• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Murgh Makhani (Indian Butter Chicken)

  • 3servings
  • 70minutes
  • 660calories

Add to MenuAdd to Calendar

Source: allrecipes.co.ukReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B3, D
MineralsNatrium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 dessertspoon dried crushed chillies

  2. 1/4 teaspoon ground cinnamon

  3. 1/4 teaspoon ground nutmeg

  4. 1/4 teaspoon ground cloves

  5. 1 1/2 teaspoons garam masala

  6. 1 1/2 teaspoons salt

  7. 1 1/2 teaspoons minced root ginger

  8. 2 cloves garlic, crushed

  9. 5 Roma tomatoes, seeded and diced

  10. 125g (4 1/4 oz) natural yoghurt

  11. 500g (1 1/4 lb) skinless, boneless chicken breast fillets, cubed

  12. 125g (4 1/4 oz) butter

  13. 2 red peppers, sliced

  14. 2 onions, thinly sliced

  15. 4 tablespoons double cream

  16. good handful chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Mix the chillies, cinnamon, nutmeg, cloves, garam masala, salt, root ginger, garlic, tomatoes and yoghurt together in a large bowl. Stir the chicken pieces into the yoghurt mixture and let marinate in the refrigerator for 30 to 60 minutes.

  2. Melt the butter in a large frying pan on medium heat and cook the red pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the frying pan. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the centre.

  3. Increase heat to medium high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback