Topic: Murgh Makhani (Butter Chicken)

[Stephen Lindsay]

This is a recipe I quickly scribbled down from a TV programme years ago featuring two sisters who teach Indian cookery from their own homes.  Over time, I have adapted the quantities and ingredients to suit my own taste until it has ended up something like this.

Stage 1 - Chicken Tikka and Marinade Ingredients:

4 chicken breasts, cubed
1 1/2 tsp. salt
juice of 1 lemon
4 tbsp. natural yogurt (more if required but enough to coat the chicken)
3 to 4 tbsp. vegetable oil (optional)
4 tbsp. ground cumin
2 tsp. red chilli powder (less if you don?t want it spicy)
2 tsp. tandoori masala
2 tsp dried fenugreek leaves (optional)
1 tsp. finely chopped or crushed ginger
3 tsp. finely chopped or crushed garlic
3 to 4 finely chopped green chills (or less if you want less heat)

Stage 1 - Method:

1. Rub the salt and lemon juice into the chicken
2. Whisk the yoghurt, add vegetable oil and spices.  If you want a less fattening mixture, omit the oil and increase the amount of yoghurt
3. Add the ginger, garlic and chillis
4. Coat the chicken in the marinade, preferably in a glass bowl and marinade overnight or for at least 6 hours.
5. Preheat your oven as high as it will go, and when ready to cook the chicken, turn it down to Gas Mark 6.
6. Place the chicken on a foiled baking sheet or roasting dish, cook for approximately 15 to 20 minutes then remove and drain off the juices.

Stage 2 - Makhani Sauce Ingredients 1:

2 tins chopped tomatoes
1 1/2 tsp. chopped or crushed ginger
1 1/2 tsp. chopped or crushed garlic
2 chopped fresh green chillis (if you want less heat use less)
1 to 2 tsp. paprika
5 cloves
4 green cardamoms
1 tsp. salt

Stage 2 - Method:

1. Mix all the ingredients in a pan, bring to the boil and simmer for 15 to 20 minutes.
2. Leave to cool then remove the cloves and cardamoms.
3. Place the sauce in a blender and blend till smooth.
4. Then pass the sauce through a sieve.  You should get most of the sauce through, leaving only the seeds from the tomatoes.

Stage 3 - Makhani Sauce Ingredients 2:

150 grams butter
3 tsp. ground cumin
1 to 2 tsp. honey
2 tbsp. tomato puree
3 tsp. ground fenugreek seeds (or less of you prefer)
juice of one lemon
130 ml. double cream
1 tsp. garam masala
coriander leaves, torn or chopped

Stage 3 - Method:

1. Melt the butter and gently fry the cumin powder
2. Add the sieved tomato sauce, stir, add the tomato puree and honey, and simmer for 5 to 10 minutes
3. Add the crushed fenugreek seeds and lemon juice
4. Add the double cream and garam masala and simmer gently until the sauce thickens
5. Now add the pre-cooked chicken and heat through
6. Serve with chopped coriander leaves to decorate

[Curry King]

Wow that looks pretty good, very tasty 

[parker21]

hi guys
this looks just like the recipe on videojug but using tinned toms instead of fresh ones. when it was finished it did look delicious, but omg the calories
regards
gary

[joshallen2k]

I think I've made this butter chicken in the past. The ingredients and steps look very familiar.

While definitely not BIR, it was still very good.

This butter chicken (or variant thereof) is the "standard" Indian dish here in North America. Similar to the way CTM is the most popular in the UK. Probably because none of them here can do a proper CTM or Madras...

[POG]

This recipe is the dog's danglies 

Followed it exactly and, although it's quite a bit of work, the results are well worth it. Suffice to say there was a fight over the left-overs at breakfast time the next day  ;D

I'm not a fan of salt so substituted fish sauce in the marinade bit and also added some raisins and flaked almonds in the final stage ( as the local restaurant does it like this...)

Many thanks for this recipe - it has already become a firm family favourite 

[Geezah]

1 of the best curries I have cooked to date.

Fully recomended

[Garp]

Just thought I'd bump this one as made it again at the weekend and it's a cracker.

I make the sauce ingredients 1 to spec, but fiddle a little with the second part.

Well worth the effort

[Stephen Lindsay]

I agree Garp but then maybe I'm a little biased lol.

[fried]

I've promised a friend I'll cook her a butter chicken soon, so this recipe'll go straight to the top of the pile.

[foureyes1941]

Absolutely first class recipe, I made it tonight for dinner and it certainly is one of my favourites, I dread to think what it's going to do to the old waistline though.