Butter Chicken/Murgh Makhani
This Butter Chicken/ Murgh Makahni recipe is easy to whip up for a weeknight dinner when you are craving a delicous Indian curry.
Servings Prep Time
5people 10minutes
Cook Time
1hour
Servings Prep Time
5people 10minutes
Cook Time
1hour
Instructions
  1. Pre-heat oven to 400 degree In a medium bowl mix all the ingridients under chicken marinade and then add the chicken pieces to it. Give it a good mix , cover and let it marinate overnight if you have the time or 15-30 minutes while you make the sauce.
  2. For the sauce heat 2 tbsp oil in a large pan and then add the onions along with a pinch of salt. Saute for 3-5 minutes on medium heat till they are translucent and then add the cashews. Saute for 30 seconds and then add tomatoes. Give it a good mix, lower the heat to simmer, cover and cook for 10-15 minutes till the tomatoes have broken down. Turn the heat off and let the mixture cool.
  3. Grease a broiler pan and then place the marinated chicken on it. Bake for 15 -20 minutes till the chicken is cooked through. To add a bit more char I like to broil the chicken for a minute at the very end.
  4. In a small pan on medium low heat add the dried fenugreek leaves. Toast it for 2-3 minutes till the leaves are fragrant. Remove from heat and keep aside.
  5. While the chicken is being cooked, tranfer the tomato onion mixture to a blender and blend till smooth. In the same pan heat the butter on medium heat and add cloves, cinnamon stick, cardamom to the pan. Saute for 30 seconds till the spices are aromatic. Add the green chilies and ginger. Saute for 2 minutes till the raw smell of ginger is gone. Add the tomato paste and saute for a minute.
  6. Transfer the puree back to the pan, give everything a good mix. Lower the heat and then add the honey. Crush the dried fenugreek leaves between your hands and add to sauce. Season with salt and let it simmer for 15 minutes.
  7. Add the chicken to the sauce and stir everything together. At this point the sauce will seem thick, add the water. Add 1/4 cup of water to begin with, I always end up adding 3/4 cup of water to get the right consistency for me.
  8. Cover and simmer the butter chicken for 10 minutes to let all the flavors come together. Sprinkle a pinch of garam masala on top and cream (optional) .
Recipe Notes

Dried Fenugreek leaves- can be found at the Indian store and is essential to the recipe. It wont taste like butter chicken without it. Toasting it brings out the flavor of the leaves.

Honey: I would it add a tablespoon at a time and taste it because some honey are sweeter than others.  We don’t want the sauce to be sweet but rather we use honey to balance out acidity of the tomatoes. I use a local honey so I end up always using 3 tbsp which is perfect. Also avoid using floral honey in this recipe.