Indian Butter Chicken

Butter Chicken (Murgh Makhani)

  • 205 mins
  • 27 ingredients


  • Cinnamon Quills 2 Whole
  • Cumin Seeds 2 Tbsp
  • Coriander Seeds 1 Tbsp
  • Cardamom Pods 12 Whole Pods
  • Whole Cloves 1 Tsp
  • Dried Bay Leaves 2 Whole
  • Black Peppercorns 1 Tsp
  • Salt 2 Tsp
  • Chilli Powder 1 Tsp
  • Fenugreek Seeds 1 Tbsp
  • Red Saffron Threads 1 Tsp
  • Whole Almonds 50g
  • Whole Roasted Cashews 50g + Extra for serving
  • Plain Yoghurt 3/4 Cup
  • Chicken Breast Fillets 800g
  • Lemon Juice 2 Tsp
  • Taramind Paste 1 Tsp
  • Brown Onion 2 Whole
  • Garlic Cloves 4 Whole
  • Whole Ginger 3cm x 2cm Piece (peeled)
  • Whole Tomatoes 600g
  • Ghee 2 Tbsp
  • Tomato Paste 100g
  • Red Chilli (Optional) 1 Long Whole
  • Tandoori Paste 1 Tbsp
  • Coconut Cream 200g
  • Salt & Pepper To Season
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Make the Spice Blend & Grind the Nuts

  1. Place the spices whole spices (Cinnamon quills, Cumin seeds, Coriander seeds, Cardamom Pods, Cloves, Pepper corns, Fenugreek Seeds and Saffron Threads) into a spice grinder, blender or Thermomix. Grind until smooth.
  2. Add the ground spices to the mix (ground chilli powder, salt) and mix until well combined. Set aside in a bowl.
  3. Grind the almonds and cashews until they are a meal consistency (like a course powder.) Set aside.

Marinade the Chicken

  1. Chop the chicken breast into bite size pieces, and place in a large bowl or container, season with salt & pepper.
  2. In a seperate bowl, combine the yoghurt, lemon juice, tamarind paste & 1/2 the spice mixture.
  3. Pour the yoghurt mixture over the chicken and marinade for 1.5 -2 hours in the fridge.

Create the rich sauce

  1. Mince the garlic cloves, ginger and whole chilli (if using).
  2. Dice the onions.
  3. Add the ghee to a large, deep pan and cook until melted and slightly sizzling.
  4. Add the garlic, ginger, chili & onion, along with the rest of the spice mix.
  5. Cook until fragrant and onions just transluscent.
  6. Add the tandoori paste and the nuts and stir through for a minute or so.
  7. When they have combined, add the marinating chicken/ yoghurt mixture.
  8. Put whole tomatoes in a food processor, blender, or thermomix and blend until chopped.
  9. Add the tomatoes to the chicken, with the tomato paste.
  10. Cook for approx 25 minutes.
  11. Check the seasoning level by tasting, add more salt & pepper if necessary.
  12. Add the coconut cream and cook for a further 20 minutes on low.

Serve with Basmati rice and roasted cashews on top.

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