Easy Butter Chicken Delhi-Style


Easy Butter Chicken Delhi-Style
Servings: 4


4 Tegel whole chicken legs, skinned

5 cloves garlic, crushed to a paste with salt
2 cm ginger, finely grated
1/2 tsp paprika
1 tsp chilli powder
1/2 tsp salt
1/2 tsp (heaped) of each: ground coriander, cumin, turmeric and garam masala
2 tsp lime (or lemon) juice
1 cup natural yoghurt
2 tbsp cooking oil

2 tbsp butter (or ghee)
3 cloves garlic, pelled and chopped
1 cm ginger, grated finely
1 tsp each: coriander,turmeric, garam masala
1/2 tsp chilli powder (or to taste)
1/2 tsp paprika
1 cardamom pod, split and crushed
800g crushed tomatoes, canned are fine
1 tsp lemon juice
25g unsalted butter
100ml cream
Fresh coriander to garnish

Recipe by: Nici Wickes
Publication: World Kitchen (Aug 2010)
Recipe ID: 100123


Murgh Makhani (butter chicken) is a popular dish and is easy to make at home and, unlike many of the takeaway versions, is tangy and delicious without being too sweet!



The first stage is to marinate the chicken.  In  a bowl, mix all of the marinade ingredients together.  Make deep gashes in the chicken meat and add the chicken to the marinade, rubbing the marinade into the chicken to coat well. Leave for 1 hour or overnight.


Pre-heat the grill to hot.  Lay the chicken pieces on a wire rack over an oven dish and grill until well coloured (a bit charred in places is even fine as what we're trying to do is cook the chicken in a way that emulates as closely as possible the tandoor ovens of India!). Turn over and continue cooking until the chicken is almost cooked through.  Lower the temperature if you need to, to ensure it is not too coloured as it continues to cook.


In a large pot, melt the butter and add the garlic & ginger and cook for 3-4 minutes.  Add the spices and fry for a further few minutes, stirring.  Add the tomatoes and lemon juice and bring to a simmer. Add the chicken pieces and simmer for 10 minutes or until the chicken is cooked through.

Finally, stir in the butter and cream and season to taste.  Garnish with chopped coriander and serve with warm naan or chapati.


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