Teresa's Recipes
Murgh Makhani (Butter Chicken)
Murgh Makhani, or Butter Chicken, is a beloved dish that hails from the Indian subcontinent, particularly popularized in Punjabi cuisine. This creamy and rich chicken curry is renowned for its tender marinated chicken pieces enveloped in a luscious tomato sauce, infused with aromatic spices. Traditionally prepared using leftover tandoori chicken, this dish has evolved into a favorite comfort food around the world, often served with naan or fragrant basmati rice. Each bite offers a perfect balance of flavors, making it a heartwarming meal for any occasion.
Ingredients
- 1.5 lbs, boneless and skinless, cut into pieces Chicken
- 1 cup Yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Turmeric
- 1 tablespoon Garam masala
- 1 teaspoon Chili powder
- to taste Salt
- 4 tablespoons, divided Butter
- 1 medium, finely chopped Onion
- 4 cloves, minced Garlic
- 1-inch piece, grated Ginger
- 1.5 cups Tomato puree
- 1 cup Cream
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Calories: 550
- Fat: 38g
- Carbs: 15g
- Protein: 42g
- Sodium: 400mg
- Sugar: 6g
Instructions
- In a large bowl, marinate the chicken with yogurt, lemon juice, turmeric, garam masala, and chili powder. Mix well to ensure the chicken is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for enhanced flavor.
- Heat 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken pieces, cooking until they are browned and fully cooked, about 8-10 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Stir in the tomato puree and let it cook for about 5-7 minutes, allowing it to thicken and deepen in flavor.
- Add the cooked chicken back to the pan, mixing well to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
- Reduce the heat and stir in the cream. Season with salt to taste. Allow the sauce to simmer gently for another 5-10 minutes until it thickens and becomes creamy, stirring occasionally.
- Serve the Murgh Makhani hot, garnished with fresh cilantro, alongside naan or basmati rice for a complete meal.
Tips
- For a smokier flavor, consider grilling the marinated chicken before adding it to the sauce.
- Feel free to adjust the level of chili powder to suit your spice tolerance.
- This dish pairs wonderfully with garlic naan or steamed basmati rice, and a side of cucumber raita can help balance the spices.