Butter Chicken (Murgh Makhani)
![](https://b3381781.smushcdn.com/3381781/wp-content/uploads/2024/01/Untitled-2024-01-26T115124.835-1024x1024.png?lossy=1&strip=1&webp=1)
![](https://b3381781.smushcdn.com/3381781/wp-content/uploads/2024/01/Untitled-2024-01-26T115124.835-1024x1024.png?lossy=1&strip=1&webp=1)
Butter Chicken, also known as Murgh Makhani, is a classic Indian dish with tender chicken in a rich and creamy tomato-based sauce. It combines aromatic Indian spices with the smoothness of butter and cream, offering a delightful blend of flavors.
Preparation Time: 1 hour (including marination)
Cooking Time: 30 minutes
Resting Time: N/A
Total Time: 1 hour 30 minutes
Serving: 4
Ingredients:
- 500g boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- Salt to taste
- 3 tablespoons butter
- 1 large onion, finely chopped
- 1 cup tomato puree
- 1/2 cup cream
- 1 tablespoon honey
- Fresh cilantro (coriander) for garnish
Method:
- Marinate the chicken with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, and salt. Refrigerate for at least 1 hour.
- In a large pan, melt butter over medium heat. Sauté onions until translucent.
- Add the marinated chicken and cook until it’s no longer pink outside.
- Pour in the tomato puree and simmer for 15 minutes, until the chicken is cooked through and the sauce thickens.
- Stir in the cream and honey, and cook for another 5 minutes.
- Garnish with chopped cilantro before serving.
Notes:
- For a healthier version, replace cream with low-fat cream or yogurt.
- Adjust the chili powder according to your spice preference.
- Serve with basmati rice or naan bread.
Nutritional Information per Serving (Based on USDA Guidelines):
- Calories: 400 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 25g
- Fiber: 2g
- Sodium: 300mg
- Sugars: 8g
Responses