Makhani Murgh (butter Chicken)
Makhani Murgh, also known as Butter Chicken, is a classic Punjabi dish known for its rich and creamy tomato-based sauce. This indulgent dish is a favorite in Indian cuisine and is perfect for a special dinner or celebration.
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup (240ml) plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 1 cup (240ml) tomato puree
- 1 cup (240ml) heavy cream
- 1/4 cup (60g) unsalted butter
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- In a bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, ginger, and garlic. Add the chicken pieces and marinate for at least 1 hour, or overnight in the refrigerator.
- Heat the vegetable oil in a large pan over medium heat. Add the marinated chicken pieces and cook until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, melt the butter and add the tomato puree. Cook for 5 minutes, then stir in the heavy cream. Simmer for 10 minutes, stirring occasionally.
- Add the cooked chicken to the sauce and simmer for an additional 5-10 minutes. Season with salt to taste.
- Garnish with fresh cilantro leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pan Bowl for marinating
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the Makhani Murgh with steamed basmati rice or naan bread for a complete meal.
Tips & tricks
For a smokier flavor, you can grill the marinated chicken before adding it to the sauce.
Cost
$20