Butter Chicken (Murgh Makhani)
Butter chicken, or murgh makhani, is one of the most iconic dishes of modern Indian cuisine, born in the restaurants of Delhi in the mid-20th century. Chicken marinated in yoghurt and spices is first grilled, then simmered in a velvety sauce of tomatoes, butter and cream. Here is our authentic homemade version, so you can prepare it at home with confidence.
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Ingredients
- For the marinade
- 600 g chicken breast, cut into pieces
- 150 g plain yoghurt
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 clove garlic, grated
- 1 piece fresh ginger, grated
- 1 tsp salt
- For the sauce
- 400 g crushed tomatoes
- 50 g butter
- 4 green cardamom pods
- 4 cloves
- 1 Ceylon cinnamon stick
- 2 tsp garam masala
- 100 ml single cream
- 1 onion, finely chopped
- 1 tbsp neutral oil
- Salt, to taste
- Fresh coriander, to finish
Instructions
-
1
In a large bowl, combine the yoghurt, garam masala, ground cumin, black pepper, grated garlic and ginger, and salt.
-
2
Add the chicken pieces, coat them thoroughly in the marinade, cover and refrigerate for 2 hours (overnight is best).
-
3
Heat a pan with a little oil and sear the marinated chicken pieces over high heat until nicely browned. Set aside.
-
4
In a pot, melt the butter and briefly fry the green cardamom, cloves and cinnamon stick until fragrant.
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5
Add the chopped onion and cook until translucent.
-
6
Stir in the crushed tomatoes and garam masala, then simmer gently for 15 minutes, stirring occasionally.
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7
Blend the sauce until smooth, then return it to the pot.
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8
Add the seared chicken pieces and simmer, covered, for 10 minutes.
-
9
Pour in the cream, stir gently and heat for a further 5 minutes without boiling.
-
10
Adjust the seasoning with salt, sprinkle with fresh coriander and serve immediately.
Tips
For best results, marinate the chicken the night before for an even more tender texture. Remove the whole cinnamon stick and cloves before blending the sauce, or let your guests know they are in there. Serve with basmati rice and naan bread for a complete meal.
Spices used
Find the spices from this recipe in our shop.
Garam Masala
Palakudi Green Cardamom
Njallani Green Cardamom
Whole Cloves
Ceylon Cinnamon Alba
Cumin seeds
Whole Malabar black pepper
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