Butter chicken (Murgh Makhani)

  • 3 tbs butter
  • 2 onions, sliced
  • 1 garlic bulb, minced (or just 4 - 5 cloves if you don't want to be leaking garlic from your pores the next day)
  • 4 tsp ginger, crushed (perfectly acceptable to use the tube or bottled minced stuff)
  • 2 tsp ground cinnamon
  • 2 tsp ground turmeric
  • 5 tsp ground coriander
  • 4 - 5 tsp chili powder
  • 1.2 kg chicken thigh fillets, cubed
  • 4 cans tomato
  • 4 packets tomato paste
  • 1 cup ground almonds or cashews
  • 2 cups yoghurt
  • 2 tbsp honey (optional)
  • Salt to your taste (optional)
  • Heat butter till it's frothy.
  • Add sliced onions and cinnamon and fry on medium heat till onions are soft and translucent.
  • Add garlic and ginger and stir through.
  • Add turmeric, coriander and chili powder and fry till fragrant.
  • Coat chicken in the spices and fry till chicken is browned.
  • Add ground almonds/cashews, tomato and tomato paste, leave it to simmer on low for 20 to 30 min until chicken is cooked through.
  • Stir through yoghurt and honey and simmer for 10 min.
  • Season with salt to taste (optional)
  • Serve with basmati rice and roti.
Serves 10 - 12 (Note: try marinating the chicken in yogurt, paprika and salt first then grilling the chicken before adding it in. Some restaurants use leftover tandoori chicken in their makhani; Also, use more ground almonds/cashews to thicken the sauce or add some water to dilute if too thick)