Easy Butter Chicken Recipe (Murgh Makhani)

Follow Printable Recipe below for Easy to cook Butter Chicken Recipe. Made from Scratch

Easy Butter Chicken / Murgh Makhani Recipe

Neil Thompson

Butter Chicken or Murgh Makhani. Tender marinated chicken, seared in mustard oil then gently simmered in spices butter and cream is a fantastic dish.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Calories 289 kcal

Ingredients

  

Ingredients For Marination

• 500 g Chicken Breast Diced Meat, Vegetables, Paneer or Tofu
• 1 tbsp Turmeric Powder
• 1 tbsp Chilli Powder
• 1 tsp Salt

Ingredients For Butter Chicken Dish

• 3 tbsp Mustard Oil Use Vegetable Oil and Coleman Mustard Sauce as alternative
• 1 small-medium (100g) Red Onion
• 10-20 Cashews
• 75 g Butter (Salted)
• 3-5 Green Finger Chillies
• 2 tsp Garlic Paste
• 1 tsp Ginger Paste
• 2 tbsp Tomato Paste
• 1 tsp Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 1 tsp Salt
• 1 tsp Sugar
• 1 tsp Turmeric Powder
• 80-100 ml Single Cream

Instructions

 

Steps For Marinating Chicken

• marinate the meat in the turmeric, chilli and salt. Ideally allow to rest overnight but for at least 1 hour

Cooking Instruction

• add the mustard oil (or 3 tablespoon vegetable oil + 1 teaspoon dry mustard such as Colman's) to a pan and add in the meat. Cook until the meat is browned and starting to cook through, around 5 minutes then remove the meat and place aside (leave the oil)
• add the onions to the pan and gently cook until caramelized, stirring frequently so they do not stick and burn
• blend the caramelised onions and cashews with 1/2 cup water to form a paste and put aside
• back to the pan add in your butter and chillies and fry for 2-3 mins stirring frequently
• add the garlic and ginger paste, stir through and fry for 30-60 seconds
• in with the tomato paste, blended onion and cashew paste and all of the spices, stir through and cook until the oil separates
• add 125ml of hot water, stir through and allow to reduce by half
• remove from the heat and add the cream, stir through and place back on the heat and cook until the oil separates again
• add the remaining water as well as the meat. Stir and coat well and reduce until the consistency required and the meat is cooked through

Notes

Tender marinated chicken, seared in mustard oil then gently simmered in spices butter and cream

This is a rich, warming butter chicken, if you’re looking for the sweet, creamy ones found in restaurants and takeaways then this is what you’re looking for.

Keyword Butter Chicken, butter chicken how to make, butter chicken indian, butter chicken recipe, Chicken Curry, Indian Chicken Recipe

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Thanks to Neil Thompson For Sharing Recipe Please Follow on Link Below