Murgh Makhani (Butter Chicken Curry)

Originating from New Delhi, Murgh Makhani translates as Buttery Chicken and is a world-renowned and loved Indian curry. Because of its mild and sweet flavour, it goes perfectly with our Coriander Rice (see the recipe below) but if you’re not a coriander fan then basmati rice works just as well!

This Murgh Makhani (Butter Chicken Curry) is perfect for a Friday Night Fakeaway, weekend meal for the family, or can be meal prepped and frozen for later. If you have the time then you should definitely consider marinating the chicken overnight for an extra punch of flavour and aroma.

Our Copper Base Sauté Pan is the star of the show in this recipe so find out what we love most about this range here.

Curry

Serves: 4
Cooking time: 35 minutes

Coriander Rice

Serves 4

Cooking time: 20 minutes

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For the Marinade

• 600g boneless chicken thigh/breasts
• 100ml plain yoghurt
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chilli powder
• 1 tsp salt

For the curry

• 2 tbsp oil
• 20g butter
• 1 onion chopped
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tin 400g crushed tomatoes
• ½ tsp chilli powder
• 100ml double cream
• ¼  tsp sugar
• 1 tsp fenugreek leaves
• 1 tbsp coriander, finely chopped

For the Coriander Rice

• 300g basmati rice
• 500ml water
• ¼ tsp salt
• 60g butter
• 1 small bunch of coriander, finely chopped

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Equipment

• Copper Tri-ply 20cm Saucepan
• Knife
• Chopping board

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Cooking Method (Curry)

1.  Marinate the chicken with all the marinade ingredients for at least 30 minutes, or overnight if you have the time.
2. Heat 2 tbsp oil in the pan, brown the chicken for 5 mins turning once halfway through, and then set it aside.
3. In the same pan, swirl in the butter and the onions, scraping the bottom bits of the pan. Fry for 5-8 minutes until the onions soften, stirring regularly.
4. Stir in the garlic and ginger and fry for 1 minute until fragrant, then add the ground coriander, cumin, chilli powder and garam masala for a further minute to cook out the spices.
5. Pour in the crushed tomatoes and then simmer for 10 minutes until the sauce thickens and turns a deep red brown. Blend the sauce.
6. Stir through the cream, sugar and methi leaves. Add the chicken with its juices back into the pan and cook for a further 8 minutes. Stir through and garnish with the chopped coriander.

Cooking Method (Coriander Rice)

1. Melt the butter in the saucepan and fry the coriander until it wilts, then set aside in a dish.
2. Rinse the rice and add to the saucepan along with the water and the salt.
3. Bring the rice up to boiling point, then lower to a gentle simmer with a lid on until all the water is absorbed.
4. Stir through the melted coriander butter into the rice.