Main courses · Meat & poultry
Murgh makhani (Butter chicken)
Traditionally the chicken in this recipe is cooked in a tandoor (traditional clay oven), where the temperature can get higher than conventional ovens, to keep the meat tender and impart a smoky flavour. By grilling or barbecuing your chicken before adding to the sauce, you can achieve a similar result without the clay oven.
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Details
- Difficulty
- Medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 75 min
- Total
- 75 min
- Yield
- 6 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- Rating
- Well rated
- chicken thigh fillet
- 800 g
- lemon juice
- 30 g
- salt
- 0.3 tsp
- natural yoghurt
- 150 g
- tandoori paste
- 120 g
- oil
- oil
- cumin seeds
- 2 tsp
- coriander seeds
- 2 tsp
- cinnamon quill
- 2 cm
- black cardamom pod
- 1
- fenugreek seeds
- 1 tsp
- ghee
- 45 g
- brown onion
- 1–2
- ginger paste
- 20 g
- garlic paste
- 10 g
- salt
- 1 tsp
- fresh long green chillies
- 2
- fresh coriander
- 20 sprigs
- canned whole tomatoes
- 400 g
- water
- 70 g
- cashews
- 70 g
- unsalted butter
- 40 g
- garam masala
- 1 tsp
- pouring (whipping) cream
- 100 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 30.9 g
- Energy
- 2,535.5 kJ
- Calories
- 606 kcal
- Fat
- 47 g
- Fibre
- 6.4 g
- Carbohydrates
- 14 g
Cooking instructions are available on the original Cookidoo® page.
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