Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Butter Chicken (Murgh Makhani)
Tandoori-style chicken folded into a silky tomato-butter cream sauce — rich, mild and endlessly popular.
Source
Recipe by Punjabi restaurant kitchens · 👨🍳 Chef
Names of cooks and creators appear as source credit only. More Recipes Please is independent and is not affiliated with, endorsed by, or sponsored by them.
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 60 min🍽 4 servings🔥 540 kcal🇮🇳 India🌶️
Gluten-freeHalal
Steps
Marinate the chicken in yogurt, ginger-garlic and spices for at least an hour.
Sear or grill the chicken in batches until charred at the edges but not fully cooked through.
Melt the butter and cook the tomato puree with spices until thick and jammy.
Blend the sauce smooth, then return it to the pan for a velvety texture.
Add the chicken and simmer until cooked through and the sauce clings.
Swirl in the cream, crush in the dried fenugreek, and finish with garam masala.
💡 Tips
- Charring the chicken first adds the smoky note that defines the dish.
- Blending the sauce is what makes it restaurant-silky.
- Crushed kasuri methi at the end is the signature aroma.
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