Recipe

Murgh Makhani Butter Chicken Recipe


Murgh Makhani Butter Chicken Recipe
Add Step-by-Step Photos 		Kitchenaglow / All my dishes
1 year, 3 months ago
Many non-Indians are introduced to the vast cuisine of the subcontinent through this New Delhi creation. The most likely reasons for its popularity are that there is no over-powering heat and that all the spices are subdued by the yoghurt in the mari... More
Prep:10m Cook:45m Servings:4

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Ingredients
  • 750g/1.6lb boneless, skinless chicken breasts
  • For the Tikka marinade:
  • 1 teaspoon salt
  • 2 tablespoons plain yoghurt
  • 1 tablespoon lemon juice
  • 2 tablespoons garam masala
  • 2 teaspoons chilli powder
  • 2.5 teaspoons ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground fenugreek
  • 2 tablespoons fresh ginger, grated
  • 4 cloves garlic, finely chopped
  • 2 tablespoons groundnut (or sunflower) oil
  • For the tomato sauce:
  • 2 x 400g/14oz tins of chopped tomatoes plus their juice
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, crushed
  • 5 cloves
  • 1 teaspoon salt
  • 175ml/6 fl. oz water
  • For the makhani sauce:
  • 100g/3.5oz butter
  • 2 teaspoons ground cumin
  • Tomato sauce (as above)
  • 2 teaspoons tomato puree
  • 4 teaspoons honey
  • 150ml/5 fl. oz double/heavy cream
  • 1 tablespoon ground fenugreek
  • 1 tablespoon lemon juice
  • 1 teaspoon ground black pepper

Directions
  1. To prepare the chicken:
  2. Mix the Tikka ingredients together in a large bowl.
  3. Add the chicken to the bowl, rub Tikka in well.
  4. Leave to marinate overnight or for about 6 hours.
  5. Bring out of the fridge 30 minutes before roasting.
  6. Preheat oven to 230 C/445 F.
  7. Put chicken on a roasting dish with the marinade and cover with buttered foil.
  8. Roast for 5 minutes, then turn down the heat to 200 C/390 F and roast for 20 minutes.
  9. Once roasted, take out from oven and leave to rest.
  10. To make the tomato sauce:
  11. Put all the ingredients in a large pan and bring to the boil.
  12. Once boiled, reduce heat and simmer for 20 minutes.
  13. Stir regularly. The sauce should thicken.
  14. Push sauce into a bowl through a sieve, remember to include the sauce hanging on to the underside of the sieve. Discard remnants in the sieve.
  15. To complete the makhani sauce:
  16. Melt butter in a large pan.
  17. Add cumin and let sizzle for 2 minutes.
  18. Add the now-sieved tomato sauce.
  19. Bring to a simmer, then leave for 5 minutes.
  20. Add the rest of the ingredients.
  21. Simmer gently, then stir occasionally until the sauce has thickened and is creamy, approximately 5 minutes.
  22. Add chicken, which you can cut however you please; I cut mine into cubes.
  23. Mix well and heat through, about 5 minutes.

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Comments

chefmeow 1 year, 3 months ago said:
Sounds absolutely off the charts fantastic. Will be making soon. Thans for posting.

honeypig 1 year, 3 months ago said:
MMMMMMMMMMMMMMMMMMMM ! sounds ace !!

bondc 1 year, 3 months ago said:
Wonderful!


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