Butter Chicken

Butter Chicken
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Butter Chicken

Butter Chicken

Murgh Makhani, a spicy tomato based chicken curry which is rich and full flavoured with a creamy texture.
Prep Time 15 minutes
Cook Time 45 minutes
Marination time 4 hours
Total Time 5 hours
Course Dinner
Cuisine Indian
Servings 4 people


  • Large heavy based saucepan
  • Non reactive mixing bowl
  • Food processor



  • 1 kg Chicken thigh fillets
  • 2 cups Yoghurt natural
  • 1 tsp Kashmiri chilli powder to taste
  • 1 tbsp Lemon juice
  • 1 tsp Salt

Sauce (Masala)

  • 1 tsp Ginger crushed
  • 1 tsp Garlic crushed
  • 1 tsp Cumin powder Jeera powder
  • 1 tbsp Coriander powder
  • ½ tsp Kashmiri chilli powder
  • 1 tsp Fenugreek seeds powder Kasoori methi powder
  • 1 tsp Salt
  • 1 tsp Sugar optional
  • 1 tsp Monk Fruit Sugar low carb alternative
  • 2 tbsp Water

Main Dish

  • 2 tbsp Butter
  • 2 tbsp Butter
  • ½ tsp Flour optional
  • ½ tsp Almond flour low carb alternative
  • ½ cup Coconut shredded
  • 4 whole Tomatoes pureed
  • 400 ml Coconut cream



  • Cut the chicken thighs into 3cm chunks
    1 kg Chicken thigh fillets
  • In a non reactive bowl, place the yoghurt, chilli powder, lemon juice, salt and mix together. Fold chicken pieces into the mix.
    2 cups Yoghurt, 1 tsp Kashmiri chilli powder, 1 tbsp Lemon juice, 1 tsp Salt
  • Place the bowl, covered, into the fridge for 4 hours, overnight or whatever time you had spare.

Sauce (Masala)

  • In a bowl, place ginger, garlic, cumin, coriander, chilli, fenugreek, salt, and sugar. Mix and add water as required to make a smooth paste.
    1 tsp Ginger crushed, 1 tsp Garlic crushed, 1 tsp Cumin powder, 1 tbsp Coriander powder, ½ tsp Kashmiri chilli powder, 1 tsp Fenugreek seeds powder, 1 tsp Salt, 1 tsp Sugar, 2 tbsp Water
  • Set aside in the fridge until the chicken is cooked and ready.

Cook the chicken

  • In a heavy based saucepan place 2 tbsp butter and cook chicken in batches over medium heat until browned and cooked through.
    2 tbsp Butter
  • Set chicken aside.

Main Dish

  • In the saucepan add 2 tbsp butter and add flour. Stir until smooth.
    2 tbsp Butter, ½ tsp Flour
  • Add spice paste and stir cooking for 3 minutes or until aromatic.
  • Add shredded coconut and cook for another 3 minutes stirring
    ½ cup Coconut shredded
  • Add tomato puree and bring to the boil. Lower heat to low.
    4 whole Tomatoes
  • Cook for 15 minutes with a lid on.
  • Add chicken to the mix and add coconut cream.
    400 ml Coconut cream


  • Serve with rice or konjac noodles as a low carb alternative
Keyword Butter chicken, Murgh Makhani

Photo Credits:      Raman | Unsplash

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