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    You are in: Home / Recipes / Butter Chicken - (Murgh Makhani) Recipe
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    Butter Chicken - (Murgh Makhani)

    Butter Chicken - (Murgh Makhani). Photo by Chef floWer

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Sandi (From CA)'s Note:

    Yay! In my never-ending quest for THE perfect butter chicken recipe, I’ve finally come up with something close enough to put the search on the back burner for a lonnng time. This is an Indian dish very popular at restaurants and is somewhat similar to chicken tikka masala, but richer. Don’t let the butter content put you off. You only live once, might as well make your tongue happy! Serve over fragrant basmati rice laced with green peas and with pakoras, raita and palak paneer and you’ll be in heaven! Adjust the heat level with the red chilli powder. Prep/cook times are approximate and do not include marination. My grateful appreciation to the chefs who pointed out my errors in typing up this recipe. They're fixed now. :)

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    • 2 tablespoons melted butter (garnish)
    • fresh cream (garnish)
    • finely chopped cilantro (coriander leaves, garnish)


    1. 1
      Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.) Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours in the refrigerator, overnight if possible for best results.
    2. 2
      Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
    3. 3
      Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.).
    4. 4
      Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low.
    5. 5
      Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
    6. 6
      Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
    7. 7
      TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above.

    Ratings & Reviews:

    • on September 08, 2012

      55 hubby and I spend a lot of time in India and love Indian food so I was skeptical that this recipe would stack up. My step-daughter made this for us and recommended the following changes: substitute the chicken breasts with thighs; half the chili powder and substitute smoked paprika instead of cream in gravy, use sour cream; no green chilies (or maybe one that is not spicy); use lots of cilantro; and definitely use cashews. It was fantastic. I was even a bit jealous that I had not cooked it

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    • on August 11, 2008


      Sandi, I had what I thought was a pretty terrific butter chicken recipe and on a whim decided to try yours...very glad that I did ...mmmm (that is me remembering the taste of this fine dish) Followed your recipe exactly --- this recipe has replaced my old one. Thanks for sharing.

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    • on May 25, 2008


      The 5 of us really enjoyed ths delicous version of butter chicken. I made a few minor changes that I don't think altered the finished dish. I used tinned tomatoes and almond meal (instead of the cashews) and chicken thigh fillets (we find them moister and tastier in things like this). I cut the chicken into bite size pieces and didn't prick it as I figured they were small enough for the marinade to penetrate.

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    Read All Reviews (8)


    Nutritional Facts for Butter Chicken - (Murgh Makhani)

    Serving Size: 1 (343 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 617.8
    Calories from Fat 412
    Total Fat 45.7 g
    Saturated Fat 22.1 g
    Cholesterol 207.6 mg
    Sodium 317.2 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 2.2 g
    Sugars 2.8 g
    Protein 43.6 g

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