Butter Chicken Or Murgh Makhani
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  • Now add all the powders one by one. Add red chilli powder, coriander powder, cumin powder, turmeric powder, cashews and almonds(if including).
  • Stir for 2 minutes and turn off the heat.
  • For the gravy, heat butter in a pan (you can use the same pan like me), add the puree from the above step.
  • Sauté for about 3 to 4 minutes on low heat till the raw smell disappears from the gravy.
  • Add cooked tandoori chicken pieces to the gravy and cook it for 3 to 5 minutes.
  • Adjust consistency of the gravy with water to suite your requirement and give it a boil.
  • Add garam masala and a teaspoon of sugar or honey. Turn off the heat.
  • After this step I divided the Butter Chicken Or Murgh Makhani into 2 parts, out of which I have added cream to only one part.



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