Butter Chicken | Murgh Makhani Recipe

Butter Chicken | Murgh Makhani Recipe

The chicken is marinated & grilled before adding it to the makhani sauce. Tandoori chicken pieces added to the sauce enhance the flavour of the overall dish and can be done in a few hours in advance. Serving size 4 people.


Tandoori Chicken Tikka

450gms skinless boneless chicken thighs cut into bite-size pieces

2 tbsp thick yoghurt/ Greek yoghurt

2 tsp chickpea flour/ gram flour

4 cloves garlic

1” piece ginger peeled

1 green chilli

1 tsp mild paprika

½ tsp chilli powder (or a little more if you’d like it spicy)

½ tsp garam masala powder

1 tsp coriander powder

Pinch cinnamon powder

Pinch of saffron crushed

Salt to taste

Butter for basting

1 tsp chaat masala

Juice of ½ a lemon

Salad & chutney to serve

Butter Chicken Sauce

1 ½ tbsp unsalted butter

5 green cardamom pods lightly crushed

1” cinnamon stick

4 cloves

1 small onion finely chopped

1 heaped tbsp grated ginger

2 green chillies slit lengthwise

1 tsp kashmiri chilli powder (or mild paprika)

½ tsp garam masala powder

3 tbsp tomato puree

150mls double cream

2 tbsp honey

1 tbsp Kasoori methi/ fenugreek leaf powder

Salt to taste

Chopped coriander for garnish


Tandoori Chicken Tikka

  1. Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste. Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon, saffron and salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
  2. Soak wooden skewers in water. Preheat the grill on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook under the grill for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.

Butter Chicken Sauce

  1. Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.
  2. Add the grated ginger and slit green chillies. Fry for a further minute and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.
  3. At this stage add a splash of water if the curry is too thick. Stir in the honey and the fenugreek powder. Season to taste. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with roti or paratha.

Quick Naan

This quick naan recipe requires no yeast — so you don’t need to let it rise, and can have naan in a jiffy! Easy, and tasty!


1 3/4 cups all-purpose flour

2 tsp sugar

1 tsp salt

3/4 tsp baking powder

2 tsp oil (I used olive, you could use anything relatively mild)

1/2 cup* milk

butter + herbs for seasoning


  1. Combine all dry ingredients, and whisk together.
  2. Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
  3. Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
  4. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.