1 hour 50 minutes, plus 4 hours marinating and cooling
Alfred Prasad's Murgh makhani butter chicken recipe simmers the chicken in creamed fresh tomatoes flavoured with ginger, fenugreek leaves and honey, making a deliciously savoury combination. Kasoori methi is available from Indian grocery stores or to buy online. The recipe does require 4 hours marinating for the chicken tikka, so if easier, start to prepare the recipe the day before.
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To make the butter chicken, mix the chicken with the ginger, garlic paste and salt and set aside
1/2 tbsp of ginger paste
8 chicken thighs
1/2 tbsp of garlic paste
Whisk the yoghurt, chilli powder, garam masala powder and oil together, then add to the chicken and marinate for a minimum of 4 hours
2 tbsp of Greek yoghurt
2 tsp Kashmiri chilli powder
1/2 tsp garam masala
1 tbsp of vegetable oil
Grill the marinated chicken in the tandoor, on a barbecue or under a hot grill until cooked through. Leave to cool, cut into bite-sized bits, cover with cling wrap and leave aside
For the makhani sauce, heat the oil in a saucepan. Pierce the green chillies a few times with sharp knife and add to the pan along with the whole spices and ginger and sauté for a couple of minutes. Add the tomatoes and simmer over a medium flame for 20 minutes or until the tomatoes are cooked to pulp
2 tbsp of vegetable oil
3 green chillies
1 tbsp of ginger
4 cardamom seeds
2 cinnamon sticks
4 bay leaves
Pass the cooked tomatoes through a conical strainer or sieve and leave the sauce to one side. Transfer the contents of the strainer onto a tray, remove as many of the whole spices and green chillies as possible, then purée the rest in a blender with a little water if required. Pass through a sieve and add the extract to the sauce
Put the sauce back on the heat and bring to the boil. Add the chilli powder, salt, honey, tomato paste and butter and simmer for a further 20 minutes
1 tsp chilli powder
1 tbsp of clear runny honey
2 tsp tomato paste
25g of unsalted butter
Sprinkle with the crushed kasoori methi and the sauce is ready to use
1 tsp Kasoori methi
To finish, sauté the bits of chicken in a small amount of butter. Sprinkle the chicken with some roughly chopped toasted cashew nuts
1 tbsp of cashew nuts
1 knob of butter
Add the makhani sauce and the cream and simmer for a few minutes. Serve garnished with a swirl of cream
60ml of single cream
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