Indian Butter Chicken (Murgh Makhani)
Authentic Indian Butter Chicken – tender, spiced chicken pieces simmered in a velvety, creamy tomato sauce finished with rich butter that melts in your mouth and fills your home with aroma.
Ingredients
- boneless chicken breasts, cut into bite-sized cubes 750 g
- plain yogurt 0.5 cup
- finely minced garlic 1 tbsp
- fresh grated ginger 1 tbsp
- garam masala 1 tbsp
- unsalted butter 4 tbsp
- onion, very finely chopped 1 piece
- thick strained tomato puree 2 cup
- heavy cooking cream 0.75 cup
- granulated white sugar 1 tsp
- salt 1 tsp
Instructions
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1
In a deep bowl, combine the yogurt, half of the minced garlic, half of the grated ginger, 1 teaspoon of garam masala, and a pinch of salt. Add the chicken cubes and let marinate in the refrigerator for at least 30 minutes.
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2
Melt 1 tablespoon of butter in a large, deep skillet over high heat. Sear the chicken pieces in batches until lightly golden, then transfer them to a plate and set aside.
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3
In the same skillet, melt another tablespoon of butter over low heat. Add the finely chopped onion and sauté gently until soft, fragrant, and light golden brown.
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4
Add the remaining garlic, ginger, garam masala, and salt. Stir with the onion over low heat for about 1 minute to release the fragrant essential oils of the spices.
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5
Pour in the tomato puree and add the sugar to balance the acidity. Simmer uncovered over low heat for about 10 minutes until the sauce thickens and deepens slightly in color.
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6
Blend the sauce directly in the skillet using an immersion blender until completely smooth, silky, and free of any onion lumps.
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7
Return the seared chicken to the smooth sauce. Stir in the heavy cream and the remaining butter, then let everything simmer gently on low heat for 7 to 10 minutes until the chicken is fully cooked and has absorbed the flavors.
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8
Remove from heat and serve the butter chicken hot. Garnish with a light drizzle of cream and fresh cilantro, and serve alongside warm basmati rice and fresh naan bread.
