Butter Chicken (Murgh Makhani)

Author: Marthinus Strydom
Category: Chicken
Serves/Qty: 5.00

Butter Chicken is a creamy, flavourful dish that is easy to make at home in a single pan with just a few simple ingredients! (Full of incredible flavours, it rivals any Indian restaurant!) This Butter Chicken recipe is one of the best you will try - aromatic golden chicken pieces in an incredible creamy curry sauce.

Marthinus Strydom

The Culture Cook: Butter Chicken (Murgh Makhani) - curry

Subscripe to my Facebook page.
Subscripe to my Youtube channel.

© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.

Ingredients

Adjust Quanities

Marinade

800 g boneless and skinless chicken thighs or breasts (cut into bite-sized pieces)

½ cup (24 Teaspoons) plain yogurt

1½ tbsp (4.5 Teaspoons) minced garlic

1 tbsp (3 Teaspoons) minced ginger (or finely grated)

2 tsp garam masala

1 tsp turmeric

1 tsp ground cumin

1 tsp red chili powder

1 tsp of salt

Sauce

2 tbsp (6 Teaspoons) olive oil

1 tbsp (3 Teaspoons) ghee (or butter and oil)

1 large onion, (sliced or chopped)

1½ tbsp (4.5 Teaspoons) garlic, (minced)

1 tbsp (3 Teaspoons) ginger, (minced or finely grated)

1½ tsp ground cumin

1½ tsp garam masala

1 tsp ground coriander

400 g crushed tomatoes

1 tsp red chili powder (adjust to your taste preference)

1¼ tsp salt (or to taste)

1 cup (48 Teaspoons) of heavy or thickened cream (or evaporated milk to save calories)

1 tbsp (3 Teaspoons) sugar

½ tsp kasoori methi (or dried fenugreek leaves)

Method

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows) (45 minutes to 1.5 hours).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side (4.5 minutes). Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes (15-22.5 minutes), stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup (60ml)). Work in batches depending on the size of your blender.
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes (12-15 minutes) until chicken is cooked through and the sauce is thick and bubbling.