Murgh Makhani - Butter Chicken

Murgh Makhani - Butter Chicken

Ready in 1 hour

Butter chicken seeems to fall into a couple of different categories, one involves the preparation of the ingredients without any marinade involved, the other version is more in keeping with the chicken tikka massala type of recipes.

This version is adapted from a traditional style to make it fast and easy, with ingredients available from any supermarket. (Adapted from EJones #efnet)

"Yummy and pretty simple. The metric measurements seem a little out with the butter. I only use a small knob of butter and it's great.

Great dish. "

- Hellman

Top-ranked recipe named "Murgh Makhani - Butter Chicken"

4 avg, 4 review(s) 50% would make again

Ingredients

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100 grams Unsalted Butter
1 Tablespoon Vegetable Oil
2 Medium Onions; Finely chopped
1 Teaspoon Ginger; Grated/Chopped
2 Teaspoon Garam Masala
2 Teaspoon Ground Dried Coriander
1 Teaspoon Chili Powder
1 Teaspoon Black Cumin Seeds
1 Tablespoon Garlic; Minced
1 Teaspoon Salt
3 whole Cardamom
3 whole Black Peppercorns
150 Mililitres Natural Yoghurt
2 Tablespoon Tomato Paste
8 Chicken Legs/Thighs; Skin and bone removed
150 Mililitres Water
2 Whole Bay Leaves
150 Mililitres Thickened Cream

Original recipe makes 6 Servings

Servings  

Preparation

1. In a large bowl, place the Garlic, Garam Masala, Coriander, Ginger, Chilli Powder, Cumin Seeds, Salt, Cardamom Pods and Peppercorns and blend together. Add yoghurt and tomato puree and stir to combine. Add the chicken pieces to this mixture and stir to coat well. Leave to marinade - if possible overnight in the fridge, otherwise for 30-60 minutes minimum.

2. Heat butter & oil in Kukri (or a frying pan / wok)

3. Add onions and fry till golden. Remove from pan.

4. Add chicken. Continue moving until all cooked. Return the onion to the pan.

5. Add the water and bay leaves and leave to simmer for 45 minutes, stirring every 5 minutes

6. Turn the heat off, stir through the cream and leave for 5 minutes.

7. Serve with rice and garnish with chopped fresh coriander and chopped green chillies.

Note: Indian Yoghurt is better if you can get it, but normal plain yoghurt will work. Do NOT try and use. Chicken can be cut into bite-sized pieces before marinading if desired.

If you want to make more gravy to serve with the dish, simply add a tin of puree tomato at step 5.

Notes

Pay close attention while frying the onion and chicken as if it burns it will spoil the recipe. The simmer time you can almost ignore the dish, however stirring it will help ensure nothing burns.

Credits

Added on Award Medal
Verified by christianed
Calories Per Serving: 593 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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A delicious chicken treat :)
FahadMohammedFiroz 2 years ago
Yummy and pretty simple. The metric measurements seem a little out with the butter. I only use a small knob of butter and it's great. Great dish.
Hellman 3 years ago
why would I post it and not give it 5 stars :D
Uncyspam 3 years ago
why would I post it and not give it 5 stars :D
Uncyspam 3 years ago
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