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Butter Chicken (Murgh Makhani)

🇮🇳 India · Punjab

Servings: 5 Prep: 20 minutes Cook: 20 minutes Total: 60 minutes

Ingredients

  • 1 lb boneless chicken breast, cut into 1 1/2 inch cubes
  • 2 tablespoons tandoori masala
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 cup yogurt
  • 1 tablespoon oil
  • 2 tablespoons ghee
  • 1 large onion, thinly sliced
  • 1 1/2 teaspoons ginger paste
  • 1 1/2 teaspoons garlic paste
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons coriander powder
  • 1 1/2 teaspoons cumin powder
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon dried fenugreek leaves, crushed

Steps

  1. Marinate the chicken: combine chicken cubes with tandoori masala, ginger paste, garlic paste, and yogurt. Let sit for at least 20 minutes.
  2. Heat oil in a pan and cook the marinated chicken until browned and cooked through. Set aside.
  3. In a separate pan, melt ghee and sauté the sliced onion until soft and golden.
  4. Add ginger paste and garlic paste to the onions and cook until fragrant.
  5. Stir in crushed tomatoes, chili powder, coriander powder, and cumin powder. Simmer until the sauce thickens.
  6. Blend the sauce until smooth, then return it to the pan.
  7. Stir in heavy whipping cream and bring to a gentle simmer.
  8. Add the cooked chicken to the sauce and simmer until heated through.
  9. Stir in garam masala and crushed dried fenugreek leaves.
  10. Serve hot, garnished as desired.

Notes

Steps reconstructed based on standard butter chicken preparation method since original steps were only section headers.

Source: www.littlespicejar.com