Butterchicken curry, the different recipe for chicken curry that will take you to India from the first bite


The first time I tried this very typical Indian chicken recipe, it was in a restaurant in London and I loved its intense and spicy flavor. And is that the butterchicken curry or in its original name the Murgh makhaniIt is a dish that usually conquers those who try it.

As in other recipes from the Asian area, spices and condiments take on a lot of prominence but do not be scared that it is not difficult to find the ingredients, nor does it have too powerful a spice nor is it complicated to prepare. And the good thing is that these chicken recipes tend to be liked by everyone at home.


For 4 people
  • Chopped chicken 1
  • Fresh ginger a 2 cm piece
  • Sunflower oil
  • Sesame oil
  • Crushed tomato a 400g can
  • Butter 150
  • Spices to taste
  • Fresh coriander some leaves
  • Coconut milk one can (or substitute for two natural yogurts)

How to make butterchicken curry

Difficulty: Easy
  • Total time 1 h 15 min
  • Elaboration 15 m
  • Cooking 1 hour
  • Repose 6 h

We start by grating the ginger and mincing the garlic carefully until we get almost a paste. We mix both ingredients, add a good drizzle of sunflower oil and stir everything well. We keep cutting the chicken into beautiful slices. Spread the thighs, thighs and breasts with the garlic and ginger mixture and leave them to marinate for about six hours. If you want to do it from one day to the next, they can stay all night without problem.

Next, we fry the slices in sunflower oil to which we will add a splash of sesame oil, (you will see what a delicious aroma in the kitchen), moving the slices until they take on a golden color on the outside. If you prefer, you can also put them in the oven for 15 minutes to roast them on the outside, since they will finish cooking when cooked in the sauce.

To do this, we will lightly toast the spices or the curry mixture in a large and very hot casserole with a little butter without burning them and we will add to the toasted spices, a tablespoon of the garlic and ginger mixture that we had used to marinate and the can of crushed tomato, letting them integrate well. Let it reduce for about 10 minutes adding some water if it becomes very dry.

We put the rest of the butter in the casserole and add the chicken slices, letting them soak up well with the sauce. We stir them well so that they bathe everywhere and take their flavor. As you can see in the images, it is not necessary for the sauce to cover the chicken. After ten minutes over low heat, add the coconut milk or the two yogurts and stir while cooking the mixture for another ten minutes.

It is time to test the flavor and rectify if necessary by adding more spices, salt or reducing the flavor if it was too powerful with a little more coconut / yogurt. Let it cook for five more minutes and turn off the heat, sprinkling with the finely chopped coriander.Like all stews, it improves from one day to the next because the flavors intensify and it is excellent to take to work.

With what to accompany the butterchicken curry

This butterchicken curry recipe is great to eat with Indian naan bread or other flatbreads or pita bread. lavash. As a garnish you can put a bowl of basmati rice, or as I did, with a mixture of three rice dishes, red, black and jasmine that you will find in shops without difficulty. Close your eyes, taste the chicken and travel with your mind to the lands of the East.

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  • Meat and poultry recipes
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  • Chicken stew
  • Coconut milk


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