30-Minute Butter Chicken (Murgh Makhani)


Serves 4

¾ lb / 340 gr boneless organic free-range chicken, cubed

2 tablespoons butter

2 medium onions, finely chopped

1 tablespoon grated fresh ginger

1 garlic clove, minced

2 teaspoons ground coriander

1 teaspoon chili powder

¼ teaspoon turmeric

1 teaspoon fine grain sea salt

2 tomatoes, chopped

1 tablespoon tomato paste

A pinch of dried fenugreek leaves (optional)

1 teaspoon garam masala

1 cup / 250ml milk

3 tablespoons Greek yogurt (or heavy cream)

Chopped fresh cilantro for garnish


In a large frying pan over medium-high heat melt the butter, add onion and saute’ until golden brown, about 5 to 6 minutes. Add ginger, garlic, coriander, chili powder, turmeric and 1 teaspoon of salt and saute’ for a minute, until spices are fragrant.

Add tomatoes and tomato paste and cook for 3 to 4 minutes, stirring every now and then. Turn off the heat and with an immersion blender (or with a regular blender) purée until smooth.

Turn the heat back on to low, add fenugreek (if using), milk and chicken. Cook covered for about 14 to 16  minutes until the chicken is soft and cooked through, stirring every so often.

When the chicken is cooked through, remove the lid and cook for further 2 minutes. Add garam masala, Greek yogurt and mix well, making sure it doesn’t boil.

Adjust seasoning to taste and serve sprinkled with fresh chopped cilantro.