Murg Makhani (creamy Butter Chicken)
Murg Makhani, also known as Creamy Butter Chicken, is a popular dish in Malaysian Indian cuisine. This rich and flavorful dish is made with tender chicken cooked in a creamy and buttery tomato-based sauce, making it a favorite among many.
Ingredients
- 1 kg chicken, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup tomato puree
- 1 cup heavy cream
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- In a bowl, marinate the chicken with yogurt, lemon juice, ginger-garlic paste, red chili powder, garam masala, turmeric, cumin, and coriander. Let it marinate for at least 2 hours in the refrigerator.
- Heat oil in a large pan over medium heat. Add the marinated chicken 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 a few minutes, then add the cooked chicken back into the pan.
- Pour in the heavy cream and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Season with salt and 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
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 28g
Supplies
Large pan Bowl for marinating
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Serving suggestions: Murg Makhani pairs well with naan bread or steamed rice.
Tips & tricks
Tips: For a spicier version, increase the amount of red chili powder to suit your taste.
Cost
$20