South Indian Cookbook

Chicken Curry Indian Recipe or
Murgh Makhani

This Chicken curry Indian recipe is also know as Murgh Makhini or chicken in a rich buttery sauce. In this dish, you have the maximum flavor and don't worry too much about the cholesterol count. This entrée uses both cream and butter and is perfect for special occasions.



2 lbs Chicken breasts and thighs, cut into pieces
Juice from 2 limes
1 Garlic clove, crushed
1 Tablespoon Fresh Ginger, minced
1 teaspoon Chili Powder
Salt, to taste
1/4 cup Yoghurt

2 Tablespoons oil
1 Clove garlic crushed
3/4 inch Ginger Root, minced (if you can find ginger/garlic paste, use 2 tablespoons total)
2 Red chili Peppers, seeded and chopped
3 Medium Tomatoes, skinned and diced
1/4 teaspoon Turmeric
1 Stick Butter
1 Tablespoon Tomato Paste
Black Pepper to taste
1 Teaspoon Garam Masala
1 Teaspoon Ground Cumin
1 1/2 Cups Cream
Cilantro for garnish

Cut gashes in the pieces of chicken (these can be boneless or with bone, whichever you prefer). Mix the marinade ingredients together and rub into the chicken. Leave in the marinade at least 4 hours, preferably overnight.

Heat oil in a large skillet. Add the ginger and garlic and chili and lightly sauté for one minute. Add the tomatoes, turmeric, butter, tomato paste, black pepper, garam masala, and cumin and mix together. Allow to cook for 10-15 minutes. Put mixture in a food processor or blender and puree. Return the puree to the saucepan and add half the cream. Once the mixture begins to bubble add the chicken and cook through. Just before serving, gently stir in the remaining cream and garnish with cilantro and a little garam masala. Serve over rice.

Menu suggestions:
Start with an appetizer such as the Samosa with cilantro chutney on the side. Follow this with rice with mustard seeds, this chicken curry indian recipe, vegetable curry, and chapatti. Finish the meal with refreshing kulfi.

Garam Masala for this chicken curry Indian recipe can be bought at local specialty stores or ordered here online.Garam masala is a blend of very aromatic spices. The best flavor is obtained by buying them whole, roasting them and grinding them. It does not take much extra time, but the result is worth it! A common recipe for garam masala is 3 inches Cinnamon sticks, 10 cloves, 1 teaspoon black peppercorn, seeds from 5 black cardamom, 5 green cardamom and 1/2 a whole nutmeg (optional).