
Butter Chicken without Cream (Murgh Makhani)
User Reviews
4.8
12 reviews
Excellent
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Course
Side Dish, Main Course, Dinner, Others
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Cuisine
Asian, gluten-free

Butter Chicken without Cream (Murgh Makhani)
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An insanely delicious butter chicken recipe, without the cream. So it's a healthier version, but with all the flavour. This will be a family favourite, guaranteed!
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Ingredients
Marinade
- 1 lb bone-in or boneless chicken boneless chicken cut into 1 inch cubes
- 3.5 oz of plain yoghurt
- 2 tsp garam masala
- 1 tsp of Kashmiri chilli powder this is how you get a red colour that turns orange, but if you cannot find this, sub it with 1/2 tsp red chilli powder
- 1 tsp of salt
Curry
- 1 inch ginger sliced
- 3 cloves of garlic sliced or minced
- 3/4 cup of cashews soaked overnight
- 1/2 a large onion sliced
- 1 tbsp of garam masala
- 300 g of canned diced tomatoes
- 2 tsp of sugar
- 1 tsp of salt
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder more if you like it spicy
- 2 tbsp lemon/lime juice
- 1/2 stick of butter OR 4 tbsp vegetable oil
Cheat's Garam Masala (if you cannot find authentic garam masala powder)
- 1 tsp ground cumin
- 1 tsp of ground coriander
- 1 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground black pepper
- 1/2 star of anise or 1/4 tsp ground anise seeds
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Instructions
- Mix the chicken with the marinade ingredients and keep it covered in the fridge overnight. Return it to room temperature before cooking.
- On very high heat, heat 2 tbsp of butter and add the chicken when the butter is hot (leaving out as much of the marinade as possible - but don't discard the marinade). Let the chicken brown on one side, and only cook partially and leave it aside. (You can also do this on a broiler tray in the oven to mimic a Tandoor oven) - You can opt out of this step of browning the chicken, if you like.
- Grind the cashews (without the water), onion, ginger and garlic together to form a paste. Set aside.
- In a saucepan, heat 2 tbsp of butter and add all the spices, and then mix for about 10 secs till you can smell them.
- Add the diced tomatoes with sugar and salt and cook on medium-high while stirring to reduce the liquid content. You want to cook out the raw tomato flavour as much as possible.
- When the tomato has reduced and looks thick, add the ground cashew mix and the lemon/lime juice and colouring (if using). Stir until the gravy/sauce becomes thick and smooth.
- Add the browned chicken (or the uncooked chicken if you skipped step 2) with the remaining marinade and stir through. Let it simmer (covered) for about 20-30 minutes (for big bone-in pieces) or 10-15 minutes (for 1 inch pieces). Add more water if it's too thick.
- Optional - add another heaping tablespoon of yoghurt and mix it in.
- Serve while hot, with some whisked yoghurt drizzled on top, and some chopped cilantro.
- Serve with steamed rice or naan.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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