Butter Chicken- Murg Makhni
This Butter Chicken is creamy and luscious. You will absolutely love how simply this comes together. Perfectly spiced, rich, and satisfying – a classic chicken dish everyone will love.
Ingredients
- ⅓ cup oil you can discard a bit of the oil when the chicken changes color
- 1 lb chicken thighs, cubed chicken breast is not recommend
- ½ teaspoon salt
- 2 teaspoon ginger garlic paste
- ¾ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ⅛ teaspoon garam masala please use sparingly because this has an overpowering taste
- ¼ teaspoon red chili powder
- ½ teaspoon red chili flakes
- ½ teaspoon black pepper ground
- ¼ cup yogurt lightly beaten
- 3 tomatoes, pureed from a can of "whole peeled tomatoes
- ½ cup heavy cream
- ½ teaspoon black pepper
- 2 tablespoon butter
- 1 tablespoon dried fenugreek leaves kasuri methi
Instructions
- Fry chicken in oil and once color changes, add salt and ginger garlic paste.
- Add spices and fry for 3-4 minutes to completely coat the chicken, then add yogurt and mix for another two minutes.
- Puree the tomatoes and pour into the pan. Let the tomatoes come to a boil, then cook covered on medium heat for 15 minutes.
- After 15 minutes, remove the lid, and on high heat, "bhoon" the masala by continuing to stir it until the water completely evaporates and the oil separates.
- Turn the flame to medium low and add the heavy cream along with black pepper and a few green chili slit lengthwise for some more heat. Cover the pan again and low heat, let the makhni simmer for 2 to 3 minutes,
- Finally finsih off with butter and fenugreek leaves "kasuri methi" for fragrance and enjoy with naan.
Notes
This is one of my recipes that calls for using a can of whole peeled tomatoes. They are redder, juicier and bursting with tons of flavor that sometimes fresh tomatoes lack. Pick out 3-4 medium tomatoes from the can per 1 lb of chicken.