Description
Easy Indian Butter Chicken, also known as Murgh Makhani, is not just a dish; it’s an experience that captivates the senses.
Ingredients
Scale
- Boneless, skinless chicken breasts or thighs, cut into chunks
- 2 tablespoons peanut oil
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1 bay leaf
- 1/4 cup tomato paste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup plain yogurt
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Salt to taste
Instructions
- Start by heating the peanut oil in your large pot over medium heat. Add the pieces of boneless chicken and cook for about five minutes, stirring occasionally.
- Remove the chicken and in the same pot, add the butter. Once melted, add the diced onions and cook until soft. Stir in the minced garlic.
- Add ginger, garam masala, cumin, coriander, chili powder, and bay leaf. Stir for a minute.
- Mix in tomato paste and crushed tomatoes. Stir in the chicken, heavy cream, and yogurt. Simmer for about ten minutes.
- Combine cornstarch with cold water and add to the pot. Cook until thickened and season with salt.
Notes
Marinate the chicken in yogurt and spices for a couple of hours before cooking for even richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 30 g