Main courses · Meat & poultry
Murgh makhani (Butter chicken)
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- easy
- 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
- Easy
- chicken leg meat, skinless, boneless
- 800 g
- freshly squeezed lemon juice
- 30 g
- plain yoghurt
- 150 g
- tandoori paste
- 120 g
- sea salt
- 0.3 tsp
- extra virgin olive oil
- extra virgin olive oil
- cumin seed
- 2 tsp
- coriander seed
- 2 tsp
- centimetre cinnamon stick
- 2
- black cardamom pod
- 1
- fenugreek seed
- 1 tsp
- ghee
- 45 g
- brown onion
- 180 g
- ginger, fresh root
- 20 g
- garlic
- 2 cloves
- sea salt
- 1 tsp
- chilli, green, long
- 2
- peeled tomato
- 1 cans
- water
- 70 g
- cashew nut, raw
- 70 g
- butter, unsalted (from cows' milk)
- 40 g
- coriander, fresh
- 10 sprigs
- garam masala
- 1 tsp
- cream, 35 % fat
- 100 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,095.3 mg
- Protein
- 30.9 g
- Energy
- 2,169.4 kJ
- Calories
- 518.5 kcal
- Fat
- 36.3 g
- Fibre
- 8.2 g
- Saturated fat
- 16.2 g
- Carbohydrates
- 15.3 g