Murgh makhani (Indian butter chicken curry)

    Murgh makhani (Indian butter chicken curry)

    96saves
    1hr50min


    112 people made this

    About this recipe: 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.

    Ingredients
    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

    Method
    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 (9)

    by
    3

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

    3

    Amazing ! - 27 Jul 2013

    3

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

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