Indian Butter Chicken (Murgh Makhani)

Indian Butter Chicken |

4.5 from 8 reviews


  • 2 tbsp vegetable oil
  • 4 tbsp butter
  • 1 white onion, chopped
  • 1 large tomato, chopped
  • 2 tsp garam masala
  • 1 tsp ground ginger
  • 1 tsp chili powder
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1 bay leaf
  • 1 cup cream
  • 500g Chicken Breast Fillet/ Chicken Thigh Fillet, cut into bite-size pieces
  • salt and pepper to taste
  • Lime and Cilantro leaves, for garnish


  1. In a large heat oil and 1 tbsp butter.
  2. Add onion and tomatoes and cook until onions are translucent and tomatoes are wilted.
  3. Add garam masala, ground ginger and chili powder and cook for 3 minutes, stirring often.
  4. Stir in tomato sauce, water, and bay leaf and cook for 3 minutes.
  5. Pour in cream and mix well.
  6. Bring to a boil and add chicken pieces. In this dish, you don’t really need to cook the chicken separately. But you can totally do so it if you prefer.
  7. Simmer for 20 minutes until chicken is cooked through and sauce has thickened into gravy-like consistency. Add some chili if you want it spicy.
  8. Add the remaining butter to sauce and cook until butter is melted.
  9. Garnish with lime and cilantro leaves and serve with steamed rice.