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Butter chicken (Murgh Makhani) is one of the most famous curries inside the international and yet happens to be one of the easiest! No searching down tough-to-discover components, this chef’s recipe makes the most excellent curry sauce.

this is a reader-favorite recipe blanketed by a popular call for in my debut cookbook “Dinner”!

Butter Chicken

Butter Chicken – a chef recipe!

As a person who loves meals with big, huge flavors, it’s no marvel that Indian is certainly one of my favored ingredients. a very good curry and binge-looking Netflix is pretty a great deal to my concept of a perfect Friday night. #NanaAlert!
As much as I love making Indian food at domestic, now and again I find the listing of ingredients daunting. It’s smooth and sufficient to make once I collect all of the ingredients, however, that’s wherein I commonly fall quickly because it calls for a ride to an Indian grocery keep – and my closest one is an honest power away.

Butter hen is one of the few exceptions. I used to be elated whilst I found Chef’s recipe for Butter bird and realized how easy it’s miles. but extra importantly, you can get all the substances from any grocery store. yes!

Is Butterbird genuinely Indian??
yes, it’s miles! It’s called Murgh Makhani and it hails from Northern India. It’s quite a slight curry compared to many Indian curries, and out of the doors of India, it’s grown to be pretty much each person’s favorite curry!

How to make Butter Chicken – in 3 Simple Steps

  • Make Butter chook Marinade and marinate the bird for 3+ hours (in a single day is nice)
  • cook dinner chicken
  • Make sauce within the identical skillet

the secret to the soft, flavor-infused chicken is a spice-infused yogurt marinade made with clean ginger, garlic, lemon juice, and spices. The spices in Butter fowl are turmeric, garam masala, chili powder, and cumin.

Did you understand….You don’t need copious quantities of butter for a notable Butter fowl!
The lovely Butter chicken Sauce more often than not receives its richness from cream. while some eating places take it over the top with the aid of stirring in a (very!) generous quantity of butter into the sauce at the end, I locate that it’s wealthy sufficient as it’s far. The Butter chicken flavor and revel in – but much less oily than restaurant versions!

The sauce will first of all be a light orange colour however because it simmers and thickens, the color will deepen to a wealthy orange coloration.

What to serve with Butter Chicken

To make a proper Indian dinner party, aspects, and starters are essentials! due to the fact each curry needs papadums for dunking and naan to scoop up the sauce with, right?

  • No-fry short papadums – simply microwave them! area the papadums round the edge of the microwave turntable and cook on high for forty-five seconds to at least one minute or till they’re puffed up. They’ll be gentle even as warm but as soon as they cool down, they crisp up. They don’t enlarge as a good deal as whilst deep fried, but neither will your thighs.
  • Samosas! The last Indian appetizer. Leftovers make wonderful snacks or even lunch!
  • right naan – A recipe within the works for 5 years, I’m pleased to ultimately proportion my right naan recipe that can be without difficulty made at domestic (no tandoor wished!)
  • Shortcut “naan” – For a simpler, no-yeast flatbread that’s simply as appropriate, my easy No Yeast Flatbread seems and tastes very just like actual naan (besides it’s a great deal faster and less complicated!). attempt telling me this doesn’t appear like it belongs on this feast!

And it’s MADE for dunking in that creamy Butter chook Sauce!!

Readers have also requested Vegetable side options – to add some greens to a meal. Indian meals don’t have fresh aspect salads like in Western cuisine. partly because a lot of Indian food is vegetarian so you get lots of vegetables in your weight loss plan!

but here are some Vegetable aspect options you could add to the facet of Butter fowl:

  • Indian Tomato Salad – with a refreshing minted yogurt dressing;
  • Cucumber salad with lemon yogurt dressing – any other extraordinary clean salad that is going flawlessly with curries;
  • only a few sliced cucumber and wedges of tomato – now not dressed. quality cool, clean side
  • South Indian Thoran-style Cabbage and Carrot Salad with Coconut is fresh, crunchy, and shot thru with mild spices and coconut!
  • For a less complicated cabbage salad, try my ordinary Cabbage Salad

I hope this has inspired you to attempt your hand at making an Indian banquet at domestic! you may truly be amazed at how lots intensity of flavour there is in the Butter chicken notwithstanding how few components are in it.

Butter Chicken

Butter Chicken

Butter chicken (Murgh Makhani) is one of the most famous curries inside the international and yet happens to be one of the easiest! No searching down tough-to-discover components, this chef's recipe makes the most excellent curry sauce.
prep time
10 mins
cooking time
30 mins
total time
40 mins




  • 1/2 cup plain yoghurt , full fat

  • 1 tbsp lemon juice

  • 1 tsp tumeric powder

  • 2 tsp garam masala (Note 1)

  • 1/2 tsp chilli powder or cayenne pepper powder (Note 2)

  • 1 tsp ground cumin

  • 1 tbsp ginger, freshly grated

  • 2 cloves garlic, crushed

  • 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces


  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)

  • 1 cup tomato passata (aka tomato puree) (Note 4)

  • 1 cup heavy / thickened cream (Note 5)

  • 1 tbsp sugar

  • 1 1/4 tsp salt


  • Basmati rice

  • White rice

  • Coriander/cilantro (optional)


elective blitz: for an additional smooth sauce, integrate the Marinade substances (besides the fowl) in a meals processor and blend till smooth. (I do not do that)
Marinade: integrate the Marinade elements with the chicken in a bowl. cowl and refrigerate in a single day, or up to 24 hours (minimum 3 hrs).
cook hen: heat the ghee (butter or oil) over high warmth in a big fry pan. Take the chicken out of the Marinade however, do no longer wipe or shake off the marinade from the bird (however, don’t pour the Marinade left inside the bowl into the frying pan).
area fowl in the frying pan and cook for around 3 mins, or till the chook is white throughout (it doesn’t really brown due to the Marinade).
Sauce: add the tomato passata, cream, sugar, and salt. also, add any last marinade left inside the bowl. turn all the way down to low and simmer for 20 mins. Do a taste and take a look at it to peer if it wishes extra salt.
Garnish with coriander/cilantro leaves if using. Serve with basmati rice. The Butter chook is pictured with my very smooth Yeast Flatbread and no-fry papadums (observe 5).


Garam Masala is a spice mix this is conveniently available at supermarkets in recent times. you may locate it within the spice phase and it costs around the same as other spices. natural chili powder – This isn't chili powder as individuals comprehend it! American Chili Powder incorporates things other than ground-dried chili. Use natural chili powder or cayenne pepper to add a spice kick. The spiciness is very mild. Ghee is a clarified butter used in Indian cooking (see this movie Popcorn Butter recipe for greater info). This recipe can be substituted with butter or almost any neutral-flavored cooking oil. four. Tomato passata is pureed tinned tomatoes. these days it's miles readily to be had in supermarkets, generally along with pasta sauces. It feels only a tiny bit extra, on occasion equal, to canned tomatoes. known as Tomato Puree in America. If you couldn’t discover it, puree canned tomatoes using a blender. this may additionally paint with what is called “Tomato Sauce” in the USA (Australia! Don’t use what we name Tomato Sauce!) For a lighter version, use OR for a lighter model use 3/4 cup light cream + 1/four cup milk (complete fat or low fat) No Fry short Papadums – area store sold raw papadums (which can be honestly cheap – around $1 for a packet) within the microwave on the edge of the turntable. Then microwave for forty-five seconds to 1 minute, or till overvalued. they'll crisp up after they cool. tailored from a recipe using Luke Mangan, an Australian chef and restaurateur. The best modifications I made become to feature salt (I'm certain it become inadvertently left out from his recipe) and present the lighter option for the cream.
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