Butter Chicken

Name: Butter Chicken
Yield: Serves 4
Cuisine: Indian
Ingredients: 50 g/1¾ oz garlic cloves, crushed; 2 tbsp dried fenugreek leaves; 6–8 fresh green chillies, roughly chopped; 1 blade mace; 1 tbsp Kashmiri chilli powder; 6–8 green cardamom pods; 1 tbsp garlic paste; 1 tbsp cumin seeds; 150 g/5 oz butter, plus extra to serve; 2 bay leaves; 50 g/1¾ oz fresh root ginger, roughly chopped; 400 g/14 oz canned chopped tomatoes; salt, to taste; 1 tbsp mustard oil; 150 ml/5 fl oz/⅔ cup rapeseed/canola oil; 1 kg/2¼ lb fresh tomatoes, roughly chopped; 8–10 boneless, skinless chicken thighs; 1 tbsp ginger paste; 100 ml/3½ fl oz/scant ½ cup double/heavy cream; 1 tsp dried fenugreek leaves; ½ tsp garam masala; 150 g/5 oz/scant ⅔ cup plain yogurt; 4 tbsp Kashmiri red chilli powder; 50 g/1¾ oz/2 tbsp honey; 1 tbsp fresh lime juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

The famous butter chicken, known as murgh makhani, originated in the Punjab. It is a velvety, creamy and flavourful curry made from fresh tomatoes and dairy served with charred, boneless chicken tikka. Its sauce is known for its rich texture and flavours of fenugreek and garlic. This lip-smacking dish is hugely popular the world over.

Ingredients

Asia
India
Main course
Gluten-free
Punjab

Ingredients

Method