itemscope itemtype="http://schema.org/WebSite"> Butter Chicken (Murgh Makhani),Indian Style - RK Food Recipes
Butter Chicken (Murgh Makhani),Indian Style
CUISINE Dinner Indian

Butter Chicken (Murgh Makhani),Indian Style

Butter chicken, also known as murgh makhani, is a popular Indian dish made with chicken that has been marinated in a yogurt-based mixture and then cooked in a tomato-cream sauce. It is a rich and creamy dish with a slightly sweet and savory flavor. Butter chicken is often served with basmati rice or naan bread.

Butter Chicken (Murgh Makhani)

Ingredients

1 pound of boneless, skinless chicken breasts or thighs, chopped into 1-inch cubes.

1/2 cup plain yogurt

2 tablespoons lemon juice

1 teaspoon turmeric powder

2 teaspoons garam masala

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons ginger, grated

1 (14.5 ounce) can diced tomatoes, undrained

1 cup heavy cream

1 tablespoon sugar

1/2 teaspoon kasoori methi (optional)

Cilantro, for garnish

Instructions

  • In a large bowl, combine the chicken, yogurt, lemon juice, turmeric powder, garam masala, cumin, cayenne pepper, salt, and black pepper. Mix well to coat the chicken. Encase the bowl and chill for at least 30 minutes, or overnight if desired.
  • Warm the oil in a large skillet or Dutch oven over moderate heat. Sauté the onion until it is soft and light brown, about 5 minutes. Finely chop the garlic and ginger and add them to the skillet with the onion. Cook for 1 minute more, or until softened and aromatic.
  • Add the diced tomatoes, cream, sugar, and kasoori methi (if using). Bring the sauce to a boil, then reduce heat to low and simmer for 15 minutes, or until it has thickened to the desired consistency.
  • Remove the chicken from the marinade and add it to the sauce. Bring to a simmer and cook for 10-15 minutes, or until the chicken is cooked through.
  • Serve immediately with basmati rice or naan bread. Garnish with cilantro.

Tips

  • For a richer flavor, you can use whole-fat yogurt instead of low-fat or fat-free yogurt.
  • If you don’t have kasoori methi, you can substitute 1/2 teaspoon of dried fenugreek leaves.
  • If you don’t have time to marinate the chicken, you can skip the marinating step and simply cook the chicken in the sauce for 20-25 minutes, or until it is cooked through.
  • To make the dish ahead of time, you can cook the chicken and sauce separately and then reheat them together before serving.

Also Read: https://rkfoodrecipes.com/litti-chokha-recipe-how-to-make-litti-chokha/

Here are some additional tips for making the best butter chicken:

  • Use high-quality ingredients. The better the ingredients you use, the better your butter chicken will taste.
  • Don’t overcook the chicken. The chicken should be cooked through, but it should still be tender.
  • Don’t overspice the sauce. The sauce should have a rich flavor, but it shouldn’t be too spicy.
  • Serve with your favorite sides. Butter chicken is often served with basmati rice or naan bread. You can also serve it with other Indian dishes, such as tandoori chicken or saag paneer.
Butter Chicken (Murgh Makhani),Indian Style

Butter Chicken (Murgh Makhani)

Butter chicken, also known as murgh makhani, is a popular Indian dish made with chicken that has been marinated in a yogurt-based mixture and then cooked in a tomato-cream sauce. It is a rich and creamy dish with a slightly sweet and savory flavor. Butter chicken is often served with basmati rice or naan bread.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 385 kcal

Ingredients
  

1 pound of boneless, skinless chicken breasts or thighs, chopped into 1-inch cubes.

1/2 cup plain yogurt

2 tablespoons lemon juice

1 teaspoon turmeric powder

2 teaspoons garam masala

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons ginger, grated

1 (14.5 ounce) can diced tomatoes, undrained

1 cup heavy cream

1 tablespoon sugar

1/2 teaspoon kasoori methi (optional)

Cilantro, for garnish

Instructions
 

In a large bowl, combine the chicken, yogurt, lemon juice, turmeric powder, garam masala, cumin, cayenne pepper, salt, and black pepper. Mix well to coat the chicken. Encase the bowl and chill for at least 30 minutes, or overnight if desired.

    Warm the oil in a large skillet or Dutch oven over moderate heat. Sauté the onion until it is soft and light brown, about 5 minutes. Finely chop the garlic and ginger and add them to the skillet with the onion. Cook for 1 minute more, or until softened and aromatic.

      Add the diced tomatoes, cream, sugar, and kasoori methi (if using). Bring the sauce to a boil, then reduce heat to low and simmer for 15 minutes, or until it has thickened to the desired consistency.

        Remove the chicken from the marinade and add it to the sauce. Bring to a simmer and cook for 10-15 minutes, or until the chicken is cooked through.

          Serve immediately with basmati rice or naan bread. Garnish with cilantro.

            Notes

            • Here are some additional tips for making the best butter chicken:

            • In a large bowl, combine the chicken, yogurt, lemon juice, turmeric powder, garam masala, cumin, cayenne pepper, salt, and black pepper. Mix well to coat the chicken. Encase the bowl and chill for at least 30 minutes, or overnight if desired.
            • Warm the oil in a large skillet or Dutch oven over moderate heat. Sauté the onion until it is soft and light brown, about 5 minutes. Finely chop the garlic and ginger and add them to the skillet with the onion. Cook for 1 minute more, or until softened and aromatic.
            • Add the diced tomatoes, cream, sugar, and kasuri methi (if using). Bring the sauce to a boil, then reduce heat to low and simmer for 15 minutes, or until it has thickened to the desired consistency.
            • Remove the chicken from the marinade and add it to the sauce. Bring to a simmer and cook for 10-15 minutes, or until the chicken is cooked through.
            • Serve immediately with basmati rice or naan bread. Garnish with cilantro.
            Keyword Butter Chicken (Murgh Makhani)

            With these tips, you’ll be sure to make the best butter chicken ever!

            Leave a Reply

            Your email address will not be published. Required fields are marked *

            Recipe Rating