Description
Butter Chicken, also known as Murgh Makhani, is a creamy, rich Indian curry featuring tender chicken pieces simmered in a luscious tomato-based sauce, enriched with butter and heavy cream.
Ingredients
- Chicken thighs or breasts: 1 lb (450 g), boneless and skinless, cut into bite-sized pieces
- Butter: 4 tablespoons (60 g)
- Heavy cream: 1 cup (240 ml)
- Tomatoes: 1 can (14 oz or 400 g), crushed or pureed
- Garlic: 4 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Garam masala: 2 teaspoons
- Onion: 1 medium, finely chopped
- Fresh cilantro: for garnish
- Salt: to taste
Instructions
- Marinate the chicken with yogurt, salt, garam masala, and chili powder for at least 30 minutes.
- In a skillet, melt 2 tablespoons of butter and cook the marinated chicken until browned, then set aside.
- Add the remaining butter to the skillet, sauté the onion until soft, then add garlic and ginger.
- Pour in the crushed tomatoes and simmer for 10 minutes.
- Add the cooked chicken back to the skillet, cover, and simmer on low heat for 15-20 minutes.
- Stir in the heavy cream, adjust salt, and garnish with cilantro before serving.
Notes
- Marinating the chicken enhances flavor and tenderness.
- Use high-quality tomatoes for the best sauce flavor.
- Adjust spices according to your taste preference.
- Serve with basmati rice or naan for a complete meal.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400-500 kcal
- Sugar: 5-7 g
- Sodium: 600-800 mg
- Fat: 30-35 g
- Saturated Fat: 15-20 g
- Unsaturated Fat: 10-15 g
- Trans Fat: 0 g
- Carbohydrates: 10-15 g
- Fiber: 2-3 g
- Protein: 30-35 g
- Cholesterol: 100-120 mg
Keywords: Butter Chicken, Murgh Makhani, Indian Cuisine, Chicken Curry