Friday, 21 September 2012

Butter Chicken / Murgh Makhani

This is a classic Indian butter chicken recipe with tender chicken pieces in a buttery tomato sauce. Adapted from Sanjeev Kapoor's recipes.

What you'll need..
For Chicken Marinade:
  • 4 -5 Chicken thighs, Skinless and boneless
  • 1 Tsp kashmiri chilli powder
  • 1 Tbsp lemon juice
  • 1/2 Cup plain yogurt
  • 1/2 Tsp chilli powder
  • 1 Tbsp ginger-garlic-chilli paste
  • 1/2 Tsp garam masala
  • 1 Tbsp oil
  • 1 Tbsp melted butter
  • Salt to taste
For Sauce:
  • 3 Tbsp melted butter
  • 2 Cardamom pods
  • 3-4 Cloves
  • 4-5 Peppercorns
  • 1 Inch piece of cinnamon 
  • 1 Tbsp ginger-garlic-chilli paste
  • 2 Large tomatoes, chopped
  • 1/2 Tbsp kashmiri chilli powder
  • 1/2 Tsp garam masala
  • 2 Tsp sugar
  • 1/2 Tsp kasoori methi (Dried fenugreek leaves), crushed into coarse powder
  • 1/2 Cup cream/ Thick creamy yogurt
  • Salt to taste
How to..
  • With a sharp knife, make slits across the chicken thighs.
  • Mix kashmiri chilli powder, lemon juice and salt and rub it on the chicken pieces. Set aside for about 20 minutes.
  • In a separate bowl, mix yogurt, chilli powder, ginger-garlic-chilli paste, garam masala and oil. Add this marinate to the chicken pieces, mix well and refrigerate for 2-4 hours.
  • Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius. 
  • Place the marinated chicken pieces onto a baking sheet lined with aluminum foil. Spread a few drops of melted butter on each piece and bake for about 20 minutes turning once half way through.
  • Remove from heat and allow it to cool. Then cut into bite size pieces.
  • Heat 2 Tbsp butter in a non stick pan.
  • Add cardamom, cloves, pepper and cinnamon and fry for a minute.
  • Add ginger-garlic-chilli paste and fry for 12-15 seconds.
  • Add the chopped tomatoes and mix well. Cook on high heat till the tomatoes get mushy.
  • Remove from heat and allow the tomatoes to cool. Then add the tomatoes to a blender and make a puree.
  • Strain the puree through a soup strainer and you will be left with a smooth tomato puree. Discard the pulp in the strainer.
  • Heat 1 Tbsp butter in the same pan. Add the smooth tomato puree, salt, chilli powder, garam masala and 1/2 cup water. Mix well and bring to a boil. Then simmer on medium heat for 10 minutes.
  • Add sugar, kasoori methi, cream/whipped yogurt and mix well. 
  • Add chicken pieces and simmer for 5 minutes. Serve hot with roti or naan. 
      Follow/Like us on facebook at

1 comment:

  1. B-E-A-U-TIFULLLLLLL...........looking Good Di.....Fedex some over this side of the border....!!!!!!



All content of this blog including text and images (unless otherwise stated) are the sole property of the author. Please do not reproduce it without prior written consent. Any unauthorized usage will constitute plagiarism.