Butter Chicken Curry Recipe

This is a fantastic dish that hails from northern India and is of 16th century Moghul origin. It's classic name is Makhani Murgh. Despite the slightly involved methods of preparation, the cooking processes are very simple and the final result is really worth your time and effort. It is said to be the starting point for that favourite western dish Chicken Tikka Masala (CTM) and you will need to refer to the Real Curry Secret Blog’s recipe for that to create your cooked chicken tikka pieces before you add them to the sauce that you will make here. Please do give this Butter Chicken curry recipe a try, I am sure you will not be disappointed.

Butter Chicken Curry Recipe

CTM pieces, as prepared in the Real Curry Secret Blog’s Chicken Tikka Masala Curry Recipe listed in the labels index opposite, just before they are added to the sauce.



For the sauce:

2 tablespoons ghee (clarified butter)

6 cloves garlic, finely chopped

1 tablespoon paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

1 - 2 teaspoons ground chillies

2 onions, pureed with a little water in a liquidiser

200 grams of tinned tomatoes, pureed

2 tablespoons tomato puree

1 teaspoon of garam masala

50 grams (2 oz) butter

Salt and pepper to your taste

Garnish of toasted almond flakes and fresh coriander sprigs

Optional single cream



First prepare your Chicken Tikka Masala (CTM) pieces as in our previously listed recipe up to the point of having fried them until they are just cooked through.

Now you can start preparing your red butter sauce by frying the garlic, paprika, cumin and coriander in the ghee using a large pan on a gentle heat for one minute, then add the pureed onions carefully and begin to increase the heat and cook for a further couple of minutes. Next add the tomatoes, tomato puree and garam masala and stir well, while still frying for 5 more minutes. The previously cooked CTM pieces can then be added and gently simmered for a few extra minutes. Finally add the butter, check the seasoning and stir the sauce until it becomes well mixed. Place in warmed serving dish and garnish with toasted almond flakes and the odd coriander leaf. For extra opulence a few teaspoons of single cream can also be dotted around on the top.



Plain boiled basmati rice will be the only necessity you require to complete a great meal, although of course you could add an Indian bread or vegetable side dish.

You will have created a real Indian classic that has been around for at least 450 years. This Butter Chicken Curry Recipe has certainly stood the test of time so do keep enjoying it and pass on one of the great tastes of the culinary past.