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Butter Chicken Masala (Murgh Makhani)

Butter Chicken Masala (Murgh Makhani) Recipe

Enjoy this deliciously spiced, classic Indian dish that is loved by many - a no fuss recipe that's perfect when you're in a hurry.

Total Time: 1 hour | Serves 6

INGREDIENTS

1 kg Organic Chicken Thighs skinless and boneless, cut into 1.5 inch pieces (or use bone-in Chicken pieces)
1 tablespoon Oil

FOR THE MARINADE

½ cup Greek Yogurt

From Your Pantry

1 tablespoon Kashmiri Chilli Powder (sub with ½ tablespoon paprika + ½ tablespoon cayenne)
1 tablespoon Coriander Powder
½ teaspoon Turmeric
1 ½ tablespoons Ginger Garlic Paste
1 teaspoon Garam Masala Powder
1 teaspoon Salt 

FOR THE GRAVY

7 - 8 Tomatoes, approx 500 grams, roughly chopped (or 1 (15-ounce) can canned diced tomatoes)

From Your Pantry

1 tablespoon Oil
1 tablespoon Butter (or Ghee)
1 inch Cinnamon
2 Green Cardamom Pods
3 Cloves
5 Red dried chillies
6 Garlic Cloves
1 Onion roughly chopped
¼ cup Cashew Nuts
½ teaspoon Red Chilli Powder
2 tablespoons Ketchup
1 tablespoons Kasuri Methi dried fenugreek leaves
½ teaspoon Salt, taste and adjust
3-4 tablespoons Fresh Cream

METHOD

  1. Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
  2. For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming pulpy.
  3. Switch off the flame. Cool completely and transfer to a blender or liquidiser, and blend till smooth.
  4. In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, till theres a char on them. Remove them from the pan and set aside.
  5. Transfer the puree back to the pan, add chilli powder, ketchup, salt and ¼ cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 15-20 minutes. You'll notice the colour of the gravy change to a deep orange.
  6. Add the chicken pieces and simmer for 10 minutes. Stir in the kasuri methi dried fenugreek leaves and fresh cream.
  7. To smoke the chicken, place a small steel bowl (please don't use plastic) in the middle of the butter chicken while it's still in the pan. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes. Remove the bowl and serve with naan or rice.

Recipe and Image Credit: My Food Story

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