Prep Time: 10 mins | Cook Time: 20 mins | Marinating Time: 30 mins | Total Time: 30 mins | Servings: 6
Enjoy this popular Indian curry at home with this easy recipe. This flavor-packed Butter Chicken aka Murgh Makhani with super rich and creamy gravy that is almost buttery will surely make your mouth water!
Ingredients
CHICKEN MARINADE:
2 tbsp grated garlic
2 lbs boneless chicken thighs chopped into bite-sized pieces (or use chicken breast)
1 tbsp grated fresh ginger
1 tsp red chili powder Kashmeri chili powder is traditional, but paprika is good
1 tsp garam masala
1 tsp turmeric
½ tsp cumin
½ c. plain yoghurt
1 tbsp lemon juice
Salt and pepper to taste
BUTTER CHICKEN:
1 medium onion, chopped
2 tbsp olive oil (or use butter)
1 red pepper, chopped (I used a long red cayenne, but use your favorite)
1 tbsp grated fresh ginger
1 tsp cumin
1 tsp garam masala
1 tsp red chili powder
3 cloves garlic, minced
14 oz. diced tomatoes, fresh or canned, or use tomato sauce
1 c. heavy cream or use ½ cup milk and ½ cup cream for a lighter version
Salt and pepper to taste
1 tbsp spicy red chili flakes, optional
FOR SERVING:
Fresh chopped herbs, extra hot pepper flakes, cooked rice, warmed naan
How to make Butter Chicken (aka Murgh Makhani)
CHICKEN MARINADE:
Step 1: To a medium bowl, add the chopped chicken, garlic, ginger, garam masala, chili powder, turmeric, cumin, salt, pepper yoghurt, and lemon juice. Mix well until the chicken is completely covered. Then, tent the bowl and place it in the fridge for at least 30 minutes. You can also marinate the chicken overnight for greater flavor.
BUTTER CHICKEN:
Step 2: Heat the olive oil in a large pan over medium-high heat. Then, add the chicken and sear for about 5 minutes until the chicken is browned, stirring. Set the chicken aside when done.
Step 3: In the now-empty pan, melt the butter. Once the butter has melted, add the onion and peppers to the pan and cook for about 5 minutes until tender. Then, add the garlic and ginger and continue to cook for a minute more until aromatic.
Step 4: To the pan, add the garam masala along with the cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir well and continue to cook for another minute. Next, stir in the diced tomatoes and bring everything to a quick boil. Once boiling, decrease the heat and let everything simmer for about 15 minutes.
Step 5: To a blender or food processor, transfer the sauce and blend until smooth. If desired, you can add a bit of water to thin out the sauce. Then, strain the sauce into the pan.
Step 6: To the pan, add the cream and stir. Return the chicken to the pan. Let everything simmer for about 10 minutes or until the chicken is completely cooked and the sauce has slightly thickened.
Step 7: When done, serve the Butter Chicken with cooked white rice, garnished with some fresh chopped herbs such as cilantro or parsley and spicy red chili flakes. For extra goodness, swirl on a little extra cream. Enjoy!
Nutrition Facts: Calories: 558 kcal Carbohydrates: 11g Protein: 27g Fat: 45g Saturated Fat: 18g Cholesterol: 215mg Sodium: 217mg Potassium: 634mg Fiber: 2g Sugar: 4g Vitamin A: 2130IU Vitamin C: 35.3mg Calcium: 102mg Iron: 2.6mg
Ingredients
- CHICKEN MARINADE:
- 2 tbsp grated garlic
- 2 lbs boneless chicken thighs chopped into bite-sized pieces (or use chicken breast)
- 1 tbsp grated fresh ginger
- 1 tsp red chili powder Kashmeri chili powder is traditional, but paprika is good
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp cumin
- ½ c. plain yoghurt
- 1 tbsp lemon juice
- Salt and pepper to taste
- BUTTER CHICKEN:
- 1 medium onion, chopped
- 2 tbsp olive oil (or use butter)
- 1 red pepper, chopped (I used a long red cayenne, but use your favorite)
- 1 tbsp grated fresh ginger
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp red chili powder
- 3 cloves garlic, minced
- 14 oz. diced tomatoes, fresh or canned, or use tomato sauce
- 1 c. heavy cream or use ½ cup milk and ½ cup cream for a lighter version
- Salt and pepper to taste
- 1 tbsp spicy red chili flakes, optional
- FOR SERVING:
- Fresh chopped herbs, extra hot pepper flakes, cooked rice, warmed naan
Instructions
CHICKEN MARINADE:
Step 1: To a medium bowl, add the chopped chicken, garlic, ginger, garam masala, chili powder, turmeric, cumin, salt, pepper yoghurt, and lemon juice. Mix well until the chicken is completely covered. Then, tent the bowl and place it in the fridge for at least 30 minutes. You can also marinate the chicken overnight for greater flavor.
BUTTER CHICKEN:
Step 2: Heat the olive oil in a large pan over medium-high heat. Then, add the chicken and sear for about 5 minutes until the chicken is browned, stirring. Set the chicken aside when done.
Step 3: In the now-empty pan, melt the butter. Once the butter has melted, add the onion and peppers to the pan and cook for about 5 minutes until tender. Then, add the garlic and ginger and continue to cook for a minute more until aromatic.
Step 4: To the pan, add the garam masala along with the cumin, red chili powder, salt and pepper, and red chili flakes (if using). Stir well and continue to cook for another minute. Next, stir in the diced tomatoes and bring everything to a quick boil. Once boiling, decrease the heat and let everything simmer for about 15 minutes.
Step 5: To a blender or food processor, transfer the sauce and blend until smooth. If desired, you can add a bit of water to thin out the sauce. Then, strain the sauce into the pan.
Step 6: To the pan, add the cream and stir. Return the chicken to the pan. Let everything simmer for about 10 minutes or until the chicken is completely cooked and the sauce has slightly thickened.
Step 7: When done, serve the Butter Chicken with cooked white rice, garnished with some fresh chopped herbs such as cilantro or parsley and spicy red chili flakes. For extra goodness, swirl on a little extra cream. Enjoy!
