BUTTER CHICKEN
Butter Chicken (Murgh Makhani) is a super easy but full of flavor curry. This butter chicken recipe is better than any take out or butter chicken from your favorite Indian restaurant!
Servings: 6
Equipment
Ingredients
- CHICKEN MARINADE
- Chicken breasts cut into bite-sized pieces- 2 lbs ( 1 kg)
- Garlic minced- 1 tbsp.
- Ginger minced-1 tbsp.
- Garam masala- 1 1/2 tsp.
- Turmeric powder- 1 tsp.
- Red chili powder- 1 tsp.
- Paprika-1 tsp.
- Salt-1 tsp.
- Plain yogurt-1/2 cup
- SAUCE
- Ghee /butter- 3 tbsp.
- Onion chopped- 1
- Garlic minced-1 tbsp.
- Ginger minced- 1 tsp.
- Green cardamon- 6
- Cloves- 4
- Tomato passata- 800 gm
- Cinnamon stick- 1
- Bay leaf- 2
- Cashew nuts ground-30
- Heavy cream- 1 cup
- Dried fenugreek leaves kasoori methi- 1 tsp.
- Honey-1 tbsp optional
- Salt - 1 tsp. or to taste
- Fresh coriander leaves chopped- 1 tbsp.
SMOKE
- Charcoal heated-1
- Butter- 1 tsp.
- Green cardamon- 6
- Cloves- 4
Instructions
CHICKEN:
- In a large bowl combine chicken with all the ingredients for the chicken marinade ( ginger, garlic, garam masala, turmeric, paprika, red chili powder, salt and plain yogurt). Cover the bowl with plastic wrap and allow to marinate for 15-30 minutes. Ideally let chicken marinate overnight.
- In a large skillet heat 1 tbsp. of ghee. Cook chicken in batches over medium-high heat, about 3 minutes per batch . Fry just until browned, it won't be cooked through. The cooking will be finished in the sauce. Transfer to a large plate.
SAUCE:
- Heat ghee in the same skillet. Add the chopped onion and fry until translucent, then add green cardamon, cloves, ginger and garlic and continue cooking until fragrant, stirring occasionally.
- Stir in tomato passata and ground cashew nuts. Add cinnamon stick and bay leaves. Cook for another 1-2 minutes and then transfer to a blender. Blend until smooth. If it is too thick, add a few tablespoons of water to thin it out.
- Return the pureed sauce into the skillet, add the chicken with juices and cook for 8-10 minutes or until chicken is cooked through.
- Add heavy cream and kasoori methi ( fenugreek leaves). Mix well and cook for another 2 minutes until sauce is bubbling. Remove from the heat.
SMOKE:
- Place a charcoal directly onto the gas burner, then turn on the heat.
- Heat the charcoal for 8-10 minutes, flipping occasionally.
- Place butter, cardamon and cloves into the measuring metal cup or alternatively use a piece of foil.
- Put the heated charcoal into the cup with butter, you will see the smoke. Cover the skillet with the lid immediately.
- Remove the charcoal after 10 minutes.
- Serve butter chicken with basmati rice or Indian butter naan.
Video
Nutrition
Calories: 520kcal | Carbohydrates: 14g | Protein: 36g | Fat: 40g | Saturated Fat: 18g | Sodium: 1591mg | Fiber: 5g | Sugar: 5g