Murgh Makhani (Butter Chicken) recipe

This popular Indian dish is easy to make and tastes fab! Chicken is simmered in a mild, but creamy curry sauce. Serve withnaan, roti, parathas and/or rice.

63 people made this

IngredientsServes: 6

• 4 tablespoons vegetable oil
• 1 1/2 onions, finely chopped
• 1 clove garlic
• 2 tablespoons water
• 8 tomatoes
• 1 large green pepper

• 1 tablespoon salt
• 2 teaspoons garam masala
• 1 teaspoon chilli powder
• 125ml double cream
• 50g butter
• 4 skinless, boneless chicken breast fillets, cut into bite-size pieces

MethodPrep:15min ›Cook:30min ›Ready in:45min

1. Heat the oil in a frying pan over medium heat. Stir-fry the onions until tender.
2. Mix the chicken into the frying pan. Cover and simmer 20 minutes or until chicken juices run clear.
3. Puree the tomatoes and green pepper in a food processor and mix into the frying pan.
4. Season with salt, garam masala and chilli powder. Stir in the cream and butter and continue cooking until heated through.

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Reviews & ratingsAverage global rating:(70)

Reviews in English (51)

A curry for non curry people. Lacked taste needed addition of 1tsp of curry powder.-04 Feb 2014

this was delicious without the cream. I used 3 skinned and deseeded tomatoes rather than 8 (this was all I had in my fridge) plus half a carton of passata (250mls). When I added the full amount of cream I found this really dulled the flavours. Think it would be tastier with at least half the cream recommended in the recipe, and also a lot healther.-23 Nov 2010

by flycorp

This recipe was very easy to follow. My suggestion which made it taste like "real Indian" butter chicken was to add 1 cup of heavy cream and 1 cup of butter (it's butter chicken). If not you have a very green pepper or tomato taste. Also maybe another TBSP of garam masala.Made the recipe 100%!!!-06 Mar 2006