Indian Butter Chicken (Murgh Makhani)
Ingredients
Scale
- 2 tbsp vegetable oil
- 4 tbsp butter
- 1 white onion, chopped
- 1 large tomato, chopped
- 2 tsp garam masala
- 1 tsp ground ginger
- 1 tsp chili powder
- 1 cup tomato sauce
- 1/2 cup water
- 1 bay leaf
- 1 cup cream
- 500g Chicken Breast Fillet/ Chicken Thigh Fillet, cut into bite-size pieces
- salt and pepper to taste
- Lime and Cilantro leaves, for garnish
Instructions
- In a large heat oil and 1 tbsp butter.
- Add onion and tomatoes and cook until onions are translucent and tomatoes are wilted.
- Add garam masala, ground ginger and chili powder and cook for 3 minutes, stirring often.
- Stir in tomato sauce, water, and bay leaf and cook for 3 minutes.
- Pour in cream and mix well.
- Bring to a boil and add chicken pieces. In this dish, you don’t really need to cook the chicken separately. But you can totally do so it if you prefer.
- Simmer for 20 minutes until chicken is cooked through and sauce has thickened into gravy-like consistency. Add some chili if you want it spicy.
- Add the remaining butter to sauce and cook until butter is melted.
- Garnish with lime and cilantro leaves and serve with steamed rice.
Find it online: https://www.thepeachkitchen.com/2014/03/indian-butter-chicken/