Butter Chicken

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  • Many years ago, I tried this recipe from chef Alfred Prasad, who owns Tamarind restaurant in UK and it came out so good that I have always followed this recipe. Even though I have made very few modifications to it, most of it is the same and we all really love this recipe.
  • Link and video of the original recipe can be found in the link below.
  • http://www.videojug.com/film/how-to-make-murgh-makhni
  • Marinating chicken:

    • 2 pounds Chicken thighs (boneless)
    • 2 tbsp Ginger & garlic paste
    • ½ tsp Salt
    • ¼ cup Yoghurt
    • ½ tbsp Kashmiri chilli powder
    • ½ tbsp Vegetable oil
    • ½ tsp Grams masala powder

    For the makhni sauce:

    • 3 cups water
    • 2 tbsp  Vegetable oil
    • 2 tbsp Ginger
    • 6 Green chillies
    • 4 Cinnamon sticks
    • 5 Cardamom pods
    • 5 Cloves
    • 2 Bay leaf
    • 5 big Tomatoes

    Finsihing the sauce:

    • ½ tsp Kashmiri chilli powder
    • 2 fl oz Heavy whipping  cream
    • 1 tbsp Honey
    • 1tbsp Tomato paste
    • 3 tsp Kasoori methi
    • 1 tbsp Butter
    • 2 2⁄3 oz Cashew nuts or Almonds( powdered)


    1. Cut the chicken pieces to bite size pieces and marinate overnight (at least 8 hours) with the ingredients listed under the marinating ingredients.
    2. Grill the chicken pieces in the indoor or outdoor grill. If grilling in the oven, turn it on to broil for 15-20 minutes.
    3. Take a big pot and pour 3 cups of water, add all the makhni sauce ingredients and bring it to boil for 20 minutes with lid closed. Blend the water, ginger, chili and tomatoes  together and toss the rest of the ingredients( cinnamon, cardamom, cloves, bay leaf)
    4. In this step you are mixing the chicken with the blended mixture and adding all the Ingredients listed under finishing the sauce. Take a separate pot ,add 1 tbsp. butter, add the grilled chicken pieces, add the blended tomato mixture and Kashmiri chili powder, honey, Kasoori methi, nut powder
    5. Finish it with heavy whipping crème and extra butter if needed.

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