Makhani Murgh (Butter Chicken) Recipe - Allrecipes.com
Makhani Murgh (Butter Chicken) Recipe
  • READY IN 55 mins

Makhani Murgh (Butter Chicken)

Recipe by  

"This is a version of the popular 'Butter Chicken' recipe found in most Indian restaurants. I adapted it from a delicious sauce recipe in one of my cookbooks that always drives me wild, and streamlined it so it doesn't take half as long to make. Basically, it's chicken cooked in a spicy tomato cream sauce. Serve with naan and basmati rice."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
  2. Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
  3. Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Mar 08, 2012

Faster version of Butter Chicken. One could use about 2 ts of Garam Masala as well, instead of the cardamom pods, cloves, cinnamon to make it less work. I used cream, but next time I will use Greek style Yogurt for a creamier texture. Did not have Serrano peppers so used hot Sriracha paste and also used Ghee instead of regular butter. I simmered this for about 30 minutes. Also sauted half an onion. (A note about the ingredients: calls for fenugreek 'leaves' but the directions refer to fenugreek 'seeds'?? I used seeds but did grind them a bit) Will make again.

 
Aug 03, 2014

Takes a bit of time to make but once you put it on the plate it will all be worth it. The family loved it!

 

2 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 676 kcal
  • 34%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 46.9 g
  • 72%
  • Fiber
  • 10.7 g
  • 43%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 1182 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Indian Butter Chicken (Murgh Makhani)

See how to make a homemade version of Indian butter chicken.

Chicken Makhani (Indian Butter Chicken)

See how to make a simple, flavorful Indian recipe in just minutes.

Indian Butter Chicken (Makhani Chicken)

See how to make an authentic Indian butter chicken recipe.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States