Murgh Makhni (Butter Chicken)

indian
mains
chicken

What you need

Marinated Chicken

  • 500g chicken breast, chopped into bite-sized pieces
  • ¼ cup natural yoghurt
  • ½ tsp salt
  • ½ tsp ginger, grated
  • 2 cloves garlic, crushed
  • 1 tsp chili Powder
  • 1 tsp ground coriander
  • 1 tbsp lime Juice

Butter Sauce

  • 10 cashews
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 3 green cardamom pods
  • 1 medium red onion, finely diced
  • 2 tsp ginger, grated
  • 3-4 cloves garlic, crushed
  • 2 green chilies, finely diced
  • 1 tsp salt
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • 2 tsp ground coriander
  • 2 cups pureed skinned and seeded tomatoes (about 6-9 tomatoes)

To finish

  • 1 tsp sugar
  • 1 tbsp kasoori methi, rubbed to a fine powder by hand
  • 1 tsp garam masala
  • ¼ - ½ cup cream
  • 2 tbsp butter
  • 2 tbsp coriander leaves, chopped

How it’s done

Mix all marinade ingredients in a sealable container. Add chicken and marinate in fridge for at least 3 hours (ideally overnight)

Add small amount of boiling water to cashews, soak 5-10 minutes, then blend into a thick smooth paste

Melt ghee in large pan or pot with lid

Add cumin seeds and cardamom, fry until they make popping noises

Add onion and fry 8-10 minutes

Add ginger and garlic and cook until aromatic

Add green chilli and cook for a minute

Add cashew paste, stir until thickened

Add salt, chilli powder, cumin and coriander. Cook for 1 minute

Add tomato puree. Cover and simmer for 15 minutes

While sauce simmers, cook chicken for 7 minutes or so a side under a heated grill on alfoil

Add water to sauce if too thick. Remove cardamom and blend

Add chicken to sauce and simmer a further 10 minutes

Add finishing ingredients to taste