Murgh Makhani

Author Image

By |

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.25 out of 5)
Submitted: March 18, 2014
Recipe In : Chicken,
recipe image
Click image to view picture gallery
Total Time:
Preparation Time: 10-15 mins
Cooking Time: 20-25 mins
Servings: 6 | 100 kcal

Murgh makhani or butter chicken is a very popular Indian dish around the world. There are quite many variations of this famous dish. In this recipe I have used  cahsewnut paste and yoghurt to make its gravy, and is pretty easy to make. Enjoy our lip smacking butter chicken with naans or parathas.


Required ingredients

  • 500 grams chicken boneless - cut into medium chunks
  • 1 cup beaten yoghurt
  • 1/2 cup cashew nut paste
  • 1 tsp garam masala powder
  • 1/2 tsp kashmiri chilli powder
  • 1 tsp kasuri methi- dried fenugreek leaves
  • 50 grams butter + 1 tbsp oil
  • Salt
  • Fresh coriander leaves for garnishing

For marinade

  • 1 tsp red chilli paste or 1 tsp kashmiri red chilli powder
  • 1 tbsp tandoori chicken masala powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp ginger garlic paste
  • Juice of half a lime
  • 3 tbsp hung curd
  • Salt to taste
  • 2 tbsp melted butter

Directions & How to

  • Mix all the ingredients required for marination and marinate the chicken in it for 4-6 hours. Shallow fry it in a pan or alternatively you can cook it in a preheated oven at 200°C for ten to twelve minutes or till almost done.
  • In a thick bottomed wok/kadhai, heat the butter and 1 tbsp oil, low down the flame and add cashewnut paste and saute it for around 30-40 seconds.
  • Add beaten yoghurt, kashmiri red chilli powder,  salt and saute well for a minute. If it is too dry or sticks to the pan then add around 1/2 a cup of water.
  • Add cooked chicken, stir well and simmer for 5-6 minutes.
  • Sprinkle garam masala powder and crushed kasuri methi .
  • Serve hot garnished with chopped coriander leaves and a dollop of butter on top.

More similar recipes

Leave a comment below if you liked the recipe