Murgh Makhani (Butter Chicken) Recipe
A blend of creamy, peppery and natural sour tang from the yogurt into the tender and juicy chicken pieces.
Ingredients
- 400g chicken - cut into bite sizes
- 1-2 tbsp yogurt
- 2 tbsp butter
- 2-3 sprigs curry leaves
- 1 tsp garam masala/all spice powder
- Salt to taste
- For the curry paste (blend/ground with water for a thick paste)
- 1 tsp kas-kas/poppy seeds
- 5 garlic
- 1 inch ginger
- 1 tbsp pepper (or as per taste)
- 1 1/2 tsp turmeric powder
Directions
- Heat butter and fry curry paste over low heat till aromatic.
- Put in chicken and garam masala and stir into the paste.
- Season with salt and pour 1/2 liter of water.
- (More water for more gravy)
- Simmer till chicken is cooked.
- Add curry leaves and yogurt.
- Stir quickly and remove from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 151 | 67% |
| Total Fat 16.96g | 21% |
| Saturated Fat 6.85g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 95mg | 4% |
| Potassium 265mg | 8% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.51g | 0% |
| Protein 13.92g | 22% |
