Butter Chicken 🥘
(Murgh Makhni 🇵🇰)
Here it is guys!!!! The ultimate BUTTER CHICKEN recipe! This isn’t isn’t your average sweet takeaway kind, it’s a Pakistani version, mild in the spices, creamy and is absolutely BANGING! 💥
Try it out for yourselves! Recipe below!
Ingredients (serves 4)
For the chicken –
600g Boneless chicken thighs, cut into cubes
2 tbsp Vegetable oil
5 Garlic gloves, minced or grated
1/2 inch piece Ginger, finely grated
1/4 cup Natural yogurt, whipped
1/2 tsp Salt
1/2 tsp Ground black pepper
1 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Garam Masala
1/4 tsp Red chilli powder
1/4 tsp Red chilli flakes (or to taste)
For the sauce –
400g Chopped Tinned tomatoes, blitzed till smooth
1 cup Double cream
2 tbsp Butter or ghee
1 Cardamom pod, crushed
1 tsp Dried fenugreek
Fresh coriander, finely chopped
Green chillies, optional
Method –
Step 1 – Combine all the ingredients (minus the oil) for the chicken in a bowl, coating well. Marinade for an hour.
Step 2 – In a large pan, on high heat, add the oil, once hot, add the chicken and fry till tender. Next, add the blitzed tomatoes, turn down to medium, keep stirring and fry until almost all the water has dried up and the oil has separated from the tomatoes.
Step 3 – Turn the heat down to low, stir in the cream, the dried fenugreek, cardamom, the butter/ghee and 1/4 cup of water. Let it simmer (not boil), for 10- 15 minutes.
Step 4 – Remove from the heat. Top with fresh coriander, chillies and serve with Naan! Enjoy!
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