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:
- 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.
- 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.
- 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.
- 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.