Makhani Murgh (Butter Chicken) Recipe

Close up of Makhani Murgh also known as Butter Chicken in a silver bowl in front of a close up of TV screen showing a football pitch

Makhani Murgh, or Butter Chicken as it is sometimes known in the Western world, was created by three restaurateurs in Delhi during the 1950’s as a way of using up leftover chicken. The rich tomato based sauce is made using lots of butter and cream, so I have given it my little twist by using Greek yogurt and crème fraîche to make it that bit healthier.

Now, if you’re anyone who’s anyone you’ll know that it’s the big game between England and Sweden this weekend and I can’t think of a more perfect dish to have whilst watching it – accompanied with a pint obviously!

What’s In It?

  • 500g/1lb Skinless Chicken Breast Fillets (cut into bite-sized chunks)
  • 150ml Plain Greek Yogurt
  • 150ml Crème Fraîche
  • 150g Passata
  • 6 Cherry Tomatoes (cut into quarters)
  • 4 Cloves
  • 4 Cardamom Pods (crushed and the seeds ground)
  • 3 Cloves of Garlic (crushed)
  • 2 Cinnamon Sticks
  • 1 Onion (finely diced)
  • 60g Fresh Coriander (chopped)
  • 50g Ground Almonds
  • 2cm Root Ginger (crushed)
  • 1 1/2 tbsp Ghee/Rapeseed Oil
  • 1 tbsp Tomato Puree
  • 1 1/2 tsp Ground Cinnamon
  • 1 tsp Ground Fennel
  • 1 tsp Pink Himalayan Salt
  • 1/2 tsp Ground Chilli
  • 1/2 tsp Ground Turmeric
  • 1/2 tsp Garam Masala

How Do I Make It?

Place the chicken, Greek yogurt, passata, tomato puree, cherry tomatoes, garlic, ginger, ground almonds, cinnamon, chilli, fennel, turmeric, salt and Garam Masala in a large bowl and mix well to combine. Don’t be afraid of getting your hands in there to do the job as this often works best, just remember to give them a good wash after!

Heat the ghee or oil in a large heavy based saucepan or wok over a medium heat for about 30 seconds and then add the chopped onion, cardamom seeds, cloves and cinnamon sticks.

Cook for 15 minutes, until the onions become transparent and start to brown.

Stir in the chicken mixture and cook until the chicken has sealed.

Cook for a further 25 minutes making sure to stir regularly. If the mixture starts to dry out, add a splash of water.

Remove from the heat and stir in the crème fraîche and chopped coriander.

Serve with naan bread or rice and with a good helping of my delicious Indian Spiced Salad on the side.

Vegan? Why not try Anupreet’s Vegan Caribbean Curry!

Vegan Caribbean Curry

Anupreet Attridge is a married mum of two who has a passion for fusion cooking and is a self-confessed beauty junkie. She currently teaches Indian Cookery and is in the process of writing her own cookbook.

Anupreet has hosted 2 successful pop up restaurant evenings at the Primrose Cafe in Bristol and made her debut appearance at the Bristol Foodies Festival earlier this year. On Friday 10th of August she is hosting her Vegan Monsoon Indian Feast at the Watershed in Bristol as part of their Summer Food Celebration program of events.

She draws her inspiration from various styles and cultures and focuses on using unprocessed, organic and unrefined ingredients.

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