Butter Chicken Recipe | Creamy Murgh Makhani

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu or chickpeas provide plant-based protein alternatives.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can be a more accessible spice blend.

Cut chicken breast into thin strips and place in a mixing bowl.

Add chili powder, garlic ginger paste, lemon or lime juice, and salt to the chicken. Mix well.

Let the chicken marinate for 20-30 minutes (ideally overnight).

Heat sunflower oil in a pan over medium heat.

Add the marinated chicken to the pan and cook for about 4-5 minutes until 80% done. Stir occasionally.

Remove the chicken from the pan and set aside, keeping the pan uncleaned for flavor.

Add chopped red onion to the same pan and cook for 3-4 minutes until they change color.

Add more garlic ginger paste, salt, fresh tomatoes, garam masala, sugar, a knob of butter, vinegar, raw cashew nuts, and chili powder to the onions. Mix well.

Add fenugreek leaves, rub them in your hands to break them down, and mix into the pan.

Add a splash of cold water and cook for 6-7 minutes until the tomatoes break down.

Turn off the heat and blend the mixture until smooth, then strain it to remove lumps.

Return the strained mixture to the pan and heat it up again.

Add the cooked chicken back into the pan along with any juices from the chicken.

Add more butter, cream, and a touch more fenugreek leaves. Stir to combine.

Cook on low heat for 3-4 minutes until everything is heated through and combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens