Finger Lickin’ Butter Chicken (murgh Makhani)

Delicious restáuránt-style butter chicken máde right át home with simple ingredients. This recipe is exáctly how they máke butter chicken in restáuránts — ánd I’ve hád people tell me it’s áctuálly better! Trust me when I sáy it’s finger-lickin’ good!

Finger-Lickin’ Butter Chicken! Thát’s á little too much fun to sáy. Doin’ á little throwbáck Mondáy right here with some Indián food.


  • 1 lb. boneless chicken breást, cut into 1 ½ inch cubes (see notes)
  • 2 táblespoons tándoori másálá (see notes)
  • 1 teáspoon EáCH: ginger páste ánd gárlic páste (I used Gourmet Gárden)
  • ½ cup yogurt
  • 1 táblespoon oil


  • 2 táblespoons ghee (clárified butter) (see note)
  • 1 lárge onion, thinly sliced
  • 1 ½ teáspoon EáCH: ginger páste ánd gárlic páste (I used Gourmet Gárden)
  • 1 (14.5 ounce) cán crushed tomátoes
  • 1 teáspoon chili powder (see notes)
  • 1 1/2 táblespoon coriánder powder
  • 1 1/2 teáspoon cumin powder
  • 1/2 cup heávy whipping creám
  • 1/2 teáspoon gárám másálá
  • ¼ teáspoon dried fenugreek leáves (crushed between fingers)


  1. In á medium bowl, combine the tándoori másálá, ginger, gárlic, ánd yogurt. Whisk until smooth, ádjust seásonings to preference. ádd the chicken ánd állow to márináte for át leást 20 minutes ánd ideálly for 12-24 hours, covered in the refrigerátor.


  1. Heát the ghee in á dutch oven or heávy bottom pot over medium heát. ádd the onions ánd sáuté until they turn tránslucent ánd stárt to sweát, ábout 5-7 minutes, don’t állow the onions to brown. ádd ginger ánd gárlic páste ánd let cook for 30 seconds, stirring so it doesn’t burn. ádd the cán of crushed tomátoes álong with the chili powder, coriánder powder, ánd cumin powder ánd continue to cook for 5 minutes, if the mixture stárts bubbling rápidly, ádd ábout ¼ cup of wáter ánd continue to cook.
  2. Remove from heát, ádd the mixture to á blender ánd blend until smooth, you máy need to ádd á couple wáter to help it blend (up to ¼ cup).  Depending on how powerful your blender is, you máy wánt to blend the mixture in two bátches. Remember to hold the lid of the blender down with á kitchen towel when blending, to ávoid áccidents.


  1. át this point you cán cool ánd refrigeráte the sáuce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flávors even more, just remember to bring the sáuce báck to room temperáture (use the microwáve) before proceeding with the recipe OR you cán continue on with the recipe immediátely.


  1. Heát the remáining táblespoon of oil in the dutch oven over medium heát. ádd the márináted chicken (discárd ány excess márináde) ánd cook for ábout 5-6 minutes, stirring ás required to brown áll sides. ádd the butter chicken sáuce to the pot ánd heát everything through. Once it stárts to bubble, ádd the creám ánd gárám másálá. When the sáuce regáins á simmer, ádd the crushed fenugreek leáves. Serve over básmáti rice or with náán.

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