Main Course
🌍 Public
🥜 Allergy aware
Butter Chicken (Murgh Makhani)
Creamy, mildly spicy chicken curry in a tomato-butter sauce — the most popular Indian classic worldwide.
🥜 Allergies considered in this recipe:
🥛 Kuhmilch🥚 Ei
Source / link: Indische Küche (Nordindien/Punjab)
Ingredients
Amounts adjust automatically.
| 700 g | Chicken breast (in pieces) |
| 150 g | Yogurt (or plant-based yogurt) |
| 4 Stück | Garlic cloves |
| 1 Stück (3 cm) | Ginger |
| 2 TL | Garam Masala |
| 1 TL | Cumin |
| 1 TL | Turmeric |
| 1/2 TL | Chili powder |
| 400 g | Tomatoes (chopped, canned) |
| 40 g | Butter (or vegan) |
| 150 ml | Cream (or Hafer-Cuisine) |
| 1 TL | Sugar |
| 1 Bund | Coriander (fresh) |
| 1 TL | Salt |
Preparation
- 1Mix chicken with yogurt, ginger, garlic, garam masala, cumin, turmeric, and salt. Marinate for at least 2 hours.
- 2Sear the chicken in a hot pan or in the oven (200 °C, about 15 minutes) until lightly browned.
- 3In the same pan, simmer the tomatoes with butter and chili for about 10 minutes until a thick sauce forms.
- 4Puree the sauce finely, return it to the pan.
- 5Stir in cream and sugar, add the chicken.
- 6Let it simmer over low heat for about 10–15 minutes until the sauce is creamy.
- 7Sprinkle with coriander and serve with rice or naan.
Notes & tips
Note: Contains cow's milk (butter, cream) + optional egg (marinade). Plant-based cream (oat) + vegan butter, marinade without egg. Garam Masala + tomatoes without soy/gluten. Soy-free with plant-based butter without soy.
Nutrition
estimated per serving- Calories
- 790 kcal
- Protein
- 68 g
- Fat
- 38 g
- Carbs
- 58 g