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Butter Chicken a.k.a Murgh Makhani.. No Grill, No Bake Version

When you are thinking about food and the word Punjab is mentioned, what is the dish that comes to your mind? For me it's Butter Chicken. Those juicy, succulent, char-grilled chicken pieces cooked in a rich gravy. Yum...I am already drooling.... Luckily, I have my plate of butter chicken by my side..


  • 1 kg Chicken

For marination

  • 1 - 1/2 tablespoons Ginger paste
  • 1 - 1/2 tablespoons Garlic paste
  • 1/2 cup Curd
  • 1 teaspoon Cumin powder
  • 1 - 1/2 teaspoons Chilli powder
  • 1 teaspoon Garam masala powder
  • 1/4 teaspoon Cardamom powder
  • 1 lime Juice of
  • to taste Salt

For gravy

  • 2 tablespoons Butter Ghee /
  • 500 gms Tomatoes - (pureed)
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 1 teaspoon Chilli powder
  • 1/4 cup Fresh cream
  • 1 teaspoon methi Kasoori
  • to taste Salt


  • Marinate the chicken with the ingredients of marination for a few hours, preferably overnight..
  • Cook the chicken in a pan till it is cooked through and no liquid remains.
  • Take a piece of charcoal and light it.
  • When hot, put the charcoal piece in a small heatproof bowl and keep the bowl between the chicken pieces.
  • Drop a teaspoon of ghee/butter on the red hot coal and immediately cover the pan with a tight fitting lid.
  • Meanwhile, heat another pan and add butter/ghee.
  • Add the ginger-garlic pastes and saute till the raw smell goes.
  • Add the chilli powder and stir for a minute.
  • Add the pureed tomatoes and cook till the oil separates.
  • Mix the cream and the chicken pieces and let it boil for a couple of minutes.
  • Mix the powdered kasoori methi and give it a stir.
  • Serve with roti, naan or phulka.


Dry roastKasoori methifor a few seconds and crush with your hands.