Butter chicken, traditionally known as murgh makhani, is an Indian dish which is a type of curry made from chicken with a spiced tomato and butter sauce. 


  • 500gr cubed chicken fillet
  • 3 tbsp oil (Available In-Store)
  • 2 large onions (chopped)
  • 2-3 tbsp Atlas Butter Chicken Masala
  • 1 tbsp garlic & ginger paste (Available In-Store)
  • 1 tbsp Cashew nuts (Available In-Store)
  • 1 cup Yoghurt
  • 1 cup Fresh cream
  • 2 tsp tomato paste
  • ½ tsp Atlas Garam Masala
  • Salt to taste
  • Handful of chopped fresh dhanya/coriander (Available In-Store)
  • 2 slit green chilies (Available In-Store)
  • 100gr butter 


STEP 1: Braise chopped onions in oil, add garlic& ginger paste, cashew nuts, tomato paste & Atlas Butter Chicken Masala.

STEP 2: Once the above has cooled down, liquidize with two cups of water.

STEP 3: In the same pot add your chicken cubes, salt to taste. Stir for 10mins, and then add the liquidized masala. Add 1 cup of yoghurt & 1 cup of fresh cream, cook until there is a thick consistency.

STEP 4: In a separate pan, add 100gr butter. 2 slit chilies and garam masala, and then add to mixture

Add warm butter to curry and garnish with chopped dhanya.