Makhani Murgh (Butter Chicken)
Ingredients55 m servings 676 cals
- Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
- Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
- Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.
Per Serving: 676 calories; 46.9 g fat; 33.7 g carbohydrates; 33 g protein; 166 mg cholesterol; 1182 mg sodium. Full nutrition
ReviewsRead all reviews 4
Faster version of Butter Chicken. One could use about 2 ts of Garam Masala as well, instead of the cardamom pods, cloves, cinnamon to make it less work. I used cream, but next time I will use Gr...
Takes a bit of time to make but once you put it on the plate it will all be worth it. The family loved it!
An Indian lady who served lunch at my office got me hooked. But she'd make it infrequently. Then I left the job never to have again. Found this recipe, tried it, and it was AWESOME!!!!