Butter Chicken - Murg Makhani

by Chetna Makan, featured in Chetna's 30-Minute Indian

Published by Mitchell Beazley

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Introduction

I have been enjoying this dish for many years, as have many others given its worldwide popularity. Punjabi families often make it at home, and it’s served at weddings and many feasts. Though traditionally it’s cooked nice and slow, I have ensured that you won’t miss out on any of the flavour and depth of the original in this quick recipe. I am very confident that you will make this stunning meal again and again. Serve with flatbread, naan or roti.

As featured in

Chetna's 30-Minute Indian

Image of Chetna Makan's Butter Chicken — Photo by Nassima Rothacker

Ingredients

Serves: 4

Metric Cups

8 boneless, skinless chicken thighs (cut into 2.5–5cm  / 1–2 inch pieces)

For the marinade

3 tablespoons natural yogurt
2 tablespoons mustard oil
1 teaspoon salt
1 teaspoon Kashmiri chilli powder
2 cloves of garlic (grated)
2½ centimetres piece of fresh ginger (peeled and grated)

For the curry

1 tablespoon sunflower oil
50 grams salted butter
1 cinnamon stick
1 bay leaf
4 cardamom pods
4 cloves
2 cloves of garlic (grated)
200 grams tomato passata
½ teaspoon salt
1 teaspoon chilli powder
1 teaspoon garam masala
1 tablespoon kasuri methi (dried fenugreek leaves)
1 teaspoon clear honey
1 tablespoon double cream

8 boneless, skinless chicken thighs (cut into 2.5–5cm  / 1–2 inch pieces)

For the marinade

3 tablespoons natural yogurt
2 tablespoons mustard oil
1 teaspoon salt
1 teaspoon Kashmiri chilli powder
2 cloves of garlic (grated)
1 inch piece of fresh gingerroot (peeled and grated)

For the curry

1 tablespoon vegetable oil
1¾ ounces salted butter
1 cinnamon stick
1 bay leaf
4 cardamom pods
4 cloves
2 cloves of garlic (grated)
7 ounces tomato passata
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon kasuri methi (dried fenugreek leaves)
1 teaspoon clear honey
1 tablespoon heavy cream

Method

Butter Chicken - Murg Makhani is a guest recipe by Chetna Makan so we are not able to answer questions regarding this recipe

Preheat the oven to 220°C (425°F), Gas Mark 7.
Mix the chicken with all the marinade ingredients in a shallow roasting tin until well combined, then bake for 10 minutes until cooked through.
Meanwhile, start making the curry. Heat the oil and butter in a pan, add the whole spices and let them sizzle over a low to medium heat for a few seconds. Then add the garlic and cook for a minute.
Pour in the passata, cover and cook over a medium to low heat for 10 minutes.
Add the salt, chilli powder, garam masala and the baked chicken and mix well. Cover and cook over a medium to low heat for 5 minutes until everything has come together.
Stir in the kasuri methi, honey and cream, then serve.

Preheat the oven to 220°C (425°F), Gas Mark 7.
Mix the chicken with all the marinade ingredients in a shallow roasting tin until well combined, then bake for 10 minutes until cooked through.
Meanwhile, start making the curry. Heat the oil and butter in a pan, add the whole spices and let them sizzle over a low to medium heat for a few seconds. Then add the garlic and cook for a minute.
Pour in the passata, cover and cook over a medium to low heat for 10 minutes.
Add the salt, chili powder, garam masala and the baked chicken and mix well. Cover and cook over a medium to low heat for 5 minutes until everything has come together.
Stir in the kasuri methi, honey and cream, then serve.