Spice it up

Butter chicken

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Butter chicken also known as ‘murgh makhani’, the most loved and popular curry in any Indian restaurant. Whats not to love, tender chicken pieces in creamy spicy sauce. Try this recipe, it’s easy and you will bring the restaurant like butter chicken into your plate.


  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 medium onion diced
  • 1 teaspoon fresh ginger finely minced or grated (or use paste)
  • 2-3 cloves garlic finely minced or crushed
  • 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
  • 4 tablespoons tomato paste or 8 oz can of tomato sauce
  • Butter chicken Pathaks paste
  • 1 teaspoon chilli powder or paprika, adjust to taste
  • 1 teaspoon Fenugreek (but seeds or mustard seeds can be used too, optional*)
  • 1 teaspoon cumin
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream sub for half & half or yogurt for low fat
  • Hot cooked rice and naan for serving


  • Over medium-high heat, preheat a large skillet or medium saucepan. Onions should be cooked in the oil, butter, and salt for 3–4 minutes, or until they turn lightly brown. Stirring often to prevent burning, add the ginger and garlic and let it cook for 30 seconds.
  • Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
  • Then, add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.