Return to listing

Butter Chicken (Murgh Makhani)

Submitted by Krish 11 June 2009

I like to serve it with plain rotichappati and a little rice. Best eaten with the hands!



800g chicken thighs (skinned and boned) ,For the marinade: 1 tsp ginger puree; 1 tsp garlic puree; 1rounded tsp salt; 1rounded tsp red chilli powder; juice of 1/2 lemon; 100g plain yoghurt 1/4 tsp garam masala. ,For the sauce: 800g fresh tomatoes halved; 3cm piece of ginger finely chopped; 2 garlic cloves; 2 green cardamon pods; 2 cloves; 1 bay leaf; 1 tbls red chilli powder; 50g diced butter; 5 tbls cream; 1 tsp salt; 2 tsp crushed methi leaves; 1/4 tsp garam masala


Mix the marinade ingredients in a bowl. Cut the chicken thighs in half and mix with the marinade. Refrigerate for 1 hour. Cook the chicken pieces in a roasting tin at 200'C for 15 mins (or better still thread on skewers and barbeque).
For the sauce - simmer the tomatoes, ginger, garlic, cardamon. cloves and bay leaf in a large pan with 120ml water; until the tomatoes have become pulpy. Puree the sauce and strain into a clean pan. Bring to the boil, add the chilli powder and simmer until sauce starts to thicken. Add the butter a little at a time while whisking the sauce. Add the chicken and its juices, then the ginger and cream. Simmer until the oil starts to seperate. Add the salt, methi and garam masala, mix and serve.

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



CMS solutions by