Rasoi Buddy
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Butter Chicken

Butter Chicken

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Butter Chicken, also known as Murgh Makhani, is a legendary North Indian dish that originated in the kitchens of Delhi. This iconic recipe features succulent tandoori-grilled chicken pieces simmered in a rich, velvety gravy of tomatoes, butter, and heavy cream. Infused with aromatic spices and a hint of dried fenugreek (Kasoori Methi), it offers a perfect harmony of sweet and savory notes. Its texture is incredibly smooth and indulgent, making it a global favorite for celebratory meals. Best served with hot butter garlic naan or fragrant basmati rice.

Prep Time30 mins
Cook Time40 mins
Servings4 People
DifficultyMedium
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Ingredients

800g Chicken, boneless chunks
1 cup Tomato puree
1/2 cup Butter
1/2 cup Heavy Cream
2 tbsp Ginger-Garlic paste
1 cup Greek Yogurt
1 tbsp Kashmiri Red chili powder
1 tsp Garam masala
1 tbsp Kasoori Methi
Salt to taste
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Cooking Instructions

Tips & Secrets

  • Using Kashmiri red chili powder is the secret to achieving the bright red color without excessive heat.
  • For a professional touch, strain the tomato puree through a fine sieve for an extra smooth gravy.
  • Double marination (first with lemon/salt, then with yogurt) makes the chicken incredibly tender.
  • The 'Dhungar' method (charcoal smoke) at the end provides an authentic restaurant-style smoky flavor.

Nutritional Information(Per 250g)

Calories

450 kcal

Protein

28g

Fat

32g

Carbs

12g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.