Makhanwala Murgh (butter Chicken)
Makhanwala Murgh, also known as Butter Chicken, is a popular dish in Saraiki Cuisine. This creamy and flavorful chicken dish is a perfect combination of tender chicken and rich, aromatic sauce.
Ingredients
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 cup butter
- 1 cup tomato puree
- 1/2 cup cream
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Marinate the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and garam masala. Let it marinate for 2 hours.
- Heat butter in a pan and add the marinated chicken. Cook until the chicken is tender and the yogurt dries up.
- Add tomato puree and cook for 5 minutes.
- Stir in the cream and simmer for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot.
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
- 10g
- Fat
- 20g
Supplies
Large pan Measuring cups Measuring spoons Knife Cutting board
Tools
Stove Serving platter Serving spoon
Serving suggestions
Serving suggestions: Serve with naan or steamed rice.
Tips & tricks
Tips: For a richer flavor, marinate the chicken overnight.
Cost
$15