BUTTER CHICKEN (Murgh Makhani)

Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make in the comfort of your own home, especially with garlic butter rice and fresh homemade Nan bread.

Serves 4


for the MARINADE

1kg boneless, skinless chicken cut into roughly 1-inch cubes

1/4 cup full-fat plain yogurt

1 tablespoon olive oil

1.5 teaspoons ginger paste

1.5 teaspoons garlic paste

1 teaspoon ground coriander

1 teaspoon Kashmiri red chilli powder

1 teaspoon ground cumin

Salt to taste

for the SAUCE

10 whole almonds

10 whole cashews

2 tablespoons unsalted butter

1.5 teaspoons ginger paste

1.5 teaspoons garlic past

1 teaspoon sugar (optional)

4 tomatoes, diced

2 tablespoons ground coriander

1.5 teaspoons ground garam masala

1/2 teaspoon Kashmiri red chilli powder

1/2 teaspoon salt

1 cup water

1/4 cup heavy cream

1/2 tablespoon dried fenugreek leaves


1. Bring the chicken and the rest of the marinade ingredients together in a large bowl. Mix well, cover and refrigerate for at least 1 hour, or up to overnight.

2. Soak cashews and almonds in water for at least 20 minutes to before preparing the rest of the recipe.

3. Working in batches, remove chicken from the marinade and grill them for 3 to 5 minute