Best Easy Butter Chicken Recipe
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Description
Butter chicken, also known as Murgh Makhani, is a popular Indian dish that originated in the Northern region of Punjab. It is made with marinated chicken pieces that are cooked in a creamy, tomato-based sauce. This dish is rich, flavorful, and perfect for those who love a little bit of spice in their food. In this article, we will be sharing the best easy butter chicken recipe that you can make at home.Prep Time
The prep time for this dish is approximately 30 minutes.Cook Time
The cook time for this dish is approximately 45 minutes.Ingredients
For the marinade:- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 (14.5-ounce) can crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon salt
- 1 cup frozen peas (optional)
- Basmati rice
- Naan bread
- Fresh cilantro, chopped
Equipment
- Large mixing bowl
- Large skillet or Dutch oven
- Blender or immersion blender
- Cooking spoon or spatula
Method
- In a large mixing bowl, combine the chicken, yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt. Mix well to coat the chicken evenly, then cover and refrigerate for at least 30 minutes, or overnight if possible.
- Heat the butter in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the skillet and cook for another 2 minutes.
- Stir in the cumin, coriander, turmeric, paprika, and garam masala, and cook for another minute until fragrant.
- Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
- Pour in the crushed tomatoes and heavy cream, and stir to combine.
- Reduce the heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally.
- If using frozen peas, add them to the skillet in the last 5 minutes of cooking.
- Once the chicken is cooked through and the sauce has thickened, remove the skillet from the heat.
- Using a blender or immersion blender, blend the sauce until smooth.
- Season the sauce with salt to taste, then serve hot with basmati rice, naan bread, and chopped cilantro.
Notes
This recipe can easily be doubled to serve a larger crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.Nutrition Info
This recipe makes approximately 4 servings. Each serving contains:- Calories: 549
- Total Fat: 36g
- Saturated Fat: 19g
- Cholesterol: 198mg
- Sodium: 1286mg
- Total Carbohydrates: 19g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 41g
Recipes FAQ
What can I use instead of heavy cream? If you want to make a lighter version of this dish, you can use coconut milk instead of heavy cream. Can I make this dish spicier? Yes, you can adjust the level of spice in this dish by adding more cayenne pepper or red chili flakes to the sauce. Can I use bone-in chicken? Yes, you can use bone-in chicken for this recipe, but be sure to adjust the cooking time accordingly.Recipe Tips
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to develop.
- If using frozen peas, be sure to thaw them before adding them to the sauce.
- For a smoother sauce, use an immersion blender instead of a regular blender.
- Be sure to adjust the level of salt to your taste.
- Serve with basmati rice and naan bread for an authentic Indian meal.
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