Butter Chicken

Butter Chicken, also known as Murgh Makhani, is a beloved dish that originated in North India and has captured hearts and palates worldwide with its rich, creamy sauce and tender chicken pieces. This recipe brings together the classic flavors of butter, cream, and aromatic spices to create a dish that’s perfect for special occasions or a comforting meal at home.


  • 500 grams boneless chicken breast, cut into cubes
  • 50 grams curd (yogurt)
  • 50 grams butter
  • Puree of 4 tomatoes
  • Puree of 3 onions
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed green chillies
  • 1 teaspoon crushed garlic
  • Half teaspoon cumin seeds
  • 5 teaspoons Bharat Butter Chicken Masala
  • Salt to taste
  • Cheese, boiled egg, and coriander for garnish
  • Paratha or naan, to serve


  1. Prepare the Chicken: Boil the boneless chicken breast in a pressure cooker until tender. Once cooked, drain excess water and set the chicken aside.
  2. Marinate the Chicken: In a bowl, combine curd, ginger-chili paste, crushed garlic, and mix well to form a marinade. Add the boiled chicken pieces to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes to allow the flavors to meld.
  3. Cook the Base: In a separate pan or vessel, heat butter over medium heat. Add cumin seeds and let them splutter.
  4. Add the puree of 3 onions and 4 tomatoes to the pan. Cook the mixture, stirring occasionally, until it reduces and thickens into a paste-like consistency.
  5. Add Aromatics: Stir in crushed garlic, ginger and green chillies. Sauté for another minute until fragrant.
  6. Spice it up: Sprinkle 5 teaspoons of Bharat Butter Chicken Masala into the pan. Mix well to incorporate the spices into the onion-tomato base. Allow it to simmer for about 5 minutes on low flame.
  7. Cook the Chicken: Add the marinated chicken along with any remaining marinade into the pan. Stir gently to coat the chicken pieces with the creamy sauce. Cook on low flame for another 10-15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
  8. Adjust Seasoning: Taste and add salt if needed.
  9. Garnish and Serve: Garnish the Butter Chicken with grated cheese, slices of boiled egg, and fresh coriander leaves for added richness and flavor. Serve hot with your choice of paratha or naan bread.
  10. Pro Tip for Creamy Perfection: For an even creamier texture, you can stir in a tablespoon or two of fresh cream just before serving.