The Untold Secret to Mastering BUTTER CHICKEN Recipe

viaindiankitchen - Butter Chicken


Chicken Makhani, better known as Butter Chicken came into existence somewhere in 1947 by founders of Moti Mahal restaurant in DelhiIndia. Made "by chance" this dish prepared by mixing the chicken leftovers in the gravy of tomato, with a generous quantity of butter and cream. The first recipe publication of this recipe was In 1974 as Murgh Makhani, and in 1975, the English phrase "Butter Chicken" first appeared in print, as a specialty of the house at Gaylord Indian restaurant iManhattan. Butter Chicken is also eaten as pie filling in many parts of the country. The dish is very famous in India and many other countries.


Chicken - 800 gms.
Kashmiri Red Chili Powder - 1 teaspoon
Lemon Juice - 1 tablespoon
Salt to taste

Marination of chicken:

Curd (Yogurt) - 1 cup.
Ginger paste - 2 tablespoon
Garlic paste - 2 tablespoon
Garam Masala powder - 1/2 teaspoon
Kashmiri Red chili powder - 1 teaspoon
Lemon juice - 2 tablespoon
Butter - 2 tablespoon
Mustard oil - 2 teaspoon
Salt to taste

Makhani Sauce:

Whole garam masala - 1 tablespoon
Tomato puree - 400 gms.
Sugar/Honey - 2 tablespoon
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Red chili powder - 1 tablespoon
Garam masala powder - ½ teaspoon
Fresh cream - 1cup.
Kasoori methi - ½ teaspoon
Chopped green chilies - 1 teaspoon
Butter - 50 gms
Salt to taste

Preparation Method:

Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of red chilli powder, lemon juice, and salt to the chicken and leave aside for half an hour.

Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder, and mustard oil.

Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.

Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 Degrees Celsius) for 10-12 minutes or until almost done. Baste it with butter and cook for another 2 minutes. Remove and keep aside.

Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes.

Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil.

Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.

Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.

Chicken Makhani / Butter Chicken is ready !! Serve hot Chicken Makhani with naan or parantha.

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