Simmered to perfection, this delicious sauce and tender chicken is a very good selection and is good to the last bite. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Serve with fresh Jasmine rice for a well balanced and delightful meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this luscious Butter Chicken ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Filling, tasty and comforting, this dish will be an instant hit at the table. Thanks for visiting and see you again soon.
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Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl.
Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt.
Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be).
Cook
Heat the pan to medium-high. Add ghee/butter and wait until fully melted.
Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan.
Turn down the heat to medium.
Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened.
Season with salt if needed.
Garnish with chopped cilantro.
Serve with white rice or naan bread.
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Butter Chicken (murgh makhani)
Ingredients
Marinate
- 1 ½ lbs chicken thighs boneless & skinless
- ½ cup whole milk plain yogurt
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp red chili powder Indian spice
- 1 tsp ground cumin
- 1 tsp salt
Sauce
- 1 cup heavy whipping cream
- 1 cup tomato puree
- 2 tbsp ghee or butter
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp garam masala
Instructions
Marinate
- Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl.
- Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt. Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be).
Cook
- Heat the pan to medium-high. Add ghee/butter and wait until fully melted.
- Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
- Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan. Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed.
Garnish with chopped cilantro. Serve with white rice or naan bread.
Video
Chicken Recipes
Main Dishes
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