Chefs Binge · Indian · Serves 6 servings
Mango Butter Chicken (Murg Makhani)
Butter chicken built on a makhani masala you blend yourself, with mango chutney stirred through the sauce. The chicken is browned in batches first, so it holds its texture in the cream.
Prep
35 min
Cook
45 min
Total
1 hr 50 min
Serves
6 servings
Per serving
529 kcal
Ingredients
Butter Chicken Spice Blend (Makhani Masala)
3 tsp Garam Masala
2 tsp Ground Turmeric
3 tsp Ground Cumin
2 tsp Ground Coriander
3 tsp Ground Kashmiri Chilli Powder
For the Marinade
1 kg Chicken Breasts - cut into large dice
2 tbsp Yoghurt
2 tbsp Minced Garlic
1 tsp Minced Ginger
3 tbsp Butter Chicken Masala
1 Lemon, juice only
1 handful Fresh Coriander
1 tsp Salt
For the Butter Sauce
5 tbsp Butter - You can use ghee instead
800 g Chopped Tomatoes
2 Onions, medium size - fine dice
2 tbsp Minced Garlic
2 tbsp Butter Chicken Masala
Salt to taste
4 tbsp Mango Chutney - You can use 1 fresh ripe mango instead.
240 ml Double Cream
Equipment
Hybrid Non Stick Frying Pan · Stick Blender
Method
1
Marinating the Chicken. Marinate the diced chicken in a mix of spices, yoghurt, garlic, ginger, fresh coriander, lemon juice and salt. Cover it and leave it in the fridge, overnight if you can and at least an hour if you cannot. The yoghurt does the tenderising, so the longer marinade is a real difference rather than a nicety.
2
Cooking the Chicken. In a non-stick frying pan, heat oil or ghee over high heat. Pan-fry the chicken pieces in batches to avoid overcrowding, until nicely browned. Keep the browned chicken aside.
3
Preparing the Base. In the same pan, reduce to medium heat and melt remaining butter or ghee. Sweat the diced onions with a teaspoon of salt until translucent. Then, add minced ginger, garlic, the remaining spices, and any leftover marinade, cooking until fragrant for around 2 minutes.
4
Making the Sauce. Introduce chopped tomatoes to the pan, followed by double cream and mango chutney. Blend the sauce using an immersion blender for a smooth consistency. Add the cooked chicken and bring the mixture to a simmer. Let it cook for 10 minutes, seasoning with more salt as needed.
5
Final Touch. Serve the Mango Butter Chicken garnished with freshly chopped coriander. It pairs wonderfully with cucumber raita, naan bread, and basmati rice.
Chef’s notes
Marinate ahead: overnight in the fridge is noticeably better than an hour, and the yoghurt does the tenderising.
Brown in batches: a crowded pan steams the chicken instead of colouring it, and that colour is most of the flavour in the finished sauce.
Blend before the chicken goes back: the sauce is meant to be smooth, and blending it with the chicken in shreds the meat.
Mango chutney: brands vary a lot in sweetness. Add half, taste, then decide.
Per serving Calories 529 kcal · Protein 41.8 g · Carbs 25.2 g · Fat 29.6 g · Saturates 16.4 g · Fibre 5.2 g · Sugar 13.4 g · Sodium 754 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/mango-butter-chicken-murg-makhani
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