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Makhani Chicken

Chicken Butter masala is the popular rich creamy and buttery North Indian Delicacy.Chicken butter masala is called as Murgh makhani in Hindi.

Prep Time35 mins
Cook Time45 mins
Course: Main Course
Cuisine: Indian


  • 1kg chicken1tsp lemon juice1 tbsp chili powdersalt to taste1 cup yogurt2 tbsp garlic paste1/2 tbsp garam masala2 tbsp melted butter2 tbsp ginger paste2 tbsp lemon juice2 tbsp oil1 tbsp butter1 tbsp garam masala1 tbsp ginger paste1 tbsp chopped garlic1 tbsp chopped green chile pepper2 cups tomato puree1 tbsp chili powdersalt to taste1 cup water1 tbsp honey1/2 teaspoon dried fenugreek leaves(Kasoori meethi)1 cup heavy cream-{Ingredients:3/4 cup milk1/3 cup butter


  • Preparation:
    1. Melt the butter.
    2. Pour it into the milk, and stir.3. Use in place of one cup of heavy cream(If you use low-fat milk, add a tablespoon of flour to the mixture to thicken)}

  • . To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
    2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
    3. Preheat oven to 400 degrees F (200 degrees C).
    4. Place chicken on baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
    5. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
    6. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.