Mughlai Butter Chicken

Recently, I decided to hit the kitchen and make Butter Chicken for a family dinner party!

Butter Chicken, or Murgh Makhani, is a popular well known Mughlai Punjabi dish on most Indian restaurant menus.

It can be a really indulgent and delicious made with cream, but equally, you can make it just as tasty by substituting the cream for yogurt  - which is what I usually do.

I actually thought butter chicken was usually served with rice (hey, that's how it usually comes when you order it at a restaurant) but actually, it traditionally goes with roti / flat-bread, and wow is it good. Much better than rice.

Out of all the curries I've made, I actually think this is one of the easiest to make. Other curries are more delicate, and if you get the browning of the onions wrong, or put a little too much water, the consistency can get messed up. Butter chicken, on the other hand, is a lot more resilient.

Also, everyone who has tried this has LOVED it, so I think we can call this one a win.

Mughlai Butter Chicken Recipe

🍴   Serves: 4
⏰ Prep Time: 5 minutes
🍳 Cook Time: 55 minutes
⏳  Total Time: 1 hour

🌱 Dietary Information: Gluten-free, low-sugar.


1 large chicken on the bone cut into pieces
2 tbsp butter
1 onion finely diced
4 cloves of garlic finely diced
1 inch of ginger grated
6 green cardamoms
400g tin plum tomatoes
1 tbsp turmeric
1 tbsp garam masala
1 tsp chilli powder
1 heaped tsp ground cumin
2 tbsp malt vinegar
1/2 tsp salt
250ml single cream or yogurt (depending on how indulgent you want to be)


1. Set the oven to 200℃. Place the chicken in a large roasting tray and cook for approximately 30 - 35 minutes until it's almost fully cooked through. 

2. Meanwhile, in a large heavy based pan, melt the butter on low heat, add the cardamoms and wait until aromatic. 

3. Add the onion, ginger, and garlic and soften on medium heat until the onions turn light brown.

3. Add the plum tomatoes turmeric, chilli powder, garam masala, ground cumin, salt, and vinegar and thoroughly combine. Place a lid on the pan and allow to cook for 3-4 minutes on low heat.

4. Mix in the cream or yogurt.

5. Then, add the almost cooked chicken to your pan and mix it into the masala you've made.  The chicken should still be a little pink in the middle. Place a lid on the pan and allow it to cook on low heat for a further 15 - 20 minutes until the chicken is fully cooked. 

6. Garnish your butter chicken with a drizzle of single cream and coriander leaves and serve with roti. 


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