Recipe by KitchenBarbarian
"This is a North Indian style of chicken curry. Serve garnished with sprigs of fresh coriander. If possible, purchase dried red chile peppers or ground red chile powder from an Indian grocery store, instead of using American-style chili powder in this dish."
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dried red chile pepper, crushed
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
Roma tomatoes, seeded, diced
skinless, boneless chicken breast, cut into 2-inch cubes
red bell peppers, sliced
onions, thinly sliced
heavy whipping cream
chopped fresh coriander
As another reviewer noted, this is not like "restaurant style" Murgh Makhni. On the other hand, authentic Indian food is seldom like American-style "Indian" restaurant food. Thick gravy is made in restaurants by the addition of cornstarch or other thickener. No Indian cook I know does so.
While the recipe calls for two onions, the size of onions varies greatly - up to grapefruit size. I'd suggest using onions to taste, especially since people vary wildly in how well they like onions.
I think the suggested size for the chicken is too big, I'd go for about an inch cubes and then it'll cook more quickly too. Prep time is about right.
Somebody complained about the ingredients being incorrect - that again is a matter of taste. There is no one recipe for any Indian dish, although some vary less than others. India's a big place. I've seen simpler recipes and I've seen more complicated - Indian cooks are typically a LOT more inventive than most American's I know. This one is typical of the dish as served in many, though not all, Indian homes. The bell pepper is not so typical in India, but many Indian cooks use it stateside because of the ready availability here.
This is nothing like authentic butter chicken. Several wrong ingredients are used and are prepared incorrectly. It really is so completely different that it should not be called butter chicken at all. Most annoyingly of all, the prep time stated is grossly inaccurate unless you are superwoman.
This is not a bad place to start. I used 2 more tomatoes, less onion (half of one), 1 more garlic, and fresh fenugreek leaves. I skipped the yogurt and used fat free half and half. A pound of chicken is also a bit much. I used one good sized breast. Also, use whole caradmom/cloves/cinnamon. Where is the turmeric?
Great recipe. I doubled the garlic and didnt use red peppers.
This dish tasted fabulous. Just the right amount of spice, and lots of flavour. Your house will smell wonderful when cooking this dish. Served with naan bread on the side to soak up the sauce - which there is plenty of. This did not turn out like the traditional butter chicken in Indian restaurants. Sauce was not thick, however the dish is delicious nonetheless.
I don't know what butter chicken is supposed to taste like, but this was a real hit. While it was cooking, it really smelled like Indian food. We live in Puerto Rico and don't have any ethnic restaurants near us, so it was like going out for dinner! I will definitely make this again. (I did have to leave out the cloves because I couldn't find them in the stores).
This was an excellent recipe. Easy to prepare and very tasty. The only substitution I made was using cayenne pepper for the crushed red pepper. I can't imagine it tasting all that different with the crushed red peppers versus the cayenne pepper. This is a definate keeper. My hubby loved it as well as children. Not too bad if I don't say so myself.
It was pretty good, but not what I thought it was going to be! I was looking for the butter chicken taste from my favorite Indian restaurant. This isn't it, but it IS good.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian-Style Butter Chicken (Murgh Makhani)
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 387
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