Main courses · Meat & poultry
Murgh makhani (Butter chicken)
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
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
- 1.8 lb
- lemon juice
- 1.1 oz
- salt
- 0.3 tsp
- natural yoghurt
- 5.3 oz
- tandoori paste
- 4.2 oz
- oil
- oil
- cumin seeds
- 2 tsp
- coriander seeds
- 2 tsp
- cinnamon quill
- 2 cm
- black cardamom pod
- 1
- fenugreek seeds
- 1 tsp
- ghee
- 1.6 oz
- brown onion
- 1–2
- ginger paste
- 0.7 oz
- garlic paste
- 0.4 oz
- salt
- 1 tsp
- fresh long green chillies
- 2
- fresh coriander
- 20 sprigs
- canned whole tomatoes
- 14 oz
- water
- 2.5 oz
- cashews
- 2.5 oz
- unsalted butter
- 1.4 oz
- garam masala
- 1 tsp
- pouring (whipping) cream
- 3.5 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 580.8 mg
- Protein
- 30.9 g
- Energy
- 2,545.7 kJ
- Calories
- 606 kcal
- Fat
- 47 g
- Fibre
- 6.4 g
- Saturated fat
- 17.2 g
- Carbohydrates
- 14 g