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Butter Chicken (Murgh Makhani) is a classic North Indian dish featuring tender pieces of boneless chicken marinated in spiced yogurt, grilled and then simmered in a rich, creamy tomato, butter and cashew gravy with aromatic spices.
16 ingredients
One serving is 1 bowl (about 225g) · 225 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 831 kcal | 36% |
| Protein | 34 g | 62% |
| Total Fat | 41 g | 69% |
| Carbohydrate | 11 g | 4% |
| Fiber (Total) | 2 g | 7% |
| Vitamins & Minerals | ||
| Sodium | 708 mg | 35% |
| Potassium | 560 mg | 16% |
| Calcium | 91 mg | 9% |
| Iron | 3 mg | 15% |
| Zinc | 3 mg | 27% |
| Vitamin A (RAE) | 20 µg | 2% |
| Vitamin C | 2 mg | 3% |
| Vitamin D | 0.38 µg | 3% |
| Vitamin B12 | 0.14 µg | 6% |
| Folate (B9) | 17 µg | 6% |
Missing data: These are minimums. 5 of the figures below are missing data for 5 ingredients — Chicken, poultry, leg, skinless; Yogurt, plain, low fat; Lemon juice, fresh; Salt; and 1 more — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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In a bowl, mix yogurt, 1 tsp ginger garlic paste, lemon juice, salt, 1 tsp chili powder, and chicken. Marinate for at least 30 min (preferably 2 hours).
Grill or pan-sear chicken pieces in 1 tsp oil until lightly charred and cooked through (8-10 min). Set aside.
In a pan, heat 1 tbsp butter and remaining oil. Add remaining ginger garlic paste and green chili, sauté 1 min.
Add chopped tomatoes and soaked cashew. Cook until soft (7-8 min), then cool slightly.
Blend tomato-cashew mixture into a fine puree.
Return puree to pan. Add 1 tbsp butter, chili powder, garam masala, sugar, and salt as needed. Cook 5 min until thickened.
Add cooked chicken pieces, simmer 6-7 min. Stir in kasuri methi and 1 tbsp butter. Mix well.
Add fresh cream, mix and cook on low 2 min. Turn off heat.
Garnish with coriander leaves and serve hot with naan, roti or rice.
