Traditional Recipe Butter Chicken Recipe (Murgh Makhani)

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Ingredients

  • 1kg (2.2 lb) chicken breast fillet cut into pieces
  • 3 tbsp butter/ghee
  • 8 cloves garlic*
  • 2 onions*
  • 1/2 cup coconut cream
  • 1/2 cup natural yoghurt**
  • 1/2 cup cream**
  • 400g (14oz) tin tomatoes pureed or substitute with 100g (3 1/2 oz) of tomato paste
  • 1 tsp fresh ginger chopped finely
  • 1 tbsp coriander leaves chopped finely (optional)
  • 1 tbsp finely chopped chilli (optional) or capsicum chopped and seeded,
  • 2 tsp sugar (optional)
  • 1 level tbsp Butter Chicken Curry Masala
  • 1 tbsp almond meal (optional)

Directions

  1. *Garlic and onion should be boiled until soft and pureed or alternatively these can be diced and stir fried.
  2. **Yoghurt and cream can be substituted for 300mls full cream sour cream
  3. Melt the butter; add the chillies, ginger and coriander. Fry for a few minutes on medium heat, add the Butter Chicken Curry Masala, mix well and fry. Add the pureed onion and garlic and cook until mixture is well mixed, add the chicken and seal well, and then add the remaining ingredients. Cook until done and salt to taste. To thicken the gravy, simmer with the lid off until reaching the desired consistency. Garnish and serve hot with naan bread or rice and tomato chutney.
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