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Main course · Indian

Punjabi Butter Chicken (Murgh Makhani)

50 min Serves 4 ~546 kcal/serving ~£9.80 (£2.45/serving) Contains-nutsGluten-freeKid-friendly

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 700 g chicken thigh fillets, diced
  • 100 g natural yoghurt
  • 20 g fresh ginger, grated
  • 4 garlic cloves
  • 2 tsp garam masala
  • 2 tsp kashmiri chilli powder
  • 50 g butter
  • 1 onion, finely chopped
  • 400 g tinned chopped tomatoes
  • 40 g cashew nuts
  • 100 ml double cream
  • 1 tsp ground cumin
  • 10 g fresh coriander, chopped

Nutrition (per serving)

Calories
546 kcal
Protein
40.6 g
Carbohydrate
14.1 g
of which sugars
8.9 g
Fat
35.9 g
of which saturates
17.5 g
Fibre
2.8 g
Salt
0.71 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the chicken thigh fillets with the natural yoghurt, half the grated ginger, half the garlic cloves, 1 tsp of the garam masala and 1 tsp of the kashmiri chilli powder. Cover and marinate in the fridge for at least 30 minutes.

  2. 2

    Heat half the butter in a large pan over high heat and fry the marinated chicken in batches for 6-8 minutes until browned and no pink remains, then set aside.

  3. 3

    Melt the remaining butter in the same pan over medium heat and soften the chopped onion for 5 minutes, then add the remaining ginger and garlic and cook for 1 minute.

  4. 4

    Stir in the remaining garam masala, chilli powder, the ground cumin and the tinned chopped tomatoes, and simmer for 12 minutes until thickened.

  5. 5

    Blitz the sauce smooth with a stick blender along with the cashew nuts, then stir in the double cream and return the chicken to the pan.

  6. 6

    Simmer for 8-10 minutes until the chicken is cooked through, season to taste and scatter with the chopped coriander before serving with rice.

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