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Butter Chicken – Creamy Tomato-Based Chicken Curry

Butter Chicken, also known as Murgh Makhani, is one of the most famous North Indian dishes worldwide. Juicy tandoori chicken pieces are simmered in a creamy tomato-butter gravy with aromatic spices.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Punjabi
Calories: 510
Ingredients Method Notes

Ingredients
  

Ingredients:
For Chicken Marinade:
  • 500 g chicken boneless, cubed
  • ½ cup yogurt
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • Salt to taste
For Gravy:
  • 3 medium tomatoes pureed
  • 1 onion finely chopped
  • 2 tsp ginger-garlic paste
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp fenugreek leaves kasuri methi, crushed
  • 3 tbsp butter + 2 tbsp cream
  • 2 tbsp oil
  • Salt to taste

Method
 

Instructions:
  1. Marinate chicken with yogurt, spices, and lemon juice for at least 2 hours.
  2. Grill or pan-sear chicken until half-cooked, set aside.
  3. In a pan, heat butter + oil, sauté onions until golden.
  4. Add ginger-garlic paste, tomato puree, and dry spices. Cook until oil separates.
  5. Stir in grilled chicken, kasuri methi, cream, simmer for 15 minutes.
  6. Garnish with cream and fresh coriander.

Notes

Serving Suggestions:
  • Best served with butter naan, garlic naan, or tandoori roti.
  • Pairs well with jeera rice or plain steamed basmati rice.
  • Add a side of cucumber salad or raita for freshness.