Butter Chicken Curry Recipe – Traditional Murgh Makhani


Butter Chicken is a creamy tandoori dish traditionally cooked with chicken, it is a family favourite and crowd pleaser.

Garnish and serve hot with naan bread or rice and tomato chutney.


  • 1 kg chicken breast or thigh fillet cut into pieces
  • 3 tbsp butter/ghee
  • 8 cloves garlic, pureed
  • 2 onions, pureed
  • 1/2 cup coconut cream
  • 1/2 cup natural yoghurt
  • 1/2 cup cream
  • 400g tin tomatoes pureed or use 100g tomato paste
  • 1 tsp ginger chopped finely
  • 1 tbsp coriander leaves chopped finely (optional)
  • 1 tbsp finely chopped chilli or capsicum chopped and seeded
  • 1 tbsp Mudgeeraba Spices Butter Chicken Curry Masala Blend
  • 1 tbsp almond meal (optional)


  1. Melt the butter and add chillies, ginger and coriander.
  2. Fry for a few minutes on medium heat
  3. Add Butter Chicken Curry Masala, mix well and fry
  4. Add the pureed onion and garlic and cook until mixture is well mixed
  5. Add the chicken and seal well
  6. Add the remaining ingredients
  7. Cook until down and salt to taste
  8. To thicken the gravy, simmer with lid off until reaching the desired consistency

**Garlic and onion should be boiled until soft and pureed or alternatively these can be diced and stir fried.

**Yoghurt and cream can be substituted for 300ml full cream sour cream