Indian Butter Chicken (Murgh Makhani)
Indulge in the rich and velvety textures of our Indian Butter Chicken, also known as Murgh Makhani. This classic dish is a symphony of tender chicken pieces cooked in a luscious tomato-based curry sauce, infused with a medley of aromatic spices and finished with a touch of creamy butter. Served over fragrant basmati rice, this dish embodies the essence of Indian comfort cuisine.
- 1.5 pound chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 4 tablespoons butter (divided)
- 1 onion (large, finely chopped)
- 2 cups tomato puree
- 1 teaspoon garam masala
- 1 teaspoon ground fenugreek leaves
- 1/2 cup heavy cream
- salt (to taste)
- fresh cilantro (for garnish)
- Step 1: Marinate Chicken
In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, turmeric powder, chili powder, and salt. Marinate for at least 30 minutes.
- Step 2: Sear Chicken
Heat 2 tablespoons of butter in a pan. Add marinated chicken and cook until browned. Set aside.
- Step 3: Prepare Sauce
1- In the same pan, add remaining butter and sauté chopped onions until golden brown.
2- Add tomato puree, garam masala, and ground fenugreek leaves. Simmer for 15 minutes.
- Step 4: Combine and Simmer
1- Add seared chicken to the sauce and simmer for an additional 10-15 minutes.
2- Stir in heavy cream and let it simmer for another 5 minutes.
- Step 5: Garnish and Serve
Garnish with fresh cilantro and serve over basmati rice.