Murgh Makhani - Moghul Butter Chicken Recipe

Name: Murgh Makhani - Moghul Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BUTTER CHICKEN; 800 g boneless skinless chicken thighs, cut into 3-4cm pieces; 2 garlic cloves, peeled and finely crushed; 2 cm ginger, peeled and finely grated; 1/2 teaspoon fine sea salt; 1/2 teaspoon hot chili powder; 1 1/2 tablespoons lemon juice; 75 ml natural yoghurt; 1/2 teaspoon garam masala; 1/2 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 -2 tablespoon vegetable oil, for brushing; SAUCE; 1 1/2 tablespoons ghee or 1 1/2 tablespoons melted unsalted butter; 2 garlic cloves, peeled and finely chopped; 2 cm ginger, peeled and finely chopped; 1 cardamom pod, seeds lightly crushed; 2 cloves; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon hot chili powder, to taste; 1/2 teaspoon ground fenugreek; 275 ml tomato puree; 1 tablespoon lemon juice; 40 g unsalted butter; 100 ml double cream; 1 tablespoon chopped coriander, to garnish

Servings: persons

BUTTER CHICKEN
800 g boneless skinless chicken thighs, cut into 3-4cm pieces
2 garlic cloves, peeled and finely crushed
2 cm ginger, peeled and finely grated
1/2 teaspoon fine sea salt
1/2 teaspoon hot chili powder
1 1/2 tablespoons lemon juice
75 ml natural yoghurt
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 -2 tablespoon vegetable oil, for brushing
SAUCE
1 1/2 tablespoons ghee or 1 1/2 tablespoons melted unsalted butter
2 garlic cloves, peeled and finely chopped
2 cm ginger, peeled and finely chopped
1 cardamom pod, seeds lightly crushed
2 cloves
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon hot chili powder, to taste
1/2 teaspoon ground fenugreek
275 ml tomato puree
1 tablespoon lemon juice
40 g unsalted butter
100 ml double cream
1 tablespoon chopped coriander, to garnish

1
Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
2
Preheat the oven to 180u00b0C/Fan 160u00b0C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
3
For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
4
Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
5
Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

1025

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.

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

You need 28 ingredients. The key ingredients include: BUTTER CHICKEN, 800 g boneless skinless chicken thighs, cut into 3-4cm pieces, 2 garlic cloves, peeled and finely crushed, 2 cm ginger, peeled and finely grated, and more.

Yes, Murgh Makhani - Moghul 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.

Murgh Makhani - Moghul Butter Chicken

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