Description
Creamy Butter Chicken (Murgh Makhani)
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup plain yogurt
2 tsp garam masala
1 tsp turmeric powder
1 tsp chili powder
1 tsp ground cumin
Salt to taste
For the Sauce:
2 tbsp butter
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp grated ginger
1 cup tomato puree
1/2 cup heavy cream
1 tsp ground coriander
1 tsp paprika
1/2 tsp sugar
Salt to taste
Fresh cilantro (for garnish)
Directions
Marinate the chicken: In a bowl, combine yogurt, garam masala, turmeric, chili powder, cumin, and salt. Add the chicken pieces, mix well, and marinate for at least 30 minutes (or up to overnight).
Cook the chicken: Heat a skillet over medium heat with a drizzle of oil. Cook the marinated chicken for 5-6 minutes until lightly browned. Remove and set aside.
Prepare the sauce: In the same skillet, melt butter and sauté onions until golden (about 4-5 minutes). Add garlic and ginger, cooking until fragrant.
Simmer the sauce: Stir in tomato puree, coriander, paprika, sugar, and salt. Cook for 5-7 minutes, allowing the flavors to meld. Add heavy cream and stir to create a rich, creamy sauce.
Combine: Return the chicken to the skillet, coating it in the sauce. Simmer for 10 minutes until the chicken is fully cooked and tender.
Serve: Garnish with fresh cilantro and serve with basmati rice or naan.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 350 kcal per serving
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