This Butter Chicken / Murgh Makhani Recipe Will Blow Your Mind

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.

Blend 600 g of fresh tomatoes until smooth and set aside.

Use leftover vegetable scraps to make a simple stock with 1 liter of water, cooking for 5 to 8 minutes, then cover and let steep for 5 minutes before straining.

Melt 3 tbsp of butter in a pot and add 1 cinnamon stick, 5 green cardamoms, and 4 cloves, mixing well.

Add 1 chopped red onion, a pinch of salt, and white pepper, and sauté until lightly caramelized.

Incorporate 2 green chilies, 2 inches of ginger, and 5 cloves of garlic, mixing until a paste forms.

Add 1.5 tsp of homemade garam masala and 2 tsp of chili powder, mixing thoroughly.

Deglaze the pot with a splash of the simple stock.

Add 20 cashew nuts and mix, followed by the tomato puree and the leftover tandoori chicken with its marinade, mixing well.

Pour in 500 g of the simple stock and bring to a simmer, cooking for 10 to 15 minutes while stirring occasionally to prevent burning.

Continue cooking until the sauce is reduced and thickened, tasting and adjusting seasonings as needed, adding more salt, garam masala, and chili powder if desired.

Stir in 100 g of heavy cream and 1 tsp of fenugreek leaves, mixing well.

Add fresh coriander and give it a final mix.

Burn some charcoal in a metal bowl, add 2 tbsp of ghee, and place it onto the butter chicken to smoke for 15 minutes.

After 15 minutes, the dish is done. Add more cream for presentation and serve with turmeric rice and coriander chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens