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Butter Chicken

This document provides a recipe for Butter Chicken (Murgh Makhani), detailing the ingredients and instructions for marinating chicken and preparing the sauce. The dish features a blend of spices, tomatoes, and cream, resulting in a rich and flavorful meal. It is suggested to serve the finished dish with basmati rice or naan and garnish with fresh cilantro.

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62 views2 pages

Butter Chicken

This document provides a recipe for Butter Chicken (Murgh Makhani), detailing the ingredients and instructions for marinating chicken and preparing the sauce. The dish features a blend of spices, tomatoes, and cream, resulting in a rich and flavorful meal. It is suggested to serve the finished dish with basmati rice or naan and garnish with fresh cilantro.

Uploaded by

joshbot368
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Butter Chicken (Murgh Makhani)

Ingredients:

For the Chicken Marinade:

• 1½ lbs (700g) boneless chicken thighs or breasts, cut into bite-size pieces
• ¾ cup (180g) plain yogurt
• 1 tbsp lemon juice
• 1½ tsp ground cumin
• 1½ tsp garam masala
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp salt
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger

For the Sauce:

• 3 tbsp butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1½ tsp ground cumin
• 1½ tsp garam masala
• 1 tsp paprika
• ½ tsp chili powder (adjust to heat preference)
• 1 (14 oz / 400g) can crushed tomatoes
• 1 cup (240ml) heavy cream or coconut cream
• 1 tbsp sugar (optional, for balance)
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Marinate the chicken:

In a large bowl, combine all marinade ingredients. Mix well, cover, and refrigerate for
at least 1 hour (or overnight for best flavor).

2. Cook the chicken:


Grill, broil, or pan-fry the marinated chicken pieces until browned and cooked
through. Set aside.

3. Make the sauce:

In a large pan, melt butter over medium heat. Add onion and sauté until soft and
golden. Add garlic and ginger, cook for 1 minute.

Stir in cumin, garam masala, paprika, and chili powder. Cook spices for 30 seconds.

4. Add tomatoes:

Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally, until the
sauce thickens.

5. Blend the sauce (optional):

For a smooth texture, blend the sauce using an immersion blender or regular blender,
then return to the pan.

6. Finish the dish:

Add cream and sugar (if using), then return the cooked chicken to the pan. Simmer for
10 minutes, until everything is heated through and flavorful. Adjust salt to taste.

7. Serve hot with basmati rice or naan, and garnish with fresh cilantro.

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