How To Make Indian Butter Chicken 

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Murgh Makhani (Butter Chicken) - Its’ creamy and rich and packed with aromatic spices and flavors. The tomato gravy with butter helps to soften the chicken and make it ultra tender just like we like it.

How To Make Indian Butter Chicken 

YIELD

4 servings

TYPE

Dinner

TIME

40 minutes

LEVEL

Beginner

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Marinate the chicken in spices and yogurt for at least 2 hours but for juicier and softer chicken preferably overnight.

In a large nonstick skillet add 1 tablespoon of cooking oil and sear the chicken for 3 minutes on both sides. Pour in the leftover marinade in the end. Set aside.

Wipe the skillet clean and add 1 tablespoon of cooking oil and melt the butter over medium heat. Once melted add onion and cook until it starts to get golden brown.

Then add in spices, garlic, ginger and season with salt and pepper. Cook for 30 seconds-1 minute until the spices open up. Stir in tomato paste, tomato puree, stock, and honey.

Take it to a boil and reduce the heat to low. Simmer for 10 minutes until the sauce is reduced.

Return the chicken and simmer in the sauce for another 5-10 minutes over low heat. Lastly, stir in coconut milk, and 1 tablespoon of butter and cook for 1-2 minutes. Don’t boil the coconut cream.

You can drizzle the butter chicken masala with more coconut cream, top with dried fenugreek, and serve hot.

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