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Indian Butter Chicken Curry (Murgh Makhani)

yield: 4 total time: 85 minutes
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Ingredients

  • 2 pounds bone in chicken thighs
  • 1 teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon Garam Masala
  • 2 inches fresh ginger piece of
  • 2 cloves garlic
  • 1/2 cup yogurt
  • 1 1/2 teaspoons fenugreek leaves dried, kasuri methi
  • 1 teaspoon tumeric
  • 1 teaspoon Garam Masala homemade or store bought
  • 1 1/2 tablespoons cooking oil flavorless, like canola
  • 2 1/2 inches fresh ginger piece of
  • 10 cloves garlic
  • 10 almonds soaked in cool water for 30 minutes and then peeled
  • 4 jalapeno peppers 2 for mildly spicy, 3 for medium spicy, and 4 for quite spicy, sliced lengthwise into thin strips
  • 4 tablespoons melted butter
  • 4 green cardamom
  • 1 black cardamom
  • 2 inches cinnamon stick
  • 2 cloves
  • 3/4 teaspoon fenugreek seeds methi
  • 3 1/2 cups tomato puree
  • 1 tablespoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 tablespoon honey or more to taste
  • 1 tablespoon fenugreek leaves dried, kasuri methi, very lightly toasted in a dry skillet and crushed
  • 1 teaspoon Garam Masala
  • 3/4 cup heavy cream divided
  • lemon juice to taste
  • cilantro for garnish, optional

Nutrition

  • Calories : 930 calories
  • Carbohydrate : 36 grams
  • Cholesterol : 295 milligrams
  • Fat : 67 grams
  • Fiber : 8 grams
  • Protein : 50 grams
  • SaturatedFat : 28 grams
  • Sodium : 2650 milligrams
  • Sugar : 15 grams
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