Butter Chicken Recipe

Hello everyone.
I hope you all are doing well, and I also know you guys are craving for
( Butter Chicken ), So here I am giving you the full Recipe of Butter Chicken,
And I’m sure you will love it once you cook it, Without wasting any time let’s see the ingredients you will be needed to prepare
Butter Chicken.

Certainly! Here’s a complete recipe for butter chicken, also known as Murgha Makhani,


For the marinade :-

  • 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
Butter Chicken

For the butter chicken:-

  • 4 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 1 can (14 ounces) crushed tomatoes
  • 1 cup heavy cream
  • Salt to taste
  • Chopped fresh cilantro, for garnish

Instructions :-

  1. In a bowl, combine all the marinade ingredients: yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, turmeric powder, red chili powder, and salt. Mix well.
  2. Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor.
  3. Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with foil or parchment paper. Bake for 20-25 minutes or until the chicken is cooked through. Set aside.
  4. In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
  5. Add the minced garlic and ginger paste to the skillet. Sauté for another minute until fragrant.
  6. Stir in the ground cumin, ground coriander, paprika, garam masala, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
  7. Pour in the crushed tomatoes and simmer for about 10 minutes, stirring occasionally.
  8. Transfer the tomato mixture to a blender or use an immersion blender to puree the sauce until smooth.
  9. Return the sauce to the skillet and place it over low heat. Add the baked chicken pieces to the sauce and stir to coat them well.
  10. Stir in the heavy cream and simmer for an additional 5 minutes, allowing the flavors to meld together. If desired, add honey for a touch of sweetness.
  11. Taste the sauce and season with salt as needed.
  12. Garnish with freshly chopped cilantro.

Serve the butter chicken hot with steamed rice, naan bread, or chapatis. Enjoy your flavorful and creamy butter chicken!

That’s all for this one. I hope you cook this one and enjoy with your loved ones.

Thank you so much for your Love & Support.

Leave a Comment