butter chicken recipe
Posted: Thu Jan 02, 2025 11:27 am
Butter Chicken, also known as "Murgh Makhani," is a popular and flavorful Indian dish. Here's a recipe for you:
Butter Chicken Recipe
Ingredients:
1 pound (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
Salt to taste
2 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 (14-ounce) can tomato sauce
1 cup heavy cream
1/2 teaspoon sugar (optional)
Fresh cilantro, chopped (for garnish)
Instructions:
Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, chili powder, and salt. Add the chicken pieces and coat them well. Cover and refrigerate for at least 1 hour, or overnight for best results.
Cook the Chicken: In a large skillet or pan, melt 1 tablespoon of butter over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
Make the Sauce: In the same pan, melt the remaining tablespoon of butter. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add Tomato Sauce: Pour in the tomato sauce and stir to combine. Let it simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
Add Cream and Chicken: Stir in the heavy cream and sugar (if using). Return the cooked chicken to the pan and simmer for another 10-15 minutes until the chicken is fully cooked and the flavors meld together. Season with additional salt if needed.
Serve: Garnish with chopped fresh cilantro and serve the Butter Chicken with rice, naan, or your favorite side.
Butter Chicken Recipe
Ingredients:
1 pound (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
Salt to taste
2 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 (14-ounce) can tomato sauce
1 cup heavy cream
1/2 teaspoon sugar (optional)
Fresh cilantro, chopped (for garnish)
Instructions:
Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, chili powder, and salt. Add the chicken pieces and coat them well. Cover and refrigerate for at least 1 hour, or overnight for best results.
Cook the Chicken: In a large skillet or pan, melt 1 tablespoon of butter over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
Make the Sauce: In the same pan, melt the remaining tablespoon of butter. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add Tomato Sauce: Pour in the tomato sauce and stir to combine. Let it simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
Add Cream and Chicken: Stir in the heavy cream and sugar (if using). Return the cooked chicken to the pan and simmer for another 10-15 minutes until the chicken is fully cooked and the flavors meld together. Season with additional salt if needed.
Serve: Garnish with chopped fresh cilantro and serve the Butter Chicken with rice, naan, or your favorite side.