0 Butter Chicken Recipe (Murgh Makhani)

How to make Butter Chicken/Murgh Makhani

Butter chicken or murgh makhani originates from the Mughal Empire in India and is eaten through out the world today.

There are different variations of butter chicken but the basic principles of cooking butter chicken are marinating the chicken in yogurt and spices, then cooking the chicken in butter and adding the cooked chicken to a smooth aromatic tomato based sauce.

Chefs tasty butter chicken recipe is very aromatic and easy to prepare, there are a lot of ingredients used in this recipe but do not worry, it is simply a matter of marinating the chicken, cooking a sauce then refrigerating both, then after a few hours the procedure of cooking the butter chicken is easy because the two main parts of the recipe have already been done.

Cream can be added to the dish at the end of cooking, Chef adds evaporated milk instead, the option is yours.

This butter chicken recipe will impress family and friends and make them feel like they have eaten in a restaurant.

Simply follow Chefs easy step-by-step instructions and enjoy this delightful and aromatic dish.

Or see Chefs How to make butter chicken/murgh makhani video recipe

Ingredients for butter chicken (murgh makhani)

For marinade

2-3 Chicken breasts (diced)
1 cup Yogurt
1/4 tsp Ground cardamom
1/4 tsp Garam masala
1 + 1/2 tsp Lemon juice
1/2 tsp Paprika
1 Tbsp Tomato puree
1 tsp Garlic puree
1 large tsp Fresh ginger (grated)

For the butter chicken sauce

1 large Onion (diced)
Oil
3-4 inch Fresh ginger (chopped)
4-5 large Garlic (chopped)
Handful dried methi leaves
Handful dried curry leaves
1 tsp Salt
1/4 tsp Ground Cloves
1 tsp Paprika
8-10 Whole green cardamoms (depends on size of pods)
1/2 tsp Cayenne pepper/ Chili powder
1/4 tsp Cinnamon
1 tsp Sugar
Sprinkle black pepper
1 + 1/2 cup Sieved tomatoes/ Passata (or push some canned tomatoes through a sieve)

To finish

3 Tbsp Butter
1/4 cup Evaporated milk or Cream


Chefs Note... If using canned tomatoes try to use quality tomatoes that are thick in consistency, if the canned tomatoes are runny a little (1 Tbsp) tomato puree may be added.

Picture of green cardamoms, ground cloves, garam masala, cayenne pepper, paprika.

Picture of chopped fresh garlic and ginger.

Picture of butter melting in the pan.

How to make Butter Chicken / Murgh Makhani



Place all of the marinade ingredients except the chicken into a small bowl and mix.

Place chicken in a separate dish that it will be marinaded in.

Pour the yogurt marinade over the chicken.

Cover all of the chicken pieces in the marinade.

Cover the dish and place into the fridge for a few hours.

Heat up a large frying pan and drizzle in some oil. Add the onions and cook the onions for 5 minutes or until the onions soften.

Add the garlic and ginger and cook for a few more minutes stirring often so that the garlic does not burn.

Add the rest of the ingredients for the sauce, stir well and simmer for a few minutes.

Pour into a blender and pulse into a paste.

Cover and place in the fridge for a few hours.

When you are ready to cook the butter chicken remove the tomato base from the fridge and put through a sieve into a pan. This removes any little bits of cardamom shells and seeds that did not get blended in the food processor.

Pour the sauce into a small pan and gently heat on the lowest setting for 10-15 minutes stirring often. Do not boil the butter chicken sauce or else the spices will not be as aromatic and the tomatoes will burn, take your time.

In a large wok/pan add the butter on a medium/high heat.

Add the marinated chicken pieces.

Stir well and cook for a 5 minutes.

Pour the warmed up tomato base into the pan with the butter chicken.

Stir well, cover and simmer for 10 minutes or until chicken is cooked. Stir often so that the chicken cooks evenly.

Pour in the evaporated milk or cream, cook for another 2 minutes.

Serve with basmati rice, roti, naan bread.

Enjoy Chefs butter chicken recipe/ murgh makhani recipe.

See more of Chefs tasty Curry Recipes Here

0 Chicken Curry Recipe (How to make a chicken curry)

How to make a chicken curry recipe with video

Here is Chefs chicken curry recipe with step-by-step pictures and also a video.


Chicken curry recipes can come in many forms, different spices, textures and flavors.

This chicken curry recipe uses coconut milk, fresh ginger, garlic, chillies and a wonderful blend of aromatic spices.

Chef cooks the chicken curry using chicken on the bone, this way the chicken is tasty and succulent and the curry is infused with the chicken stock flavor that the bones give to the curry dish.

Simply follow the steps and cook your very own tasty chicken curry recipe.

Ingredients for chicken curry

2 Onions (blended)
2 Tbsp Dried coconut
6 Chicken pieces (thighs/legs)
2-3 Tomatoes (skinned/chopped)
6 Garlic (minced)
2 heaped Tbsp Freshly grated ginger
200ml Coconut milk
50ml Evaporated milk
200ml Water
1 Chilli (chopped)
2 Chillies (whole)
5-6 Mushrooms (chopped)
1 cup Frozen peas
2 Onions (chopped)
2 tsp Brown sugar
Vegetable oil

Spices

1 + 1/2 tsp Turmeric
2 tsp Coriander powder
2 tsp Cumin powder
1 tsp Paprika
1/2 tsp Fenugreek powder
1/4 tsp Cardamom powder
1/2 tsp Garam masala
1/2 tsp Salt
Handful dried Methi leaves
Handful dried Curry leaves

1/2 tsp Cumin powder
1/2 tsp Coriander powder


Picture of Indian herbs and spices.


Picture of chicken curry served with basmati rice.





How to make a chicken curry recipe

Take a large pan on a medium/high heat,

Pour in a generous amount of oil, add the blended onions.

Keep stirring and chopping at the onions with a spatula and cook until the onions start to turn lightly golden.

Once the onions have turned a light golden color add the dried coconut keep stirring well for 1-2 minutes or until the coconut starts to toast.

Do not over cook the coconut at this stage.

Remove the coconut onions from the pan and place in a dish until later.

Pour a small amount of oil into the pan and sear the chicken pieces on each side.

Add the ginger, garlic, tomatoes, all spices and herbs (except for half a teaspoon of cumin powder and half a teaspoon of coriander powder), evaporated milk, coconut milk, water and chopped chili.

Stir well.

Place the two whole chillies into the pan.

Bring to the boil then turn the heat onto the lowest heat setting, place the lid on and simmer for 60 minutes or until the chicken is cooked and tender and falling off the bone.

Whilst the chicken pieces simmer for 60 minutes you can cook the onions.

Pour a little oil into a small frying pan, add the onions and fry until soft.

Do not overly brown the onions just cook until the onions soften, add the sugar, stir well and leave to the side until the end of the recipe.

When the chicken is cooked remove the chicken pieces from the pan.

Pick the chicken off the bone.

Add the half teaspoon of cumin and coriander to the pan.

Check for seasoning and add a little salt if needed.

Add the mushrooms to the pan, stir well cook on low heat.

After a few minutes add the peas.

Add the cooked onions to the curry stir well then add the cooked chicken to the curry.

Serve with fresh basmati rice and naan bread.

Enjoy Chefs chicken curry recipe.

Click on the video to see the video version of this chicken curry recipe.