Chicken Makhani or Butter Chicken

Chicken Makhani or Butter Chicken

This homemade chicken makhani, also called butter chicken is a rich tomato based curry recipe that's delicious with rice or naan. It's easy to make so perfect for a homemade curry night!

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 637kcal

Author Corina Blum adapted from Keith Floyd

Ingredients

1 red onion
20 g root ginger
2 green chilli peppers
4 cloves garlic
2 cloves
2 cardamom pods
400 g tinned chopped tomatoes
1 teaspoon ground coriander
½ teaspoon ground cinnamon
300 g chicken diced
1 tablespoon dried fenugreek leaves
1 tablespoon honey
50 ml double cream
20 g butter

Metric - US Customary

Instructions

Put the onion, ginger, chillies and garlic in the small bowl of a food processor and blend to a paste.
Heat a little oil in a pan and add the whole spices - cloves and cardamom pods. Cook for a minute and then add the paste. Cook gently for 5 minutes. If it starts to stick, add a dash of water. While this is cooking, blend the tomatoes in the food processor.
Add the ground spices and stir into the onion mixture and then add the chicken. When there is no pink showing on any of the chicken, add the fenugreek leaves and tomatoes. Stir to coat and leave to simmer gently for about 20 minutes.
When the chicken is well cooked, stir in the honey, cream and butter. Serve with rice or naan bread.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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