Description

Indian Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish made with marinated chicken simmered in a buttery tomato sauce infused with aromatic spices.

Ingredients

Units Scale

1.5 lbs boneless, skinless chicken thighs, cut into pieces
1 cup plain yogurt
1 tbsp lemon juice
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
1 tsp ground coriander
1 tsp chili powder
1 tsp salt
3 tbsp butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
1 (15 oz) can tomato sauce
1 cup heavy cream
1 tsp sugar
Fresh cilantro for garnish

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Instructions

In a bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, coriander, chili powder, and salt. Add chicken, mix well, and marinate for at least 1 hour or overnight in the refrigerator.
In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in tomato sauce and cook for 10 minutes, stirring occasionally.
Add marinated chicken with marinade to the pan and cook until chicken is cooked through, about 15-20 minutes.
Stir in heavy cream and sugar, simmer for 5-10 minutes until sauce thickens.
Garnish with fresh cilantro and serve hot with rice or naan.

Notes

For a spicier version, add more chili powder or a chopped green chili.
Cashew paste can be added for extra richness.
This dish can be made ahead and tastes even better the next day.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 550mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 30g
Cholesterol: 110mg