Go Back
–+ servings
Murgh Makhani Butter Chicken in a metal dish with white rice.
Print Recipe
5 from 5 votes

Murgh Makhani (Butter Chicken)

One of the most popular Indian dishes, this Murgh Makhani, or Butter Chicken, is bursting with flavour but with a healthy twist!
Prep Time5 minutes
Cook Time26 minutes
Total Time31 minutes
Diet: Gluten Free
Allergen: Dairy
Servings: 2 people
Calories: 328kcal
Author: Dannii Martin

Ingredients

  • 1 tablespoon of Olive oil for the chicken
  • 300 g of Chicken breast cut into chunks
  • 6 tablespoon of Low fat yogurt
  • 400 g of Chopped tomatoes canned
  • 1 Onion finely chopped
  • 3 Garlic clove
  • 1 tablespoon of Fresh ginger finely chopped
  • 1 tablespoon of Olive oil for the paste
  • 1 pinch of Sea salt
  • 3 Cardamom pods
  • 3 Cloves
  • 1 tablespoon of Garam masala
  • 1 teaspoon of Chilli powder
  • 1 Bay leaf
  • 1 teaspoon of Cumin seeds
  • 2 tablespoon of Fresh coriander (cilantro) chopped
UK Metric Measures - US Customary Measures

Instructions

  • In a pestle and mortar, crush 3 Garlic clove and 1 tbsp of Fresh ginger with1 tbsp of Olive oil and 1 pinch of Sea salt.
  • Heat 1 tbsp of Olive oil in a pan and add 300 g of Chicken breast. Cook until browned all over, about 5 minutes.
  • Add 1 Onion until cooked, about 5 minutes.
  • Add the garlic/ginger paste and cook until golden brown, about 1 minute.
  • Add 400 g of Chopped tomatoes, 3 Cardamom pods, 1 Bay leaf, 3 Cloves and1 tsp of Cumin seeds. Cook for for 10 minutes.
  • Add 1 tbsp of Garam masala and 1 tsp of Chilli powder, cook for a further 5 minutes.
  • Remove from the heat and remove the cardamom, cloves and bay leaf. Very slowly add 6 tbsp of Low fat yogurt and stir until mixed together.
  • Serve with rice or naan bread and sprinkle 2 tbsp of Fresh coriander (cilantro) on top (optional).

Notes

  • For a truly authentic Murgh Makhani, once the curry has finished cooking, stir in a teaspoon of dried funugreek leaves (sometimes called methi, or kasuri methi). Cover, and let the dish stand for 5-8 minutes.
  • You can use either oil or butter to cook with and either yogurt or butter in the sauce. Or a combination of either.
  • Alter the amount of chilli powder depending how hot you like your curries.

Nutrition

Serving: 1portion | Calories: 328kcal | Carbohydrates: 22g | Protein: 39g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 525mg | Potassium: 1242mg | Fiber: 5g | Sugar: 12g | Vitamin A: 633IU | Vitamin C: 27mg | Calcium: 221mg | Iron: 4mg

See this recipe on the site by scanning this QR code:

QR Code