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

    Murgh Makhani (Indian Butter Chicken). Photo by Karen Elizabeth

    1/1 Photo of Murgh Makhani (Indian Butter Chicken)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Lavender Lynn's Note:

    "This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
    2. 2
      Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
    3. 3
      Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
    4. 4
      Heat 1 tablespoon oil in a large skillet over medium heat.
    5. 5
      Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
    6. 6
      Remove from skillet and set aside.
    7. 7
      Heat the remaining 2 tablespoons in the skillet.
    8. 8
      Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
    9. 9
      Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
    10. 10
      Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
    11. 11
      Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

    Ratings & Reviews:

    • on August 14, 2012

      55

      A really nice butter chicken! Minor changes ... lacking fenugreek leaves I added fenugreek seeds, a little earlier in the cooking process. I used chicken fillets rather than thighs, chopped into bite-size pieces, I used cream, and I didnt make the onion mixture into a paste, because I do prefer a sauce with a more robust texture. These changes didnt in anyway alter the wonderful taste and aroma of this classic dish, we enjoyed a marvellous dinner, and DH is enjoying what was left, for lunch! Total keeper, Lynn, thank you, made for ZWT8

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Murgh Makhani (Indian Butter Chicken)

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 612.8
     
    Calories from Fat 442
    72%
    Total Fat 49.1 g
    75%
    Saturated Fat 16.6 g
    83%
    Cholesterol 181.3 mg
    60%
    Sodium 1126.8 mg
    46%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 1.2 g
    4%
    Sugars 4.8 g
    19%
    Protein 33.5 g
    67%

    The following items or measurements are not included:

    tandoori spice mix

    fresh ginger

    dried fenugreek leaves

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