Butter Chicken (Murgh Makhani) with Jeera Rice

A classic creamy and flavorful Indian dish, perfect with fragrant jeera rice.

Prep Time

20 minutes

Total Time

1 hour

Calories

850 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.69/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian

Main Ingredient:

Chicken•Rice

Mood:

Comfort Food

Ingredients

Servings

1.5lbsBoneless, skinless chicken thighs(Cut into 1-inch cubes)

£4.50

0.5cupPlain yogurt

£0.50

2tablespoonsGinger-garlic paste

£0.30

1tablespoonGaram masala

£0.25

0.5teaspoonTurmeric powder

£0.10

0.5teaspoonRed chili powder (or cayenne pepper)(Adjust to your spice preference)

£0.10

1tablespoonLemon juice

£0.15

1teaspoonSalt(Or to taste)

£0.01

2tablespoonsVegetable oil

£0.05

1mediumOnion(Finely chopped)

£0.30

128 oz canCrushed tomatoes

£1.20

0.5cupHeavy cream

£0.75

4tablespoonsButter

£0.50

1tablespoonKasuri Methi (dried fenugreek leaves)(Crushed)

£0.40

2tablespoonsFresh cilantro(Chopped, for garnish)

£0.30

1.5cupsBasmati rice

£1.20

3cupsWater(For rice)

1teaspoonCumin seeds (Jeera)(For rice)

£0.15

Total Cost

£10.76

£2.69 per serving

Instructions

1.
**Marinate the Chicken:** In a bowl, combine chicken, yogurt, 1 tablespoon ginger-garlic paste, 1/2 tablespoon garam masala, turmeric powder, red chili powder, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
2.
**Prepare the Jeera Rice:** Rinse the basmati rice until the water runs clear. In a pot or rice cooker, combine rice, water, and cumin seeds. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Fluff with a fork.
3.
**Cook the Chicken:** Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook until browned on all sides. Remove the chicken from the skillet and set aside.
4.
**Make the Sauce:** In the same skillet, heat the remaining 1 tablespoon of vegetable oil and add the chopped onion. Cook until softened and golden brown, about 5-7 minutes. Add the remaining 1 tablespoon of ginger-garlic paste and cook for another minute until fragrant.
5.
**Simmer the Sauce:** Add the crushed tomatoes, remaining 1/2 tablespoon of garam masala, and salt to the skillet. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
6.
**Blend the Sauce:** For a smoother sauce, use an immersion blender to blend the sauce directly in the skillet. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth. (Be careful when blending hot liquids!). Return the sauce to the skillet.
7.
**Combine and Finish:** Add the cooked chicken and butter to the sauce. Stir to combine and simmer for another 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
8.
**Add Cream and Garnish:** Stir in the heavy cream and crushed kasuri methi. Cook for a minute or two more until heated through. Garnish with fresh cilantro.
9.
**Serve:** Serve the butter chicken hot with the jeera rice and naan bread (optional).

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My Notes

Nutrition Information

Nutrition per serving (450g)

850 kcal / 3556 kJ

Carbs

45g

17% of RDA

Fat

55g

79% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

15 g

17% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a richer flavor, you can add a tablespoon of cashew paste to the sauce.

If you don't have kasuri methi, you can omit it, but it adds a distinctive flavor to the dish.

Adjust the amount of red chili powder to control the spiciness of the dish.

If you don't have time to marinate the chicken for long, even 15 minutes will help with flavor.

Cooking Equipment

Large pot or Dutch oven

Large skillet

Rice cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, you can add a tablespoon of cashew paste to the sauce.

If you don't have kasuri methi, you can omit it, but it adds a distinctive flavor to the dish.

Adjust the amount of red chili powder to control the spiciness of the dish.

If you don't have time to marinate the chicken for long, even 15 minutes will help with flavor.

Butter Chicken (Murgh Makhani) with Jeera Rice

Ingredients

Instructions