Makhani Murgh (Butter Chicken) Recipe

Name: Makhani Murgh (Butter Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 skinless, boneless chicken breast halves, cubed; 8 green cardamom pods; 10 cloves, lightly pounded; 10 whole black peppercorns; 1 (1/2 inch) piece cinnamon stick; 3 serrano peppers; 2 teaspoons ginger paste; 2 teaspoons garlic paste; 1 (15 ounce) can crushed tomatoes; 1 1/4 cups water; 1 1/2 teaspoons paprika; 1 1/2 teaspoons dried fenugreek leaves; 1/2 teaspoon salt; 1 tablespoon butter, softened; 1/2 cup cream

Servings: persons

2 tablespoons vegetable oil
2 skinless, boneless chicken breast halves, cubed
8 green cardamom pods
10 cloves, lightly pounded
10 whole black peppercorns
1 (1/2 inch) piece cinnamon stick
3 serrano peppers
2 teaspoons ginger paste
2 teaspoons garlic paste
1 (15 ounce) can crushed tomatoes
1 1/4 cups water
1 1/2 teaspoons paprika
1 1/2 teaspoons dried fenugreek leaves
1/2 teaspoon salt
1 tablespoon butter, softened
1/2 cup cream

1
Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes.
2
Set aside.
3
Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
4
Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated.
5
Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan.
6
Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half.
7
Add the browned chicken to the liquid and stir.
8
Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes.
9
Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes.
10
Remove the bundle of spices and discard.
11
Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes.
12
Serve hot.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 skinless, boneless chicken breast halves, cubed, 8 green cardamom pods, 10 cloves, lightly pounded, and more.

Yes, Makhani Murgh (Butter Chicken) 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.

Makhani Murgh (Butter Chicken)

How did you like this recipe?

Frequently Asked Questions