Butter Chicken (Murgh Makhani)

Rich, creamy and fragrant — this restaurant classic blends tender chicken with Mehak Kashmiri Mirch Powder and Mehak Garam Masala for that signature golden gravy. Try it today with Mehak Dried Fenugreek Leaves for authentic flavour.

Total Cook Time
Prep Time
Cook Time
Recipe Servings
70 mins
25 mins
45 mins
4

Ingredients

  • 600 g Boneless chicken thighs
  • 150 g Yoghurt
  • 1 tsp Mehak Kashmiri Mirch Powder
  • ½ tsp Mehak Cumin Powder
  • ½ tsp Mehak Garam Masala
  • 1 tbsp Lemon Juice
  • 1 tbsp Ginger-Garlic Paste
  • Salt 1 tsp
  • 60 g Butter
  • 250 ml Tomato Purée
  • 120 ml Fresh Cream
  • 1 tsp Mehak Dried Fenugreek Leaves (Crushed)

How to Cook

  1. Marinate chicken with yoghurt, lemon juice, ginger-garlic paste, and Mehak spices for 2 hrs
  2. Grill or pan-sear till charred
  3. Melt butter, add tomato purée, cook 8–10 min; stir in cream and garam masala
  4. Add chicken; simmer 10 min till rich and creamy.

Following spices are used in this recipe, you may have these directly from here also.

  • Kashmiri Mirch Powder (Ground Red Chilli Mild) 100 g
  • Jeera Powder (Ground Cumin) 100 g
  • Garam Masala 100 g
  • Kasoori Methi (Dried Fenugreek Leaves) 25 g