Butter Chicken

Murgh Makhani

Serves
8
Prep
15 min
Marinate
30 min
Cook
20 min
Total
1 h 5 min

Ingredients

Marinade

  • 2tbsplemon juice, fresh
  • 2tspgaram masala
  • 1tbspcumin
  • 2401mlcupplain yogurt

Chicken

  • 9052glbchicken thighs, boneless and skinless
  • 1tbspolive oil
  • or 1tbspvegetable oil

Sauce

  • 3tbspbutter
  • 1onion, diced
  • 1tbspginger, fresh, grated
  • 5clovesgarlic, minced
  • 1tspcumin
  • 1tspgaram masala
  • 1tspcoriander, ground
  • 1/2tspchili powder
  • 1/2tspturmeric
  • 1cinnamon stick
  • 3/4tspkosher salt, or to taste
  • 601/4mlcupchicken broth
  • 1(395 g) can(14 oz) cancrushed tomatoes
  • 1tspgranulated sugar
  • 2401mlcupheavy whipping cream

To serve

  • cilantro
  • rice, cooked, for serving

Equipment

  • skillet

Steps

Marinade

  1. Mix the lemon juice, garam masala, cumin and yogurt. Add the chicken and marinate for , or overnight in the fridge.

Chicken

  1. Lift the chicken out of the marinade, letting the excess drip off.

  2. Heat the olive oil in the skillet and brown the chicken on both sides, about . Remove it from the pan and set aside.

Sauce

  1. Melt the butter in the skillet over medium heat. Cook the onion until tender.

  2. Add the ginger, garlic, cumin, garam masala, coriander, chili powder, turmeric, cinnamon stick and salt. Cook for , until fragrant.

  3. Add the chicken broth, browned chicken, crushed tomatoes and sugar. Simmer for , until slightly thickened.

  4. Add the cream and cook for more. Discard the cinnamon stick.

Serve

  1. Top with the cilantro and serve over the rice.

Storage

Chill the butter chicken before freezing, then freeze it in a zippered bag or airtight container labeled with the date. It keeps for about 2 months.

Notes

  • Marinating overnight makes the chicken more tender.
  • Naan is good for soaking up the sauce.

Source: www.spendwithpennies.com