Murgh Makhani (Butter Chicken)

Name: Murgh Makhani (Butter Chicken)
Cuisine: Asian, Indian
Ingredients: chicken thighs 800 grams; 1 tsp kashmiri chili powder; lemon or lime juice 1 tbsp; 1 tsp salt; garlic 4 cloves; ginger 12 grams; 2 green chilies; yoghurt 200 grams; 1 tsp garam masala; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp tumeric; 1 tsp kasuri methi (dried fenugreek leaves); 4 tbsp ghee (1 tbsp oil and 3 tbsp ghee); 1 star anise; 2 inch cinnamon stick; 4 cloves; 4 green cardamom; 1 black cardamom; 1 tsp cumin seeds; 1 onion (roughly chopped); 5 cloves garlic (peeled and crushed); 12 grams ginger (peeled and roughly chopped); 2 green chilis (roughly sliced); 1 tsp garam masala; 1 tsp coriander powder; 2 tsp kashmiri chili powder (adjust to taste); 1 tbsp tomato paste; 500 grams chopped tomatoes fresh or canned; 1/2 cup water

18 steps

Delicious and creamy butter chicken. While all the spices may be intimidating it's super easy and quick to make. Serves well with rice, naan or roti and a cucumber raita!

Updated at: Thu, 17 Aug 2023 10:34:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories606.3 kcal (30%)

Total Fat44.6 g (64%)

Carbs30.1 g (12%)

Sugars15.2 g (17%)

Protein25.4 g (51%)

Sodium2105.3 mg (105%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the chicken marinade

800 gramschicken thighs

1 tspkashmiri chili powder

1 Tbsplemon juice

1 tspsalt

12 gramsginger

1 tspgaram masala

1 tspcumin powder

1 tspcoriander powder

½ tsptumeric

1 tspkasuri methi

dried fenugreek leaves

Makhani Sauce

Instructions

Marinating the chicken

Step 1

Cut the chicken thighs into bite size pieces, place in a bowl and combine the chicken with lemon juice, kashmiri chili powder and salt.

Step 2

Set the chicken aside and in a mortar and pestle, create a paste from the ginger, garlic and chilis

Step 3

Add the paste to the bowl with the chicken along with the yoghurt and all the spices and combine well

Step 4

Allow this to marinate in the fridge for 12 - 48 hours

Step 5

Remove chicken from the fridge before you start preparing the sauce

Making the makhani sauce

Step 6

Heat the ghee in a pan on med-high, add the whole spices and cumin seeds and allow for it to sizzle for 1-2 minutes

ghee4 Tbsp

star anise1

cinnamon stick2 inch

cloves4

green cardamom4

black cardamom1

cumin seeds1 tsp

Step 7

Add the chopped onion and cook for 5-6 minutes while stirring

Step 8

Add the garlic, ginger and chilies to the pan and stir

garlic5 cloves

ginger12 grams

green chilis2

Step 9

Once the garlic is fragrant (around 1 minute), add in all the spices and tomato paste. Cook for about 5 minutes until the everything is well combined and tomato paste has darkened

Step 10

Add chopped tomatoes and 1/2 cup of water. Stir this together, taste and add salt and/or honey to your preference

Step 11

Allow sauce to simmer partially covered on low for about 20 minutes until it has thickened

Step 12

At this point, you can preheat your oven to it's hottest setting and turn on the grill

Step 13

Remove whole spices from the sauce then add the sauce and cashews to the blender and blend until it becomes smooth

Step 14

Pour sauce back into pan through a strainer and allow it to continue simmering on low while partially covered while you prepare the chicken (you can add the whole spices back in for extra added flavour)

Step 15

Place a baking sheet on an oven tray and pour the chicken onto it with all of its marinade. Take the time to evenly separate chicken pieces so that it can brown properly

Step 16

Place chicken in the oven for around 10 minutes or until it's sufficiently charred

Step 17

Remove chicken from the oven, add it to the sauce with all its juices, stir in kasuri methi and cream

Step 18

Give it a taste for any last adjustments then its ready to serve with some chopped coriander