Murgh Makhani Recipe - Tasty Indian Butter Chicken

Murgh Makhani, commonly known as Indian Butter Chicken, is a delectable and popular North Indian dish celebrated for its rich and creamy tomato-based curry. This iconic recipe features tender pieces of chicken marinated in a flavorful blend of spices, yogurt, and ginger-garlic paste. The chicken is then cooked to perfection and immersed in a luscious, velvety sauce made with tomatoes, cream, and butter.

The dish is renowned for its harmonious balance of spices, offering a mild yet aromatic flavor profile. Murgh Makhani is often enjoyed with naan or steamed rice, making it a delightful and comforting choice for those seeking a taste of authentic Indian cuisine. This culinary masterpiece has gained international acclaim, capturing the hearts and taste buds of food enthusiasts worldwide.

One of my favorite versions of butter chicken, made in India. It’s made with yogurt, spices, and chicken, so tasty and delicious!

Preparation: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Quantity: 4 servings
492 calories per serving


  • 1.5 pounds of boneless, skinless chicken thighs.
  • 1/3 cup plain nonfat yogurt.
  • 1 tablespoon tandoori masala powder.
  • ½ onion, chopped.
  • 3 tablespoon cooking oil.
  • 1 piece of fresh ginger.
  • 1 tablespoon clove garlic.
  • 2 tablespoons water.
  • 2 teaspoons garam masala.
  • ¼ teaspoon Indian chili powder.
  • 2 tablespoons butter.
  • 1 cup tomato sauce.
  • 1 teaspoon dried fenugreek leaves.
  • A pinch of salt.

How to prepare the Murgh Makhani:

  1. In a large bowl, stir the yogurt with tandoori masala until thoroughly combined.
  2. Cut the chicken thighs into 1-inch pieces, add them, and toss to coat evenly.
  3. Marinate it in the refrigerator for 1 hour.
  4. Heat 1 teaspoon of the oil in a skillet over medium heat, and put the chicken and cook it until lightly brown on all sides, then set aside.
  5. Fry the onion in 2 teaspoons of oil.
  6. Sprinkle the garam masala and Indian chili powder over the mixture and cook for 1 minute more.
  7. Pour the tomato sauce into the mix.
  8. Reduce the heat and cook for another 5 minutes.
  9. Put the chicken and bring to a boil.
  10. Add fenugreek leaves, the butter, and salt to the mixture.
  11. Simmer the mixture uncovered on low heat for 15 to 20 minutes.
  12. Served with naan, Indian bread, or with basmati rice.

Check out our other Indian recipes!

Popular Indian recipes or delicious Rava Upma recipes.


Nicolas Desjardins

Hello everyone, I am the main writer for SIND Canada. I've been writing articles for more than 12 years and I like sharing my knowledge. I'm currently writing for many websites and newspapers. I always keep myself very informed to give you the best information. All my years as a computer scientist made me become an incredible researcher. You can contact me on our forum or by email at [email protected].