Butter Chicken - Murg Makhani Recipe

Name: Butter Chicken - Murg Makhani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -12 chicken legs-thighs; 4 chicken breasts (Cubed); 250 g unsalted butter; 1000 ml double cream; 200 ml chicken stock (OXO or Knorr will do); 4 tablespoons plain yogurt; 400 g chopped tomatoes; 2 tablespoons tomato paste; 1 cinnamon stick; 1 teaspoon mild chile; 1 teaspoon sweet paprika; 1 medium brown onion; 3 garlic cloves; 1 ½ teaspoons garam masala; 2 teaspoons tandoori masala; 100 g ground almonds; 1 teaspoon coriander (crushed); 1 teaspoon salt

Servings: persons

8 -12 chicken legs-thighs
4 chicken breasts (Cubed)
250 g unsalted butter
1000 ml double cream
200 ml chicken stock (OXO or Knorr will do)
4 tablespoons plain yogurt
400 g chopped tomatoes
2 tablespoons tomato paste
1 cinnamon stick
1 teaspoon mild chile
1 teaspoon sweet paprika
1 medium brown onion
3 garlic cloves
1 ½ teaspoons garam masala
2 teaspoons tandoori masala
100 g ground almonds
1 teaspoon coriander (crushed)
1 teaspoon salt

1
Preparation (2 days before).
2
Place in a bowl 2 tablespoons of yoghurt, the tandoori masala and salt, mix well and add the chicken, ensure the chicken is coated well and evenly.
3
Cover and leave in the fridge for 2 days to marinate.
4
Preparation (On the day).
5
Mince the garlic and Onion into a paste.
6
Liquidise the chopped tomatoes.
7
Melt the butter in a large DEEP saucepan.
8
Gently fry the onion paste for about 1 minute, add all the remaining powdered ingredients and the coriander (not the almonds) and stir well.
9
Add the tomato paste, tomato puree and chicken stock and stir well allow to simmer for 10 minutes.
10
Add the marinated chicken and simmer for 5 more minutes.
11
Add the cream, yoghurt (2 Tablespoons), powdered almonds and cinnamon stick and stir well.
12
Allow to simmer gently stirring regularly for 30 minutes Taste check and if required remove the cinnamon stick (Important).
13
Remove from heat and place in a ovenproof dish.
14
Place in the over at 200C for a further 20-25 minutes stirring regularly.
15
Serve on Pilau rice.
16
This dish is best and usually served at weddings and special events due to the prohibitive cost of making it in India.
17
However we are able to enjoy it at anytime.
18
The sauce will freeze and keep for up to a month, and this is VERY fattening!
19
but delicious.

2246

kcal

Calories

168

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 -12 chicken legs-thighs, 4 chicken breasts (Cubed), 250 g unsalted butter, 1000 ml double cream, and more.

Yes, Butter Chicken - Murg Makhani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Chicken - Murg Makhani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions