Main Course
🌍 Public
Butter Chicken (Murgh Makhani)
by @NomNomCreamy, mildly spicy chicken curry in a tomato-butter sauce — the most popular Indian classic worldwide.
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
Step by step through the recipe
- 1 Mix 700 g chicken with 150 g yogurt, 1 Bund (3 cm) ginger, 4 Stück garlic cloves, 2 TL garam masala, 1 TL cumin, 1 TL turmeric and 1 TL salt. Marinate for at least 2 hours.
- 2 Sear 700 g chicken in a hot pan or in the oven (200 °C, approx. 15 minutes) until lightly browned.
- 3 In the same pan, simmer 400 g tomatoes with 40 g butter and 1/2 TL chili powder for approx. 10 minutes until a creamy sauce forms.
- 4 Blend the sauce until smooth, then return it to the pan.
- 5 Stir in 150 ml cream and 1 TL sugar, then add 700 g chicken.
- 6 Let it simmer over low heat for approx. 10–15 minutes until the sauce is creamy.
- 7 Sprinkle with 1 Bund coriander and serve with rice or naan.
Notes & tips
Note: Contains cow's milk (butter, cream) + optional egg (marinade).
Nutrition
estimated per serving- Calories
- 790 kcal
- Protein
- 68 g
- Fat
- 38 g
- Carbs
- 58 g
