Murgh Makhani
Butter Chicken
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Heat
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Serves
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Prep 5 mins
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Cook 45 mins
A delicious, smooth, bright red butter sauce delicately spiced and finished with cream.
Hari says
Also known as butter chicken this isn't for the faint hearted - a sauce that's rich and has a wonderful creamy, smooth texture as well as having the iconic funky red colour. There are so many different ways to cook this dish and you can change the recipe to make it more healthy if you choose, but on the few occasions you will eat this I believe it's better to indulge a little and go for flavour.
I have found that most other recipes tend to marinade the chicken in a tandoori type marinade and add the cooked chicken to the sauce. For me the important bit about this dish is the sauce and getting the colour and texture right. The vibrant red colour comes from a mixture of bright red tomatoes and the kashmiri chilli powder and not from food colouring so I focus on this and not on marinading the chicken. If you do want to marinade your chicken then follow my chicken tikka masla recipe for the chicken marinade.
This dish is always finished off with fenugreek which gives it its characteristic flavour (and splash of cream and a secret spoonful of butter...shhhhh!). Some people prefer a slightly sweeter version so the option to sweeten it up with sugar or honey is there, but for me I like the sweetness to come from the cassia bark which balances the richness of the butter and the acidity of the tomatoes perfectly.
To buy the main ingredients for my Makhani, check out my curry kit here.
- Ingredients
- Method
- 8 chicken thighs, skinned, trimmed and cut into cubes
Tomato sauce
- 2 medium red onion, roughly chopped
- 2-3 green chillies
- 1 tsp ginger, grated
- 4 cloves garlic, roughly chopped
- 4cm stick cassia bark
- 4 green cardamom pods
- 3 cloves
- 5 whole black peppercorns
- 1 tsp salt
- 7 ripe red tomatoes roughly chopped/400g tin plum tomatoes
Masala
- 2 tbsp ghee or butter
- 1 tbsp cumin
- 2 tsp coriander seeds, crushed (coriander powder)
- ½ tsp turmeric
- 1 tsp kashmiri chilli powder
- 1 cup hot water
- 1 tbsp honey
- 2 tsp dried fenugreek leaves (kasoori methi)
- 100ml double cream
- 1 tsp garam masala
- 1 tbsp of butter
Method
Tomato Sauce
- Put onion, chillies, ginger, garlic, cassia bark, green cardamom, cloves, black pepper and salt into a pan and cover with water (approx. 500ml). Bring to the boil.
- Add the tomatoes and leave to simmer for 15-20 min on medium heat stirring occasionally.
- After the sauce has reduced and the mixture has thickened remove the pan from the heat. Remove the cassia bark and let the mixture cool down.
- With a stick blender, blend the mixture until it's thick and silky smooth.
Masala
- In a second pan heat the ghee or butter, once hot add cumin seeds and as soon as you can smell the musky cumin aroma stir in the tomato sauce. Be very careful as this will spit. Fry the sauce until the oil separates out.
- Stir in turmeric, Kashmiri chilli powder, crushed coriander seeds and cook for 2-3 minutes. Reduce the heat and add the chicken to the pan, stir to coated and leave to simmer for 15 minutes on a gentle heat.
- Add a little hot water to loosen if required and then the honey. Cook for a further 5 minutes until the chicken is cooked through - the gravy should be a lovely bright red colour.
- Remove from the heat and stir in the cream (or yoghurt), fenugreek and the garam masala.
- Add some butter or cream on top before serving.
Served with
A wonderful dish that needs very little else apart from to be dished up with a small bowl of Basmati rice - just perfect
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 99 |
| Fat (g) | 6.4 |
| of which saturates (g) | 3.5 |
| Carbohydrates (g) | 2.6 |
| of which sugars (g) | 2.1 |
| Fibre (g) | 0.6 |
| Protein (g) | 8.3 |
| Salt (mg) | 0.49 |
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Comments
Comments (43)
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Hari Ghotra
Hi Jackie when you blitz the tomatoes you then need to heat ghee in a second pan add cumin seeds until fragrant then add the blitzed sauce. Once it's stopped bubbling and the ghee has been stirred in you then add ground coriander seeds (coriander powder) chilli powder and turmeric. Does that help? I will double check the method as well. Thanks Hari
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Diane
I doubled the ginger, added some garam masala, and used full fat coconut milk instead of the cream -- delicious.-
Hari Ghotra
Hi Diane - brilliant so good to hear your tweaks and that you loved it!! Amazing Thanks so much Hari
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zankhna
I don't have an emersion blender or regular blender. any tips?-
Hari Ghotra
Hi Zankhna you could use tinned tomato puree 300g with 100ml water and ground spices, minced ginger, garlic and chillies. Miss out the onions this way you will get the flavours and a smooth creamy sauce. Does that help? Thanks Hari
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Ilse
I tried your butter chicken today. It took me 2 hours instead of the 30 min cooking time. That seems very ambitious, considering you have to let the tomato sauce cook down before you can even cook the chicken for 30 min. Other than that the recipe was easy to follow. Instead of rice I served it with potato dumplings - just because I had some. That German-Indian fusion was delicious and my kids liked it too. Will make it again! Thanks for sharing this recipe.-
Hari Ghotra
Hi Lise Many thanks for trying the recipe and I am glad you enjoyed it.Thanks so much for your feedback - I will relook at this recipe and check the timings as I can see something is wrong here. Many thanks and I hope you try more of the dishes. Love the German-Indian fusion too. It would be great to see pictures of your dishes so please do post them on the app. We have a few German app users and I am sure they (and the others) would love to see your dishes. Here is the link - it's free to download too https://hari.is/2P5rXbk Many thanks Hari
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Kelvin
Hi Hari
Can you use cumin powder instead of seeds and if so how much do you recommend to use.-
Hari Ghotra
Hi Kelvin Yes you can the same amount should be fine!
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Dominique
Hi Hari,
Is this recipe suitable for freezing? I’m having a dinner party and I was hoping to prepare the curries in advance and re-heat them on the day. But I don’t want to loose favour or change the texture of the curry.
Thanks,
Dominique-
Hari Ghotra
Hi Dominique Yes it sure is - I would take it up to step 5 - adding the honey then cool and freeze. When you reheat it add the cream and fenugreek then. Hope that helps Hari
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Khilna
Hello Hari,
I am going to make this dish today for 9. Do you suggest I triple the ingredients? I have only ever cooked for 2, so I am a little unsure.
Cassia bark: are you referring to Saigon cinnamon (long rolled up look) or INdian cinnamon (flat bark)?
Tin plum tomatoes: are this whole tomatoes or crushed?
I look forward to your response.-
Hari Ghotra
Hi Khilna - thanks for your message. For nine people I would triple the ingredients, and double the spices. Cassia bark is the flat bark, Indian Cinnamon or dalchini. Since the tomatoes will be blended, you can use either, but I prefer to use whole. Hope that helps! Don't forget to share your pictures with me on Facebook or Twitter!
Hari
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Karine
Hello! I want to make this, as i LOVE Butter chicken, but I have developed a intolerance for cows milk.. Butter is ok, but the cream in the recipe will cause me tummy trouble. Anything I can replace it With that will make it as creamy? How will chasew milk or oat cream work? And What spice can i substitute fenugreek? It is not very easy to come by in Norway :)-
Hari Ghotra
Hi You could use a little coconut cream instead - it will obviously add a coconut twist to the dish but will give the creaminess you want. You could just avoid the cream and just add a little more butter instead. Fenugreek or methi is a key ingredient and can't really be substituted - if you are struggling to find it I sell it so just order it from my website and I will get it out to you. Let me know how you get on. Thanks Hari
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Brad Tyler
I cooked this last night with your garlic naan recipe and it was delicious. I must admit, I was sceptical by the cooking method of the tomatoe sauce, with boiling the onion etc (I'd never seen this method before), but if all came together beautifully. I guess they get to fry once you add the sauce to the ghee. Yum! I'll definitely be cooking this again, your naan recipe was so simple yet delicious, another win. Thanks, Hari! X-
Hari Ghotra
Hi Brad It is a slightly different cooking method but like you said it works really well. We use a similar method at the restaurant so I know its a good one. Glad the naan worked for you too. Keep in touch and let me know what else you try. Thanks Hari
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Nisse
Thank you! :) I tried with the fresh fenugreek and it turned out really, really nice! I also went a bit crazy and used home made bone broth instead of the water (in step 1), just to get even more good stuff in there. Super yummie!!! :) In fact it was so good that I forgot to even take a picture before eating it - I'll try to remember next time lol.
Thank you so much for giving us all these amazing recipes (and such a beautifully made website!). Im certainly gonna try more of these :)-
Hari Ghotra
Hi Nisse that wonderful to hear - thank you for trying the recipe and using fresh fenugreek. I'm so pleased you enjoyed using the website. Please do let me know which other recipes you try and how you get on. Thanks very much. Hari
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Nisse
Hi! I'd like to try this recipe, but here in Norway I havent been able to find fenugreek leaves in any form - so, this year Im actually growing them in my garden lol. Would it be ok to use fresh fenugreek leaves in this recipe, or should I dry them first?-
Hari Ghotra
Hi Nisse I have to say I am admiring your dedication!!! Growing your own methi (fenugreek) is very impressive indeed. You can now use this for all sorts of dishes. Try the Methi Murgh and Kharee both on the website. For this dish fresh methi will be fine, I may change the colour from the bright orange it's supposed to be but the flavour will be great. Just a small handful chopped fine should do it - not too much as it can be a bit bitter. Let me know how you get on I'd love to see a picture too. Thanks so much for using the website. Hari
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Tonja
I cooked this recipe tonight and absolutely loved it. I couldn't get my hands on any green finger chiles, so I used one green Thai chile and it added the perfect amount of spice. I also ordered your kit to prepare this dish and I have to say that it was so easy! I love how everything in the kit was packaged and numbered. It made the preparation a breeze. I look forward to ordering more kits to really orient me to cooking fresh Indian cuisine from scratch. Thank you!-
Hari Ghotra
Hi Tonja I so happy to hear that you enjoyed using the kit and that you loved this dish. The whole point of the kits is exactly as you said to help those who may be a little less confident when it comes to Indian food and to give a helping hand to cook beautiful Indian dishes from scratch. Thanks so much for taking the time to comment. I look forward to hearing what you have to say about the other kits. Thanks Hari
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Stefan
Thanks for the recipe!
For the green chillies, which type do you normally use? And is it possible to substitute for dried chillies? I am not sure if they're in there for heat or flavor (or both).-
Hari Ghotra
Hi Stefan I usually use green rocket chillies, they are the long thin ones also called finger chillies. I tend to use fresh chillies to add a fresh heat and dried chillies for that extra kick. Dried chillies have a different flavour and add different flavours to your dish. Some can be smokey some can be used for colour so depends on what type of dry chilli you have. But if that's all you have then yes you can substitute it. The heat from dried red chillies can vary so just be aware of how hot they are - you don't want to overdo it. Hope this helps - let me know how you get on. Hari
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Hari Ghotra
Hi Helene
I am really glad you like this recipe - I think it's delicious too. I usually leave the bark in and blend the lot but if you prefer removing it once the sauce is cooked then thats fine too. I say coriander powder in the recipe to refer to the crushed coriander seeds but if thats confusing I will amend that. Thanks you so much for the feedback and thanks for trying the recipes. Do let me know what else you try. Thanks for your support. Hari -
Helene Klaustrup
Hi Hari!
Just cooked this scrumptious butter chicken for the second time, it is definitely becoming a firm household favourite!
I did notice that the recipe doesn’t mention removing the bark before blending which isn't what I've been doing... Should I leave the bark in and blend it with the rest?
Also I spotted that it says crushed coriander seeds in the ingredients list but coriander powder in the recipe. I've tried it with both now and can confirm that each way is equally delicious :)
Oh and finally I have to say that your way of adding garam masala after it has finished cooking is brilliant! Never would have thought of that myself! Am doing it with all my favourite Indian recipes now!
Helene -
Hari Ghotra
Hi Becky
Really really pleased you enjoyed it. Let me know what you try next and welcome to HG website. I hope you find lots more recipes to try. Thanks -
Becky Curran
Absolutely delicious! First recipe of yours we have tried and can't wait to try the rest. Thanks! -
James Morris
Hi Hari
Great sounding recipe! Really looking forward to trying this tomorrow!
Will let you know how I get on.
Many thanks
James -
Hari
Hi Kenny
Thanks so much for your comments - glad it worked out well. I really love this dish, nice and simple but bursting with flavour. Do let me know what you try next time.
Thanks Hari -
Kenny Thomas
Lovely dish we enjoyed it very much. We used the chicken tikka recipe from you CTM.
Thanks for the recipe
Kenny -
Gareth crawford
That's great, we will give it a shot and let you know how we get on.
Thanks a lot.
Gareth. -
Hari
Hi Gareth
Yes these are called Sirke Wali Piyaz. The red colour usually comes from beetroot, the onions are usually small whole shallots which have a reddish tinge but you can use sliced red onions too.
Very rough recipe:
250g small onions or shallots left whole or red onions peeled and cut into large chunks.
500ml water
1 tbs salt,
2 slices of beetroot for colour
750ml white or cider vinegar - not a dark coloured vinegar.
1-2 tsp. sugar (optional)
1. Put the onions into a jar.
2. Boil water and beetroot together. Take beetroot out and discard.
3. Add salt and mix well and leave it to cool completely.
4. Mix salted water with vinegar and pour it over the onions in the jar so they are fully covered.
5. Leave for a few hours.
6. Serve drained
These will keep for about 2 weeks - Hope this helps. Hari -
gareth crawford
Thanks for your reply.
The onions I am used to i think maybe pickled, with vinegar maybe? Also they usually have a red colour, from chilli powder i guess.
we are planning to cook this again, paneer sagg and a lamb curry along with some sides and starters soon for a dinner party so I will let you know how we get on and maybe even send some pics! Really looking forward to trying everything from the site if this recipe was anything to go by!
Thanks. -
Hari
Hi Gareth
Thanks for getting on touch and letting me know you enjoyed the dish. It's a real favourite in my house too. The onions are really simple - dice them finely, wash leave them to dry. Squeeze over lemon juice a little salt and if you want to you can add a little fresh coriander, a little garam masala and if you want to a little green chilli too. Do let me know what you try next. Enjoy Hari. -
gareth crawford
Hi Hari!
Thanks for this recipe, I made it yesterday along with your garlic naan bread and it was awesome. Really tasted great however i think i could have let the sauce reduce a little more before blending, i think iy maybe lacked just a little depth in flavour. that said it was still delicious haha!!
even better the next day also! :)
could i ask if you have a recipe for those pickled onions you often find as an a-compliment to poppadoms in indian restaurants?
thanks again, can't wait to try more of your recipes!!!
gareth. -
Hari
Hi Jack Thanks for letting me know - I will update this. Yes you put them in on step one. Hari -
Jack
Hi Hari,
It says 3 Cloves in the ingredients but they aren't mentioned in the recipe. I guess they go with the rest of the whole spices at the beginning? -
Hannah
Thanks Hari - I made it last night, I definitely put too much water in but it was still yummy, and the kids said that it was their favourite so far so I will definitley make it again -
Hari
Hi Hannah
Thanks for the question. Just enough to cover the onions so there is about 2cm of water above them (500ml but it depends on the size of the pan you are using). When you blitz it should be the consistency of tomato soup. If it's a bit watery then leave it to simmer until it reduces and thickens slightly. -
Hannah
Hari, how much water do you put in the pan when you're boiling the ingredients in step 1?
Jackie Hickman
Making the Murgh Makhani,
Ive got to the part for the masala sauce it says coriander seeds crushed and 1tbsp cumin but the method says cumin seeds and coriander powder..... so im confused is it cumin seeds or coriander seeds and is it coriander powder or cumin powder
Thanks
Jackie
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