Butter Chicken

Butter chicken Or Murgh Makhani is an Indian dish popular worldwide. My husband can’t stand any nonvegetarian food with gravy and my daughter kind of inherited the same. Well, I changed that with my delicious Butter chicken. Nea loves it a lot and this is now cooked regularly at home for her and her cousins Nihee and Nishka.

Total Time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serve: 4


For Chicken

  • 300 gm chicken breast boneless
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon red chilly powder (optional)
  • salt to taste
  • oil to pan fry

For The Gravy:

  • 500gms roughly slit tomatoes
  • 100gms Roughly cut onions
  • 1 tablespoon garlic paste
  • 50gms cashew
  • 1 teaspoon kasoori methi
  • 1/2 teaspoon garam masala (optional)
  • 4 tablespoon sugar
  • 2 tablespoon Kashmiri chili powder (optional)
  • 5 tablespoon butter
  • 4 tablespoon cream
  • 2 tablespoon malt vinegar / 1.5 tablespoons white vinegar
  • salt to taste
  • coriander for garnish


  1. Marinate the chicken with ginger paste, garlic paste, red chili powder and salt and keep it aside for 15 to 20 minutes.
  2. In a pan, heat some oil then pan-fry the marinated chicken pieces in it. Once done, place it in a bowl.
  3. In the same pan add onion, oil, a spoonful of butter and once the onions are cooked, add tomatoes and cashew nuts.
  4. Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder and chili powder. Evenly mix it and let it simmer for 15 – 20 minutes.
  5. Churn the mixture into a fine puree.
  6. Strain it back into the same pan, make sure there is minimal wastage.
  7. Add butter, cream, chicken and kasoori methi and let it simmer for 5-7 minutes.
  8. Garnish with cream and coriander.