Butter Chicken (Murgh Makhani)
Ingredients:
1 lb chicken breast, cut into bite-sized pieces
½ cup plain yogurt
1 tbsp lemon juice
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground paprika
½ tsp salt
1½ tbsp vegetable oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced
1 thumb-sized piece of ginger, minced
1 can (200 ml) tomato sauce
½ cup heavy cream (add more to taste)
3 tbsp butter
½ tsp garam masala
1 tsp fenugreek leaves, crushed (optional)
Fresh cilantro, chopped (for garnish)
Instructions:
Marinate the chicken: In a bowl, mix yogurt, lemon juice, turmeric, cumin, coriander, paprika, and salt. Add chicken pieces and coat well. Cover and refrigerate for at least 1 hour (or overnight if possible).
Cook the chicken: Heat 1 tbsp of oil in a large pan over medium heat. Sear the marinated chicken until browned on all sides. Remove and set aside.
Sauté the aromatics: In the same pan, add the remaining ½ tbsp of oil. Sauté onions until golden, then add garlic and ginger. Cook for another 2 minutes.
Simmer the sauce: Add the tomato sauce and simmer for 10 minutes, stirring occasionally. If using, add fenugreek leaves now for added flavor.
Add the chicken & cream: Return the cooked chicken to the pan. Stir well. Pour in the cream and add butter. Stir until smooth and creamy.
Finish the dish: Simmer for another 5 minutes, sprinkle with garam masala, and stir.
Serve: Garnish with fresh cilantro and serve over warm Basmati rice (or naan if you prefer!).
Notes:
Marinating overnight gives the best flavor.
Fenugreek is optional but adds a great authentic touch.
Try with Basmati or brown Basmati rice for the best pairing.
Leftovers reheat well—store in the fridge for up to 3 days.
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