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murg makhan wala ( Butter chicken)

World famous butter chicken


  • hicken,skinned and cut into 8 pieces on the bone 800 grams

  • •Lemon juice 1 tablespoon

  • •Kashmiri red chilli powder 1 teaspoon

  • •Salt to taste

  • •Butter 2 tablespoons

  • •Marinade

  • •Yogurt 1 cup

  • •Salt to taste

  • •Ginger-garlic paste 2 tablespoons

  • •Lemon juice 2 tablespoons

  • •Garam masala powder 1 teaspoon

  • •Mustard oil 2 tablespoons

  • •For gravy

  • •Dried fenugreek leaves (kasoori methi) 1/2 teaspoon

  • •Butter 2/3 cup

  • •Bay leaves 2

  • •Black peppercorns 10

  • •Cinnamon 2 inch stick

  • •Green cardamoms 5

  • •Cloves 10

  • •Ginger-garlic paste 1 tablespoon

  • •Green chillies,chopped 2

  • •Tomato puree 2 cups

  • •Red chilli powder 1 tablespoon

  • •Garam masala powder 1/2 teaspoon

  • •Salt to taste

  • •Sugar/honey 2 tablespoons

  • •Fresh cream 1 cup


  • 1.

    Make incisions on the chicken pieces and apply a mixture of Kashmiri red chilli powder, lemon juice and salt. Let it marinate for half an hour. For the marinade, hang the yogurt in a muslin cloth till all the water has drained away.

  • 2.

    Place the yogurt in a bowl and add salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil and mix well. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Grill the chicken TOP and BOTTOM for twenty minutes basting the pieces with butter every five minutes. Place the kasuri methi on a flat microwave dish and roast on Microwave HIGH for one minute. Remove and crush with hand. Take the butter in a microwave deep bowl, heat uncovered, for thirty seconds on Microwave HIGH (100%). Add the bay leaves, peppercorns, cinnamon, green cardamoms, cloves, ginger-garlic paste and green chillies. Stir well and cook, uncovered, on Microwave HIGH (100%) for three minutes.

  • 3.

    Add the tomato puree, red chilli powder, garam masala powder, salt and one and a half cups of water. Cook, covered, on Microwave HIGH for ten minutes. Reduce to Microwave MEDIUM (60%) and simmer for eight minutes. Add sugar or honey and kasuri methi. Mix well. Add chicken pieces and cook, covered, for five minutes on Microwave MEDIUM (60%). Add fresh cream. Cook, uncovered, on Microwave LOW (40%) for two to three minutes. Serve hot.


serve with butter naan

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