How to make Butter Chicken (murgh makhni) - SK Khazana -

One of the most famous Punjabi dish now loved all over the world

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Turmeric powder (हल्दी का पावडर)

Cuisine : Punjabi

Course : Main Course Chicken

For more recipes related to Butter Chicken (murgh makhni) - SK Khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Murg Ka Mokal Chicken And Rice Volcano Chicken Mince Bake Andhra Chilli Chicken

Butter Chicken (murgh makhni) - SK Khazana

Butter Chicken (murgh makhni) - SK Khazana Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 1-1.30 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Butter Chicken (murgh makhni) - SK Khazana Recipe

  • Chicken cut into bite sized pieces on the bone 750 grams

  • Turmeric powder 1/2 teaspoon

  • Mustard oil 1 tablespoon

  • Yogurt 5 tablespoons

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Coriander seeds roasted and powdered 1 teaspoon

  • Gravy

  • Butter 2 tablespoons

  • Tomatoes finely chopped 250 grams

  • Ginger crushed 1 tablespoon

  • Garlic crushed 1 tablespoon

  • Salt to taste

  • Green cardamoms 8

  • Oil 2 tablespoons

  • Charcoal 2 pieces

  • Ghee 1 tablespo teaspoons

  • Black cardamom 1

  • Mace crushed 1

  • Red chilli powder 1 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Fresh cream 4-5 tables to garnish

  • Sugar 1 1/2 teaspoons

  • Dried fenugreek leaves (kasuri methi) roasted and powdered 1/4 teaspo to garnish


Step 1

Take chicken in a mixing bowl, add turmeric powder, mustard oil, yogurt, salt, red chilli powder and coriander powder and mix well. Set aside and marinate for 1 hour.

Step 2

To prepare the gravy, heat 1 tbsp butter in a deep non-stick pan till it melts. Add tomatoes, ginger, garlic, salt and seeds of 6 green cardamoms. Cook on high heat till tomatoes turn pulpy. Switch off heat. Set aside to cool down.

Step 3

Heat oil in a non-stick grill pan, add marinated chicken pieces, a few pieces at a time, and grill on high heat, turning chicken pieces occasionally, till golden brown and grill marks appear on both the sides. Remove and set aside in a bowl.

Step 4

Transfer cooked tomato mixture into a blender jar and blend to a fine paste.

Step 5

Pass the blended mixture through a sieve into another bowl by pressing with a spatula to get a smooth gravy.

Step 6

To add tandoori effect, heat charcoal pieces on direct flame till they are red hot, place them in a stainless steel bowl kept over the chicken pieces, drizzle 1 tbsp ghee over them and cover immediately and let the chicken absorb the smoky flavour.

Step 7

Heat remaining ghee and remaining butter in another non-stick pan, add black cardamom, mace and a pinch of green cardamoms and sauté till fragrant.

Step 8

Add red chilli powder and blended gravy and mix well. Add salt, green cardamom powder, garam masala and mix well. Add ¼ cup water, mix well and cook for 2-3 minutes. Add the chicken and mix, cover and cook, on medium heat, for 10-15 minutes or till chicken is cooked completely.

Step 9

Add cream, sugar, remaining green cardamom powder, ¼ tsp roasted and powdered kasuri methi, and mix well. Cook for a minute and switch off heat.

Step 10

Transfer butter chicken into a serving bowl, drizzle a little cream and sprinkle a little dried fenugreek leaf powder and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.