YIELD: 5 servings
This finger-lickin’ good Butter Chicken is a must-try! A restaurant-quality dish that will leave you wanting more. Made this right at the comfort of your home with just a few simple ingredients.
Ingredients
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Chicken Marinade:
1 pound boneless chicken breast, cut into 1 ½” cubes
2 tbsp tandoori masala
1 tsp EACH: ginger paste and garlic paste (I used Gourmet Garden)
½ c. yoghurt
1 tbsp oil
Butter Chicken Sauce:
2 tbsp ghee (clarified butter)
1 large onion, thinly sliced
1 ½ tsp EACH: ginger paste and garlic paste (I used Gourmet Garden)
1 (14.5-oz.) can crushed tomatoes
1 tsp chilli powder
1 1/2 tsp coriander powder
1 1/2 tsp cumin powder
1/2 c. heavy whipping cream
1/2 tsp garam masala
¼ tsp dried fenugreek leaves (crushed between fingers)
How to make Finger Lickin’ Butter Chicken (Murgh Makhani)
Step 1: Place the tandoori masala, ginger, garlic, and yoghurt in a medium bowl, then whisk until smooth. According to your preference, adjust the seasonings. Now, add in the chicken and marinate in the fridge, covered for at least 20 minutes to 12-24 hours.
Butter Chicken Sauce:
Step 2: In a Dutch oven or heavy bottom pot, heat the ghee over medium heat. Saute the onions in the hot oil for about 5 to 7 minutes until translucent, making sure not to let the onions to brown. Add in the ginger and garlic paste and continue to cook for another 30 seconds while stirring. Then, add in the can of crushed tomatoes, chilli powder, coriander powder, and cumin powder. Cook for 5 minutes more. Add in 1/4 cup of water once the mixture begins to bubbly rapidly and continue cooking.
Step 3: When done, transfer the mixture to a blender and process until smooth. To help blend everything, add in about 1/4 cup of water. You can do this in two batches depending on your blender.
Step 4: You can either store the sauce in the fridge once cooled for about 24 to 48 hours or freeze for up to 3 months if not ready to use yet. This sure helps blend the flavours more. When ready to use, bring the sauce back to room temperature, then proceed with the recipe.
To Assemble:
Step 5: In the dutch oven, heat the rest of the tbsp oil over medium heat. Once the oil is hot, add the marinated chicken to the pot, discarding any excess marinade, and cook for about 5 to 6 minutes. To brown both sides, stir. Add in the cream and garam masala once it begins to bubble. Then, add in the crushed fenugreek leaves once the sauce regains a simmer.
Step 6: When done, remove from heat and serve with naan or over basmati rice. Enjoy!
Notes:
Feel free to substitute the cubed chicken breasts with cubed boneless, skinless chicken thighs if you prefer.
Replace the Ghee with a tbsp of each butter and oil if not available.
You can use either the pasta or powder form of the Tandoori Masala. If using the pasta form, add about 2 to 4 tbsp.
Adding chilli powder is optional. This dish already has heat so you can leave the chilli powder out for a milder version. You can use cayenne if Indian or Pakistani chilli powder is not available. Add about a tsp or 1/4 to 1/2 tsp depending on your preference.
Ingredients
- Chicken Marinade:
- 1 pound boneless chicken breast, cut into 1 ½” cubes
- 2 tbsp tandoori masala
- 1 tsp EACH: ginger paste and garlic paste (I used Gourmet Garden)
- ½ c. yoghurt
- 1 tbsp oil
- Butter Chicken Sauce:
- 2 tbsp ghee (clarified butter)
- 1 large onion, thinly sliced
- 1 ½ tsp EACH: ginger paste and garlic paste (I used Gourmet Garden)
- 1 (14.5-oz.) can crushed tomatoes
- 1 tsp chilli powder
- 1 1/2 tsp coriander powder
- 1 1/2 tsp cumin powder
- 1/2 c. heavy whipping cream
- 1/2 tsp garam masala
- ¼ tsp dried fenugreek leaves (crushed between fingers)
Instructions
Step 1: Place the tandoori masala, ginger, garlic, and yoghurt in a medium bowl, then whisk until smooth. According to your preference, adjust the seasonings. Now, add in the chicken and marinate in the fridge, covered for at least 20 minutes to 12-24 hours.
Butter Chicken Sauce:
Step 2: In a Dutch oven or heavy bottom pot, heat the ghee over medium heat. Saute the onions in the hot oil for about 5 to 7 minutes until translucent, making sure not to let the onions to brown. Add in the ginger and garlic paste and continue to cook for another 30 seconds while stirring. Then, add in the can of crushed tomatoes, chilli powder, coriander powder, and cumin powder. Cook for 5 minutes more. Add in 1/4 cup of water once the mixture begins to bubbly rapidly and continue cooking.
Step 3: When done, transfer the mixture to a blender and process until smooth. To help blend everything, add in about 1/4 cup of water. You can do this in two batches depending on your blender.
Step 4: You can either store the sauce in the fridge once cooled for about 24 to 48 hours or freeze for up to 3 months if not ready to use yet. This sure helps blend the flavours more. When ready to use, bring the sauce back to room temperature, then proceed with the recipe.
To Assemble:
Step 5: In the dutch oven, heat the rest of the tbsp oil over medium heat. Once the oil is hot, add the marinated chicken to the pot, discarding any excess marinade, and cook for about 5 to 6 minutes. To brown both sides, stir. Add in the cream and garam masala once it begins to bubble. Then, add in the crushed fenugreek leaves once the sauce regains a simmer.
Step 6: When done, remove from heat and serve with naan or over basmati rice. Enjoy!
Notes
Feel free to substitute the cubed chicken breasts with cubed boneless, skinless chicken thighs if you prefer. Replace the Ghee with a tbsp of each butter and oil if not available. You can use either the pasta or powder form of the Tandoori Masala. If using the pasta form, add about 2 to 4 tbsp. Adding chilli powder is optional. This dish already has heat so you can leave the chilli powder out for a milder version. You can use cayenne if Indian or Pakistani chilli powder is not available. Add about a tsp or 1/4 to 1/2 tsp depending on your preference.
