MURGH MAKHANI (BUTTER CHICKEN)

Learn how to make restaurant style Murgh Makhani (aka Butter Chicken) at home… you’ll love the grilled chicken pieces coated in a creamy aromatic makhani curry.

And the secret to being so creamy…lies in the cashew nuts…there’s no cream used in my makhani curry.

water tomatoes onion bay leaf green cardamoms garlic ginger red chili powder butter cashew nuts boneless chicken ginger garlic paste

Ingredients

Tomatoes
Veggies
Onion
Chili

Murgh Makhani (Butter Chicken)

Yield

5 Servings

Type

Indian, Pakistani/Indian

Time

40 Minutes

COURSE

Main Course

1

In a large pot, add all the curry ingredients and bring to a boil. Lower the heat, cover the pot and cook for 20-25 minutes or so.

For the Makhani Curry

2

Using a hand blender, blend the curry into a smooth consistency. You may need to add 1/2 cup of water for easier blending.

3

Mix all the chicken tikka ingredients and marinate for 15 minutes or so.

For the Chicken Tikka

Heat a grill pan on high heat, add some oil and grill the chicken until it is cooked through and charred on the outside.

4

Add the chicken tikka pieces to the prepared curry, and bring to a simmer and cook for 3-4 minutes.

5

Top with fenugreek leaves powder and heavy cream. Stir through the curry, and serve immediately with naan or rice.

6

Swipe Up  for the entire recipes and all my tips and tricks

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