Description
The prototype of boneless Butter Chicken Curry commonly eaten in Japan. The original North Indian style uses 'bone-in Tandoori Chicken (Murgh)', simmering to the bone marrow in a massive butter (Makhan) sauce.
Restaurants serving Murgh Makhani
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in Tandoori Chicken
- Butter(Ghee)
- Tomato puree
- Cashew nuts
- Heavy cream
- Kasuri Methi
- Garam masala
Instructions
- Marinate bone-in chicken thighs in yogurt and spices, bake firmly in an oven (or Tandoor) until fragrantly charred.
- Heat massive Ghee (or butter) in a pot, add tomato puree, cashew paste, garam masala, honey (or sugar); simmer until oil separates and thickens.
- Add baked bone-in chicken, heavy cream, and extra finishing butter; rub and sprinkle Kasuri Methi (dried fenugreek leaves) by hand to release aroma.
Learn more Spice, substitutes, tips
Key spices
Sweet herb aroma of Kasuri Methi and rich butter smell
Substitutes at Japanese supermarkets
Boneless chicken thigh (substitute as Japan's common Butter Chicken)
Pairing
Butter Naan、Saffron Rice
Trivia
[Hardcore] 'Murgh' means chicken, 'Makhani' means butter. Using bone-in meat melts intense chicken umami into the sauce, creating a deep richness and wildness distinct from boneless Butter Chicken.
Eating tips & etiquette
[Unique Eating] Scrape the tastiest meat around the bone with your teeth, wiping the butter-rich sauce clean with naan to eat!
Allergen
Chicken, Dairy, Tree nuts