We know, Indian food seems a bit daunting. Perhaps it’s because everyone has their favorite Indian dish or restaurant and ‘absolutely no one makes it like my local place does!’ Hear us out though, because this butter chicken is absolutely the best. We can’t get enough of it!
The secret to an amazing butter chicken is the sauce. Butter Chicken is also known as Murgh Makhani. Makhani sauce is what makes this dish so addicting with its combination of aromatic spices, tomato sauce and cream. You can even find makhani in a few other Indian dishes, dal or paneer makhani; but nothing is quite like traditional chicken makhani (butter chicken). Historically, butter chicken was an accidental concoction, using leftover chicken in a tomato-based sauce, heavy with cream and butter. We’re so fortunate to have discovered this serendipitous dish!
PREP TIME: 5 MINUTES
COOK TIME: 10 MINUTES
MARINATING TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
SERVING: 6
INGREDIENTS:
CHICKEN MARINADE
✓2 pounds boneless skinless chicken breasts cubed
✓1/2 cup plain greek yogurt
✓2 tablespoons lemon juice
✓2 teaspoons ground cumin
✓1 teaspoon garam masala
✓1 teaspoon salt
✓1 teaspoon ground ginger
BUTTER CHICKEN CURRY
✓6 tablespoon butter or ghee
✓1 medium white onion diced
✓2 cloves garlic minced
✓1 jalapeno minced
✓1 teaspoon ground cumin
✓2 teaspoon paprika
✓1 teaspoon garam masala
✓1 cup tomato sauce
✓1 cup heavy cream
✓1/2 teaspoon salt
✓1/4 cup freshly chopped cilantro for garnish
INSTRUCTIONS:
- In a medium-sized bowl, combine the greek yogurt, lemon juice, cumin, garam masala, salt, ginger, and cubed chicken. Stir until well combined and chicken is coated. Let marinate in the fridge for 10 to 15 minutes.
- Heat a large skillet over medium-high heat. Add in chicken and cook, stirring occasionally, until cooked through, about 5 to 7 minutes.
- Remove the chicken from the pan and set aside. Wipe the pan out before making the sauce and return the skillet to medium-high heat.
- Melt the butter in the skillet. Add in onion and saute 5 minutes until onion starts to get tender.
- Add in garlic, jalapeno, cumin, paprika, and garam masala and toast for 1 to 2 minutes.
- Add in the tomato sauce and heavy cream, season with salt, and bring to a simmer. Once it comes to a simmer, add chicken back into the skillet and stir to combine. Then remove from heat and serve hot over cooked rice. Garnish with freshly chopped cilantro.
ENJOY!