This delicious Butter Chicken recipe features thin-cut marinated and seared chicken that is finished in a delectable chili tomato and butter sauce. This is one of my wife’s and my all-time favorite dishes.
Butter chicken, better known as Murgh Makhani, is a classic Northern Indian recipe consisting of thin-cut pieces of marinated chicken that are served in a roasted onion, tomato, spice, and chili sauce that is finished with butter and heavy cream. The sauce the chicken is served in is a form of curry.
This is an extremely popular recipe in Indian cuisine, and you will commonly see it on Indian restaurant menus. You can prepare this dish in its entirety in under 90 minutes from start to finish making it a perfect weeknight meal.
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Ingredients for this recipe:
For the Chicken:
• 2 1/2 pounds of skinless, thinly sliced chicken (dark, white, or a combination of both)
• 2 ½ teaspoons sea salt
• ½ teaspoon black pepper
• 2 teaspoons red chili powder
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon kasoori methi
• 1 tablespoon + 1 teaspoon garlic paste (see video)
• 1 tablespoon ginger paste (see video)
• ½ cup whole milk yogurt
• Juice of 1 lemon
• 3 tablespoons ghee or oil
For the Sauce:
• 1 + 4 tablespoons cold unsalted butter, cut up
• 2 peeled thinly sliced red onions
• 1 tablespoon garlic paste (see video)
• 1 tablespoon ginger paste (see video)
• 1 tablespoon garam masala
• ½ teaspoon red chili powder
• 1 teaspoon kasoori meth
• 5 seeded dried chiles (I used kasmiri)
• 1 seeded and roughly chopped jalapeño
• 10 cored and roughly cut Roma tomatoes
• ½ cup cashews
• ¼ cup heavy whipping cream
• 2 tablespoons chopped fresh cilantro
• Salt to taste
