Butter Chicken
Butter chicken, also known as Murgh Makhani, is a popular Indian dish featuring marinated chicken in a rich and creamy tomato-based sauce, perfect for family meals or special occasions.
Ingredients
Marinade
- 1.5 lb 2 boneless skinless chicken breasts (about 1.5 lb.)
- ½ cup Greek yogurt
- 1 Tbsp lemon juice
- 1 tsp grated fresh ginger
- 2 cloves garlic, pressed
- 2 tsp garam masala
- ½ tsp smoked paprika
- ½ tsp turmeric powder
- ¾ tsp salt
Cooking Ingredients
- 2 Tbsp cooking oil
- 3 Tbsp butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tsp garam masala
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 15 oz can tomato sauce
- ¼ cup water
- ⅓ cup heavy cream, room temperature
Instructions
Preparation
- Cut the chicken breasts into small ½ inch pieces.
- In a large bowl, combine the marinade ingredients: Greek yogurt, lemon juice, grated ginger, garlic, garam masala, smoked paprika, turmeric, and salt. Mix these together until well combined.
- Add the cut chicken pieces to the marinade and coat them evenly. Marinate in the refrigerator for at least 1 hour, or overnight for the best flavor. Remove the marinated chicken from the refrigerator 10 minutes before cooking.
Cooking
- Heat a large cast-iron skillet over medium-high heat and add the cooking oil. Add the chicken and cook until lightly browned on all sides, about 8-10 minutes.
- Remove the chicken from the skillet and cover it with foil. Set aside.
- In the same skillet, reduce the heat to medium, add the butter, and let it melt. Then add the diced onion and sauté for about 4 minutes.
- Add minced garlic, grated ginger, and remaining spices (garam masala, ground cumin, smoked paprika, salt, and turmeric). Stir and cook for 1 minute.
- Pour in the tomato sauce and water. Stir and reduce the heat to medium-low. Simmer the sauce for 7-8 minutes, stirring occasionally.
- Stir in the heavy cream to combine with the sauce.
- Add the cooked chicken back to the skillet, stirring to coat with the sauce. Simmer for an additional 2-3 minutes. Garnish with chopped cilantro and serve hot with cooked rice or naan bread.
Notes
To store butter chicken, let it cool down completely. Place the leftovers in an airtight container and refrigerate. The dish can be safely stored for up to 3-4 days. To reheat, utilize the microwave or heat on the stove until warmed through.