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Butter Chicken

Butter Chicken

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Butter Chicken (Murgh Makhani) is a mild, rich, and creamy Indian dish featuring tender marinated chicken in a velvety, buttery tomato gravy. It has a deeply aromatic, slightly sweet, and faintly tangy flavour profile
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 2 people
Course: Main Course
Cuisine: Indian
Calories: 1140
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Chicken Breasts, each cut in to 4 or 5 pieces
  • Drizzle of Vegetable Oil
For the Curry Sauce
  • 2 Onions, peeled and sliced
  • 1 Tbsp Garlic Paste
  • 1 Tbsp Ginger Paste
  • 200g Tomato Passata
  • 3 fresh Tomatoes, chopped
  • 100ml Water
  • 1 Tsp Ground Coriander
  • 1 Tsp Turmeric
  • 1 Tsp Garam Masala
  • 1 Tsp Chilli Powder
  • 1 Tsp Cumin Seeds
  • 12 Curry leaves
  • 1 Red Chilli, sliced
  • 150ml Double Cream
  • 75g Unsalted Butter
  • Sea Salt and freshly ground Black Pepper
  • 10g Coriander, chopped finely
For the Rice
  • 2 Boil in the bag Basmati Rice
  • 1 Cinnamon stick
  • 6 Cloves
  • 6 Black Cardamon Pods
  • 10g Coriander, chopped

Method
 

For the Rice
  1. In a pan, bring some water to the boil
  2. Add the Cinnamon Stick, Cloves and Cardamon and simmer for 2-3 minutes
  3. Add the bags of Rice and boil for 10 minutes, or according to package instructions
  4. Remove the bags of Rice and discard the additions
  5. Cut open the bags and empty content back in to the dry pan
  6. Stir through the Coriander
For the Chicken
  1. Pop the Chicken onto a tray
  2. Drizzle in oil and grill until golden, turning if necessary
For the Curry Sauce
  1. Place a large pan on the hob
  2. Add the Onions and Butter with a splash of Oil and cook for 12 minutes until golden and caramelised
  3. Add the Garlic, Ginger, all Spices, half the Curry leaves and the Tomatoes
  4. Simmer for 20 minutes, or until the sauce begins to split
  5. Blitz until smooth
  6. Add the Chicken and remaining Curry leaves and simmer for 5 more minutes
  7. Finish with Cream and Butter and sprinkle over the Coriander and Red Chillies

Nutrition

Calories: 1140kcalCarbohydrates: 28gProtein: 59gFat: 88gSaturated Fat: 45gSodium: 180mgFiber: 5gSugar: 16g

Notes

Allowing your onions to properly caramelise for the full 12 minutes is crucial for developing the deep, sweet base flavour of your curry. Rushing this step will result in a less complex and more acidic sauce.
Be patient when simmering your sauce for 20 minutes; waiting for it to 'split' indicates that the oils have separated, signifying the flavours have fully melded and the sauce has reduced to the perfect consistency. This is key for a restaurant-quality finish.

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