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  • Famous Butter Chicken Recipe (Murgh Makhani)

Famous Butter Chicken Recipe (Murgh Makhani)

Posted on Oct 4th, 2017
by Rupen Rao
Categories:
  • Indian Cuisine
  • Stews, Casseroles Curries
BUTTER CHICKEN

Murg (Chicken) Makhani (Buttery Sauce) is the most popular Indian curry dish in and out of India. This creamy tomato and less spicy curry is a great introduction to Indian food.

This famous recipe was developed by Moti Mahal restaurant in New Delhi, in the early 1960s.

I use canned crushed tomatoes for this recipe. However you can always use an equal amount of fresh tomatoes, when in season. Dry fenugreek leaves can be difficult to find, but they are a must for this recipe.

BUTTER CHICKEN

Butter Chicken

Murg (Chicken) Makhani (Buttery Sauce) is the most popular Indian curry dish in and out of India. This creamy tomato and less spicy curry is a great introduction to Indian cuisine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 2 servings

Ingredients
  

PASTE

  • 1 piece cinnamon stick 1 inch piece
  • 2 whole green cardamom pods
  • 2 cloves
  • piece fresh ginger 2 inch peeled
  • 4 garlic cloves peeled
  • 1 jalapeno seeds removed, roughly chopped

MARINADE

  • 1 pound chicken breasts boneless, skinless, cubed
  • ½ cup whole milk yogurt plain

PUREE

  • 1 ½ cup tomatoes canned, crushed
  • ¼ cup cashews unsalted, roasted
  • 1 tablespoon sunflower oil or any vegetable oil
  • 4 tablespoons butter unsalted
  • ¼ cup heavy whipping cream
  • 1 tablespoon dry fenugreek leaves crushed
  • 1 teaspoon salt or as desired
  • 1 tablespoon sugar

Instructions
 

  • Blend the ‘Paste’ ingredients in a spice or coffee grinder. Set aside.
  • In medium size mixing bowl, add the ‘Marinade’ ingredients.
  • Add the ‘Paste’ ingredients to the ‘Marinade’ ingredients and mix. Set aside.
  • Puree the ‘Puree’ ingredients in a blender. Set aside.
  • In a medium sauce pan over medium heat, add oil and butter.
  • Once the butter has melted, add the ‘Marinade’ ingredients and cook for 10 minutes. Stir once every other minute.
  • Add the ‘Puree’ ingredients and mix. Lower heat and cook covered for 10 minutes.
  • Add cream, fenugreek leaves, salt and sugar. Stir to combine.
  • Cook covered for 5 minutes or until butter starts floating on top of the sauce.
  • Serve.

Notes

BUTTER CHICKEN
Tried this recipe?Let us know how it was!

Rupen Rao

Rupen Rao is a DC-based Indian cook.  Originally from Mumbai (Bombay) India, Rupen has been teaching Indian cooking over the past 13 years.  He teaches Indian cooking at ICE (International Culinary Education) in New York, Havens Kitchen in New York, Brooklyn Kitchen in New York, Culinaerie in Washington, DC, Southern Season in North Carolina and Cook school in Philadelphia. He learned from his sole inspiration–his Mom.  Hence, Rupen's recipes are both authentic and functional. He uses shortcuts and techniques that he's learned over the years to make Indian cooking simple. He is an author of 3 Indian cookbooks, has a line of spice blends available on his website at www.Rupens.com

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