Northern Indian Butter Chicken-Murgh Makhani
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
8 hrs
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Total Time
8 hrs 40 mins
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Servings
4 people
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Calories
313 kcal
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Course
Main Course
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Cuisine
Indian
Northern Indian Butter Chicken-Murgh Makhani
Description
In this recipe, chicken breast is marinated in yogurt mixed with garam masala and turmeric, tenderizing and flavoring the meat. A complex spice mix including paprika, coriander, turmeric, cayenne, and fenugreek is prepared separately to season the dish. After sautéing onions, garlic, and ginger in ghee, the spice mix is cooked in briefly before adding the marinated chicken. The chicken is cooked until evenly browned on the outside.
Tomato sauce and diced fresh tomatoes are stirred in, followed by coconut milk or heavy cream to give the sauce its signature richness. The mixture simmers gently until the sauce thickens slightly and the chicken finishes cooking, resulting in tender, flavorful pieces embedded in a creamy, spiced sauce.
This butter chicken pairs well with jasmine rice and naan, allowing the sauce to be enjoyed fully. The marinating step helps develop depth of flavor and tenderizes the chicken, while the finishing simmer melds the ingredients into a cohesive dish.
Ingredients
- 2 chicken breast cubed
- 1 yellow onion diced
- 2 Tablespoon ghee or clarified butter
- 8 ounce tomato sauce canned
- ½ cup tomato diced
- 2 Tablespoon garlic fine dice
- 1 teaspoon ginger fine dice, fresh
- ½ cup coconut milk or heavy cream
Marinade
- ½ cup PLAIN yogurt Preferably Greek
- 1 teaspoon garam masala
- ½ teaspoon Turmeric
Spice Mix
- 2 teaspoons salt fine sea salt
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon Turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon fenugreek leaves Optional
Instructions
- Combine all of the spice mix in a small bowl and set aside.
- Combine all of the marinade ingredients in a medium bowl and set aside.
- Cube the chicken breast and add to the marinade. Refrigerate at least 4 hours, but better overnight.
- When ready to cook, melt the ghee over medium heat.
- Add in the onions and cook until soft, about 5 minutes. Add in the ginger and garlic and cook an additional 1-2 minutes.
- Stir in the spice mix with the onions and cook for another 1-2 minutes until well combined.
- Remove the chicken from the marinade and add to the onion-spice mixture. Cook the chicken for 5-7 minutes, stirring frequently, until the outside is evenly cooked.
- Stir in the tomato sauce and tomatoes, and stir to combine.
- Stir in the coconut milk or heavy cream and stir well.
- Reduce heat to simmer and cook about another 5-10 minutes. The sauce should be slightly thickened and the chicken should be tender but cooked through.
- Serve along Jasmine rice and naan bread. Top with some fresh cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 1031mg | 43% |
| Potassium | 850mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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