Butter Chicken / Murgh Makhani
A silky rich tomato dish with meat cooked in butter

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Butter Chicken / Murgh Makhani

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Ingredients

Adjust Servings:
For marination
2 cups - 250ml Yoghurt (Plain)
1 tablespoon Lemon
1 tablespoon Mix Powder / Curry Powder
1/2 teaspoon Salt
750 grams Chicken Breast
For frying the meat
3 tablespoons Ghee (Butter)
For the sauce
1/2 cup - 115g Butter (Unsalted)
300ml Passata
1 tablespoon Sugar
1 teaspoon Chilli Powder (Kashmiri) or Paprika
2 teaspoons Fenugreek Leaves (Kasoori Methi)
1 teaspoon Garam Masala (Powder)
300ml Cream (Double)
to taste if required Salt

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Chicken marinated in a mixture of yogurt, salt, spices and lemon juice then simmered in a rich tomato and butter sauce

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  • Heat 0/5
  • Heat 1/5
Cuisine:

Ingredients

  • For marination

  • For frying the meat

  • For the sauce

Directions

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Chicken marinated in a mixture of yogurt, salt, spices and lemon juice then simmered in a rich tomato and butter sauce

Chicken marinated in a mixture of yogurt, salt, spices and lemon juice then simmered in a rich tomato and butter sauce
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Steps

1
Done

Cut up the meat into small chunks and marinate in the yoghurt, spice mix, salt and lemon juice. Ideally you would marinate for 24 hours but if you are in a rush 2 will still be ok

2
Done

Once marinated heat the ghee in a pan on high heat and sear the meat stirring occasionally. You are not looking to completely cook the meat, merely seal the outside and give it a nice char

3
Done

Once browned remove the meat and add any remaining marinade into the pan along with 1/2 of the butter. Stir through then add the passata, sugar, chilli, fenugreek and garam masala. Allow to fry for 5-10 minutes to intensify the flavour

4
Done

add in the remaining butter, 95% of the cream (save some to drizzle on the finish dish) and meat and simmer until the meat is cooked through and the sauce is the consistency you require. I remove the dish from the heat when the butter starts to seperate from the sauce

5
Done

Serve with a knob of butter, a sprinkling of fenugreek leaves and a swirl of cream

thecurrykid

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