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Makhan Murgh Wala (Butter Chicken)
Makhan Murgh Wala (Butter Chicken) is a traditional Indian recipe for a classic curry of chicken in a tomato-based sauce with nuts, onions and butter. The full recipe is presented here and I hope you enjoy this classic Indian version of: Butter Chicken (Makhan Murgh Wala).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesChicken RecipesIndian Recipes
This is the North Indian version of butter chicken (Murgh Makhani) that adds tomatoes to the basic recipes and does away with the yoghurt.
Ingredients:
675g chicken meat, cut into 3cm cubes
3 tbsp butter
100g tomatoes, finely chopped
1 onion, finely chopped
1 tbsp ground
cashew nuts
1 tbsp ground
almonds
2 tsp hot chilli powder (or to taste)
3 tsp
Ginger garlic paste
3cm length of cinnamon stick (dal chini)
1/4 tsp ground
turmeric
salt, to taste
Method:
Heat 2 tbsp of the butter in a pan, add the onion and cinnamon stick and fry for about 5 minutes, or until the onions are transparent. Now stir in the turmeric, chilli, ginger and garlic paste, salt and about 60ml water. Heat, stirring constantly, for a few seconds then add the tomatoes. Continue frying, stirring constantly, for 1 minute.
Now stir in the ground cashew nuts and ground almonds and just enough water to give a thick gravy. When the mixture comes to a boil add the chicken and continue cooking for about 35 minutes, or until the chicken is cooked through. As the chicken cooks add more water, as needed, to keep the sauce the same consistency.
Dab the remaining butter over the chicken, take off the heat and serve with naan breads (or chapatis) and basmati rice.
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