Butter Chicken Recipe (Murgh Makhani) - Pai's Kitchen!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk offers a similar creaminess with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

chicken

💰Cheaper: tofu

Tofu provides a vegetarian protein alternative.

Cut chicken thighs into big chunks, about three pieces per thigh.

Make a paste of ginger and garlic using a mortar and pestle.

Add the ginger-garlic paste to the chicken pieces.

Mix in full fat yogurt to the chicken.

Add salt, garam masala, ground coriander, turmeric powder, smoked paprika, and cayenne pepper to the chicken and mix well.

Let the chicken marinate for at least 30 minutes, or up to a day in advance.

Prepare the broiler by placing a rack over a roasting pan with a little water at the bottom.

Broil the marinated chicken on high, about 4 to 5 inches from the element, until one side is charred, then flip and char the other side.

While the chicken is broiling, prepare the sauce by combining diced tomatoes, onion, ginger, and garlic in a blender and blend until smooth.

Melt butter in a pan over medium heat.

Add spices (garam masala, paprika, cayenne pepper, cloves, and cardamom) to the melted butter and toast for about 10 seconds.

Pour the blended tomato mixture into the pan with the spices and let it reduce and cook down.

Add whipping cream to the sauce and stir until well combined, allowing it to thicken.

Season the sauce with salt and brown sugar, and add kasoori methi (fenugreek leaves).

Add the broiled chicken along with its juices to the sauce and let it simmer for 7 to 10 minutes to heat through.

Adjust seasoning with salt and lemon juice to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens