Nigella Butter Chicken

This delicious Butter Chicken (Murg Makhani) recipe by Nigella Lawson is a creamy, flavorful dish that’s perfect for a quick weeknight dinner. With simple ingredients like chicken, yogurt, and spices, it’s easy to make and brings a taste of India to your table. Serve it with rice or naan for a complete meal.

Ingredients Needed

• 8 boneless, skinless chicken thighs (cut into 2.5–5 cm / 1–2 inch pieces)
• 3 tablespoons (45g) natural yogurt
• 2 tablespoons (30ml) mustard oil
• 1 teaspoon salt
• 1 teaspoon (5g) Kashmiri chili powder
• 2 cloves of garlic (grated)
• 2½ cm piece of fresh ginger (peeled and grated) (2.5 cm / 1 inch)

For the curry:

• 1 tablespoon (15ml) sunflower oil
• 50 grams ( 3.5 tbsp) salted butter
• 1 cinnamon stick
• 1 bay leaf
• 4 cardamom pods
• 4 cloves (4 cloves)
• 2 cloves of garlic (grated)
• 200 grams (7 oz) tomato passata
• ½ teaspoon (2.5g) salt
• 1 teaspoon (5g) chili powder
• 1 teaspoon (5g) garam masala
• 1 tablespoon (3g) kasuri methi (dried fenugreek leaves)
• 1 teaspoon (5g) clear honey
• 1 tablespoon (15ml) double cream

How To Make Butter Chicken

1. Preheat the oven: Preheat the oven to 220°C (425°F), Gas Mark 7.
2. Marinate the chicken: Mix the chicken with all the marinade ingredients in a shallow roasting tin until well combined. Bake for 10 minutes, until the chicken is cooked through.
3. Start the curry: While the chicken is baking, heat the sunflower oil and butter in a pan. Add the whole spices (cinnamon stick, bay leaf, cardamom pods, and cloves) and let them sizzle over low to medium heat for a few seconds.
4. Cook the garlic: Add the grated garlic to the pan and cook for about 1 minute, stirring constantly.
5. Add the passata: Pour in the tomato passata, cover the pan, and cook over medium to low heat for 10 minutes.
6. Season the curry: Add the salt, chili powder, garam masala, and the baked chicken. Mix well and cover, cooking for another 5 minutes until everything has come together.
7. Finish the curry: Stir in the kasuri methi, honey, and double cream.
8. Serve: Once the curry is creamy and everything is combined, serve the butter chicken hot with rice or naan.

Recipe Tips

• Don’t skip marinating the chicken: Allow the chicken to marinate for at least 30 minutes to absorb the flavors, but marinate for up to 2 hours for even more depth of flavor.
• Adjust the heat: If you prefer a milder curry, use less chili powder and Kashmiri chili powder. You can also add more honey for sweetness.
• Don’t overcook the chicken: Bake the chicken just until it’s cooked through to keep it tender. Overcooking can make it dry.
• Add cream at the end: Stir in the cream last to create a smooth, rich texture without it curdling during cooking.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Butter Chicken cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
• Freeze: After the chicken cools, transfer it to a freezer-safe container. You can freeze it for up to 3 months. Let it thaw in the fridge overnight before warming.
• Reheat: Preheat the oven to 180°C (350°F). Place the leftover Butter Chicken in an oven-safe dish and cover with foil. Heat for about 20 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 serving (approximately 250 grams)

• Calories: 320
• Total Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 60mg
• Sodium: 1,260mg
• Total Carbohydrate: 28g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 4g

Try More Nigella Recipes:

• Nigella Almond Lemon Cake
• Nigella Courgette And Lime Cake
• Nigella Bavette Steak Recipe
• Nigella Madeira Cake