Homemade Murgh Makhani (Butter Chicken)

Homemade Murgh Makhani Recipe (Butter Chicken)

Homemade Murgh Makhani is perhaps better known as Butter Chicken. This curry recipe is of the most well known and popular Indian dishes. Murgh Makhani is similar to Chicken Tikka Masala, with a mild, creamy sauce. However, unlike a British made Tikka Masala, Butter Chicken is actually Indian in origin.

The Recipe

Usually the meat of choice for a Murgh Makhani curry is chicken breast pieces. The chicken chunks are first marinated in a spiced yogurt and are then grilled tandoori style. This method of cooking keeps the chicken moist but gives it a charred outside. The curry sauce is made separate from the grilled chicken. The curry sauce is mild in heat but well spiced and creamy. The addition of butter and cashew nut paste makes the sauce extra rich and decadent. The chilli powder to use in this recipe is Kashmiri chilli powder for the mild heat and vibrant colour it gives the curry. Another great ingredient in this recipe is Tandoori Masala powder, giving great flavour to the grilled chicken. This Butter Chicken recipe is great served with homemade Peshwari Naan and Onion Bhajis.

Other Recipes to Try

Tandoori Garlic Chilli Chicken Curry

Thai Duck Red Curry

Bún Kèn – Vietnamese Fish Curry

Indian Lamb Rack, Potatoes, Spinach & Curry Sauce

Squash, Chickpea and Coconut Curry with Onion Seed Flatbreads

Homemade Murgh Makhani (Butter Chicken)

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Homemade Murgh Makhani or perhaps better l known as Butter Chicken is of the most well known and popular Indian dishes. It is similar to Chicken Tikka Masala, but unlike a Tikka Masala, Butter Chicken is actually Indian in origin. 

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 700 kcal

Ingredients

  

For the Chicken and Marinade:

• 4 chicken breasts cut into chunks
• 2 heaped tbsp plain yogurt
• 1 tablespoon kashmiri chilli powder available at Asian supermarkets or online
• 1 teaspoon tandoori spice blend available at Asian supermarkets or online
• 1 teaspoon garam masala
• 2 garlic cloves grated
• Thumb piece size ginger grated
• Salt and pepper

For the Murgh Makhani Butter Chicken Curry :

• 1 red onion
• 2 garlic cloves
• Thumb piece size ginger
• Two finger green chillies halved lenghtways
• Teaspoon Kashmiri chilli powder
• Teaspoon cumin
• 1 cinnamon stick
• 3 cardamom pods lightly bashed
• 3 cloves
• Teaspoon dried fenugreek
• 2 tablespoons cashew nut paste
• Tablespoon tomato paste
• 50 g butter
• 4 tomatoes skinned, seeds removed and chopped
• 150 ml chicken stock
• 150 ml double cream
• Fresh coriander to serve

Instructions

 

• Mix together all the marinade ingredients in a large bowl and stir in the chicken. Leave to marinade for as long as possible, up to 24 hours.
• When you are ready to make the curry, het the grill to high. Place the marinated chicken chunks on a grill rack and grill the chicken until just cooked and charred on the outside (about 8-10 minutes, turning half way through)
• Next start on the Murgh Makhani sauce. Use a food processor or blender to whizz together the red onion, garlic and ginger to a paste.
• In a large frying pan, melt half the butter. Fry the onion, garlic and ginger paste over a low-medium heat for 8-10 minutes until soft but not browned. Add the chillies and all of the spices and stir for a couple of minutes.
• Add the tomatoes, cashew nut paste and the tomato paste and cook for a couple of minutes more. Pour in the chicken stock and simmer for around 10 minutes. Season with salt and pepper.
• Finally stir through the double cream and the remaining butter and simmer until the sauce is at your desired consistency. Stir through the chicken. Top with fresh coriander.
• Serve your Murgh Makhani Butter Chicken with rice, naan and onion bhajis.

Keyword Butter Chicken, chicken, Curry, Indian