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Butter chicken, also known as murgh makhani or butter chicken masala is a rich and creamy dish that is loved by many people all over the world. The recipe for this delicious meal includes just a few simple ingredients: butter, tomato sauce, ginger garlic paste, light cream, yogurt, and garam masala. Making it at home has never been easier!
To start you will need the following ingredients:
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Chicken
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Rice
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Cilantro (for seasoning)
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1 Medium Onion (Chopped)
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1 Jalapeño
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4 cloves of Garlic
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2 ½ Teaspoons Ginger
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1 Tablespoon Garam Masala
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1 Teaspoon Coriander
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½ Teaspoon Cumin
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1 Tablespoon Sugar
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¼ cup Tomato Paste
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Teaspoon Salt
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Greek Yogurt
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1 ½ cup of Heavy Cream
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2 Tablespoons Unsalted Butter
Save this recipe for later!
My Pro Chef Tips:
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Lot’s of seasonings/ spices in butter chicken that are really good for you- great anti-inflammatory properties
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Use an immersion blender for your ginger, you want to get out the fibers, for a silky smooth sauce
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Cut the ends off of your garlic cloves for easier removal of the shell
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Wash your hands with stainless steel– don’t ask why but it works! It takes the smell out and gets rid of the stickiness
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The secret to a deep flavor is some char
Let’s Get Cooking!
Take your veggies for the sauce. First, I recommend chopping up the onion into thin slices and then grating ginger if you still have some fibers left, clean out its innards with an immersion blender (or similar). Next, take four cloves of garlic that have been roughly chopped apart along with one diced Jalapeno pepper before setting it aside.
In a pan on medium heat, add two tablespoons of butter. Once melted, take your sliced onion and cook until it is brown in color. Add in your ginger and garlic and let them sweat out before then adding your spices garam masala, ground coriander, cumin, and your pepper. Mix all together for 8-10 minutes total cooking time.
Deglaze the pan with 1 ½ cup of water, and put your sugar and salt. Once you mix everything together, put in your tomato paste. Stir until smooth and there are no lumps. Bring it up to a boil. Then take the pan off the heat and add ½ cup of cream. You will start to see it take on an orange color. Add the butter. You want the butter sauce to be silky smooth, so you are going to take your immersion blender and blend it so it’s smooth and buttery.
Put the sauce in the fridge to save! It should last up to 4 days in the fridge.
Now that the buttery and aromatic sauce is done, you are going to cook your chicken. Use the broiler in your oven. You are going to use 2 pounds of trimmed chicken thighs (remove the fat). Salt the chicken thighs, (always season your meat), and then take ½ cup of greek yogurt and put it all over the chicken thighs. Put them in the oven to broil. Leave for 5 minutes at 500 degrees. Take them out and flip them to their other side and leave them for another 5-10 minutes.
Once they are cooled down you are going to cut up the chicken and add it to your sauce.
Now that your chicken is mixed in the butter sauce you are going to plate your basmati rice, pour the butter chicken over top. Take some of your cilantro and sprinkle over top. Then to add the final touch, take some naan bread.
Have fun! Instead of utensils use your hands and the Naan!
As always enjoy!! Till next time
Chef Mike Moses
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