Murgh Makhani Masala

35 4 servings, 1 cup (250 mL) each
Recipe By
Reviews
Prep Time
35
min.
Total Time
35
min.
Servings

4 servings, 1 cup (250 mL) each

If you like butter chicken, you will love our Murgh Makhani Masala! Cream Cheese, sautéed onions and peppers make the sauce even more robust and tasty!

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Mix 1 tsp. each garam masala, ground coriander, ground cumin and fenugreek; and 1/2 tsp. each turmeric and chili powder until blended. Add to chicken in large bowl; toss to coat. Spread onto parchment-covered rimmed baking sheet.
  • Bake 15 min. or until chicken is lightly browned. (Chicken will not be done.)
  • Meanwhile, heat oil in large deep skillet on medium-high heat. Add peppers, onions and cumin seed; cook and stir 5 min. or until vegetables begin to soften, adding garlic for the last minute. Add tomatoes, water, cream cheese product and remaining dry seasonings; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended.
  • Stir in chicken; simmer 10 min. or until chicken is done, stirring occasionally. Top with fresh coriander.

Special Extra

Add 1/2 cup of your favourite vegetables, such as sliced zucchini, peas or green beans, to hot oil in skillet along with the peppers and onions.

Serving Suggestion

Serve with hot cooked basmati rice.

Serving Suggestion

Serve with Dal Biryani.

Servings

  • 4 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 4 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 18g
Saturated fat 7g
Cholesterol 105mg
Sodium 300mg
Carbohydrate 13g
Dietary fibre 4g
Sugars 4g
Protein 25g
   
Vitamin A 20 %DV
Vitamin C 80 %DV
Calcium 8 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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