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Indian Butter Chicken Recipe | Creamy & Flavorful Murgh Makhani

Indian Butter Chicken Recipe | Creamy & Flavorful Murgh Makhani

Description

Welcome to an authentic and delicious journey with Indian Butter Chicken, also known as Murgh Makhani. This creamy, spiced dish is beloved for its rich flavors, combining aromatic spices and tender chicken in a buttery tomato sauce. Whether you’re an enthusiast of traditional Indian cuisine or just discovering it, this recipe is perfect for impressing guests or enjoying a comforting dinner at home. Let’s dive into the recipe and explore how to make this delightful dish from scratch!

Ingredients

Scale

 

  • 3 tablespoons peanut oil (or substitute with any neutral oil)
  • 2 pounds boneless, skinless chicken breasts, cut into 1” chunks
  • 3 tablespoons unsalted butter
  • ½ medium white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • ¼ cup heavy cream
  • 1 cup whole milk plain yogurt
  • 2 teaspoons cornstarch
  • Kosher salt, as needed

Optional Substitutions:

  • Use tofu instead of chicken for a vegetarian version.
  • Swap almond milk for yogurt to make the dish dairy-free.
  • Replace peanut oil with coconut oil for a slightly different flavor profile.

Instructions

 

Step 1: Prepare the Chicken

  1. Heat a large heavy-bottomed pot over medium heat, add the peanut oil and allow it to heat through.
  2. Add the chicken and sauté until lightly browned on all sides, about 5 minutes.

Step 2: Sauté the Aromatics

  1. Add the butter and allow it to melt, then add the onion.
  2. Cook, stirring occasionally, until the onions are soft and translucent, about 2 minutes.
  3. Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about an additional 30 seconds.

Step 3: Add the Spices

  1. Stir in the ginger, garam masala, cumin, coriander, chili powder, and the bay leaf.
  2. Let cook, stirring constantly, until spices are fragrant but not burnt, about 1 minute.

Step 4: Incorporate the Tomato Base

  1. Add the tomato paste and crushed tomatoes, stirring occasionally, for about 2 minutes.
  2. Reduce the heat to low and stir in the heavy cream and yogurt.

Step 5: Thicken the Sauce

  1. Let simmer until the liquid has reduced by about a third and the chicken is cooked through, about 10 minutes.
  2. In a small container, combine the cornstarch and ¼ cup of cold water. Shake or whisk to mix, then slowly whisk the mixture into the sauce.
  3. Cook, stirring occasionally, until the sauce has thickened, about 5 to 10 minutes.

Step 6: Final Seasoning

  1. Season to taste with Kosher salt.
  2. Serve hot with a side of basmati rice and naan bread.

Equipment

Notes

  • Use freshly ground spices for a more aromatic and authentic flavor.
  • Marinate the chicken in yogurt and spices for a few hours to enhance tenderness and taste.
  • If the sauce is too thick, add a splash of water or cream to adjust the consistency.

Find it online: https://optimalrecipes.com/indian-butter-chicken-recipe-creamy-flavorful-murgh-makhani/