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Creamy Butter Chicken (Murgh Makhani)
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Ingredients
- 2 large chicken breasts, boneless and skinless
- 1 cup plain yogurt
- 2 teaspoons garam masala
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon salt (or to taste)
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 cups canned crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In a bowl, marinate the chicken breasts with yogurt, ginger-garlic paste, garam masala, cumin powder, chili powder, and salt. Cover and refrigerate for at least 30 minutes.
- In a large skillet or pot, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Add the marinated chicken to the skillet and cook for 5-6 minutes until the chicken is no longer pink.
- Pour in the crushed tomatoes, stir well, and let it simmer for 15 minutes on low heat, allowing the flavors to meld.
- Reduce the heat to low, add the heavy cream, and stir until combined. Simmer for an additional 5-7 minutes until the sauce thickens.
- Garnish with fresh cilantro before serving.
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