Murgh Makhani (Indian Butter Chicken)

    Murgh Makhani (Indian Butter Chicken)


    47 people made this

    About this recipe: This is a luscious, buttery Punjabi chicken curry best served with fresh coriander, naan and basmati rice.

    Serves: 4 

    • 2 g dried red chile pepper, crushed
    • 0.6 g ground cinnamon
    • 0.8 g ground nutmeg
    • 0.5 g ground cloves
    • 3 g garam masala
    • 9 g salt
    • 3 g minced ginger
    • 2 cloves garlic, crushed
    • 5 Roma tomatoes, seeded, diced
    • 120 ml plain yogurt
    • 455 g skinless, boneless chicken breast, cut into 2-inch cubes
    • 115 g butter
    • 2 red bell peppers, sliced
    • 2 onions, thinly sliced
    • 60 ml heavy whipping cream
    • 6 g chopped fresh coriander

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Mix the spices, salt, ginger, garlic, tomatoes and yoghurt together in a large bowl. Add the chicken pieces and toss well to coat. Marinate in the refrigerator for 30 to 60 minutes.
    2. Melt the butter in a large frying pan over medium heat. Add the red bell peppers and onion and cook, stirring, until the onion softens. Add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
    3. Increase heat to medium-high and stir in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.

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