Murgh Makhani - Butter Chicken

 Recipe from What's For Lunch, Honey?  


1 kg chicken - without skin, boned and cut into bite-size cubes or strips
50ml vegetable oil

For the marinade

300g yogurt
1 tablespoon garam masala
2 teaspoons red chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon dried fenugreek leaves
Juice from 1 fresh lime
Salt and pepper

For the spice mix

6-8 cloves
10-15 black peppercorns
2 bay leaves
1 teaspoon cardamom seeds
1 small cinnamon stick

For the butter sauce

500 ml chicken stock
Handful of almonds, 20-25, skinned and pureed to a fine paste
3 onions - finely chopped
2 teaspoon ginger-garlic paste
50g butter
3-4 tablespoons cream
Handful coriander leaves, chopped


In a large bowl mix all the ingredients for the marinade and mix to incorporate. Add the chicken pieces and coat well. Cover and refrigerate overnight.

For the spice mix, dry roast all the spices in a small pan. Finely grind in grinder, food processor or using a pestle and morsel. Set aside.

Pre-heat oven to 200 degrees C.

Heat the oil in a non-stick pan and sauté the onions with the ginger-garlic paste until the color takes on a golden color. Add the chicken pieces, reserving the marinade, and pan-fry until the meat turns opaque.

Stir in the dry spice mix to the chicken and mix well, then transfer everything into your Römertopf, roasting tin or ovenproof dish. Pour in the chicken stock, cover tightly and bake in the oven for 30-40 minutes until the chicken is tender.

Stir in the reserved marinade and bake for a further 15 minutes. Reduce the heat of the oven to 150 degrees C and finally add the almond paste, butter and cream. Put back into the oven and let simmer for 10 minutes.

Garnish with coriander leaves and serve with fresh rotis, naan or steamed rice.