Murgh Makhani (Butter chicken)

This is the Dish adapted from the book No Worries Just Chicken Curries by Suki Pantal. Gemi AI found the recipe.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate: In a large bowl, mix the chicken with the yogurt, ginger-garlic paste, lemon juice, salt, and spices. Cover and refrigerate for at least 30 minutes.

Step 2

Sear: Heat oil in a large, wide pan over high heat. Add the chicken pieces in a single layer and sear for 3–4 minutes until browned and charred on the edges. Remove chicken from the pan and set aside

Step 3

The Base: In the same pan, pour in the tomato passata and Kashmiri chili powder. Cook on medium-high heat for 8–10 minutes, stirring occasionally, until the sauce thickens and reduces significantly.

Step 4

Emulsify: Lower the heat to a simmer. Stir in the honey/sugar. Add the chilled butter cubes one by one, stirring constantly until melted and the sauce looks glossy.

Step 5

Finish: Add the seared chicken back into the sauce along with any resting juices. Pour in the double cream and stir gently.

Step 6

Aromatics: Rub the Kasuri Methi between your palms to crush it and sprinkle over the curry. Simmer for 2 minutes.

Step 7

Serve with rice or Serve with hot naan bread or paratha.