Quick and Fast Butter Chicken ( Recipe )

Butter Chicken

Butter Chicken

Butter chicken or murgh makhani is a dish, from the Indian subcontinent, of chicken in a mildly spiced curry sauce. There’s actually not much actual butter in it, but there is a ton of cream which is what makes it so indulgent. It's rich, creamy and addictive. 

Serve Butter chicken with rice and/or naan. Enjoy!

CourseMain Course
CuisineIndian, North Indian
Prep Time 1 hour
Servings 4 People


  • 1PcsTandoori Chicken ( तंदूरी मुर्ग़ा )Cut into medium sized pieces
  • 1/2KgsTomato ( टमाटर )
  • 100GramsButter ( मक्खन )
  • 2tbspTomato Sauce ( टमाटर का सालन )
  • 1tbspRed Chili powder ( लाल मिर्च पाउडर )
  • 4tbspCashew Nut ( काजू )powdered
  • 1tbspSugar ( चीनी )
  • 1/2CupWater ( पानी )
  • 1PcsBay leaf ( तेज पत्ता )
  • 1/2CupFresh Cream ( ताजा क्रीम )Fresh and Thick


  1. Chop the tomatoes.

  2. Now add water and bay leaf and boil for 15 minutes.

  3. Make puree by sieving the mixture. This should be about 2 cups.

  4. In a pan, heat butter and fry the powdered cashew nuts to a golden color.

  5. Reduce heat and add the tomato puree, tomato sauce, chili powder and sugar and while stirring, bring it to a boil.

  6. Cook for 5 minutes and add the chicken pieces.

  7. Cook further for 5 – 7 minutes.

  8. Before serving add thick fresh cream.

  9. Garnish with chopped coriander leaves.

Recipe Notes

  • You may use boneless chicken for roasting, if you so prefer.
  • You can use ready tandoori chicken and use the same gravy mix if in a hurry
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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