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How to make butter chicken at home

Updated on August 18, 2012
4.7 stars from 3 ratings of Indian butter chicken

One of India's world renowned dishes

Butter chicken is one of the world's favorite Indian dishes of all time. It can be sold at restaurants for a decent amount of money. It can be made for more people and cost less if you made it at home. Here is a list of recipes that are needed before you decide to cook up this specialty dish.

Indian butter chicken (chicken murg makhani)
Indian butter chicken (chicken murg makhani) | Source


  • 1 kg boneless chicken with skin removed
  • 1 lime Lime juice
  • salt
  • 1 teaspoon red chili powder
  • 6 cloves
  • 8-10 peppercorns
  • 1-2 stick(s) your preference cinnamon
  • 2 bay leaves
  • 8-10 almonds
  • 4 seeds from cardamom
  • 1 cup yogurt
  • 3 teaspoons cooking oil (veggie, canola, sunflower)
  • 2 chopped onions
  • 2 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 2 teaspoons coriander power
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 14 ounces chopped tomatoes grounded into paste using food processor
  • 1/2 liter chicken stock
  • 2 teaspoons dried fenugreek leaves
  • 3 teaspoons butter
  • coriander leaves

Cook Time

Prep time: 1 hour
Cook time: 45 min
Ready in: 1 hour 45 min
Yields: N/A
  1. Mix lime juice, salt, red chili powder, and chicken in a non metallic bowl. let it sit for an hour
  2. Place a flat pan on stove. The heat must be at medium. Roast the cloves, peppercorn, bay leaves, almonds, and cinnamon until darken a little. Let it cool and add the cardamon seeds. Grind into powder using a coffee grinder
  3. Mix whole spice powder from step 2, the yogurt, coriander, cumin, and turmeric powders together and add to chicken. You have to let this marinate for another hour.
  4. Heat your oil on medium in a deep pan. Add onions when it gets hot then fry until its pale golden brown in color and add ginger and garlic paste. You then have to fry it for 1 minute.
  5. Only add the chicken within the chicken spice mix and fry until it turns a whitish color.
  6. Add your tomato paste, chicken stock, remaining yogurt spice mix, and kasuri methi to the chicken.
  7. Cook it until chicken is tender at the gravy volume is cut in half
  8. Melt your butter in a separate pan and pour it over the chicen
  9. Garnish with coriander leaves. You then serve it with Naan and Kaali Daal
Nutrition Facts
Calories 390
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 5 g25%
Unsaturated fat 0 g
Carbohydrates 52 g17%
Sugar 2 g
Fiber 2 g8%
Protein 210 g420%
Cholesterol 45 mg15%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • stricktlydating profile image

      StricktlyDating 5 years ago from Australia

      It's my favourite Indian dish too, I've never attempted to cook it, but you make it seem quite easy! Thanks for sharing!

    • PollyMJones profile image

      PollyMJones 5 years ago from Gold coast Australia

      Man you got the favorite Indian dishes right, I LOVE IT. I've been looking for a decent butter chicken recipe since 1996. I have the naan down pat cooking making & eating. Thanks for sharing glad I found yours

    • Kulsum Mehmood profile image

      Dr Kulsum Mehmood 5 years ago from Nagpur, India

      Sounds very yummy. Will definitely try it out in my kitchen. Thanks for sharing.