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20160202_194932(1)

Butter Chicken (murgh makhani)

Simple to make yet one of the nicest curries you will ever eat, butter chicken is one all the family can enjoy due to its mild creamy sauce.

You can up the heat by adding a little extra chilli powder or more cayenne pepper.

I served mine with homemade naan bread which is so much nicer than any you get anywhere esp the ones some supermarkets sell which pure muck. They look the part but that that is where their relationship with a proper nan bread ends. The texture always gets me, horrible brittle things. I advise making your own, they are extremely easy to make.

ENSURE THE SPICES ARE GLUTEN FREE IF THIS IS IMPORTANT TO YOU

20160202_194932(1)

Ingredients

Allergens : Gluten & Lactose Free
THE MARINADE
Chicken Fillets - 4
Low Fat Natural Yogurt - 7 tbsp
Fresh Ginger - 1 inch piece finely chopped
Garlic Cloves - 4 finely chopped
Garam Masala - 3 tsp
Ground Clove - 1/2 tsp
Ground Cumin - 2 tsp
THE SAUCE
Green Cardamom - 4
Sugar - 2 tsp
Salt - 1 tsp
Vegetable Oil - 3 tbsp
Coconut Milk - 1 tin
Tomato Passata - 250g
Ground Almonds (optional but recommended) - 100g
Chicken Stock Cube (optional)
Fresh Coriander - Small Bunch
Cling Film

Instructions

1
Getting Ready... You will need - 1 wok or medium pot, 1 wooden spoon, 1 medium tupperware container or bowl, 1 sharp knife, 1 raw meat chopping board and 1 ladle.
2
Cut the chicken into 2.5cm cubes, you should get 8 or so from a breast.
3
Mix all the marinade ingredients, including the chicken, in the tupperware container. Ensure it is mixed well and coating all the chicken.
4
Cover with the lid or cling film and leave in the fridge for 4 hours or better yet overnight.
5
Heat the oil in the wok, pan or pot then add the chicken and all the marinade. Cook for about 5 minutes giving it a little stir every now and then.
6
Add the tomato passata, coconut milk, green cardamom pods, salt and sugar then stir in, bring to the boil then turn the heat right down and let it simmer, uncovered for 20 - 25 minutes.
7
Add the stock cube, ground almonds and half the chopped coriander, stir well, taste and serve if happy.
    • Michelle Myers
    • 18th February 2017
    Reply

    Made this last night along with the nann bread & pilau rice…..was delish. Thanks for all the fabulous recipes Liam. I’m raving to everyone about this great site.

    • PollyM
    • 23rd February 2017
    Reply

    I made this yesterday for the second time and it was gorgeous. I made it yesterday with diced turkey, I didn’t brown the pieces as I was cooking in the slow cooker. I prepared everything the night before without the coconut milk so that the turkey was marinating, then in the morning I mixed in the coconut milk and put it on the slow cooker. Came home yesterday evening to a glorious smell and a divine dinner! Thanks, Chef ๐Ÿ™‚

    • Sarah
    • 16th March 2017
    Reply

    Hi,
    How don’t stop the yogurt from separating when I’m cooking the chicken??

    1. It won’t split if you use full fat natural yogurt.

    • Triona
    • 27th March 2017
    Reply

    I bulk made this x3 butwas left with alot of sauce.. Should I cut back on sauce mix? Same happened with beef goulash. Both turned out perfect on flavour!

    1. You can freeze it for another day and cook some chicken breasts separately when needed or make half the amount Triona

    • Patsi Lynch
    • 4th April 2017
    Reply

    Liam, could I complete up to and including Step 6 a few hours in advance … then reheat and complete Step 7 and serve with Basmati Rice ???

    1. Yes, that is fine Patsi

    • Sabina McGuire
    • 5th April 2017
    Reply

    What veg could I add and when should I add it?

    1. Any veg you like Sabina. Add them when you add the coconut milk.

    • Una
    • 10th May 2017
    Reply

    Is there NO butter in butter chicken??

    1. Some versions do have butter, mine doesn’t.

    • Ellen Hayes
    • 24th January 2018
    Reply

    Just made this, kids loved it ! Does this freeze okay ?

    1. Unfortunately it will split if frozen

    • Eimear
    • 28th April 2018
    Reply

    Do you put in the cardamom pods whole or do I need to grind them?

      • Aine - BiaMaith Editor
      • 2nd May 2018
      Reply

      We always give them a bit of a bash and stick them in whole, Eimear ๐Ÿ™‚

    • Orla
    • 20th September 2018
    Reply

    Hi Liam, I like very ‘saucy’ meals. Can I just double everything in the sauce ingredients list? Would I need to change anything in the marinade? Thanks, Orla

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