It can be called Butter Chicken, Murgh Makhani, Chicken Makhani, or Murgh Makhanwala. Either way, an Indian chicken recipe from Delhi is now yours!


1 1/2 pounds chicken, cut into 2 inch cubes
1 tbsp tandoori masala
1/2 tbsp garam masala
1 tsp clove powder
2 tsp red chili powder (to taste)
1 tsp salt (to taste)
1 tbsp lemon juice
1 tsp cardamom powder
1 tsp cinnamon powder
4 tsp unflavored yoghurt
2 medium tomatoes, blended to paste
2 medium onions, chopped
2 tbsp ginger-garlic paste
3 tbsp powdered cashews
3 tbsp slivered almonds
1 bay leaf, crushed
1/2 tsp saffron
2 tbsp cilantro, chopped (to taste)
4 tbsp ghee
Whipping cream


1. Prepare a marinade by mixing cardamom, cinnamon, clove, cumin, garam masala, lemon juice, salt, and tandoori masala into 2 tbsp yoghurt.

2. Stir chicken cubes into marinade until evenly coated. Let marinade for 2 hours or more (overnight if possible).

3. Melt 2 tbsp ghee in a karai (or wok/large frying pan). Fry the chicken until well done. Drain and set chicken aside in a bowl.

4. Melt 2 tbsp ghee in karai. Fry onions until golden.

5. Add ginger-garlic paste. Keep stirring onions and paste to prevent from sticking, sprinkling on water occasionally to help prevent sticking. Fry until oil separates.

6. Add bay leaf, cashew, chili powder, saffron and tomato paste. Allow to cook for 10 minutes.

7. Add almonds, chicken and 1 tbsp cream. Cook until done.

8. Add cilantro. Stir in several tbsp of cream to taste, until sauce has the desired color, consistency and taste.