Butter Chicken Curry (Murgh Makhani)
Learning To Cook Persian
Learning To Cook Persian

Butter Chicken Curry (Murgh Makhani)

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  • Chicken (enough for 6 people – I used 8 chicken breasts)
  • 1 large onion finely sliced or chopped
  • 4 garlic cloves crushed or finely chopped
  • 1 piece of ginger (or about 1 tsp of ground ginger)
  • Half tsp of chilli powder
  • 5 ground cloves
  • Half tsp cinnamon
  • 1 tsp garam masala
  • 4 ground cardamom seeds
  • 50 g ground almonds
  • 200 g natural yogurt (about a cup full)
  • 400 g chopped tomatoes
  • Fistful chopped coriander
  • Ghee (or cooking oil)


    Fry the chopped onions in ghee for five minutes
    Add the garlic for another minute
    Add the spices and fry for another minute
    Add the chicken and fry for another couple of minutes
    Mix in the tomatoes, yogurt, cream and most of the coriander (save a little for garnishing)
    Transfer it all into an ovenproof dish and cover with foil. Heat in oven at about 180°C for about an hour.
    I served it with basmati rice, naan bread and poppadoms.


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