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Murgh Makhani

Never order butter chicken for takeout again with this easy and delicious murgh makhani recipe.


Murgh makhani, otherwise known as butter chicken, is a creamy slightly sweet chicken curry that is loved by many. To be truly authentic the recipe requires making tandoori chicken and then converting it to a curry. However, using my method, it can be made from start to finish in a few minutes without sacrificing flavour.


Some recipes require you to use a load of butter and cream, but this method uses the traditional way of grinding cashew nuts to add creaminess.


You will be surprised how easy authentic butter chicken actually is to make.


Butter chicken is best enjoyed with naan or basmati rice, but to keep it lighter, enjoy it on a bed of salad greens.

 

Ingredients

(Makes 6 servings)

  • 6 boneless chicken thighs, cut into 1/2-inch pieces

  • 1 tablespoon tandoori masala, divided

  • 1/4 teaspoon chili powder

  • 1 medium tomato, diced

  • 1/2 small onion, roughly chopped

  • 3 cloves garlic, chopped

  • 1/2-inch piece fresh ginger, chopped

  • 1/2 teaspoon Garam masala

  • 10 cashew nuts, roughly chopped

  • 1/2 to 3/4 cups milk (calorie count based on 1/2 cup)

  • 2 tablespoons vegetable oil, divided

  • 1 tablespoon ketchup (optional)

 

Directions

Using a large, heavy bottomed skillet over medium heat, add 1 tablespoon vegetable oil and heat.

When the oil is hot, add the onion, garlic, ginger, and cashew pieces then sauté until the onion becomes softened. Add diced tomato and 1/2 teaspoon of the tandoori masala. Cook for 5 minutes.


Using a blender, or immersion blender, grind the onion and tomato mixture to a smooth paste and set aside. It will look creamy like a thick orange butter. Add a bit of water if consistency is grainy and not smooth.


Using same pan, add 1 tablespoon of vegetable oil. Add chicken, Garam masala, chili powder, and the remainder of the tandoori masala. Sauté until the chicken is fully cooked.


Pour the blended tomato and cashew mixture into the pan and thoroughly blend with the chicken. Slowly incorporate between 1/2 to 3/4 cups milk depending on how thick, or how much, gravy you want. The gravy will turn a light dull orange colour.


Optionally, add 1 tablespoon of ketchup (if you like a slightly more sweetened butter chicken flavour) mix thoroughly.


Cook stirring until slightly thickened and smooth.

Remove from heat and serve warm.

 
 

Nutritional Information Per Serving:

total calories = 286 | total fat = 16.42g | saturated fat = 3.83g | cholesterol = 186.67mg | sodium = 185.53mg | net carbohydrates = 4.95g | dietary fibre = 0.47g | sugars = 2.98g | protein = 27.68g

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