Indian-Style Butter Chicken (Murgh Makhani)11 Reviews
- Prep: 15 min
- Cook: 25 min
- Ready In: 1 hr 10 min
“This is a North Indian style of chicken curry. Serve garnished with sprigs of fresh coriander. If possible, purchase dried red chile peppers or ground red chile powder from an Indian grocery store, instead of using American-style chili powder in this dish.” - by KitchenBarbarian
Original recipe yields 3 servings
- Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
- Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
- Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
Amount Per Serving (3 total)
- 660 cal
- 43 g
- 34.3 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"As another reviewer noted, this is not like "restaurant style" Murgh Makhni. On the other hand, authentic Indian food is seldom like American-style "Indian" restaurant food. Thick gravy is made in r..." See moreestaurants by the addition of cornstarch or other thickener. No Indian cook I know does so. While the recipe calls for two onions, the size of onions varies greatly - up to grapefruit size. I'd suggest using onions to taste, especially since people vary wildly in how well they like onions. I think the suggested size for the chicken is too big, I'd go for about an inch cubes and then it'll cook more quickly too. Prep time is about right. Somebody complained about the ingredients being incorrect - that again is a matter of taste. There is no one recipe for any Indian dish, although some vary less than others. India's a big place. I've seen simpler recipes and I've seen more complicated - Indian cooks are typically a LOT more inventive than most American's I know. This one is typical of the dish as served in many, though not all, Indian homes. The bell pepper is not so typical in India, but many Indian cooks use it stateside because of the ready availability here."
"This is not a bad place to start. I used 2 more tomatoes, less onion (half of one), 1 more garlic, and fresh fenugreek leaves. I skipped the yogurt and used fat free half and half. A pound of chicken ..." See moreis also a bit much. I used one good sized breast. Also, use whole caradmom/cloves/cinnamon. Where is the turmeric?"
"This is nothing like authentic butter chicken. Several wrong ingredients are used and are prepared incorrectly. It really is so completely different that it should not be called butter chicken at all...." See more Most annoyingly of all, the prep time stated is grossly inaccurate unless you are superwoman."
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