Gastronomixs

Indian butter chicken (Makkhani Murgh)

The marinade makes this chicken succulent and soft. 

Indian butter chicken (Makkhani Murgh)

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Ingredients

1

kg

chicken

2

tsp

chilli powder

1

g

salt

1

tsp

lemon juice

250

g

yoghurt

2.5

tsp

ground fenugreek

1

tsp

turmeric

2

tsp

garam masala

1.5

tsp

oil

1.5

tsp

ground ginger

1.5

tsp

garlic paste

As needed:

 

oil/butter/ghee

4

pods

cardamom 

1

pod

black cardamom

4

cloves

garlic

1

 

cinnamon stick

1

tsp

fenugreek seeds

1

cm

fresh ginger

3

 

green chilli peppers

1

kg

tomatoes, chopped

As needed:

 

salt

As needed:

 

water

10

 

almonds, puréed

As needed:

 

sugar

120

g

cream

Preparation method

  • Season the chicken with 1 tsp chilli powder, salt, and the lemon juice.
  • Marinate for at least 20 minutes.
  • Mix the yoghurt, 1.5 tsp ground fenugreek, turmeric, 1 tsp garam masala, 1.5 tsp oil, ginger powder, and garlic paste and use this to marinate the chicken.
  • Put the chicken in the refrigerator for at least three hours to marinate. Marinating the chicken overnight will give you the best result.
  • Put the chicken on skewers and fry in a frying pan until done. Keep brushing the chicken with oil, butter, or ghee while frying, so that the chicken does not dry out.
  • Heat the oil and butter or ghee in a large pan.
  • Add the green and black cardamom pods, two cloves of garlic, and the cinnamon stick.
  • Fry briefly and add the fenugreek seeds.
  • Grind the ginger and remaining garlic cloves into a paste.
  • Chop the green chilli peppers and add to the ginger and garlic paste.
  • Allow the mixture to cook gently for eight minutes.
  • Add the chopped tomatoes, 1 tsp of chilli powder, and salt and leave to cook for fifteen to twenty minutes until you have a thick sauce.
  • Purée the sauce until smooth. If the sauce is too thick, add a little water to make it a bit thinner.
  • Add the almond purée and bring back to the boil. Leave it to simmer on a gentle heat for around fifteen minutes.
  • Then add a little sugar and 1 tsp ground fenugreek.
  • Add the grilled chicken pieces to the sauce, making sure that all the pieces are covered. Allow to simmer on low heat for eight more minutes.
  • Reduce the heat and add 1 tsp garam masala and the cream. Leave to simmer for another five minutes. 

Serving suggestions

  • Serve with rice or potatoes.
  • As a main dish with components of rice, tomato, and garam masala.

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