Butter Chicken ~ Makhami Murgh (Spice Blend Recipe)

“Makhami Murgh” - Butter Chicken

Butter Chicken is a go-to meal when entertaining friends - and an all-time family favourite!

A mild, aromatic, creamy sauce, with succulent chicken pieces… this is certainly one to satisfy all.

Serves 4

Method:

1) In a bowl, mix yoghurt, ground almonds, chopped tomatoes, tomato purée, salt, and the contents of the spice blend.

2) Heat 2 tbsp of oil on a medium heat in the griddle pan and fry the chicken for 6-8 minutes, or until golden brown. Remove with tongs and set aside.

3) Now time for the sauce. Heat the remaining oil and 40g of butter in a sauté pan. Add in the onions, garlic and ginger. Fry until the onion is soft and translucent.

4) Add the spiced yogurt mixture and chicken to the pan. Combine the ingredients, stirring occasionally and fry for 5 minutes, adding a little water to keep the chicken moist.

5) Lower the heat. Cover and simmer for 18-20 minutes, stirring occasionally, until the chicken is tender.

6) When the mixture has reduced, and the oil rises to the surface, stir in the milk and cook for a further 5 minutes. If necessary, add more milk to keep the chicken moist and well coated with the sauce.

7) To finish, mix in the cream, salt to taste, ground black pepper, and finely chopped coriander.

Disclaimer: SPICE BLEND RECIPE - This method corresponds to our Spice Blend sachets. The ingredients and measurements for the recipe are included on the back of the Spice Blend packets, along with a QR code to direct you to this post. For full recipes, please see our other blog posts!