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–+ servings
BUTTER CHICKEN

Butter Chicken

Rupen Rao
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.
4.92 from 49 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 2 servings

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

BUTTER CHICKEN
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