Rating: 5 stars
131 Ratings
  • 5 star values: 115
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.

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  • Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

Nutrition Facts

474 calories; protein 38.1g; carbohydrates 12.9g; fat 30.4g; cholesterol 179.4mg; sodium 1140.7mg. Full Nutrition
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