For the chicken marinade- add the chicken, 4
cloves garlic, 1 Tbsp ginger, 1 tsp garam masala,
1 tsp red chili powder, the turmeric, 1/2 tsp
cumin, the yogurt, lemon juice and salt and pepper
to a bowl and mix well. Refrigerate at least 30
minutes or overnight.
For the butter chicken- Heat oil in a large pan over
medium high heat. Add in the chicken and cook for 5
minutes, stirring until the chicken is browned.
Remove chicken and set aside.
Melt the butter in the same pan and add the onion
and peppers, cook about 5 minutes to soften. Add
the garlic and ginger and cook 1 minute. Add in 1
tsp garam masala, 1 tsp cumin, 1 tsp red chili
powder, 1 Tbsp red chili flakes, salt and pepper
and cook for 1 minute. Stir in the diced tomatoes.
Bring heat to a quick boil, then reduce heat and
simmer for 15 minutes to break everything down.
Transfer the sauce to a blender or food processor
and process until smooth. Pour back into the pan.
Stir in the heavy cream and add the chicken back
into the pan. Heat and simmer for 10 minutes or
until chicken is cooked through and the sauce
thickens up a bit.
Serving
Suggestions
Serve with cooked rice. Garnish with fresh parsley or cilantro.
Originally Submitted
7/26/2022
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