Makkhani Murghi (Butter Chicken)
Chicken, yogurt and lemon simmered on the stove and spiced with ginger and cinnamon for a South Asian dish. It comes to the table with plain boiled rice.
55 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 40 min · 55 min total
- medium
- 1
Mix together in a large bowl the yogurt with the lemon juice. beat well. In a grinder grind the cinnamon stick, cardamoms, cloves,chillies and the peppercorns, till fine. Mix the spices into the yogurt.
- 2
Add the chicken stir well to ensure that the meat is coated with the spice mix. Allow 2 hours to marinate.
- 3
Crush the ginger and garlic with the salt to make a pulp. Heat the oil in a pan and fry the garlic and ginger pulp, for 1 minute.
- 4
Add the chicken and cook for 10 mmins. Add the tomato puree and butter, reduce the heat and cook for 10 minutes.
- 5
In a separate pan put the tomatoes and ground cinnamon, bring to the boil, reduce the heat and simmer to reduce the mix by half.
- 6
Rub the tomatoes through a sieve and add to the chicken, cook for 5 minutes. Add the cream and stir. Serve with plain boiled rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
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