butter chicken
(5 ratings)
This is my favorite recipe for Butter Chicken, called Murgh Makhani in India. The recipe’s roots are in Punjabi cuisine and was created by Kundan lal Gujral (owner of Moti Mahal Delux restaurant in Delhi, India). The chicken is prepared in a mild curry sauce with a spice blend that contributes so much flavor to the dish. Some cooks prefer to cut the chicken into small pieces so it cooks faster. But this recipe leaves each thigh whole. It takes a little longer to cook but it adds a touch of elegance. Serve it over basmati rice with a little mango chutney and papadum or naan bread on the side.
(5 ratings)
yield
6 (prep time does not include marinating time)
prep time
20 Min
cook time
1 Hr 20 Min
method
Stove Top
Ingredients For butter chicken
-
1 1/2 cupsfull-fat greek yogurt
-
2 Tbsplemon juice
-
1 1/2 Tbspground turmeric
-
2 Tbspgaram masala
-
2 Tbspground cumin
-
1/4 tspgranulated sugar
-
3 lbskinless chicken thighs
-
1/4 lbunsalted butter
-
4 tspvegetable or canola oil
-
2 mdyellow onions, peeled and diced
-
4 clovegarlic, peeled and minced
-
3 Tbspfresh ginger, peeled and grated (or finely diced)
-
1 Tbspcumin seeds
-
1cinnamon stick
-
2 mdtomatoes, diced
-
2red chilies such as anaheim or 1 jalapeno pepper, diced
-
1 tspkosher salt, or to taste
-
2/3 clow-sodium chicken stock
-
1 1/2 ccream
-
1 1/2 tsptomato paste
-
4 Tbspfinely chopped almonds
-
1/2 bunchcilantro leaves, stems removed and chopped
-
cooked basmati rice, to serve (optional)
How To Make butter chicken
-
1Add the yogurt, lemon juice, turmeric, garam masala, cumin and sugar in a large bowl, and whisk until well blended. Add the chicken, and coat all the chicken thighs with the marinade. Cover, and refrigerate (for up to one day).
-
2In a large skillet over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until the onions are tender and translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown slightly.
-
3Add the cinnamon stick, tomatoes, chilies and salt, and cook until the chilies are soft, about 10 minutes.
-
4Add the chicken and marinade to the skillet, and cook for 5 minutes. Add the chicken stock, and bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
-
5Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
-
6Add the almonds, cook for an additional 5 minutes and remove from the heat.
-
7Serve chicken and pan sauce over Basmati rice. Garnish with the cilantro leaves.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT