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butter chicken and rice

Butter Chicken Recipe (Murgh Makhani) | How to make Butter Chicken

The recipe is divided into easy-to-follow steps, so a great result is achieved with minimum effort… restaurant-style murgh makhani in no time!
5 from 3 votes
Prep Time 10 mins
Cook Time 1 hr
marinating time 1 hr
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Indian
Servings 4 portions
Calories 296 kcal

Ingredients
 
 

  • 300 g Chicken Breast Skinless and Boneless, Cut in Flat Strips
  • 2 Tbsp Butter Unsalted
  • ½ Tsp Fresh Ginger Chopped
  • 3 Green Chilies Fresh, Slit on the Side
  • Salt to Taste
  • 1 tbsp Fenugreek Leaves Dry
  • ½ tsp Sugar White
  • 2 Tbsp Cream Full Fat, Unsweetened
  • 10 g Fresh Coriander Chopped
  • 20 Sprays of Cooking Spray

For the first marination of the chicken

  • ¼ tsp Salt
  • 1 tbsp Lemon Juice
  • 1 tsp Ginger Garlic Paste or half teaspoon of garlic paste and half teaspoon ginger paste

For the second marination of the chicken

  • 1 tsp Sunflower Oil
  • 1 ½ tsp Kashmiri Chili Powder
  • 50 g Full Fat Natural Yogurt
  • ¼ tsp Salt
  • 1 tsp Lemon Juice

For the curry base

  • 250 ml Water
  • 220 g Tomatoes Fresh, Chopped
  • 50 g Onions Chopped
  • 1 Bay Leaf
  • ½ inch Cinnamon Stick
  • 1 Black Cardamom
  • 3 Cloves
  • 3 Green Cardamoms
  • 3 Garlic Cloves Chopped
  • ½ inch Fresh Ginger Chopped
  • 1 tsp Kashmiri Chili Powder
  • 1 ½ Tbsp Butter Unsalted
  • 15 Cashew Nuts

Instructions
 

  • Chop the chicken breasts in flat strips (picture in the article above for reference) and put in a bowl with the ingredients of the first marinade; mix everything well together and set aside, allowing to marinate for 30 minutes.
  • After thirty minutes, add the ingredients of the second marinade to the chicken and mix well, until the color of the marinade is uniform. Set the chicken aside and allow to rest for at least thirty minutes.

After thirty minutes that the chicken has been sitting with the second marination, one can commence to put together the curry:

  • In a pan, put all the ingredients of the curry base, mix well, put a lid on the pan and allow to simmer on low to medium heat for about twenty minutes, until all the ingredients, especially the tomatoes and onions are mushy.
  • Once all the ingredients are mushy, put the curry sauce in a blender and reduce it to a fine paste.
  • Pass the blended curry through a fine grain sieve, straining all the pieces that have not blended. This will create a very smooth curry cream, which can be kept on the side in a bowl.
  • Using the same pan, add two tablespoons of butter and allow to melt on low flame; once the butter has melted, add ½ teaspoon of chopped fresh ginger and 3 slit chilies. Sautee these together until the rawness of the spices has gone.
  • At this stage, add the blended curry sauce to the pan and mix well and add a little bit of water (100-200ml – I added it to clean the blender). Leave on low flame with a lid to simmer for 20 minutes.
  • While the curry sauce simmers away, grill the chicken on a griddle, using the cooking spray to help yourself; should it be preferred the chicken can also be cooked in the oven instead. Allow the chicken to cook halfway before turning; this will allow for nice grilling lines on it and the darker pieces will try to mimic the flavor that a tandoor oven offers.
  • Once the chicken is cooked thoroughly, set aside on a plate.

This is the final stage in this curry preparation:

  • Return to the curry sauce and adjust the salt level and add half a teaspoon of white sugar.
  • Put the dry fenugreek leaves on a paper towel and warm up in the microwave for about 20-30 seconds, then remove and crush between the palms of your hands and into the curry. Putting the leaves in the microwave will allow the leave to release their smell as well as making them easier to crush.
  • Mix well the curry sauce and add the chicken; mix the chicken in the curry sauce allowing it to be fully coated and cook on low flame for 4-5 minutes.
  • Garnish the curry with two tablespoons of full-fat unsweetened cream and freshly chopped coriander. Serve and enjoy!

Nutrition

Calories: 296kcalCarbohydrates: 12gProtein: 19gFat: 19gSaturated Fat: 9gTrans Fat: 1gCholesterol: 86mgSodium: 617mgPotassium: 572mgFiber: 3gSugar: 5gVitamin A: 1452IUVitamin C: 17mgCalcium: 60mgIron: 1mg
Keyword Butter chicken, chicken tikka, easy chicken curry, Easy Chicken Recipes, murgh makhani
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