Butter Chicken-Murgh Makhani
Butter Chicken, also known as Murgh Makhani, is a popular Indian dish made with marinated chicken cooked in a creamy, buttery tomato-based sauce. It's a delicious and flavorful dish that is often served with rice or naan bread.
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Ingredients
- 1.5 lbs chicken breasts boneless, skinless or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 tablespoons butter
- 1 onion finely chopped
- 4 cloves garlic minced
- 1- inch piece ginger minced
- 1 can diced tomatoes (14 oz)
- 1 cup heavy cream
- 2 tablespoons honey
- Fresh cilantro for garnish
Instructions
- In a large bowl, mix together the yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, coriander, paprika, salt, and pepper. Add the chicken pieces and stir to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
- In a large skillet or pan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for another minute.
- Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Stir in the diced tomatoes and simmer for 10 minutes, stirring occasionally.
- Add the heavy cream and honey, stirring well to combine. Simmer for another 10 minutes, until the sauce has thickened slightly.
- Serve the Butter Chicken-Murgh Makhani over rice or with naan bread. Garnish with fresh cilantro.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 522kcal (26%)Carbohydrates: 24g (8%)Protein: 42g (84%)Fat: 29g (45%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 186mg (62%)Sodium: 417mg (18%)Potassium: 1107mg (32%)Fiber: 2g (8%)Sugar: 18g (20%)Vitamin A: 1326IU (27%)Vitamin C: 20mg (24%)Calcium: 195mg (20%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
