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butter chicken


  • Author: Truly Grass Fed
  • Prep Time: 1h 30minutes
  • Total Time: 14h 30minutes


The murgh makhani recipe from Punjab, India, is the definition of comfy food; chicken is tender and soft, and the sauce is creamy, buttery, and tasty. Made with our Truly Grass Fed Salted Butter, it is sure to be a big hit with all the family.



Chicken and marinade

  • 1.5 lb chicken breast with no skin in medium cubes
  • 1/4 tsp cumin
  • 1/4 tsp powdered coriander
  • 1/4 tsp powdered cinnamon
  • 2 pinches powdered cloves
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 2 tsp sweet paprika
  • 1 clove of garlic, minced
  • 1 slice of 0.5” of ginger, minced
  • 1tsp salt
  • 1 lemon juice
  • 3/4 cup plain yogurt


  • 1 cinnamon stick, about 1.5
  • 1 cardamom pod, crushed with a knife blade
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1 tsp ginger, minced
  • 3 large onions, chopped
  • 1 tbsp sugar
  • 2 tsp sweet paprika
  • 1 can pelatti tomatoes
  • 5 tbsp Truly Grass Fed Salted Butter, chilled and in cubes
  • 1/4 cup heavy cream
  • 4 tbsp coriander leaves
  • Salt
  • Vegetable oil



  • Marinate the chicken for at least 6 hours, and up to 12 hours, before serving. In a medium-sized bowl, place the chicken, powdered cumin, coriander, cinnamon, cloves turmeric, cayenne pepper, paprika, garlic, ginger, salt, lemon juice, and yogurt. Mix well, cover with plastic film and take it to the fridge.
  • Heat a drizzle of the oil in a large pan, take the chicken off the marinade and save the marinade for later. Place chicken in the pan, and using high heat, brown it on all sides. When they are ready, set them aside into a clean bowl.
  • In the same pan, add another drizzle of oil and add the cinnamon stick, turmeric, and bay leaf. Let it fragrant for 20 to 30 seconds, then add the garlic and ginger. When it is fragrant, add the onion, salt and let it slightly golden. Add the sugar, tomato, salt, and the remaining marinade; add 1/2 cup water, lower the heat, cover the pan and cook for 10 minutes until the tomato softens.
  • Take it off the heat, remove the cinnamon and bay. Transfer sauce to a blender or, using a hand mixer, and mix until you obtain a thick and chunky puree. Return sauce to the pan and to the heat, add the chicken and cream, and let it cook in low heat for another 10 to 15 minutes until the chicken is very tender and sauce thickens. Season the salt, turn off the heat, stir in butter cubs and whisk until it melts. Add coriander leaves and serve immediately.