Indian 45 min

Butter Chicken (Murgh Makhani)

Name: Butter Chicken (Murgh Makhani)
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs boneless chicken thighs, cubed; 1 cup plain yogurt; 2 tbsp lemon juice; 2 tsp garam masala; 1 tsp turmeric; 1 tsp chili powder; 2 tbsp butter; 1 tbsp vegetable oil; 1 large onion, finely diced; 4 cloves garlic, minced; 1 inch ginger, grated; 1 can (14 oz) crushed tomatoes; 1 cup heavy cream; 1 tsp sugar; Salt to taste; Fresh cilantro for garnish

CurryComfort FoodIndian

Ingredientsfor 2

420

Cal

35g

Protein

14g

Carbs

26g

Fat

11.5 lbs boneless chicken thighs, cubed
21 cup plain yogurt
32 tbsp lemon juice
42 tsp garam masala
51 tsp turmeric
61 tsp chili powder
72 tbsp butter
81 tbsp vegetable oil
91 large onion, finely diced
104 cloves garlic, minced
111 inch ginger, grated
121 can (14 oz) crushed tomatoes
131 cup heavy cream
141 tsp sugar
15Salt to taste
16Fresh cilantro for garnish

Order ingredients on Instacart

Instructions

1
Marinate chicken in yogurt, lemon juice, garam masala, turmeric, and chili powder for at least 30 minutes (overnight is best).
2
Heat oil in a large skillet over high heat. Sear the marinated chicken pieces until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3
In the same pan, melt butter over medium heat. Add diced onion and cook until soft and golden, about 5-6 minutes.
4
Add garlic and ginger, stir for 1 minute until fragrant.
5
Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
6
Stir in heavy cream and sugar. Return the chicken to the pan and simmer on low for 15 minutes until chicken is cooked through and sauce is rich and creamy.
7
Season with salt to taste. Garnish with fresh cilantro and serve with basmati rice or warm naan bread.