Murgh Makhani (Indian Butter Chicken)

    40 mins

    This is a luscious, buttery Punjabi chicken curry best served with fresh coriander, naan and basmati rice.

    47 people made this

    Serves: 4 

    • 2 g dried red chile pepper, crushed
    • 0.6 g ground cinnamon
    • 0.8 g ground nutmeg
    • 0.5 g ground cloves
    • 3 g garam masala
    • 9 g salt
    • 3 g minced ginger
    • 2 cloves garlic, crushed
    • 5 Roma tomatoes, seeded, diced
    • 120 ml plain yogurt
    • 455 g skinless, boneless chicken breast, cut into 2-inch cubes
    • 115 g butter
    • 2 red bell peppers, sliced
    • 2 onions, thinly sliced
    • 60 ml heavy whipping cream
    • 6 g chopped fresh coriander

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Mix the spices, salt, ginger, garlic, tomatoes and yoghurt together in a large bowl. Add the chicken pieces and toss well to coat. Marinate in the refrigerator for 30 to 60 minutes.
    2. Melt the butter in a large frying pan over medium heat. Add the red bell peppers and onion and cook, stirring, until the onion softens. Add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
    3. Increase heat to medium-high and stir in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.

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    Reviews in English (42)


    As another reviewer noted, this is not like "restaurant style" Murgh Makhni. On the other hand, authentic Indian food is seldom like American-style "Indian" restaurant food. Thick gravy is made in restaurants by the addition of cornstarch or other thickener. No Indian cook I know does so. While the recipe calls for two onions, the size of onions varies greatly - up to grapefruit size. I'd suggest using onions to taste, especially since people vary wildly in how well they like onions. I think the suggested size for the chicken is too big, I'd go for about an inch cubes and then it'll cook more quickly too. Prep time is about right. Somebody complained about the ingredients being incorrect - that again is a matter of taste. There is no one recipe for any Indian dish, although some vary less than others. India's a big place. I've seen simpler recipes and I've seen more complicated - Indian cooks are typically a LOT more inventive than most American's I know. This one is typical of the dish as served in many, though not all, Indian homes. The bell pepper is not so typical in India, but many Indian cooks use it stateside because of the ready availability here.  -  07 Sep 2008  (Review from Allrecipes US | Canada)


    This is not a bad place to start. I used 2 more tomatoes, less onion (half of one), 1 more garlic, and fresh fenugreek leaves. I skipped the yogurt and used fat free half and half. A pound of chicken is also a bit much. I used one good sized breast. Also, use whole caradmom/cloves/cinnamon. Where is the turmeric?  -  23 Mar 2010  (Review from Allrecipes US | Canada)


    This is nothing like authentic butter chicken. Several wrong ingredients are used and are prepared incorrectly. It really is so completely different that it should not be called butter chicken at all. Most annoyingly of all, the prep time stated is grossly inaccurate unless you are superwoman.  -  21 Feb 2008  (Review from Allrecipes US | Canada)