Home Food & Drink Recipes The Authentic Butter Chicken Recipes

The Authentic Butter Chicken Recipes

The Authentic Butter Chicken Recipes

Ask any non-vegetarian while eating out, the first choice they make is Butter Chicken. In a recent gathering with friends, 9 out of 10 people opted to have butter chicken and the remaining 1 individual was a vegetarian. In short, we can say that while eating out in a restaurant the most commonly ordered non-vegetarian main course item is Butter chicken. The sweet and mild taste of the dish suits all taste buds. Other non-veg item are much spicy and oily as compared to butter chicken.

Butter chicken is believed to originate in Punjab. In addition, today it’s a world class main course item. In Indian restaurants, abroad ‘Butter Chicken’ is the most popular item in the menu and people from all the origins love the mild tastes of the spices. The main ingredient in this dish is kasoori Methi that adds a rich flavor and aroma to the dish. At many places, the butter chicken is called as Chicken Makkhanwala or Murg Makhani. They are just three different names for the same dish.

It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture usually including garam masala, ginger, lemon or lime, pepper, coriander, cumin, turmeric, chilli, methi and garlic. While the Makhani sauce is made from butter, tomatoes, almonds (optional) and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.

For marinade :

  • 1 3/4 pounds skinless, boneless chicken breast halves – cubed
  • 1 tablespoon lemon juice
  • 1 tablespoon chili powder
  • salt to taste

For 2nd stage marinade:

  • 1 cup yogurt
  • salt to taste
  • 2 tablespoons garlic paste
  • 1/2 tablespoon garam masala
  • 2 tablespoons melted butter
  • 1 tablespoon chili powder
  • 2 tablespoons ginger paste
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil

For gravy:

  • 1 tablespoon butter
  • 1 tablespoon garam masala
  • 1 tablespoon ginger paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped green chili pepper
  • 2 cups tomato puree
  • 1 tablespoon chili powder
  • salt to taste
  • 1 cup water
  • 1 tablespoon honey
  • 1/2 teaspoon dried fenugreek leaves
  • 1 cup heavy cream

Directions :

  • To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
  • Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken on skewers. Place skewers in a 9×13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
  • To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
  • Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.


  • 1 kg boneless chicken skin removed
  • Juice of 1 lime
  • Salt to taste
  • 1 tsp red chilli powder (adjust to suit your taste)
  • 6 cloves
  • 8-10 peppercorns
  • 1″ stick of cinnamon
  • 2 bay leaves
  • 8-10 almonds
  • Seeds from 3-4 pods of cardamom
  • 1 cup fresh yoghurt (must not be sour)
  • 3 tbsps vegetable/canola/sunflower cooking oil
  • 2 onions chopped
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 can (400g or 14 oz) of tomato paste
  • 1/2 litre chicken stock
  • 2 tbsps kasuri methi (dried fenugreek leaves)
  • 3 tbsps unmelted, soft butter
  • Salt to taste
  • Coriander leaves to garnish


  • Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
  • Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
  • Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
  • Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
  • Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
  • Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
  • Cook till the chicken is tender and the gravy is reduced to half its original volume.
  • Melt the butter in another small pan and then pour it over the chicken.
  • Garnish with coriander leaves and serve with Naan or tandoori roti.


  • 750 g – chicken
  • 1 kg – tomato
  • 250 g – hung curd
  • 200 ml – cream
  • 100 g – butter
  • 10 g – ginger
  • 10 g -fenugreek leave
  • 10 g – coriander powder
  • 5 g – green chilly
  • 2 tsp – sugar
  • 2 tsp – ginger garlic paste
  • 1 tsp – red chilli powder
  • salt to taste


  • First of all wash chicken and put for marinating with hung curd; ginger garlic; a pinch of salt and red chilli powder.
  • Cut all tomato and make puree of it.
  • Heat butter in kadhai; add some ginger and green chilly and fry till golden brown.
  • Add puree; stir it and add salt; red chilli powder and sugar. Mix well.
  • Add cream and stir well.
  • Add fenugreek leaves and keep boiling.
  • Heat another pan with butter to fry the chicken.
  • Fry all the chicken till half done.
  • Add fried chicken in gravy stir it well.
  • Serve hot with garnish of cream and ginger.


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