Murgh Makhani (Butter Chicken)


Smooth, spicy and savoury, with a comlicated mix of ingredients this curry is simply worth it.


1 4⁄5 lb chicken
3 T lemon (juice)
1 4⁄5 oz butter
1 c yogurt (no liquid residue )
1 1⁄2 T garlic (garlic paste)
3 T ginger (ginger paste, or grated ginger)
5 chili pepper (chopped)
2 T honey
1 c cream
1 pn clove
1 pn pepper
1 pn cinnamon


  1. Make incisions in the chicken pieces then mix with 1 teaspoon of Kashmiri chili powder, 1 tablespoon on lemon juice and salt to taste.
  2. To the yogurt add 1/2 teaspoon of garlic paste, 1/2 teaspoon of Garam masala, 1 teaspoon of Kashmiri chili powder, 2 tablespoons of ginger paste, 2 tablespoons of lemon juice and 2 tablespoons of mustard oil.
  3. Mix well then apply the marinade to the chicken and leave to cool in the fridge for 3 hours.
  4. Put the chicken on a skewer and cook for 10 minutes, then baste it with butter and cook for a further 2.
  5. Place the chiken to one side.
  6. Heat the rest of the butter in a pan, adding the cardamoms, cloves, peppercorns and cinnamon.
  7. After 2 minutes, add the green chilies, ginger paste and garlic paste.
  8. After a further 2 minutes, add the tomato puree, red chili powder, garam masala and one cup of water.
  9. Add salt to tast and bring to boil before turning the heat down and simmering for 10 minutes.
  10. Add the honey and fenugreek along ith the reserved chicken, simmering everything for 5 minutes before serving.
4 servings
50 minutes