Murgh Makhani (Indian Butter Chicken) Recipe

Murgh Makhani (Indian Butter Chicken) Recipe

How To Make Murgh Makhani (Indian Butter Chicken)

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Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 500g boneless chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp ginger garlic paste
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp fenugreek leaves (dried)
  • 1/2 cup unsalted butter
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 2 tbsp honey
  • Salt to taste
  • Fresh cilantro, for garnish


  1. In a bowl, marinate the chicken pieces with yogurt, lemon juice, ginger garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, paprika, and salt. Let it sit for 30 minutes.

  2. Heat butter in a large pan over medium heat. Add marinated chicken and cook until golden brown.

  3. Stir in tomato puree, fenugreek leaves, and honey. Reduce heat to low and simmer for 10 minutes.

  4. Pour in heavy cream and simmer for another 5 minutes until the sauce thickens.

  5. Garnish with fresh cilantro and serve hot with naan or rice.


  • Calories : 462kcal
  • Total Fat : 30g
  • Saturated Fat : 17g
  • Cholesterol : 146mg
  • Sodium : 427mg
  • Total Carbohydrates : 12g
  • Dietary Fiber : 2g
  • Sugar : 8g
  • Protein : 36g
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