Murgh Makhani (Butter Chicken)
A rich and creamy tomato-based curry with tender pieces of marinated chicken, perfect for any occasion.
Ingredients
- 500 g boneless chicken (preferably thighs, cut into bite-sized pieces)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 2 cups tomato puree
- 1 cup heavy cream
- 1 tbsp sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, cumin, and chili powder. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.Prepare the Sauce: In the same skillet, melt butter. Add onions and sauté until golden brown. Stir in garlic and ginger, cooking for an additional 2 minutes.Simmer the Curry: Pour in tomato puree, sugar, and salt. Simmer for 15-20 minutes, stirring occasionally. Add cream and stir well.Combine and Cook: Return the cooked chicken to the skillet. Simmer for another 10-15 minutes, allowing the flavors to meld and the chicken to become tender.Serve: Garnish with fresh cilantro and serve hot with naan or steamed rice.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- Adjust the chili powder according to your spice preference.