Murgh Makhani (Indian Butter Chicken)

Murgh Makhani (Indian Butter Chicken)


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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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