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Butter Chicken

Butter Chicken

Butter chicken curry, known as murgh makhani, is a creamy and easy one-pot chicken curry recipe made with simple ingredients. Full of incredible flavours this easy butter chicken recipe will rival any Indian restaurant. Aromatic, juicy, and tender chicken pieces in a delicious and creamy curry sauce.
5 from 5 votes
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Prep Time15 mins
Cook Time1 hr
Marination Time30 mins
Total Time1 hr 45 mins
Course Main Course
Cuisine Indian
Servings 6
Calories 714



  • 500 g Boneless Chicken
  • 100 g Yoghurt/Dahi
  • 3 Garlic Cloves/Lehsan crushed
  • 1 inch Ginger/Adhrak crushed
  • 1 tsp Salt/Namak
  • 1 tsp Chilli Powder/Lal Mirch Powder
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Turmeric Powder/Haldi:
  • 1 tsp Garam Masala
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon Juice


  • 50 ml Oil
  • 100 g Butter
  • 2 Onions/Pyaz
  • 6 Garlic Cloves/Lehsan sliced
  • 1- inch Ginger/Adhrak crushed
  • 4 Tomatoes
  • 1 tsp Salt/Namak
  • 1 tsp Chilli Powder/Lal Mirch Powder
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Turmeric Powder/Haldi
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder/Dhaniya Powder
  • 1 tsp Cumin Powder/Jeera Powder
  • 200 ml Water
  • 1 tsp Sugar
  • 1 tbsp Dried Fenugreek Leaves
  • 250 ml Double Cream
  • Coriander


  • Cut the boneless chicken into small bite-sized chunks then add into a bowl
  • Add the rest of the marinade ingredients then mix until well combined and set aside to marinate for at least 30 minutes
  • In a pan heat up the oil on medium heat until hot
  • In a large skillet pan heat up the vegetable oil on medium heat until hot
  • Add the chicken pieces into the oil and shallow fry for 3-4 minutes until lightly charred on either side then remove from the pan and set aside
  • In the same pan melt the butter on low heat until completely melted, scraping off anything that is stuck to the pan
  • Add the finely diced onions then cook for 3-4 minutes until the onions are slightly softened
  • Add the chopped garlic cloves and crushed ginger then cook for 3-4 minutes
  • Add the chopped tomatoes, stirring occasionally, and cook for 5-7 minutes until the tomatoes soften
  • Add the salt, chilli powder, Kashmiri chilli powder, cumin powder, garam masala, coriander powder and the water then cook the spices for 6-8 minutes
  • Add the water then use a hand blender to blend the sauce until it is smooth and there are no bits
  • Add the sugar, dried fenugreek leaves, and the double cream then cook for 2-3 minutes
  • Add the cooked chicken pieces and cook for 8-10 minutes to allow the chicken to soak the masala
  • Add the finely chopped coriander then cook for 1-2 minutes until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
  • Your butter chicken is ready!



Calories: 714kcal
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