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.

Makhanwala Murgh (butter Chicken)

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

  1. Marinate the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and garam masala. Let it marinate for 2 hours.
  2. Heat butter in a pan and add the marinated chicken. Cook until the chicken is tender and the yogurt dries up.
  3. Add tomato puree and cook for 5 minutes.
  4. Stir in the cream and simmer for another 5 minutes.
  5. 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