Butter Chicken (Makhan Murgh)


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25 gm butter 1 tspn green chilli
50 ml Masala Sauce 1½ tspn lemon juice
1 tbspn tomato purée 75 ml single cream
½ tspn garam masala 1 tbspn fresh coriander
salt to taste 1 portion pre-cooked Tandoori chicken
¼ tspn ground cumin  



  1. Heat a wok and melt the butter without browning.
  2. Add the diluted masala sauce, tomato purée, garam masala, cumin, green chilli, coriander and lemon juice and mix thoroughly.
  3. Bring to a simmer and cook on a medium heat for 2 min, stirring.
  4. Stir in the cream and cook for a further 1 min.
  5. Add the pre-cooked Tandoori chicken, mix thoroughly, heat through and season to taste.


  1. Serve with rice.
The preparation stage
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The finished meal