- Marinate the Chicken:
In a bowl, combine yogurt, lemon juice, turmeric, cumin, garam masala, red chili powder, and salt. Add the chicken pieces, ensuring they're well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Cook the Chicken:
Heat a skillet over medium heat and add a bit of oil. Add the marinated chicken pieces and cook until they're browned and cooked through. Remove the chicken and set aside.
- Prepare the Sauce:
In the same skillet, add butter and oil. Sauté the chopped onions until translucent. Add minced garlic and grated ginger; cook for another minute. Pour in the pureed tomato and cook until the oil separates from the mixture. Add coriander, garam masala, red chili powder, and salt. Mix well.
- Combine Chicken and Sauce:
Return the cooked chicken to the skillet, stirring to coat with the sauce. Simmer for 5-7 minutes to allow flavors to meld. Stir in the heavy cream and cook for an additional 2 minutes.
- Serve:
Garnish with fresh cilantro leaves. Serve hot with basmati rice or naan bread.
Discover how to make authentic Butter Chicken at home with this easy, restaurant-style Indian recipe. This creamy chicken curry, also known as Murgh Makhani, is perfect for weeknight dinners and is a favorite among Indian food enthusiasts. Learn the step-by-step process to create this flavorful dish that’s a staple in Indian cuisine
🇮🇳 Why Butter Chicken Is So Famous & Where It Originated
Butter Chicken, or Murgh Makhani, is a globally cherished Indian dish known for its rich, creamy tomato-based sauce and tender grilled chicken. It originated in the 1950s at the iconic Moti Mahal restaurant in Old Delhi, India. The dish was created by mixing leftover tandoori chicken with a buttery tomato gravy, resulting in a flavorful and comforting meal.
1 Comment
Great and easy recipe
5 out of 5