Murgh Makhani – Butter Chicken

Pink Horizon • May 14, 2016 • No Comments



1 Tandoori Chicken Tikka
2 T unsalted butter
5 green cardamom pods lightly crushed
1” cinnamon stick
5 cloves
1 small onion, finely chopped
1 T ginger, grated
1/2 green chili, julienned lengthwise, and seeded
5 T tomato puree
1 t mild paprika
1 t chili powder
1 t garam masala powder
200ml heavy (35% or more) cream
2 T honey
1 T Kasoori methi/ fenugreek leaf powder
Chopped coriander for garnish


Fry green cardamom, cinnamon and cloves in butter for 20 seconds.
Add onions and for 5-7 mins on medium heat until light brown.
Add ginger and chili pepper. Fry for 2 min.
Add the tomato puree, then chili powder, and garam masala.
Stir well and cook for 2 min.
Gradually add the cream stirring continuously.
Simmer for 2-3 minutes.
Stir in the honey and the fenugreek powder.
Season to taste, fresh coriander.
Add the cooked chicken pieces. Simmer on low for 8-10 minutes.
Garnish with coriander and serve with roti or paratha.

Adopted from Maunika Gowardhan

Grill Variation:

Grill Tandoori Chicken Tikka on a BBQ instead of the oven.
Grill on medium with the lid closed for 8-10 min (4 min on first side, 3 min on second side, 2-4 min on the third side).

Match made in Heaven:

Cobra Premium Beer (UK).

Categories Meat and Bird
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