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Makkhani Murghi (Chicken in Butter Sauce)















Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


4 tablespoons tomato purée (passata)
1 x water
to mix
1 inch ginger
cube, fresh, peeled, grated finely
½ pint cream
1 teaspoon garam masala
¾ teaspoon salt
¼ teaspoon sugar
1 each green chili peppers
hot, fresh, finely chopped
¼ teaspoon cayenne pepper
1 tablespoon coriander
fresh , finely chopped
4 teaspoons lemon juice
1 teaspoon cumin seeds
roasted and ground
4 ounces butter, unsalted
1 x chicken
Tandoori-style, freshly cooked


Put the tomato paste in a clear measuring jug.

Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce.

Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds.

Mix Well.

Heat the butter in a wide sauté pan or a large frying pan.

When butter has melted, add all the ingredients in the measuring jug.

Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so.

Add the chicken pieces (but not their accumulated juices).

Stir once and put the chicken pieces on a warm serving platter.

Extra sauce should be spooned over the top.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 18100% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 39mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


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