Murgh Makhani (Indian Butter Chicken)
Prep time
Cook time
Total time
Mouthwatering with tons of flavor! Adapted from six different recipes!
Recipe type: Main Dish, Poultry
Cuisine: Indian
  • 4 cooked tandoori chicken breasts cut into chunks (see recipe below for how to cook the tandoori chicken - don't forget it needs to marinate overnight before cooking!)
  • ⅓ sweet onion, chopped
  • ~1 inch of ginger root, peeled and julienned
  • 2 cloves of garlic chopped
  • 1 green chili (membranes and seeds removed), chopped
  • 6 tablespoons butter (divided – 2 T and 4 T)
  • 6 medium tomatoes, cut into large pieces
  • 2 teaspoon garam masala
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon cardamom
  • ¼ teaspoon coriander
  • 2 shakes cinnamon
  • 3 oz tomato paste
  • 1 cup chicken or veggie broth
  • ½ cup cream
  1. When prepping the ingredients for the sauce, you only need to roughly chop the ingredients - they will all get blended together eventually.
  2. Sautee onion, ginger, garlic and green chili in 2 tablespoons of butter until onions are translucent.
  3. Add tomatoes and let simmer for ~5 minutes. Add garam masala, chili powder, salt, cumin, cardamom, coriander, and cinnamon. Simmer another 5-10 minutes or so.
  4. Add tomato paste and broth, stir.
  5. Blend everything in a blender until smooth then return to pan. Add tandoori chicken, cream and last 4 tablespoons of butter.
  6. Serve with basmati rice and naan bread. Yum!
Recipe by This Week for Dinner at