hungryhuy.com
Indian Butter Chicken (Murgh Makhani)
Share
Email
Prep Time
20m
Cook Time
40m
Total Time
1h
This Indian butter chicken recipe, also known as Murgh Makhani, combines tender chicken marinated in yogurt and Indian spices, cooked in a creamy, rich curry made of tomato puree, heavy cream, and various aromatic spices. This dish exemplifies classic Indian flavors and is sure to be a hit at your dinner table.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Garlic Ginger Paste
Marinade
Curry
Steps
1
In a food processor or blender combine the ginger, garlic, and water. Pulse until the contents become a paste. Scrape the sides down every so often to help blend all the ingredients properly.
2
Cut your chicken thighs into thin slices about ¼ inch thick and 2-3 inches long. Add all the pieces in a container with a lid.
3
In a bowl, combine the marinade ingredients and stir until mixed.
4
Pour the marinade over the chicken pieces and use a spatula or cleans hands to cover all the chicken with the marinade. Cover with a lid and place in the fridge to marinate for at least 4 hours (or ideally overnight).
5
Remove your chicken from the fridge at least 30 minutes before cooking so it will cook more evenly.
6
Put all the meat on skewers evenly.
7
Preheat your pan on medium-high heat and drizzle a little vegetable oil (or neutral oil) if necessary. Pan fry your skewers for about 1-2 minutes on each side until they are seared and golden brown. Remove them from the heat once all the sides are done (and register at 135 °F with a meat thermometer) and set them aside until later.
8
In a dutch oven add half the ghee and all the onions. Saute the onions for 30 seconds or until slightly softened.
9
Add the garlic ginger paste and stir. Saute for another 30 seconds until fragrant.
10
Add the turmeric, kashmiri chile powder, paprika, and cumin and cook for about 1 minute.
11
Add the garam masala, tomato puree, cashews, sugar, salt, and water to the pot and stir until combined. Bring the liquid to a boil and lower to a simmer for 10 minutes.
12
Transfer the liquid to a blender and pulse until it’s evenly blended with no chunks. Transfer back into the pot and add the chicken.
13
Bring to a boil and lower to a simmer for 10 minutes to allow the chicken to finish cooking. Then add the heavy cream and the rest of the ghee.
14
Taste the butter chicken and add more salt, pepper, or sugar if necessary. Top with fenugreek leaves and serve with garlic naan and basmati rice.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories704kcal35%
-
Fat39g1%
-
Saturated Fat17g0%
-
Carbohydrates43g2%
-
Fiber6g0%
-
Sugar23g1%
-
Protein49g2%
-
Cholesterol185mg9%
-
Sodium1,876mg93%
Percent Daily Values are based on a 2,000 calorie diet.