Butter Chicken

90 minutes


Butter Chicken Recipe
Club Noor

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900 gms Chicken Breasts

5 tbsp Noor Oil

For marinade

200 gms yoghurt (full fat)

tbsp ginger garlic paste

3 tsp chili powder (Kashmiri chili)

3 tsp coriander powder

tsp cumin powder

1 tsp garam masala powder

2 tsp lemon juice

Salt to taste

1 drop red color

For gravy

4 bay leaves

4 cardamoms

1 mace

6 tbsp butter

1 cup  tomato puree

1 tbsp coriander powder

1 tsp red chili powder (Kashmiri chili)

1 tsp cumin powder

½ tsp garam masala powder

½ cup  cream

1 tsp kasuri methi (dry fenugreek leaves) Salt to taste

1 pinch  sugar


4 tbsp Noor Oil



This is a classic Indian dish liked by all, including westerners due to its delicate blend of subtle flavours within a butter and tomato base. This dish is also as known as Murg Makhani.

Steps Involved:

Make gashes on the chicken to ensure that the marinade is absorbed well. Hang the yoghurt in a muslin cloth for 15 minutes, to allow the water to drain out of the yoghurt.

Mix the remaining ingredients of the marinade and keep overnight in refrigerator for the best results.

Take a thick bottomed pan, add Noor Oil and place the chicken pieces on it gently. Cover and cook. When one side is done, turn the pieces over to the other side; cover to cook the chicken further. Drain excess oil and keep aside.

For preparing gravy:

In a thick bottomed skillet, add butter and oil on medium heat. When the butter is melted add the bay leaves, cardamom and mace and sauté for a few seconds.

Then add the tomato puree and mix well. Now add the coriander powder, chili powder and cumin powder and stir for a minute. Add garam masala powder, salt and a pinch of sugar and stir regularly for 2 minutes.


Add water and bring to boil. Add cream, roughly crush the kasuri methi and add to the mixture. Finally add the chicken pieces and let it simmer for 5 minutes. Garnish with a drop of cream and coriander leaves.


Best served hot with roti or rice.

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