Buttery Butter Chicken | Murgh Makhani
Buttery Butter Chicken in a tomatoey spiced curry
Servings Prep Time
4people 20mins
Cook Time
Servings Prep Time
4people 20mins
Cook Time
For the Tandoori Chicken
  • 500gms skinless boneless chicken thighscut to bite sizes
  • 3tbsp Greek yogurt
  • 3-4cloves garlicpeeled and finely chopped
  • 1inch Gingerpeeled and finely chopped
  • 1 green chillifinely chopped
  • 1/2tsp turmeric powder
  • 1tsp mild chilli powder – Kashmiri variety
  • 1tsp smoked paprika powderoptional
  • 1-2strands saffroncrushed
  • 1tsp garam masala powder
  • 1tsp cumin powder
  • 1tsp coriander powder
  • PInch cinnamon powderoptional
  • 1tsp Chaat Masala or rock salt
  • 2tbsp gram flour or besan
  • 1/2 lemon
  • 2tbsp vegetable oil or butter
  • Salt to taste
For the Butter Chicken curry
  • 2tbsp butter
  • 1inch cinnamon stick
  • 1tbsp green cardamon powder
  • 5cloves cloves
  • 2medium onionsfinely chopped
  • 1/2inch Gingergrated
  • 2 Green Chilliesslit
  • 1200gm tin of tomato puree or pasta
  • 1tsp garam masala powder
  • 1/2tsp coriander powder
  • 2tsp Kashmiri red chilli powder
  • Salt to taste
  • 150gm double cream or creme fraiche
  • 1tsp honey
  • 1tbsp Fenugreek leaves or kasuri methi
  • Handful Coriander leaves +stems –finely chopped
Recipe Notes

For the Tandoori chicken

  1. In a large bowl, tip in the yogurt and whisk it lightly.
  2. Add in all the spices, and then make a coarse ginger garlic and green chilli paste. Add this paste into the yogurt spice mix and mix everything thoroughly.
  3. Make bite size pieces of the chicken thighs and then tip into the yogurt spice marinade.
  4. Squeeze the lemon juice, season with salt and make sure that the marinade covers the chicken all over.
  5. Marinate for at least 2 hours or best overnight.
  6. Preheat the grill to medium.
  7. On a large baking tray, line with baking paper or foil. Cover with a few drops of oil or butter.
  8. Space the marinated chicken pieces along the baking tray and then keep under the grill until golden brown. It should take about 20 minutes or so. Keep checking on the chicken – if they char a little that’s fine.
  9. Tandoori marinated chicken is ready.

For the Butter Chicken curry

  1. Heat butter in a heavy bottomed pan, add to it the cinnamon, cloves and the green cardamon powder. Sauté until aromatic.
  2. Add in the onions and some salt. Sauté until the onions turn translucent. 
  3. Add the green chillies and the ginger, stir everything and try for a couple of minutes. 
  4. Next to go in is the red chilli powder, coriander powder and Garam Masala powder along with the tomato puree. 
  5. Stir everything, cover and cook until the tomato puree starts releasing oil.
  6. Add some water while still keeping the curry thick.  Simmer and cook for about 5 minutes with the lid on.
  7. Next to go in is the Tandoori chicken pieces. Mix the curry well so that the curry coats the chicken pieces. 
  8. Now add the cream or the creme fraiche slowly whilst constantly stirring. 
  9. Time to add the fenugreek leaves and honey. Stir everything together and adjust the water and seasoning. Cook for another 10 minutes.
  10. Garnish with coriander leaves and then serve with rotis and some raita.