Murgh Makhani (Butter Chicken)

This looks great and I want to try it so I typed out my best guess at the recipe. Here it is for anyone else who might like to try it too. Note that I made many guesses on the quantities of things and some guesses on the method too. Please let me know what I got wrong and I will edit my post.

Thanks very much for your posts, you are doing a great job. I am also going to try your chana masala. I hope you have some more recipes to post.

Murgh Makhani (Butter Chicken)



Chicken and marinade:

4 boneless skinless chicken thighs

1 tsp cumin seeds

1 tsp coriander seeds

1 Tbps minced garlic

1 Tbps minced ginger

1 small dried red chilli (adjust to taste)

1 tsp rock salt

2 Tbsp lemon juice

1 tsp coriander powder

½ tsp paprika

2 Tbsp fresh yoghurt


1 small onion, cut in half then finely sliced

4 Tbsp butter

2 tsp garam masala

2 tsp minced garlic

¼ tsp chilli powder

2 cardamon pods, shells removed

2 tomatoes, chopped

⅓ cup of cream


Cashew nuts, coarsely broken

½ spring onion, sliced


Chicken and marinade:

In a small non stick pan, dry roast the cumin and coriander seeds until they smoke. Using a mortar and pestle, crack the cumin and coriander seeds, then add the ginger, garlic, rock salt and chilli and grind to a paste.

Prick the chicken all over with a fork, then place the chicken in a bowl and coat with the lemon juice. Add the paste made earlier, and add the coriander powder, paprika, and fresh yoghurt. Mix everything well then cover with cling wrap and marinate in the fridge for at least 6 hours.


Fry the onions, garlic, cardamon, garam masala, and chilli powder in the butter. Add in the tomatoes and a little water. Reduce the mixture down and leave to cool a little. Pour the mixture into a blender and blend until smooth. Pour the blended sauce back into your pan and keep warm.

Cook the chicken:

Cook the chicken in a tandoor oven. If you don’t happen to have a tandoor oven then a BBQ is your next best option. Grill the chicken over a high heat for a few minutes each side, slightly charring the outside. When the chicken is done, add the cream to the pan with the sauce. Add the chicken to the same pan and cover with the sauce.

When serving, garnish with the chopped spring onions and cashews.

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