Butter Chicken - Murgh Makhani
This easy recipe for Butter Chicken is as authentic as it can get! Make classic Butter Chicken or Murgh Makhani at home, just like the one you get at your favorite Indian restaurant.
Servings 4
Calories 555kcal
Ingredients
- 600 grams Chicken breast cut into chunks
For the marinade
- ⅓ cup Yogurt
- ¾ teaspoon turmeric powder
- 1 teaspoon Kashmiri Chili powder
- 1 teaspoon garam masala
- 1 tablespoon ginger- garlic paste or use minced ginger and garlic
- 1 tablespoon ghee or melted butter
- 1 teaspoon salt
For the butter chicken sauce
- 75 grams butter or 5 tablespoons butter
- 1 tsp Ginger garlic paste or minced ginger and garlic
- 1 teaspoon Kashmiri Chili powder or use paprika powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ cup raw cashews soaked in warm water for 15- 20 minutes
- 1 cup tomato puree 1 cup = 250 ml
- 2 tbsp honey
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- 1 tablespoon cream
- Salt to taste
Instructions
- Start by marinating the chicken - lightly score the chicken pieces and mix together the chicken with all the ingredients for the marinade. Keep the chicken pieces into a bowl, cover with cling film and transfer to the fridge.
- Let the marinated chicken sit for 30-40 minutes in the fridge, or if possible, overnight.
- Skewer the chicken on barbeue skewers and grill them either on the barbeque or stovetop or in the oven in grill mode. Turn the pieces over halfway through, to cook them evenly. The chicken pieces should have a little char on them. Once griled, keep aside for later.
- Prepare the cashew paste – in a blender, blend together the pre-soaked cashews with a little water to form a smooth paste. Keep aside for later.
- In a heavy bottom pot on the stovetop, Heat some butter. Once the butter melts, add ginger and garlic paste followed by turmeric and red chili powder. Saute briefly, and add the tomato puree.
- Add any leftover marinade from the chicken pieces, followed by the kasuri methi leaves, and then the garam masala powder.
- Add in the cashew paste and honey and turn off the heat.
- Blend together all the ingredients using a stick blender, forming a smooth sauce.
- Add salt to season and let the sauce simmer for 3-4 minutes.
- Then add the grilled chicken pieces and mix into the sauce.
- Add a tablespoon of cream and simmer the butter chicken for 5-6 minutes. Turn off the heat once cooked.
- Serve hot with naan or basmati rice.
Video
Nutrition
Calories: 555kcal | Carbohydrates: 31g | Protein: 37g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 939mg | Potassium: 1033mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1219IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 3mg