How To Make Murgh Makhani (Indian Butter Chicken)
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Serves:
Ingredients
- 500g boneless chicken, cut into pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp fenugreek leaves (dried)
- 1/2 cup unsalted butter
- 1 cup tomato puree
- 1 cup heavy cream
- 2 tbsp honey
- Salt to taste
- Fresh cilantro, for garnish
Instructions
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In a bowl, marinate the chicken pieces with yogurt, lemon juice, ginger garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, paprika, and salt. Let it sit for 30 minutes.
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Heat butter in a large pan over medium heat. Add marinated chicken and cook until golden brown.
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Stir in tomato puree, fenugreek leaves, and honey. Reduce heat to low and simmer for 10 minutes.
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Pour in heavy cream and simmer for another 5 minutes until the sauce thickens.
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Garnish with fresh cilantro and serve hot with naan or rice.
Nutrition
- Calories : 462kcal
- Total Fat : 30g
- Saturated Fat : 17g
- Cholesterol : 146mg
- Sodium : 427mg
- Total Carbohydrates : 12g
- Dietary Fiber : 2g
- Sugar : 8g
- Protein : 36g
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