Murgh Makhani (Butter Chicken)

    45 min

    This popular Indian dish is easy to make and tastes fab! Chicken is simmered in a mild, but creamy curry sauce. Serve with naan, roti, parathas and/or rice.

    63 people made this

    Serves: 6 

    • 4 tablespoons vegetable oil
    • 1 1/2 onions, finely chopped
    • 1 clove garlic
    • 2 tablespoons water
    • 8 tomatoes
    • 1 large green pepper
    • 1 tablespoon salt
    • 2 teaspoons garam masala
    • 1 teaspoon chilli powder
    • 125ml double cream
    • 50g butter
    • 4 skinless, boneless chicken breast fillets, cut into bite-size pieces

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a frying pan over medium heat. Stir-fry the onions until tender.
    2. Mix the chicken into the frying pan. Cover and simmer 20 minutes or until chicken juices run clear.
    3. Puree the tomatoes and green pepper in a food processor and mix into the frying pan.
    4. Season with salt, garam masala and chilli powder. Stir in the cream and butter and continue cooking until heated through.

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    Reviews & ratings
    Average global rating:

    Reviews in English (51)


    A curry for non curry people. Lacked taste needed addition of 1tsp of curry powder.  -  04 Feb 2014


    this was delicious without the cream. I used 3 skinned and deseeded tomatoes rather than 8 (this was all I had in my fridge) plus half a carton of passata (250mls). When I added the full amount of cream I found this really dulled the flavours. Think it would be tastier with at least half the cream recommended in the recipe, and also a lot healther.  -  23 Nov 2010


    This recipe was very easy to follow. My suggestion which made it taste like "real Indian" butter chicken was to add 1 cup of heavy cream and 1 cup of butter (it's butter chicken). If not you have a very green pepper or tomato taste. Also maybe another TBSP of garam masala. Made the recipe 100%!!!  -  06 Mar 2006  (Review from Allrecipes US | Canada)