Murgh Makhani (Butter Chicken)
User Reviews
5
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Prep Time
5 mins
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Cook Time
26 mins
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Total Time
31 mins
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Servings
2 people
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Calories
328 kcal
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Course
Main Course
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Cuisine
Indian
Murgh Makhani (Butter Chicken)
Description
The recipe starts by preparing a garlic and ginger paste with olive oil and sea salt, which forms the flavor foundation. Chicken breast chunks are browned in olive oil, then cooked with finely chopped onion until softened. The paste is added and cooked until golden brown before incorporating canned chopped tomatoes and whole spices like cardamom pods, cloves, bay leaf, and cumin seeds to infuse the sauce over about 10 minutes.
After adding garam masala and chili powder for warm, aromatic spices and gentle heat, the sauce is taken off the heat and low-fat yogurt is stirred in slowly to blend smoothly, lending creaminess and balancing acidity. The whole spices are removed before serving. Garnishing with fresh chopped cilantro brightens the dish. The curry serves well with rice or naan bread, allowing the rich sauce and tender chicken to be enjoyed fully.
Adjusting chili powder controls spiciness, and optionally stirring in dried fenugreek leaves after cooking can deepen authentic flavor. Different fats like butter instead of oil, or using yogurt versus butter in the sauce, are variations to suit preference. This dish relies on layered spices and tomato-yogurt balance for its characteristic rich yet balanced profile.
Ingredients
- 1 tablespoon olive oil for the chicken
- 300 g chicken breast cut into chunks
- 6 tablespoon yogurt low fat
- 400 g tomato canned, chopped
- 1 onion finely chopped
- 3 garlic clove
- 1 tablespoon ginger finely chopped, fresh
- 1 tablespoon olive oil for the paste
- 1 pinch salt sea salt
- 3 cardamom pods
- 3 cloves
- 1 tablespoon garam masala
- 1 teaspoon chilli powder
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 tablespoon cilantro chopped, fresh
Instructions
- In a pestle and mortar, crush 3 Garlic clove and 1 tablespoon Fresh ginger with1 tablespoon Olive oil and 1 pinch Sea salt.
- Heat 1 tablespoon Olive oil in a pan and add 300 g Chicken breast. Cook until browned all over, about 5 minutes.
- Add 1 Onion until cooked, about 5 minutes.
- Add the garlic/ginger paste and cook until golden brown, about 1 minute.
- Add 400 g Chopped tomatoes, 3 Cardamom pods, 1 Bay leaf, 3 Cloves and1 teaspoon Cumin seeds. Cook for for 10 minutes.
- Add 1 tablespoon Garam masala and 1 teaspoon Chilli powder, cook for a further 5 minutes.
- Remove from the heat and remove the cardamom, cloves and bay leaf. Very slowly add 6 tablespoon Low fat yogurt and stir until mixed together.
- Serve with rice or naan bread and sprinkle 2 tablespoon Fresh coriander (cilantro) on top (optional).
Notes
- For enhanced authenticity, stir in a teaspoon of dried fenugreek leaves after cooking and let the dish rest for 5-8 minutes before serving.
- You can cook using oil or butter and use yogurt or butter in the sauce or a combination.
- Adjust chili powder amount to control heat level according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 328kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 39g | 78% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 100mg | 33% |
| Sodium | 525mg | 22% |
| Potassium | 1242mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 27mg | 30% |
| Calcium | 221mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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