JALBiteWorldFood recipes
ndian Butter Chicken (Murgh Makhani) is a rich, creamy, and flavorful dish that’s beloved worldwide. With its perfectly spiced tomato-based sauce, tender chicken pieces, and a hint of sweetness, this dish pairs beautifully with naan bread or steamed rice. The combination of warm spices and silky cream makes this a comforting meal, perfect for any occasion.
Equipment
- Large skillet or frying pan
- Mixing bowls
- Spoon or spatula
- Knife and cutting board
- Measuring spoons
- Tongs or a pair of tongs
- Small saucepan for sauce (optional)
Ingredients
- For the Chicken Marinade:
- 500 g 1 lb chicken breast or thighs, boneless and skinless
- 3 tbsp plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground garam masala
- 1 tsp chili powder
- Salt to taste
- For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 can 400g diced tomatoes
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 1/2 tsp chili powder optional for heat
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken:
- In a mixing bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add chicken and coat evenly. Cover and let it marinate in the fridge for at least 30 minutes (or up to overnight).
- Cook the Chicken:
- Heat a large skillet over medium heat and add a little oil. Cook the marinated chicken pieces for about 5-7 minutes, turning occasionally until browned on all sides and cooked through. Remove from the skillet and set aside.
- Prepare the Butter Chicken Sauce:
- In the same skillet, add butter and heat until melted. Add the finely chopped onion and sauté until golden brown, about 5 minutes.
- Add garlic and ginger and cook for another minute until fragrant.
- Simmer the Sauce:
- Add the diced tomatoes and a pinch of salt. Simmer the sauce on low heat for about 10 minutes, stirring occasionally to prevent burning.
- Once the sauce has thickened slightly, use an immersion blender or regular blender to puree the sauce until smooth (optional).
- Combine Chicken with Sauce:
- Return the cooked chicken pieces to the skillet with the sauce. Stir in the heavy cream and simmer for another 5-7 minutes, allowing the chicken to absorb the flavors and the sauce to thicken.
- Serve:
- Garnish the dish with fresh cilantro. Serve hot with naan bread, rice, or both!
Notes
Chicken Variations: You can also use chicken thighs for a juicier, more flavorful dish.
Vegan Option: Replace chicken with tofu or chickpeas for a vegetarian version. Use coconut cream instead of heavy cream for a dairy-free option.
Make-Ahead: This recipe can be made in advance and refrigerated for up to 3 days. The flavors will deepen overnight!
Spice Level: Adjust the chili powder and garam masala according to your preferred spice level.
Freezing: The dish can be frozen for up to 2 months. Reheat gently before serving.