Butter chicken (murgh makhani)

Main Dish
5 servings
15 min
25 min


Number of serving: 5

400g chicken - cut into bite sizes

2 tbsp salted butter

2 (about 80g) onions - sliced thinly

7 dried red chillies - cut into 2 or 3 pieces

3 sprigs curry leaves

1/2 (about 100g) red capsicum - diced

For the Curry Paste

1 tbsp blended/grounded ginger

1/2 tbsp blended/grounded garlic

1 tbsp meat curry powder

1/2 tbsp chilly powder

1 tbsp almond powder

1 tsp turmeric powder

1 tsp garam masala

2 tbsp yogurt

salt to taste


  • Into the chicken, add all the ingredients for the curry paste except oil and salt.
    Stir and mix into the chicken..
    When butter is heated, soften the onions, then add the dried red chillies.
    Fry for 3-4 Min's after which goes in the mixed chicken pieces.
    Keep stirring to combine all the ingredients and add 1 cup of water.
    Let it cook until the gravy thickens (depending on how thick you prefer) and the chicken is done.
    Taste for salt, if needed add in.
    Lastly, sprinkle the curry leaves inside.
    Give a good stir and remove from heat.


Butter Chicken (Murgh Makhani), photo 1Butter Chicken (Murgh Makhani), photo 2


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