cook in a curry

Butter Chicken/ Murgh Makhani – Chicken cooked in a spiced tomato gravy

Butter Chicken

UK curry lovers can’t seem to get enough of Chicken Tikka Masala; the one thing that gets the appetite going for most Indians undoubtedly has to be ‘Butter Chicken’ or Murgh Makhani.

Most Mughlai and Punjabi restaurants will serve you a plate of this goodness as do dhabas and street vendors. I could devour into an entire dish all by myself. Soft roomali rotis, naan or flaky parathas scooping up the thick spiced gravy of butter chicken along with succulent morsels of tandoori chicken with charred edges brings sheer delight with every mouthful. The heat/ spice of the dish combines with the rich gravy and slight sweetness that make it very hard to resist.

With most dishes that have fond memories it’s the taste that lingers on even years later. Cooking Butter Chicken at home has always for me been about getting the flavours just right and like I knew they should taste. This recipe is one that I can say is an absolute hit every single time with family and friends. There’s no calorie counting here I can tell you that now! There’s a copious quantity of butter (after all it is butter chicken!), cream and honey. But I assure you it’s worth every spoonful.

The chicken is marinated & grilled before adding it to the makhani sauce. Tandoori chicken pieces added to the sauce enhance the flavour of the overall dish. Follow my recipe for Tandoori Chicken and can even be done a few hours in advance. Once the chicken is cooked set aside and proceed to make the makhani sauce below. Fenugreek leaf powder is available at Asian stores or you can even grind dried fenugreek leaves.

Butter Chicken (3)
 

Ingredients

1 ½ tbsp unsalted butter

5 green cardamom pods lightly crushed

1” cinnamon stick

4 cloves

1 small onion finely chopped

1 heaped tbsp grated ginger

2 green chillies slit lengthwise

1 tsp kashmiri chilli powder (or mild paprika)

½ tsp garam masala powder

3 tbsp tomato puree

150mls double cream

2 tbsp honey

1 tbsp Kasoori methi/ fenugreek leaf powder

Salt to taste

Chopped coriander for garnish

 

Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.

Add the grated ginger and slit green chillies. Fry for a further minutes and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes. At this stage add a splash of water if the curry is too thick. Stir in the honey and the fenugreek powder. Season to taste. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with roti or paratha.

Butter Chicken (2)
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11 Comments

  1. Posted September 21, 2012 at 10:48 am | Permalink

    I’m completely obsessed with Butter Chicken and really miss not being able to buy it her often. The best I’ve ever had was in Nairobi a few years ago and since then I have been trying recipe after recipe to try and recreate it but to no avail.

    I look forward to trying yours now!

  2. Patrick Keville
    Posted September 29, 2012 at 6:49 pm | Permalink

    Cooked this tonight for myself and my wife. Absolutely delicious. Looking forward to trying a few more of your recipes.

  3. Chris Cheesman
    Posted January 7, 2013 at 8:09 pm | Permalink

    I have made this recipe a few times now and it goes down extremely well with family and friends.

  4. Simon
    Posted February 12, 2013 at 8:36 pm | Permalink

    This is more or less how I make Makhani myself. But a pro chef from Punjab said that traditionally they do not add onion to the makhani gravy. Great recipe, I had to water down the tomato pure/paste (half part tomato pure and half part water). If it’s not watered down the whole dish will taste like its tainted with tomato pure.

    • maunika
      Posted February 14, 2013 at 9:25 am | Permalink

      Thank you. As mentioned in the recipe you can add a splash of water to make a thinner gravy. Also the cream helps make for a rich curry whilst diluting the tomato paste.

  5. AZA
    Posted April 8, 2013 at 9:20 pm | Permalink

    Hi, what kind of chicken preparation would be best for this dish and how much chicken please? thanks!

    • maunika
      Posted April 9, 2013 at 9:39 am | Permalink

      Hi, If you read the post theer is a link to my tandoori chicken recipe with all the measurements/ quantities etc. Maunika.

  6. Posted September 19, 2013 at 10:49 am | Permalink

    I just have to try this! It looks so delicious.
    I *may* have just gone to the Spicery and ordered some spices to give it a go! Will let you know how I get on.

  7. Jane
    Posted September 24, 2013 at 4:30 pm | Permalink

    Had this for supper tonight. Really enjoyed it …… Although 1/2 tbsp of honey was sweet enough for me.

  8. Aruna
    Posted January 14, 2014 at 2:43 pm | Permalink

    I want to try this dish, but am wondering how you got the color without adding food coloring?

    Also i am in the US, so dont get Double Cream, can i use Heavy Cream instead?

    • maunika
      Posted January 15, 2014 at 10:41 am | Permalink

      Hi Aruna, Good quality tomato puree will give you that vibrant colour also the marinade in the chicken tikka pieces will enhance it. Yes of course you can substitute double cream for heavy cream. Hope you like it!

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