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Butter Chicken Rezept: Ein einfaches und köstliches Gericht! recipe card

Butter Chicken (Murgh Makhani)

Tender chicken in a creamy spiced tomato butter sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Indian
Calories: 620
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.1 lb boneless skinless chicken breast cut into 1 inch cubes
  • 3/4 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 3 tbsp unsalted butter divided
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 inch piece fresh ginger grated
  • 14 oz canned diced tomatoes
  • 3/4 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh cilantro leaves chopped

Method
 

  1. In a bowl, whisk yogurt, lemon juice, garam masala, turmeric, cumin, paprika, 1/2 tsp salt, and 1/4 tsp pepper. Add chicken and toss to coat. Marinate 20 minutes.
  2. Heat 1 tbsp butter in a large skillet over medium high heat. Add chicken in a single layer and sear 5 minutes, turning once, until golden. Remove to a plate.
  3. Add remaining 2 tbsp butter to the same skillet over medium heat. Cook onion 7 minutes, stirring, until soft and lightly golden.
  4. Add garlic and ginger and cook 30 seconds until fragrant.
  5. Stir in diced tomatoes and simmer 9 minutes, stirring occasionally, until slightly thickened.
  6. Stir in heavy cream. Season with remaining 1/2 tsp salt and 1/4 tsp pepper.
  7. Return chicken and any juices to the skillet. Simmer 9 minutes over low heat until chicken is cooked through and sauce is glossy.
  8. Turn off heat, rest 2 minutes, then garnish with cilantro and serve.

Notes

- Salt at the end for a brighter, less flat sauce.
- If the sauce gets too thick, stir in 2 tbsp water to loosen before serving.
- For a smoother restaurant style sauce, blend the tomato onion mixture before adding cream, then return to the skillet.