Butter Chicken (Murgh Makhani)

Traditional Punjabi recipe, with a rich and creamy texture… Can be spiced up if you like, but we prefer it mild, to better taste the flavor of each individual ingredient…

Ingredients (for 2)

  • 1 chicken breast (about 13 oz. or 360 gr.)
  • 1/2 cup white yogurt
  • 2 tbsp butter
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1/2 tsp garam masala powder
  • 2 tbsp tomato paste
  • 1 tsp ginger
  • 1/2 tsp chili powder
  • 2 tbsp fresh cilantro
  • salt


  • Chop the chicken breast into bite-sized pieces and add them to a large bowl
  • Add yogurt, garlic (crushed), ginger (grated), garam masala, ground cumin and coriander seeds, chili powder, salt and lemon juice
  • Stir, cover with plastic wrap and let it marinate in the fridge for at least 1 hour
  • When ready, gently melt the butter in a large skillet and add the chicken pieces together with the marinade
  • Stir in the tomato paste (you can use tomato sauce as well) and a sip of water, cover and cook over low heat for about 15 minutes, or until chicken is tender
  • Garnish with chopped coriander leaves just before serving

Best Served With

Basmati rice and naan bread

Tips from the Chef

  • Let marinate overnight if you have enough time