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Butter Chicken


How to make Butter Chicken

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Rate this recipe 4.5/5 (21 Votes)


  • For Masala:
  • Preparation Time: 15 Minutes
  • 1 tbsp Oil
  • 3 cups Tomato Puree
  • 1 tbsp Ginger - Finely Grated
  • 1 tbsp Garlic - Finely Grated
  • 1 half inch Cinnamon Stick
  • 2 Green Cardamoms
  • 1/2 tbsp Kasuri Methi / Dried Fenugreek Leaves
  • 1 tsp Red Chili Powder
  • 1/2 tsp Cinnamon Powder
  • 1 Green Chilly - Chopped
  • Water as Required
  • Salt to taste
  • For Chicken:
  • 2 tbsp Oil
  • 450 gms Chicken - Skinless and Diced
  • 1 tbsp Plain Yogurt
  • 1/2 tsp Turmeric Powder
  • 1/2 tbsp Garlic - Finely Grated
  • 1/2 tbsp Ginger - Finely Grated
  • 1/2 tsp Chilly Powder
  • 1/2 tbsp Lemon Juice
  • 1 tsp Garam Masala Powder
  • 1/2 cup Heavy Cream
  • 5 to 7 Almonds - Roasted and then Grated to a fine paste
  • 1 tbsp Butter
  • Salt to taste
  • For Garnishing:
  • 1/2 cup Coriander - Finely Chopped
  • Servings: 2-3


Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

Cooking Time: 45 Minutes

For Masala:

Step 1: Heat oil in a pan. Saute ginger, garlic, cinnamon and cardamom in it

Step 2: Let it sizzle for couple of mins. Add tomato puree, salt, cinnamon powder, kasuri methi, chilly powder and mix well

Step 3: Add hot water. Cover the saucepan with a lid and cook for about 15 mins on a medium flame

Step 4: As oil starts oozing out from the side and the sauce looks thick dark red in color, switch off the flame. The makhani masala is ready

For Chicken:

Step 1: In a bowl, marinate chicken over night or at least for 5 hours with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt

Step 2: In a pan, heat 2 tbsp oil and fry the chicken pieces for about 3 minutes on each side

Step 3: Don’t overcrowd the pan. Once cooked take them out and let them cool

Step 4: In the same pan, add makhani masala which is prepared above. Cook on low flame

Step 5: Add almond paste, salt and cover the pan. Let it simmer for about 15 minutes

Step 6: Next, add chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce

Step 7: If the sauce get’s too thick, add 1/2 cup hot water. Cover and cook for another 10 minutes

Step 8: Add garam masala powder, cream and mix everything nicely

Step 9: At last add butter give it a toss and garnish it with chopped coriander

Foot Note:

Serve with rice or bread of your choice

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Easy Chicken Masala Chicken Makhani-Butter Chicken