Original Butter Chicken Recipe (Murgh Makhni)

My Butter Chicken is one of the most frequently cooked dishes from my cookbook. To this day, I receive beautiful messages from you about my Butter Chicken recipe. That’s why I want to share this recipe here on my blog for everyone. I wish you lots of joy cooking and indulging🧡!

Butter Chicken Recipe

Indian Butter Chicken 

Butter Chicken — probably the most well-known Indian dish here in the West. When I talk to friends about Indian or Pakistani food, Butter Chicken is almost always praised as their favorite dish. To be honest, I didn’t know this dish from my mother. Butter Chicken is not actually one of the traditional Indian-Pakistani dishes. It is a dish that was created to adapt Indian cuisine to Western tastes. I would say: mission accomplished!

Butter Chicken Original  – Murgh Makhni

Butter chicken is derived from the traditional dish Murgh Makhni. Murgh means “chicken” and makhni means “buttery”. Murgh Makhni does not use chicken breast meat, but a whole chicken with bones, as these give off even more flavor in the sauce. It also uses more butter and less whipping cream. I already have a similar recipe for murgh makhni on my blog. You can take a look at it here.

My Butter Chicken Recipe 

About three years ago, when I started posting my traditional family recipes on social media, I quickly received the request: ‘Could you please, please make Butter Chicken!’ Until then, I had never cooked it myself. As I said, I didn’t know it from home.

So of course, I did a lot of research to create the best Butter Chicken and first cooked it for my family. My husband and children were delighted! We enjoyed it with delicious warm rotis and naan. Since then, I have cooked this recipe hundreds of times — not only for my family but also for friends and acquaintances. Every time, it’s a real highlight! Let’s take a look at the ingredients. Here we go!

Butter Chicken

The spices for the Butter Chicken recipe

Spices are the heart of almost all Indian and Pakistani dishes. It’s the same with my Butter Chicken recipe. I’ve summarized the most important spices at a glance:

  • Cumin seeds
  • Coriander powder
  • Turmeric
  • Chili powder (hot)
  • Paprika powder
  • Garam Masala 

My tip/note: If you want to take your curry dishes to the next level, I recommend making Garam Masala yourself. The aroma and flavor that result from it cannot be compared to a store-bought Garam Masala blend.
Here you can find my family recipe for Garam Masala.

What goes well with Butter Chicken?

As a side dish for Butter Chicken, I recommend basmati rice or fluffy naan bread. If you have guests and want to pleasantly surprise them, my turmeric rice with peas would also go perfectly. I prepare this very often for my guests — every time it’s a real highlight. Here you can find my recipes for the side dishes:
Naan Bread,Turmeric Rice.

Butter Chicken Recipe

The video for the Butter Chicken recipe

3 more recipes from me

Do you like my butter chicken recipe? Then I have 3 more recipes here. I’m sure you’ll like them too:

SternShiba

Easily memorize photos and recipes on Pinterest

On Pinterest, you can easily and conveniently save my recipes. Just click here, pick one you like, and pin it to one of your boards.

You can use the following image to pin this recipe by clicking on the photo once. The “Pin” button from Pinterest will then appear at the top left. Einfach drauf klicken.

Original Butter Chicken
SternShiba

What do you think of the dish 'Butter Chicken'?

Praise, Criticism, Opinions

Have you tried the recipe? I’d love to read in the comments more about your variations, experiences, and preferences regarding my recipe. Also share how you liked my Butter Chicken recipe.  turned out. I’m very curious to read your feedback here under the recipe. You can also find me on Instagram. I’d be happy if you share your thoughts there, follow me, or like and share your favorite recipe.

If you’ve tried this recipe, please feel free to leave me a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comment section further down the page.

Now I wish you lots of fun preparing it!

Unbenanntes Projekt 23
Butter Chicken

Original Butter Chicken Recipe (Murgh Makhni)

My Butter Chicken is one of the most frequently cooked dishes from my cookbook. To this day, I receive beautiful messages from you about my Butter Chicken recipe. That’s why I want to share this recipe here on my blog for everyone. I wish you lots of joy cooking and indulging🧡!
Prep Time 20 minutes
Cook Time 20 minutes
5 minutes
Total Time 45 minutes
Servings: 4 Personen
Course: Meat dish, Main course
Cuisine: India, Pakistan
Calories: 661

Ingredients
  

  • 600 g Chicken meat, diced & skinned My recommendation: use Pollo Fino
Für die Fleisch-Marinade
  • 4 Garlic cloves crushed
  • 2 tbsp yogurt 3,5% fat
  • 3 tbsp olive oil
  • ½ lemon juice of the lemon
  • ½ tsp turmeric
  • 1 tsp chili powder, paprika powder, garam masala
  • salt & pepper to taste
Für die Soße (Masala):
  • ca. 60 ml oil for frying e.g. sunflower oil
  • 4 garlic cloves
  • ca. 15 g piece of ginger
  • 1 big onion diced
  • 80 g butter
  • 60 g cashew nuts
  • 500 ml puréed tomatoes or 5 fresh tomatoes (diced)
  • 200 ml heavy cream
  • 1 tbsp dried fenugreek leaves
Gewürze für die Soße(Masala):
  • ½ tsp turmeric
  • 1 tsp paprika, chili, coriander powder, garam masala, cumin
  • salt & pepper to taste
  • ¼ tsp sugar
Sonstiges:
  • frische gehackte Kräuter für Deko e.g. parsley or coriander
  • 1 tbsp chili flakes (hot) & dried fenugreek leaves optional

Equipment

  • 1 Stabmixer optional

Method
 

  1. Place the meat and all the marinade ingredients in a bowl, mix well, and let it marinate covered for about 20–30 minutes.
  2. Peel the garlic and ginger, then crush them into a paste using a mortar and pestle.
  3. Heat the oil in a pan and sauté the onions until translucent.
  4. Add half of the butter and let it melt.
  5. Add the garlic-ginger paste, spices, and cashew nuts, and sauté for another 30–40 seconds.
  6. Deglaze with the puréed (or fresh) tomatoes and stir well. Bring everything to a boil, then reduce the heat. Cover with a lid and let it simmer for about 6 minutes.
  7. Remove the pan with the sauce from the heat and let it cool.Meanwhile, sear the meat on both sides until nicely browned, then set it aside. The meat doesn’t need to be fully cooked yet, as it will continue to simmer in the sauce later.
  8. Place the cooled sauce in a blender and blend until smooth (or use an immersion blender).
  9. Pour the sauce back into the pan, add two-thirds of the heavy cream, and bring it to a simmer again. Season with salt and pepper to taste. If needed, thin it with a little water, but let it simmer once more afterward.
  10. Gently add the meat to the simmering sauce. Add the remaining half of the butter and let everything simmer covered for another 3–5 minutes. Season with salt and pepper to taste.
  11. Optional: sprinkle some chili flakes and dried fenugreek leaves on top.
  12. Top with fresh cilantro, drizzle with the remaining cream if desired, and enjoy

Nutrition

Calories: 661kcalCarbohydrates: 30gProtein: 38gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 153mgSodium: 523mgPotassium: 1000mgFiber: 3gSugar: 15gVitamin A: 1011IUVitamin C: 22mgCalcium: 138mgIron: 4mg

Notes

 
  1. Instead of fresh diced tomatoes, you can also use puréed or chopped tomatoes.
  2. When sautéing the spices, I recommend lowering the heat a little — you don’t want them to burn, just to release their full flavor.
  3. The meat doesn’t need to be fully cooked, as it will continue to simmer in the sauce later. This way, it stays nice and tender.
  4. I recommend serving it with basmati rice or naan bread.

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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