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Butter Chicken (Indian Murgh Makhani)
A creamy, aromatic Indian classic with tender chicken pieces in a rich, buttery tomato sauce - perfect for beginners to Indian cuisine!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
📝 Preparation Steps
1
Grate the garlic and ginger.
garlic (grated)5 cloves
2
Chop the onions.
3
Cut the chicken into bite-sized pieces.
4
Combine the garlic, ginger, yogurt, garam masala, paprika, coriander powder, turmeric, salt, and pepper in a bowl.
garlic (grated)5 clovesgaram masala1 tablespoonpaprika1 teaspoonground turmeric1 teaspoonsalt1 teaspoon
5
Add the chicken pieces to the marinade and toss to coat well.
6
Marinate for at least ⏱️ 10 minutes.
7
Heat a pan with the oil.
8
Pour the chicken and marinade into the pan and brown the chicken for 5 to ⏱️ 7 minutes.
9
Remove the chicken from the pan.
10
Melt 2 tablespoons of butter in the pan and add the onions.
butter4 tablespoons
11
Cook the onions for ⏱️ 5 minutes on medium heat until golden, stirring occasionally.
12
Add the remaining 2 tablespoons of butter, coconut cream, tomato paste, sugar, salt, paprika, and red curry paste.
butter4 tablespoonstomato paste2 tablespoonssugar2 teaspoonssalt1 teaspoonpaprika1 teaspoonred curry paste (optional)1 teaspoon
13
Stir and cook on low heat for ⏱️ 5 minutes.
14
Add the chicken back in the pan and cook for ⏱️ 10 minutes.
15
Garnish with fresh cilantro.
16
Serve with white rice.
Nutrition Facts
calories
908 kcal
fat Content
59 g
serving Size
1 serving
fiber Content
6 g
sugar Content
8 g
sodium Content
1445 mg
protein Content
32 g
trans Fat Content
1 g
cholesterol Content
140 mg
carbohydrate Content
67 g
saturated Fat Content
45 g
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