Butter Chicken
Murg (Chicken) Makhani (Buttery Sauce) is the most popular Indian curry dish in and out of India. This creamy tomato and less spicy curry is a great introduction to Indian cuisine.
Ingredients
PASTE
- 1 piece cinnamon stick 1 inch piece
- 2 whole green cardamom pods
- 2 cloves
- piece fresh ginger 2 inch peeled
- 4 garlic cloves peeled
- 1 jalapeno seeds removed, roughly chopped
MARINADE
- 1 lb chicken breasts boneless, skinless, cubed
- ½ cup whole milk yogurt plain
PUREE
- 1 ½ cup tomatoes canned, crushed
- ¼ cup cashews unsalted, roasted
- 1 tbsp sunflower oil or any vegetable oil
- 4 tbsp butter unsalted
- ¼ cup heavy whipping cream
- 1 tbsp dry fenugreek leaves crushed
- 1 tsp salt or as desired
- 1 tbsp sugar
Instructions
- Blend the ‘Paste’ ingredients in a spice or coffee grinder. Set aside.
- In medium size mixing bowl, add the ‘Marinade’ ingredients.
- Add the ‘Paste’ ingredients to the ‘Marinade’ ingredients and mix. Set aside.
- Puree the ‘Puree’ ingredients in a blender. Set aside.
- In a medium sauce pan over medium heat, add oil and butter.
- Once the butter has melted, add the ‘Marinade’ ingredients and cook for 10 minutes. Stir once every other minute.
- Add the ‘Puree’ ingredients and mix. Lower heat and cook covered for 10 minutes.
- Add cream, fenugreek leaves, salt and sugar. Stir to combine.
- Cook covered for 5 minutes or until butter starts floating on top of the sauce.
- Serve.
Notes
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