Rich and creamy butter chicken, or Murg Makhani, is a delicious Indian recipe that’s a real crowd pleaser. The perfect takeaway alternative, this family-friendly meal serves 6 people and will take around 1hr to prepare and cook. To get the best flavour, marinate the chicken hours or even the night before you’d like to cook it so it has plenty of time to absorb the flavour. Serve with rice and naan bread for dipping.
Ingredients
- 450g boneless and skinless
- For the marinade
- :
- 2tsp garlic paste
- 2tsp ginger paste
- 1tsp garam masala
- 150g pot natural yogurt
- For the sauce:
- 1tbsp vegetable oil
- 1 large onion, sliced
- 2tsp garlic paste
- 2tsp ginger paste
- 1tsp garam masala
- ¼
- tsp crushed saffron threads or 1tsp paprika
- 1 cinnamon stick
- 500g passata
- 150ml hot chicken stock
- 75g butter, melted
- 50g cashew nut butter
- Juice 1 lime
- Handful fresh coriander
Method
To make this chicken curry recipe, put the chicken into a plastic food bag with the marinade ingredients and leave for a good hour (or overnight if possible).
To make the sauce, heat the vegetable oil in a large sauté pan and gently cook the onion for 15 mins, or until really dark brown. Add the garlic and ginger pastes and spices, and stir for 1 min. Pour in the passata and stock, and simmer for 20 mins.
Heat the grill to medium-high. Put the chicken on a rack set over a foil-lined tray and grill for 10-15 mins, turning, until cooked through. Set aside to rest, then slice.
Remove the cinnamon stick, then purée the sauce. Add the melted butter, cashew nut butter and chicken. Season to taste with fresh lime and garnish with fresh coriander.
Top tip for making Butter chicken Murg Makhani
Make this dish extra spicey by adding in chilli flakes or powder. You could add fresh chillies.
