How to Make Butter chicken

Butter chicken, also known as Murgh Makhani, is a popular Indian dish known for its creamy and flavorful tomato-based sauce. Here's how you can make butter chicken at home:


For Marination:

  • 500g boneless chicken, cut into bite-sized pieces
  •  1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  •  1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • Salt, to taste

 For the Sauce:

  • 2 tablespoons butter
  • 1 tablespoon oil
  •  2 onions, finely chopped
  •  2 tomatoes, pureed
  •  1 tablespoon tomato paste
  •  1 teaspoon ginger-garlic paste
  •  1 teaspoon red chili powder
  •  1 teaspoon turmeric powder
  •  1 teaspoon garam masala
  •  1 teaspoon ground cumin
  •  1 teaspoon ground coriander
  •  1/2 cup heavy cream
  •  Salt, to taste
  •  Fresh coriander leaves, chopped, for garnish


1. Marinate the Chicken:

  • In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
  • Add the chicken pieces, coat them well with the marinade, cover, and refrigerate for at least 1-2 hours, or preferably overnight.

2. Cook the Chicken:
Preheat your grill or oven. Grill or bake the marinated chicken until it's fully cooked and has a slight char on the edges. Set aside.

3. Prepare the Sauce:
In a large pan, heat butter and oil over medium heat. Add chopped onions and sauté until they turn golden brown.

4. Add Spices and Tomatoes:

  • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  •  Add red chili powder, turmeric powder, ground cumin, and ground coriander. Sauté for a couple of minutes.
  •  Add pureed tomatoes and tomato paste. Cook the mixture until the oil starts to separate from the sauce, and it becomes thick.

5. Blend the Sauce:
Let the mixture cool slightly and then blend it into a smooth sauce using a blender or a hand blender.

6. Simmer the Sauce:
Return the blended sauce to the pan. Add garam masala and salt. Stir well and simmer for 5-7 minutes.

7. Add Chicken and Cream:

  • Add the grilled/baked chicken pieces to the sauce. Stir to coat the chicken with the sauce.
  • Pour in the heavy cream. Stir well to combine. Simmer for another 10 minutes, allowing the flavors to meld together.

8. Garnish and Serve:

  • Garnish the butter chicken with fresh coriander leaves.
  •  Serve hot with naan, rice, or your favorite Indian bread.

Enjoy your homemade butter chicken with its rich, creamy sauce and aromatic spices!

9 Before follow the process: 

Make sure you don’t have allergy with chicken or other ingredients.