Description
Indulge in the comforting and rich flavors of Butter Chicken (Murgh Makhani), a beloved Indian dish that brings the essence of Indian cuisine straight to your kitchen. This creamy curry features tender chicken marinated in aromatic spices and cooked in a luscious tomato sauce, making it an irresistible choice for family dinners or special occasions. Serve it with fluffy basmati rice or warm garlic naan to soak up every drop of the delightful sauce.
Ingredients
Scale
- 2 lbs chicken thighs, cubed
- ½ cup yogurt
- 4 tablespoons butter
- 1 small yellow onion, chopped
- 14 oz canned tomatoes
- ¼ cup heavy cream
- 2 tablespoons ginger garlic paste
- 1/2 lemon (juiced)
- 1 green chili (finely chopped, optional)
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon salt
- 1 star anise
- 1 black cardamom pod
- 4–5 green cardamom pods
- 1 cinnamon stick
- 1/2 teaspoon cumin seeds
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 5–8 cashews (optional)
Instructions
- Marinate the chicken with yogurt, lemon juice, ginger garlic paste, and spices for at least 30 minutes.
- In a skillet, melt butter and sauté onions until browned. Add spices and cook for one minute.
- Stir in tomato paste and canned tomatoes; let simmer for 5-10 minutes.
- Cook marinated chicken separately until browned.
- Blend the sauce until smooth; return to heat and add chicken.
- Stir in heavy cream and simmer briefly before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Skillet cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg
Keywords: For extra tenderness, marinate the chicken overnight. Adjust spice levels by varying the amount of Kashmiri chili powder. For a vegetarian version, substitute chicken with paneer or tofu.