Butter Chicken (Murgh Makhani)
Total Time
1 hour 30 minutes
Prep Time
20 minutes
Cook Time
50 minutes
Rating
4.8 out of 5 stars
(350)
Ingredients
Yields 4
- 2 lbs chicken breast, cut into cubes
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup unsalted butter, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 can (14 oz) tomato puree
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
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Preparation
Step 1
In a bowl, mix yogurt, lemon juice, turmeric, garam masala, ground cumin, paprika, and cayenne pepper.
Step 2
Add chicken cubes to the marinade, stir to coat well, and let it marinate for at least 1 hour, preferably overnight in the refrigerator.
Step 3
In a large skillet, heat 2 tablespoons of butter over medium heat.
Step 4
Add onion, garlic, and ginger, and sauté until onion is golden brown.
Step 5
Stir in ground coriander and cinnamon, and cook for another minute.
Step 6
Add the marinated chicken and cook until browned on all sides.
Step 7
Pour in the tomato puree and bring the mixture to a simmer. Cover and cook until chicken is fully cooked.
Step 8
Reduce heat to low, stir in heavy cream, and simmer for another 10 minutes.
Step 9
Season with salt to taste.
Step 10
Garnish with fresh cilantro before serving.
Step 11
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Chef's notes
For a vegan version, substitute chicken with cauliflower florets and heavy cream with coconut milk.
Serve with basmati rice or naan bread for a complete meal.
