Murgh Makhani ~ Butter Chicken
Prep time: 
Cook time: 
Serves: 6 servings
  • 2lbs/907g tandoori chicken, diced in big chunks
Curry Base
  • 7 tomatoes, diced very finely (I used plum tomatoes)
  • 3 tomatoes, puréed
  • 6 cardamom pods
  • 1 cinnamon sticks
  • 2 tablespoons kasoori methi/dried fenugreek leaves
  • ½ cup/118ml cream
  • 4 tablespoon/57g butter, melted
  • 2 green chillies
  • cilantro to garnish
  • salt as needed
  1. In a large fry pan, pour in 2 tablespoons of the melted butter.
  2. Add the cardamom pods and cinnamon stick and let them release their aroma.
  3. Add the chopped tomatoes and cook until the tomatoes are soft.
  4. Press with the back of the spoon to mash them and soften them, 10 minutes or so.
  5. Add the pureed tomatoes and continue to cook till the sauce begins to thicken a little.
  6. Add the kasoori methi leaves, rubbing them in your palm to break them up a little.
  7. Add the green chillies.
  8. Add the cream and simmer gently.
  9. Add the diced chicken and mix through until chicken is heated.
  10. Check for salt and add as needed.
  11. Add the remaining melted butter over the top and blend in gently.
  12. Sprinkle with fresh cilantro leaves.
The taste of the curry with fresh tomatoes is amazing. Tinned tomatoes can be used and are perfectly acceptable, but fresh tomatoes have a distinctly different taste and texture and it's worth using the fresh stuff.
Recipe by Coffee and Crumpets at