Indian Butter Chicken Recipe (Murgh Makhani Curry)


Butter chicken (aka “Murgh makhani”) is an extraordinarily popular Indian dish that can be found at the top of menus in restaurants around

the world. Butter chicken originated in Delhi, during the reign of the Mughal Empire. According to a documentary by the Discovery Channel, the murgh makhani curry was invented by a person employed amongst the kitchen staff of a famous Indian restaurant called

Moti Mahal located in Daryaganj, the central region of Delhi. Even though its’ general recipe is widely known, the actual flavor can vary from restaurant to restaurant due to slight variations in the recipe made by various chefs. Butter chicken is usually served with naan, parathas, or roti flat-bread, or steamed rice.

In the video below that was actually made by Tamarind Restaurant in London, we see Head Chef Alfred Prasad demonstrating precisely how to make this dish. Tamarind is one of London’s top restaurants, and only one of five Indian restaurants in London to receive a Michelin star (to put that in perspective, there are only 98 restaurants to receive one star in the U.K. out of 5,500 entries, 11 received two stars, and just three got 3 stars–the best possible rating). Have a look:

Additional Resources and Further Reading

REALLY good looking recipe for murgh makhani someone came up with on their own
Diet murgh makhani? Butter chicken without the butter!


  1. The layers of flavor in this recipe are intoxicating. I made this for dinner tonight.

    Because of the multiple steps involved, I found myself having to stop and find the exact moment in the video — while I was in the middle of cooking. It would be _soooo helpful_ if the recipe and steps could be written into this post as a revision.

    Also, fresh, chopped cilantro is a great topping, not to mention beautiful contrast color 🙂

  2. Oh god i tried tihs today its amazing. I found out half way that i was 7 tomatos short :D. So i used only 2 tomatos and then added cream, yogurt and water to top the sauce off. Also dont forget to add ketchup in the end.