Butter Chicken - Murg Makhani

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Total Time
1hr 20mins
Prep
15 mins
Cook
1 hr 5 mins

The ultimate in tasty creamy heaven - not for those on a diet

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Ingredients

Nutrition

Directions

  1. Preparation (2 days before).
  2. Place in a bowl 2 tablespoons of yoghurt, the tandoori masala and salt, mix well and add the chicken, ensure the chicken is coated well and evenly. Cover and leave in the fridge for 2 days to marinate.
  3. Preparation (On the day).
  4. Mince the garlic and Onion into a paste. Liquidise the chopped tomatoes. Melt the butter in a large DEEP saucepan. Gently fry the onion paste for about 1 minute, add all the remaining powdered ingredients and the coriander (not the almonds) and stir well. Add the tomato paste, tomato puree and chicken stock and stir well allow to simmer for 10 minutes. Add the marinated chicken and simmer for 5 more minutes. Add the cream, yoghurt (2 Tablespoons), powdered almonds and cinnamon stick and stir well. Allow to simmer gently stirring regularly for 30 minutes Taste check and if required remove the cinnamon stick (Important). Remove from heat and place in a ovenproof dish. Place in the over at 200°C for a further 20-25 minutes stirring regularly.
  5. Serve on Pilau rice.
  6. This dish is best and usually served at weddings and special events due to the prohibitive cost of making it in India. However we are able to enjoy it at anytime. The sauce will freeze and keep for up to a month, and this is VERY fattening! but delicious.
Most Helpful

5 5

THIS RECIPE IS PERFECT! Butter Chicken is my favourite Indian dish and this was just as good as at a restaurant. I made a double batch and used 900gr. of diced chicken breast instead of the thighs. This was enough to feed 12 hungry friends at my birthday dinner party. Everybody just loved it... yes it's a little fat but what would you expect from butter and cream?? you only live once... thank you so much, this is a keeper!