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Butter Chicken, Traditionally Known as Murgh Makhani

Today I’m going to show you how to make Butter Chicken! A Delicious Indian meal, also known as Murgh Makhani, that is perfect for family dinner night on a budget!

Butter chicken is one of the most popular Indian dishes, and it’s not hard to see why. The combination of rich, creamy chicken and fragrant spices is simply irresistible. While there are many different recipes for Butter Chicken, this is my personal favorite. This recipe for Butter Chicken is easy to follow and yields delicious results.

The rich, creamy sauce and tender chicken make it a favorite. If you’re looking for a delicious Butter Chicken Recipe, look no further! Whether you’re serving it over rice or alongside naan bread, Butter Chicken is sure to satisfy even the heartiest appetite. So go ahead and give it a try – I promise you won’t be disappointed!


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Printable Recipe

Butter Chicken Recipe

Servings 4 Servings


Garam Masala (make it or buy already ground):

  • 1 large Bay leaf
  • ½ Cinnamon Sticks
  • 10 Whole Green Cardamom Pods
  • 1 teaspoon whole black peppercorn
  • 1 tablespoon Whole Cumin Seeds
  • 1 tablespoon Coriander Seeds
  • 1 Whole Small Nutmeg
  • 1 teaspoon Whole Clove

Marinade for the Chicken:

  • 2 ½ lbs. Skinless and Boneless Chicken Breast cut into bite size pieces
  • 1 cup Plain Whole Milk Yogurt
  • Juice of one Lemon
  • 1 ½ teaspoon Turmeric
  • 1 ½ teaspoon Garam Masala

For the Sauce:

  • 2 ounces Butter
  • 1 Large Onion diced
  • 1 Small Jalapeno Pepper cut into small dice
  • 1 tablespoon Garlic finely diced
  • 1 teaspoon of Red Kashmiri Chili Powder
  • ½ teaspoon Turmeric
  • 1 Large Can Peeled and Seeded Tomatoes
  • ¾ cup Chicken Stock
  • ½ cup Heavy Whipping Cream
  • 1 teaspoon Fresh Ginger grated
  • 1 ½ teaspoon Garam Masala
  • 1 ½ teaspoon Salt

Sauté the Chicken:

  • 2 ounces Butter plus 2 ounces at the end
  • 1 cup Cashews
  • 1 tablespoon Dried Fenugreek Leaves
  • 2 tablespoons Cilantro freshly chopped


Garam Masala (make it or buy already ground):

  • Using a coffee grinder, process all ingredients until finely ground

Marinate the Chicken:

  • Mix all ingredients and let marinade IN THE FRIDGE for 2 to 3 hours or a minimum of 30 minutes if you do not have a couple hours.

For the Sauce:

  • In a sauce pan, heat the butter and sauté the onion until light golden brown.  Add the Jalapeno, Chili powder, garlic and when fragrant add all remaining ingredients.  Bring to boil, reduce the heat and cook it very slowly for at least 30 to 45 minutes uncovered.  Using an immersion blender or a regular blender, process until very smooth.  Stain to a double mech strainer and adjust seasoning to your liking.

Sauté the Chicken:

  • In a large frying pan, heat a couple ounces butter, when light golden brown, take the chicken out of the fridge and sauté until golden brown on all sides.
  • Add the strain sauce on top and cook for another 10 minutes or until all the chicken is cooked.
    At the end add the fenugreek, cilantro and at the last minute add more butter.


For the Woll Non-Sick Fry Pan:  click here
For the Reduction / Saucier Pan:  click here
For the Double Mesh Strainer:  click here
For the Laser Thermometer:  click here
For a Signed copy of Chef Jean-Pierre's Cookbook:  click here 


Please be sure to share this recipe with friends and family! Thank you!


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