8
To prepare the gravy, place tomato, water, ginger and garlic pastes, green chilli, red chilli powder, cloves, cardamom and salt in a large saucepan and cook till reduced to sauce consistency.
9
Squeeze through a strainer and return the gravy to the saucepan and bring to a boil.
10
Heat butter in a separate saucepan and add garlic.
11
Saute for a minute.
12
Add the gravy and stir.
13
Portion the chicken and add to the gravy.
14
Add cream and butter and stir.
15
Garnish with fenugreek leaves, julienned ginger and additional cream.
16
Serve hot.

676

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 29 ingredients. The key ingredients include: 1 (3 1/2 lb) roasting chickens, 3 . 5 lbs, skinned, 1 teaspoon red chili powder, 10 g chopped garlic, 2 tablespoons butter, and more.

Yes, Murg Makhani (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!

Murg Makhani (Butter Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions