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Murgh Makhani - (Butter Chicken)

This world-famous dish was born on the streets of Delhi, India, where the restaurant owner/chef took the left over marinated tandoori chicken and added a rich tomato sauce enriched with butter. Using Knorr Tomato Powder to make your Butter Chicken (Murgh Makhani) shortens the overall cooking process. Try this version of a world-famous dish!

Murgh Makhani - (Butter Chicken)

Ingredients

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Marinate Chicken:

  • Chicken breast, cubes 1.6 kg
  • Lemon, juice 60 ml
  • Kashmiri chilli, powder 5 g
  • Yogurt 250 g
  • Curry, base 160 g

Sauce:

  • Mustard, seed oil 40 ml
  • Curry, base 240 g
  • Salt 5 g
  • Water 500 ml
  • Knorr Tomato Powder (6x750g) 65 g
  • Cream 450 ml
  • Butter 120 g
  • Kasoori methi (fenugreek leaves) 3 g
  • Sugar 20 g

Plate:

  • Cream 50 ml
  • Coriander leaves 2 g

Preparation

  1. Marinate Chicken:

    • Add all ingredient into a bowl, mix, cover and chill overnight to marinade.

  2. Sauce:

    • Heat the mustard oil in a pan and sear of the marinated chicken. Remove from the pan and set aside.
    • In the same pan cook out the curry paste. Add the salt and water and bring to a simmer.
    • Whisk in the Knorr Tomato Powder, add the chicken back and cook through.
    • Finish by whisking in the cream, butter and Kasoori Methi.

  3. Plate:

    • Plate in a bowl and garnish with a tsp cream and a few coriander leaves.