Creamy Butter Chicken(Murgh Makhani)


Creamy Butter Chicken(Murgh Makhani)

A delicious blend of chicken pieces with cream, yogurt and other spices
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 5 people


  • 500 g Chicken pieces washed and drained
  • 2 tbsp Almonds ground
  • 1/4 cup Yogurt
  • Cinnamon ground, Karugapatta
  • Cloves ground, Grambu
  • 2 nos Cardamom pods
  • 1/2 tsp Garam masala
  • 3/4 tsp Chilly powder
  • Bay leaves Little, crushed
  • 1 no Onion sliced
  • 1/2 tsp Ginger paste
  • 1/2 tsp Garlic paste
  • 150 g Tomato
  • 2 tbsp Fresh cream
  • 30 g Butter
  • 1/2 tbsp Corn oil
  • 2 tbsp Coriander leaves chopped
  • Salt As reqd


  • For preparing creamy butter chicken, take a mixing bowl and stir in ground almonds, yogurt, all the dry spices(cinnamon, cloves, cardamom, garam masala, chilly powder), ginger-garlic pastes, tomatoes and required salt. Blend thoroughly in a mixer to combine.
  • Place the chicken pieces in a bowl and pour the yogurt mixture. Mix well and set aside for 15 minutes.
  • Melt butter and oil in a frying pan and saute onions till golden brown.
  • Stir in chicken mixture and stir fry for 10 minutes.
  • Add half of the coriander leaves and mix well. Pour the cream and continue stirring.
  • Bring creamy butter chicken to a boil and simmer in low heat till done.
  • Garnish creamy butter chicken with remaining coriander leaves and serve hot.
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