Butter Chicken (murgh makhani)
Authentic Indian Butter Chicken in creamy sauce and easy to make at home.
Servings: 6
Calories:
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.