Learn how to make astonishingly easy Butter Chicken at home that will have everyone believing it’s takeout

Butter Chicken, known as ‘murgh makhani‘ in Urdu/Hindi, originates from Northern India. In 1948

Butter Chicken made it’s way across the globe and is now a favourite at many a British, American and European curry takeouts. It’s also adapted a lot…

This recipe is just such a winner. I am so excited to share it with you all! I’ve never been a fan of Butter Chicken, but I’ve now discovered that was only because I hadn’t had the right one 😉

We start off by marinating some chicken pieces (I prefer thigh) cut into bite-sized pieces with a mixture using yogurt, lemon juice, salt, red chilli powder, turmeric, coriander powder and garam masala. Allow this to marinate for about an hour.

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Once the marination time is up, we’re going to either grill, bake or air fry the chicken till it’s charred on the outside

Get a deep pot and add a mixture of oil and butter. Add cumin seeds, chopped onion and garlic to this and saute it until it’s fragrant and just about turning golden around the edges

Add in spices (salt, paprika, coriander powder) and chopped green chilli and give them a toss for a 2-3 minutes.

Add in choppes tomatoes, stir them through everything. Then add 3/4 cups/180ml water, turn the heat to low and put the lid on. Allow this to cook for 5-8 minutes, until the tomatoes just soften.

TiOnce the tomatoes have softened, take the lid off and using a hand blender, blend the mixture into as smooth a paste as you can get it.

TOnce at a gentle simmer, add the cooked chicken you prepared earlier. Stir it in and allow this to simmer with the sauce covered with a lid over a low heat for 5 minutes.

Stir in dried fenugreek and chopped coriander. Finally, just before serving finish off by stirring in some butter.