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Makhani Murgh (Butter Chicken)

Makhani Murgh (Butter Chicken)

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
LUNACITY

LUNACITY

This is a version of the popular 'Butter Chicken' recipe found in most Indian restaurants. I adapted it from a delicious sauce recipe in one of my cookbooks that always drives me wild, and streamlined it so it doesn't take half as long to make. Basically, it's chicken cooked in a spicy tomato cream sauce. Serve with naan and basmati rice.

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Nutrition

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  • Calories:
  • 676 kcal
  • 34%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 1182 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
  2. Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
  3. Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

gracie
10

gracie

3/8/2012

Faster version of Butter Chicken. One could use about 2 ts of Garam Masala as well, instead of the cardamom pods, cloves, cinnamon to make it less work. I used cream, but next time I will use Greek style Yogurt for a creamier texture. Did not have Serrano peppers so used hot Sriracha paste and also used Ghee instead of regular butter. I simmered this for about 30 minutes. Also sauted half an onion. (A note about the ingredients: calls for fenugreek 'leaves' but the directions refer to fenugreek 'seeds'?? I used seeds but did grind them a bit) Will make again.

terrence
0

terrence

8/3/2014

Takes a bit of time to make but once you put it on the plate it will all be worth it. The family loved it!

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