Ingredients for Butter Chicken Murg Makhani
- Chicken Legs Thighs
- Chicken Breasts
- Unsalted Butter
- Double Cream
- 1 cup chicken stock
- Plain Yogurt
- Chopped Tomatoes
- 2 tbsp tomato paste
- 1 cinnamon stick
- Mild Chile
- Sweet Paprika
- Brown Onion
- Garlic Cloves
- Garam Masala
- 2 tbsp tandoori masala
- Ground Almonds
- 1/4 cup chopped cilantro
- 1 tsp salt
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How to Make Butter Chicken Murg Makhani
- **Marinate the Chicken:** In a bowl, combine 2 tbsp plain yogurt, 2 tbsp tandoori masala, 1 tsp salt. Add 1.5 lbs boneless, skinless chicken thighs, ensuring they are thoroughly coated. Cover and refrigerate for at least 2 days (longer is better!).
- **Prepare the Aromatics:** Mince 4 cloves garlic and 1 medium onion into a fine paste.
- **Make Tomato Puree:** Liquidize 28 oz (1 large can) of chopped tomatoes.
- **Sauté the Onions:** Melt 4 tbsp butter in a large deep saucepan over medium heat. Gently sauté the onion paste for 1 minute.
- **Bloom the Spices:** Add 1 tsp ginger powder, 1 tsp garam masala, 1/2 tsp turmeric powder, 1/2 tsp chili powder, 1/4 tsp cayenne pepper (optional), 1/4 cup chopped cilantro, and stir well for 30 seconds.
- **Simmer the Sauce:** Add the tomato paste (2 tbsp), tomato puree, and 1 cup chicken stock. Stir well and simmer for 10 minutes, stirring occasionally.
- **Add the Chicken:** Add the marinated chicken to the sauce and simmer for 5 more minutes.
- **Creamy Finish:** Stir in 1 cup heavy cream, 2 tbsp plain yogurt, 2 tbsp powdered almonds, and 1 cinnamon stick.
- **Simmer & Check:** Simmer gently for 30 minutes, stirring regularly. Taste and adjust seasoning as needed. Remove the cinnamon stick.
- **Oven Bake (Optional):** Transfer to an ovenproof dish. Bake at 400°F (200°C) for 20-25 minutes, stirring occasionally, for a richer flavor and slightly browned top.
- **Serve:** Serve hot over basmati rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
12g
Fat
201g
Carbs
3g
