A pan of Butter Chicken Curry garnished with dollops of greek yoghurt and fresh coriander, with a naan bread on the side
Spicy Meal Prep - Indian

Healthy Butter Chicken (MURGH MAKHANI) by Mani

1 hour
Serves 4

Featured Spices

Chilli Powder - 20g Garam Masala - 80g tin Cumin Powder - 20g Coriander Powder - 20g Pouch

Here is a recipe for butter chicken (murgh makhani) which is a popular curry featuring an authentic sauce and spicy chicken.

 

HOW TO MAKE BUTTER CHICKEN?

INGREDIENTS 

Preparation time: 20 minutes 

Cooking time: 40 minutes

Serves 4  

 

Chicken Marinade

  • 500g Boneless Chicken Breasts (cut into small pieces) or Boneless Chicken Thighs
  • 125g Greek Yoghurt
  • Garlic Paste
  • Ginger Paste
  • 2 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1/2 Lemon (juiced)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt and Black Pepper (to taste)

Paste

  • 1 tbsp Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Large Red Onion (finely chopped)
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 4 Fresh Tomatoes (chopped)
  • 25g Cashew Nuts
  • 1 tbsp Red Chill Powder
  • 1 tsp Garam Masala
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/2 cup of Water

For the Chicken + Paste:

  • 1 tbsp Butter
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Kasuri Methi/Fenugreek Leaves (optional)
  • Chopped Coriander (to garnish)

METHOD 

 

This all can be made in one-pot but follow these steps below for an easier process:

Chicken Marinade

  1. Add to your mixing bowl: chicken, yoghurt, garlic paste, ginger paste, red chilli powder, garam masala, lemon juice, salt and black pepper. Stir to combine and allow it to marinate in the fridge overnight or at least 4 hours – however 1 hour should be okay if you have no time.
  2. Add olive oil to your pan, and shallow the chicken pieces until they are cooked on the outside, which should take 5 minutes on each side.
  3. Keep the cooked chicken aside and cover while you prepare the paste.

Paste – note: you will need a blender

  1. In the same pan, add olive oil again, and add butter too.
  2. Add the red onions, garlic paste and ginger paste, and sauté until golden.
  3. Add the red chilli powder, garam masala, ground cumin and ground coriander.
  4. Add the chopped tomatoes and cashew nuts, and stir to combine.
  5. Allow the simmer by adding water.
  6. Once it has been cooked and cooled down, place it into a blender and blend until it forms into smooth paste.

Combine Chicken and Paste

  1. To the same pan, add the butter and red chilli powder.
  2. Add the paste to the pan, followed by the chicken pieces.
  3. Cover and allow to simmer for another 5 minutes. Add the kasuri methi and garnish with chopped coriander.
  4. Serve with rice, naan or a flatbread.

 

TIPS:

How to make it less spicy: Reduce the red chilli powder if the chicken marinade and butter paste if you feel this recipe is too spicy.

The butter chicken can be reheated: I would recommend up to four days in the fridge if you are referring to the butter chicken and it will still taste amazing because the spices have fully settled in. However, be cautious if you are going to store and reheat the rice.

The butter chicken sauce can be frozen: You can make the paste separately and this is handy to use for other recipes, in case you do not want to cook chicken.

Recipe kindly provided by the AWESOME Mani at Spicy Meal Prep.