Butter chicken (Murgh makhani) from On the Curry Trail: Chasing the Flavor That Seduced the World (page 22) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: My steeped basmati rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute half and half cream for heavy cream, and butter for ghee.

  • Logan92995 on August 11, 2024

    Great tasting dish, but I should have heeded other user's comment about doubling the amount of sauce. It was certainly lacking in the quantity of that department

  • SpatulaCity on April 18, 2024

    I doubled the sauce and agree it’s a MUST! The sauce was delicious though I wound up adding some fish sauce for umami…. And honestly… more butter and cream :( I didn’t time everything out well so wound up simmering the sauce for about 30 min and I think it improved the sauce’s cohesiveness overall. Served with basmati rice and quick flatbreads with cilantro garlic butter.

  • EmilyR on August 17, 2023

    I doubled the sauce as recommended and this was a hit with everyone. I almost thought it could use a bit of tomato paste or some extra umami of sorts, but it turned out quite good.

  • JuneHawk on July 04, 2023

    Absolutely delicious! If you like your curry saucy, I suggest you double the amounts for the sauce.

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