Murgh makhani (Indian butter chicken curry)

    1 hour 50 min

    This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani'. This is best served with naan or you can also serve this with basmati rice.

    180 people made this

    Serves: 4 

    • 5 tablespoons fat free natural yoghurt
    • 1 tablespoon tandoori masala powder
    • 675g boneless, skinless chicken thighs, cut into 3cm pieces
    • 1/2 onion, chopped
    • 1 (2.5cm) piece fresh ginger
    • 1 clove garlic
    • 2 tablespoons water
    • 3 tablespoons cooking oil, divided
    • 2 teaspoons garam masala
    • 1/4 teaspoon Indian chilli powder
    • 250g passata
    • 125ml double cream
    • 125ml milk
    • 2 tablespoons butter
    • 1 teaspoon dried fenugreek leaves
    • 1 teaspoon salt

    Prep:20min  ›  Cook:30min  ›  Extra time:1hr marinating  ›  Ready in:1hr50min 

    1. Stir the yoghurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
    2. Puree the onion, ginger and garlic with the water in a blender until it forms a smooth paste; set aside.
    3. Heat 1 tablespoon oil in a large frying pan over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from pan and set aside. Heat the remaining 2 tablespoons in the pan. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chilli powder over the mixture; cook 1 minute more. Pour the passata into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the cream and milk; bring to the boil. Add the butter, fenugreek leaves and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

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    Reviews in English (91)


    A really good recipe, this was my first curry ever and the plates were completely finished with a request for more!  -  05 Jun 2010


    Was really nice - but salty. Next time I will leave out the tsp of salt.  -  06 Mar 2016


    Amazing !  -  27 Jul 2013