Recipe for BUTTER CHICKEN | Murgh Makhani Recipe

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Marinate chicken in a bowl with 1 tablespoon of salt, 1 tablespoon of coriander, 1 tablespoon of chili powder, and 1 tablespoon of garlic and ginger paste. Mix well and let it sit for half an hour, preferably overnight in the fridge.

Shallow fry the marinated chicken in a little bit of oil until cooked, then set aside.

In a pan, add butter and fry chopped onions until they are glassy and transparent.

Add chopped tomatoes and cashews to the pan with the onions.

Add garlic, ginger, cumin seeds, chili powder, more salt, crumbled fenugreek leaves, and 2 chilies. Mix well.

Add a little bit of water, cover the pan, and let it simmer for 15 to 20 minutes.

Use a hand blender or transfer the mixture to a blender to puree until smooth.

Return the pureed mixture to the pan, add butter and 3 tablespoons of cream, and mix until the butter melts.

If desired, add a little sugar or tomato ketchup to adjust heat and color.

Heat the sauce again, add the chicken, and cover the pan. Cook on high heat for another 5 minutes.

Serve with cumin rice and garnish with cream and curry leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens