{"id":11781,"date":"2026-10-22T19:23:37","date_gmt":"2026-10-22T19:23:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11781"},"modified":"2026-10-22T20:12:20","modified_gmt":"2026-10-22T20:12:20","slug":"the-hairy-bikers-chicken-makhani-butter-chicken","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/the-hairy-bikers-chicken-makhani-butter-chicken\/","title":{"rendered":"The Hairy Bikers’ Chicken Makhani (Butter Chicken)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>The Hairy Bikers’ Chicken Makhani (Butter Chicken)<\/span><\/h2>\n
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A North Indian dish with a spicy butter-based sauce, Chicken Makhani (Murgh Makhani<\/em>, Butter Chicken) is beautifully aromatic and luxurious. Grilling gives the chicken a lovely charred flavour and keeps it juicy. Makhan<\/em> is the Hindi word for butter.<\/span><\/div>\n
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Prep Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Marination Time<\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>5 hours<\/span><\/span> hrs<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>The Hairy Bikers – from “The Hairy Bikers’ Great Curries”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> boneless, skinless chicken breasts<\/span><\/li>
  • vegetable or sunflower oil<\/span> for greasing skewers<\/span><\/li><\/ul><\/div>

    <\/span>Marinade<\/span><\/h4>
    • 1\u00bd<\/span> Tbsp<\/span> cumin seeds<\/span><\/li>
    • 1\u00bd<\/span> Tbsp<\/span> coriander seeds<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> cardamom seeds<\/span> (from pods)<\/span><\/li>
    • 4<\/span> whole<\/span> cloves<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> black peppercorns<\/span><\/li>
    • 2<\/span> tsp<\/span> ground fenugreek<\/span><\/li>
    • 1<\/span> tsp<\/span> ground turmeric<\/span><\/li>
    • 2<\/span> tsp<\/span> ground paprika<\/span><\/li>
    • 1<\/span> tsp<\/span> hot chili powder<\/span><\/li>
    • 1<\/span> tsp<\/span> flaked sea salt<\/span><\/li>
    • 2<\/span> cloves<\/span> garlic<\/span> crushed<\/span><\/li>
    • 1<\/span> oz (about a 1-inch piece)<\/span> fresh root ginger<\/span> peeled and finely grated<\/span><\/li>
    • 4<\/span> Tbsp<\/span> plain low-far or whole-milk yogurt<\/span><\/li><\/ul><\/div>

      <\/span>Butter Sauce<\/span><\/h4>
      • \u00be<\/span> cup<\/span> ghee, or 11 Tbsp butter plus 3 Tbsp sunflower oil<\/span><\/li>
      • 2<\/span> medium<\/span> onions<\/span> roughly chopped<\/span><\/li>
      • 6<\/span> cloves<\/span> garlic<\/span> crushed<\/span><\/li>
      • 1\u00bc<\/span> oz (about a 1\u00bd-inch piece)<\/span> fresh root ginger<\/span> peeled and finely grated<\/span><\/li>
      • 1<\/span> tsp<\/span> ground turmeric<\/span><\/li>
      • 4<\/span> fresh ripe tomatoes<\/span> chopped<\/span><\/li>
      • 3<\/span> Tbsp<\/span> tomato paste<\/span><\/li>
      • 1<\/span> Tbsp<\/span> sugar<\/span><\/li>
      • 1<\/span> tsp<\/span> Kosher salt or sea salt flakes<\/span><\/li>
      • ~3.4<\/span> fl oz<\/span> heavy whipping cream<\/span><\/li>
      • 1<\/span> small bunch<\/span> fresh coriander<\/span> chopped<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Prepare the Marinade:<\/strong> Place the cumin, coriander, cardamom, cloves and peppercorns in<\/strong>to a dry frying pan over medium heat. Toast for 1 to 2 minutes<\/strong>, stirring frequently until aromatic lightly browned.<\/span>
          <\/div>Transfer the hot spices into a mortar and pestle or spice grinder, then add the fenugreek, turmeric, paprika, chili powder and salt<\/strong> and grind everything into a fine powder.<\/span>
          <\/div>Spoon 3 Tbsp of the spice mixture<\/strong> into a large bowl (save the rest for the sauce). Stir in the garlic, ginger, and yogurt<\/strong>. <\/span>
          <\/div>Cut each chicken breast into 7 or 8 bite-sized cubes<\/strong>. Toss the chicken into the spiced yoghurt mixture until well coated, Cover with plastic wrap, and marinate in the refrigerator for at least 4 hours or, ideally, overnight<\/strong>.<\/span><\/div><\/li>
        • Make the Butter Sauce<\/strong>: Heat \u00bd cup of the ghee (or 7 Tbsp of butter and 3 Tbsp of oil)<\/strong> in a large heavy saucepan, and add the onions, garlic and grated ginger<\/strong>. Cover the pan with a lid, and cook over a low heat for 10 minutes<\/strong>, stirring occasionally until soft. <\/span>
          <\/div>Remove the lid, raise the heat to medium-low, and stir in the remaining ground spice mixture <\/strong>plus the extra 1 tsp of turmeric<\/strong>. Cook for 3 minutes<\/strong>, stirring constantly, to cook out the raw spice flavor.<\/span><\/div><\/li>
        • Add the Tomatoes, tomato paste, sugar, and salt<\/strong>, and cook for 5 minutes<\/strong>, stirring constantly until the tomatoes have softened. <\/span>
          <\/div>Add ~6.8 fl. oz of cold water<\/strong>, bring to a gentle simmer, and cook for 10 minutes.<\/span>
          <\/div>Add the heavy whipping cream<\/strong> for the last 2 minutes<\/strong> of the cooking time. Remove from the heat, and blitz with a immersion blender, or in a food processor until smooth. Pour the sauce into a heatproof bowl, cover with cling film, cool, and chill until you are ready to cook the chicken.<\/span><\/div><\/li>
        • Broil and Assemble<\/strong>: Turn your oven's broiler on to its highest setting<\/strong>. Line a large baking sheet or broiler pan with aluminium foil, and place a wire rack on top.<\/span>
          <\/div>Thread the marinated chicken pieces on to 7 or 8 lightly greased long metal skewers<\/strong>, leaving a \u00bd-inch gap between the pieces<\/strong>, so they cook evenly. <\/span>
          <\/div>Arrange the skewers across the wire rack. Place the pan on the top oven rack, so the chicken is as close to the broiler as possible. Broil for 5 minutes<\/strong>.<\/span>
          <\/div>Using an oven mitt, carefully turn the skewers, and broil the other side for 4-5 minutes<\/strong>, or until the chicken is cooked through and lightly charred.<\/span><\/div><\/li>
        • While the chicken is broiling, melt the remaining 4 Tbsp of ghee (or 4 Tbsp of butter) <\/strong>in a large skillet over medium heat, and pur in the prepared butter sauce. Bring to a gentle simmer for 5 minutes<\/strong>, stirring regularly. <\/span>
          <\/div>Slide the charred chicken pieces off the skewers into the hot bubbling sauce. Stir well, and let it cook for just a few seconds to marry the flavors. Garnish generously with freshly chopped coriander<\/strong> and serve hot, with rice.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          \n
          <\/div>\n
          \n
          Here is how to adapt this recipe for both a <\/span>Slow Cooker<\/strong> and an Instant Pot<\/strong>. Because these countertop appliances lock in moisture, the water in the original recipe is eliminated to prevent the sauce from becoming too watery.<\/div>\n
          <\/div>\n
          \n
          <\/div>\n
          Option 1: Slow Cooker Instructions<\/strong><\/div>\n
          This method is perfect for a hands-off, low-and-slow meal.<\/div>\n
            \n
          1. Prep the Chicken:<\/strong> Toast and grind the spices, mix 3 tbsp with the garlic, ginger, and yogurt, and marinate the cubed chicken for at least 4 hours (or overnight) as originally instructed.<\/span><\/li>\n
          2. Build the Flavor Base:<\/strong> Do not skip the stovetop for the sauce base, as raw onions and spices will not develop flavor properly in a slow cooker. In a skillet, melt \u00bd cup of ghee<\/strong>, sweat the onions, garlic, and ginger for 10 minutes, then stir in the remaining spice blend and turmeric for 3 minutes.<\/span><\/li>\n
          3. Fill the Slow Cooker:<\/strong> Transfer the saut\u00e9ed onion mixture into the slow cooker. Add the chopped tomatoes, tomato paste, sugar, and salt. Stir to combine. Do not add any water.<\/strong><\/span><\/li>\n
          4. Add the Chicken:<\/strong> Submerge the marinated chicken pieces directly into the sauce (no skewers needed).<\/span><\/li>\n
          5. Cook:<\/strong> Cover and cook on LOW for 4 to 5 hours<\/strong> or on HIGH for 2 to 3 hours<\/strong>, until the chicken is tender and cooked through.<\/span><\/li>\n
          6. Finish the Sauce:<\/strong> Remove the chicken pieces and set them aside. Use an immersion blender to pur\u00e9e the sauce until smooth. Stir in the heavy cream<\/strong> and the remaining 4 tbsp of ghee\/butter<\/strong>. Return the chicken to the sauce, cover, and let it heat through for 5\u201310 minutes. Garnish with cilantro.<\/span><\/li>\n<\/ol>\n
            <\/div>\n
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            <\/div>\n
            Option 2: Instant Pot (Pressure Cooker) Instructions<\/strong><\/div>\n
            This is the fastest method, bringing the active cooking time down significantly.<\/div>\n
              \n
            1. Marinate:<\/strong> Prepare and marinate the chicken exactly as originally instructed.<\/span><\/li>\n
            2. Saut\u00e9 the Aromatics:<\/strong> Turn the Instant Pot to SAUT\u00c9 mode<\/strong>. Melt \u00bd cup of ghee<\/strong>, then add the onions, garlic, and ginger. Saut\u00e9 for 5\u20136 minutes until soft. Stir in the remaining spice mixture and extra turmeric, cooking for 1 minute until fragrant.<\/span><\/li>\n
            3. Layer the Ingredients:<\/strong><\/span>\n
                \n
              • Add the chopped tomatoes, tomato paste, sugar, and salt. Stir well.<\/span><\/li>\n
              • Deglaze:<\/strong> Pour in just \u00bc cup of water<\/strong> and use a wooden spoon to vigorously scrape up any browned bits stuck to the bottom of the inner pot (this prevents the “BURN” error).<\/span><\/li>\n
              • Lay the marinated chicken pieces on top of the tomato mixture. Do not stir them in<\/strong>\u2014leaving the yogurt-coated chicken on top helps prevent scorching.<\/span><\/li>\n<\/ul>\n<\/li>\n
              • Pressure Cook:<\/strong> Secure the lid and set the valve to “Sealing.” Cancel Saut\u00e9 mode and select MANUAL \/ PRESSURE COOK on High for 6 minutes<\/strong>.<\/span><\/li>\n
              • Release:<\/strong> Once the cooking time finishes, let the pressure naturally release for 5 minutes, then carefully turn the valve to finish with a Quick Release<\/strong>.<\/span><\/li>\n
              • Thicken and Blend:<\/strong> Remove the chicken pieces and set them aside. Turn the Instant Pot back to SAUT\u00c9<\/strong>. Use an immersion blender to pur\u00e9e the sauce until smooth. Stir in the heavy cream<\/strong> and the remaining 4 tbsp of ghee\/butter<\/strong>. Let the sauce bubble for 2\u20133 minutes to thicken slightly.<\/span><\/li>\n
              • Assemble:<\/strong> Turn off the pot, stir the chicken back into the warm sauce, and top with cilantro.<\/span><\/li>\n<\/ol>\n
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