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Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Butter Chicken is an ever popular dish among the Indian cuisine where pieces of tender chicken cooked in a rich tomato sauce. Ideal for a warm and tasty meal especially in the evening.
Serves: 4

Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 1 large garlic, 5 garlic cloves, 1 tablespoon minced fresh ginger
  • 2 teaspoons salt
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • One medium hot chili pepper, jalapeño, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • One eight ounce can tomato sauce
  • 1 cup heavy cream
  • Invest 1/4 cup of fresh cilantro leaves and chop them.
  • 2 cups basmati rice

Instructions:

  1. Whisk the yogurt with the lemon juice, 2 teaspoons ground cumin, ground cinnamon, cayenne pepper, black pepper, ginger and 2 teaspoons of salt in a large bowl. Add the chicken, close up and let it sit covered in the refrigerator for about an hour.
  2. Heat a large skillet over medium high heat, the skillet should be very hot prior to adding the beef. Stir in 1 tablespoon of butter and brown the chicken until it turns slightly golden, around 10 minutes. Next, take the chicken out and let it cool on a separate plate.
  3. To this same skillet, add the rest of the butter and briefly sauté the garlic and jalapeño for approximately one minute. Then add the rest of the ground cumin, paprika, and 1 teaspoon salt into it. Mix into the tomato sauce and heavy cream. Stir and bring the mixture to a slow simmer and let it simmer for 20 minutes until the sauce is thickened.
  4. Put the chicken back to the skillet and continue to cook for another ten minutes. Garnished with chopped coriander and best served with basmati rice.