How to Cook Butter Chicken (Murgh Makhani)

Butter Chicken is a rich tomato and cream gravy dish using leftover tandoori chicken. Kasuri Methi aka Fenugreek leaves are essential to this dish. Crushed cashewnuts adds creaminess to the dish.

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How to Cook Butter Chicken (Murgh Makhani) Recipe
17 Steps
Ingredients
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1
I leave the chicken thigh whole. First marinade with lemon juice, salt and red chilli powder for 30 minutes

I leave the chicken thigh whole. First marinade with lemon juice, salt and red chilli powder for 30 minutes

2
For the second marinade - add to the chicken ingredients 5-10. Its best to allow the chicken to marinade overnight. The yoghurt will tenderize the chicken.

For the second marinade - add to the chicken ingredients 5-10. Its best to allow the chicken to marinade overnight. The yoghurt will tenderize the chicken.

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3
Preheat the oven at 180 deg C. Place the chicken pieces in a deep tray. Cook for 45 minutes and later grill for charred effect.

Preheat the oven at 180 deg C. Place the chicken pieces in a deep tray. Cook for 45 minutes and later grill for charred effect.

4
This is a bowl of presoaked raw cashewnuts. Drain and crush to a coarse paste.

This is a bowl of presoaked raw cashewnuts. Drain and crush to a coarse paste.

5
This chicken is very moist and can be used in pakora or served as it is. Notice the liquid. Its full of flavor and is used in the gravy instead of water. Cut the chicken to bite size

This chicken is very moist and can be used in pakora or served as it is. Notice the liquid. Its full of flavor and is used in the gravy instead of water. Cut the chicken to bite size

6
Finely crush the green cardamom. Mix it with the ginger garlic paste.

Finely crush the green cardamom. Mix it with the ginger garlic paste.

7
This is a can of 400g tomato puree

This is a can of 400g tomato puree

8
Melt butter or ghee.

Melt butter or ghee.

9
Caramalise the red onion

Caramalise the red onion

10
Now add the crushed cardamom mixture, ground mace and garam masala. Cook till fragrant.

Now add the crushed cardamom mixture, ground mace and garam masala. Cook till fragrant.

11
Add the tomato puree

Add the tomato puree

12
While the gravy is cooking cut the chicken to bite size

While the gravy is cooking cut the chicken to bite size

13
The gravy will be thick. Add fenugreek leaves, salt and honey. Cook. Keep tasting and adjust the seasoning.

The gravy will be thick. Add fenugreek leaves, salt and honey. Cook. Keep tasting and adjust the seasoning.

14
Add the cream and the cashewnut paste.

Add the cream and the cashewnut paste.

15
You may leave the gravy as it is or blitz it to a smoother consistency.

You may leave the gravy as it is or blitz it to a smoother consistency.

16
Add the chicken and the pan juices (my husband calls it Tandoori Chicken stock). The gravy will taste much flavorful.

Add the chicken and the pan juices (my husband calls it Tandoori Chicken stock). The gravy will taste much flavorful.

17
Place the butter chicken in a serving bowl. Top it with a dollop of cream. Butter chicken goes well with rice, naan, batura, poori.

Place the butter chicken in a serving bowl. Top it with a dollop of cream. Butter chicken goes well with rice, naan, batura, poori.

Ingredients

1 Kilogram Chicken Thigh (Skinless & Boneless) 
1.50 Tablespoons Lemon Juice 
0.50 Teaspoons salt 
1 Teaspoon Red Chilli Powder 
1.50 Teaspoons Fenugreek leaves 
1 Teaspoon Garam Masala 
2 Tablespoons oil 
1 Tablespoon Ginger Garlic Paste 
0.50 Cups Greek Yoghurt 
1 Pinch Tandoori Coloring (optional) 
400 Grams Tomato Puree 
1 Diced Red Onion 
8 Green Cardamom 
1 Teaspoon Ground Mace 
2 Tablespoons Ginger garlic paste 
500 Grams Raw Cashewnuts (soaked overnight) 
1 Tablespoon Fenugreek leaves 
1 Teaspoon salt 
0.50 Teaspoons Garam Masala 
2 Teaspoons Honey 
1 Cup Cream 
2 Tablespoons Butter/Ghee 
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