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Murg Makhani (Butter Chicken)


500gm chicken (diced or cut in thick strips)
3 tbsp. cooking oil
4 green cardamoms
3 cinnamon sticks
2 cloves
3 dry bay leaves
1 tsp. ginger and garlic paste (or ½ tsp of ginger purée + ½ tsp garlic purée)
1 medium onion
3 medium tomatoes
2 tbsp. thick yogurt (Greek style will do.)
150ml double cream
1 tbsp. unsalted butter
1 Saffron Tree Signature Rub
1 Tin TOGETHER Spice Blend


Step 1: For the Kebabs
  1. Add the Signature Rub and the Yogurt to the Chicken. Mix well and set aside for 15 mins.
  2. Preheat the oven to 220°C and Cook the chicken for 25 mins. Set aside.
Step 2: Prepare the Onion and Tomato Paste
  1. Peel and quarter the onion.
  2. Fry coarsely in a lightly oiled pan until medium brown. Set aside to cool.
  3. Quarter the tomatoes.
  4. Add the browned onion and tomatoes to a blender. Blend to a fine paste. Set aside.
Step 3: For the Sauce
  1. Heat the oil in a large non-stick pan.
  2. Add the whole spices (cardamom, cinnamon sticks, cloves, and bay leaves) Sauté on low-medium heat for about 10 seconds.
  3. Add the blended onion and tomato paste. Stir well.
  4. Add the ginger and garlic paste. Sauté for about 2-3 mins.
  5. Add the entire contents of the TOGETHER Spice blend. Stir well.
  6. Cover and cook for 15 mins on low heat until the oil starts to rise and separate from the sauce.
  7. Add the chicken kebabs, the double cream, and the butter. Mix gently.
  8. Cover and cook for another 5 mins on low heat until the oil begins to rise and separate.
  9. Garnish with chopped coriander.

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