Butter Chicken - Murgh Makhani Recipe | Keefs Chicken Recipes

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Marinate the chicken by mixing 125 g yogurt, juice and zest of a lemon, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1 teaspoon red chili powder, 1 teaspoon garam masala, and 1 teaspoon turmeric.

Cut 450 g of chicken into chunks, about an inch in size.

Place the chicken chunks in a freezer bag with the marinade and coat well. Refrigerate for at least 2 hours, preferably overnight.

For the sauce, melt 100 g of butter in a pan over medium heat.

Add the broken cinnamon stick, cloves, green cardamom pods, and fenugreek seeds to the melted butter and cook for a couple of minutes.

Add 1.5 tablespoons of ginger and garlic paste to the pan and cook for a couple of minutes.

Add 480 g canned tomatoes to the pan and mash them down with a masher to break up large lumps. Cook for about 20 minutes.

Chop 11 almonds finely and add them to the sauce.

Once the butter starts to separate around the edges, blend the sauce until smooth. Strain it through a colander to remove large pieces like cinnamon and cardamom.

Taste the sauce and let it simmer for another 20 minutes to thicken.

Preheat the oven to 230°C.

Thread the marinated chicken onto skewers and place them in the oven for 15 to 20 minutes, or grill/barbecue for charred edges.

Once the chicken is cooked, let it cool slightly, then remove it from the skewers and stir it into the sauce.

Season the dish with salt, garam masala, and a pinch of red chili flakes, then add a small handful of finely chopped cilantro and 100 ml single cream.

Garnish with cilantro and lemon zest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens