Chicken Butter Masala

Murgh Makhni, Chicken Butter Masala, Indian Chicken gravy
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Tandoor chicken pieces – 3 kg

Onion paste - 1kg

Tomato paste - 2kg

Ginger and Garlic Paste – 3tbsp

Butter – 500gms

Refined oil – 100ml

Cinnamon – 2sticks

Cardamom – 5nrs

Cloves – 5nrs

Cumin seeds – ¼ tsp

Biriyani Leaves – 1nr

Green chillies – 8nrs

Cashewnut paste – 350g

Kashmiri Chilli powder – 3tbsp

Turmeric powder – ½ tsp

Garam Masala powder – 1 tbsp

Coriander leaves – ¼ bunch


Fresh cream – 100ml

Dry Kasoori Methi leaves (fenugreek leaves) – 1tsp



1.Heat butter in a heavy bottomed kadai, add the whole garam masala now. Once it splutter add onion paste, fry it well till in butter. 2.Add the masala powder one by one then add tomato paste. Sauté it up to the oil separates from masala Add ginger and Garlic paste. Stir a round, and then add the tandoor cooked chicken pieces. Stir all together. 3.Add enough amount of water to cook the gravy. After it starts boil add cashew paste. Mix and cook for another 12 minutes. 4.End with fresh cream, fenugreek leaves and garam masala. Mix and take it out from fire. 5. Garnish with swirl of fresh cream Serve hot with Pulao and Indian Breads

View instructions at
Chef Raj Mohan

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