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MEK Butter Chicken AKA Murgh Makhni
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MEK Butter Chicken AKA Murgh Makhni



Butter chicken is easy enough to make for dinner and also fancy enough to be served at events. And it’s everyone’s favorite.
You can use a combination of chicken breast meat and thigh meat. I am using chicken tenders.

MEK Butter Chicken AKA Murgh Makhni

For marination:
-750 g chicken tenders or a boneless mix of chicken breast and thighs (cut into cubes)
– ½ c yogurt
– 1 tbsp ginger paste
– 2 tsp garlic paste
– 1 tsp paprika powder
– ½ tsp black pepper powder
– 2 tbsp lemon juice
– ½ tsp salt
– ¼ cup oil for frying chicken pieces

Take dry pieces of chicken, I mean make sure that you pat dry the chicken pieces. Cut them into equal-sized cubes. Now mix yogurt, garlic ginger paste, lemon juice, spices, and salt and pour on chicken. Mix it well. Cover it and marinate it for 1 hour in the fridge.

For gravy:
– 2 tbsp butter
– 1 large onion, sliced
– 2 garlic cloves- keep them whole
– 1 tsp cumin powder
– ½ tsp turmeric powder
– ½ tsp coriander powder
– ½ tsp or per taste chili flakes
– 3 green cardamom, 4 cloves, 1-inch cinnamon stick (place these in a tea infuser)
– 4 to 5 large tomatoes, skin removed, or 14 Oz. can of crushed tomatoes
– ½ cup water 
– ½ to 1 cup heavy cream (I used 1/2 cup to reduce calories)
– Fresh cilantro

Take out the marinated chicken from the fridge. Heat ¼ cup oil in the pot and fry chicken pieces in two batches. Fry them on high heat for 3-4 minutes. Then transfer it to a plate and set it aside.
Now add butter to the pot. Add sliced onions and garlic cloves to it. Cook till soften. Then add all the spices. Fry the spices for 30 seconds.

Now add the crushed tomatoes to it and cook some more. Throw the tea infuser with the whole spices in there. Cover and cook on low heat for 5 minutes. Now remove the tea infuser, transfer the tomato gravy to a blender, and blend till smooth. Add the puree back to the pot and transfer the chicken pieces to it. Add the water to adjust the gravy consistency. Cover and cook on low heat for 15- 20 minutes. 
Stir it and adjust the seasoning to your taste. Remove from heat and pour heavy cream in there. Mix it gently and sprinkle freshly chopped cilantro on it. Serve it with naan or paratha and enjoy it. 

For naan:
– 3 cups flour
– 2 tsp instant yeast
– 1 tsp sugar
– 2 tbsp. Oil
– 3 tbsp. Yogurt
-¾ tsp salt
– ¾ cup plus 1 tbsp water

Dissolve sugar in water and sprinkle yeast over it. Let it foam. Then add to the flour. Also, add oil and yogurt to it and start kneading it. Add salt to it and knead it into a smooth dough. 
Cover it and let it rise till doubles in size. Then divide the dough into 5 to 6 parts. Shape and cook them on a dry pan. Enjoy your naan.

31 Comments

  1. @myearthkitchen

    Butter chicken is easy enough to make for dinner and also fancy enough to be served at events. And it's everyone's favorite.
    You can use a combination of chicken breast meat and thigh meat. I am using chicken tenders.

    MEK Butter Chicken AKA Murgh Makhni

    For marination:
    -750 g chicken tenders or a boneless mix of chicken breast and thighs (cut into cubes)
    – ½ c yogurt
    – 1 tbsp ginger paste
    – 2 tsp garlic paste
    – 1 tsp paprika powder
    – ½ tsp black pepper powder
    – 2 tbsp lemon juice
    – ½ tsp salt
    – ¼ cup oil for frying chicken pieces

    Take dry pieces of chicken, I mean make sure that you pat dry the chicken pieces. Cut them into equal-sized cubes. Now mix yogurt, garlic ginger paste, lemon juice, spices, and salt and pour on chicken. Mix it well. Cover it and marinate it for 1 hour in the fridge.

    For gravy:
    – 2 tbsp butter
    – 1 large onion, sliced
    – 2 garlic cloves- keep them whole
    – 1 tsp cumin powder
    – ½ tsp turmeric powder
    – ½ tsp coriander powder
    – ½ tsp or per taste chili flakes
    – 3 green cardamom, 4 cloves, 1-inch cinnamon stick (place these in a tea infuser)
    – 4 to 5 large tomatoes, skin removed, or 14 Oz. can of crushed tomatoes
    – ½ cup water 
    – ½ to 1 cup heavy cream (I used 1/2 cup to reduce calories)
    – Fresh cilantro

    Take out the marinated chicken from the fridge. Heat ¼ cup oil in the pot and fry chicken pieces in two batches. Fry them on high heat for 3-4 minutes. Then transfer it to a plate and set it aside.
    Now add butter to the pot. Add sliced onions and garlic cloves to it. Cook till soften. Then add all the spices. Fry the spices for 30 seconds.

    Now add the crushed tomatoes to it and cook some more. Throw the tea infuser with the whole spices in there. Cover and cook on low heat for 5 minutes. Now remove the tea infuser, transfer the tomato gravy to a blender, and blend till smooth. Add the puree back to the pot and transfer the chicken pieces to it. Add the water to adjust the gravy consistency. Cover and cook on low heat for 15- 20 minutes. 
    Stir it and adjust the seasoning to your taste. Remove from heat and pour heavy cream in there. Mix it gently and sprinkle freshly chopped cilantro on it. Serve it with naan or paratha and enjoy it. 

    For naan:
    – 3 cups flour
    – 2 tsp instant yeast
    – 1 tsp sugar
    – 2 tbsp. Oil
    – 3 tbsp. Yogurt
    -¾ tsp salt
    – ¾ cup plus 1 tbsp water

    Dissolve sugar in water and sprinkle yeast over it. Let it foam. Then add to the flour. Also, add oil and yogurt to it and start kneading it. Add salt to it and knead it into a smooth dough. 
    Cover it and let it rise till doubles in size. Then divide the dough into 5 to 6 parts. Shape and cook them on a dry pan. Enjoy your naan.

  10. @gangbang412

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  12. @elvirafigueroa6805

    Me gusta mucho lo q hace porq es la unica q incluye la receta gracias es fantástica y sus recetas marsvillosas desde italia un gran saludo.

  16. @user-rq5st3tv6h

    Oh my God I did not even see that was a women because i was paying attention to the delicious food she was cooking also look heavenly

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