Indian-Style Butter Chicken (Murgh Makhani)

Indian-Style Butter Chicken (Murgh Makhani)

KitchenBarbarian 9

"This is a North Indian style of chicken curry. Serve garnished with sprigs of fresh coriander. If possible, purchase dried red chile peppers or ground red chile powder from an Indian grocery store, instead of using American-style chili powder in this dish."


1 h 10 m servings 659 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 37.2 g
  • 74%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 1507 mg
  • 60%

Based on a 2,000 calorie diet

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  1. Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
  2. Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
  3. Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
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  1. 22 Ratings


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 mad...

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 ch...

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 a...

Great recipe. I doubled the garlic and didnt use red peppers.

This dish tasted fabulous. Just the right amount of spice, and lots of flavour. Your house will smell wonderful when cooking this dish. Served with naan bread on the side to soak up the sauce...

I don't know what butter chicken is supposed to taste like, but this was a real hit. While it was cooking, it really smelled like Indian food. We live in Puerto Rico and don't have any ethnic ...

This was an excellent recipe. Easy to prepare and very tasty. The only substitution I made was using cayenne pepper for the crushed red pepper. I can't imagine it tasting all that different w...

It was pretty good, but not what I thought it was going to be! I was looking for the butter chicken taste from my favorite Indian restaurant. This isn't it, but it IS good.

This wasn't like restaurant butter chicken, but it was still delicious - and I was missing nutmeg, ginger, cloves and lemon. I added extra garam masala to compensate and it was delicious!