Butter Chicken (murgh makhni) - SK Khazana

One of the most famous Punjabi dish now loved all over the world This is a Sanjeev Kapoor exclusive recipe.

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Butter Chicken (murgh makhni) - SK Khazana

Main Ingredients Chicken, Turmeric powder
Cuisine Punjabi
Course Main Course Chicken
Prep Time 1-1.30 hour
Cook time 41-50 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

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

  • 750 grams Chicken cut into bite sized pieces on the bone
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Mustard oil
  • 5 tablespoons Yogurt
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander seeds roasted and powdered
  • Gravy
  • 2 tablespoons Butter
  • 250 grams Tomatoes finely chopped
  • 1 tablespoon Ginger crushed
  • 1 tablespoon Garlic crushed
  • to taste Salt
  • 8 Green cardamoms
  • 2 tablespoons Oil
  • 2 pieces Charcoal
  • 1 tablespo teaspoons Ghee
  • 1 Black cardamom
  • 1 Mace crushed
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Green cardamom powder
  • 1/4 teaspoon Garam masala powder
  • 4-5 tables to garnish Fresh cream
  • 1 1/2 teaspoons Sugar
  • 1/4 teaspo to garnish Dried fenugreek leaves (kasuri methi) roasted and powdered


  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.
  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.
  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.
  4. Transfer cooked tomato mixture into a blender jar and blend to a fine paste.
  5. Pass the blended mixture through a sieve into another bowl by pressing with a spatula to get a smooth gravy.
  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.
  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.
  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.
  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.
  10. Transfer butter chicken into a serving bowl, drizzle a little cream and sprinkle a little dried fenugreek leaf powder and serve hot.