Name: Butter Chicken Recipe
Total time: 155 min
Yield: 4
Cuisine: Indian

Protein

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Sugar

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Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Manganese

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Incredibly flavor-packed, this popular butter chicken recipe (murgh makhani) is phenomenally delicious and rivals your favorite indian restaurant

How to make Butter Chicken Recipe

Kimberly Killebrew

Crawler

Indian

<p>Incredibly flavor-packed, this popular butter chicken recipe (murgh makhani) is phenomenally delicious and rivals your favorite indian restaurant</p>

Non Vegetarian

Plain full fat yogurt

Almond flour,  unblanched or blanched

Freshly squeezed lemon juice

Minced Garlic

Minced ginger

Salt

Chili powder

Garam Masala

Homemade garam masala

Ground green cardamom

Ground turmeric

Ground cinnamon

Ground cloves

Crushed bay leaves

Boneless skinless chicken,  cut into bite sized pieces

Ghee can substitute oil or butter

Large yellow onion finely chopped

Black cardamom pod

Unsalted butter

Heavy cream

Chopped fresh cilantro for garnish

Combine the yogurt with the almonds, garlic, ginger, lemon juice and spices and stir to combine. Add the chicken and stir to coat. Marinate for at least 2 hours or overnight if possible. The marinated chicken can then be either:laid on a lined baking sheet and placed under the broiler in the oven until nicely browned or grilled on the barbecue. We highly recommend one of these options (i broil it in the oven). Otherwise you can skip these steps you can pan-fry the marinated chicken in some oil until it's browned (shake off any excess marinade before frying) or you can skip all of these options and simply cook it along with the other ingredients in step 2 (though it will have less flavor). **whichever route you go be sure to save the marinade because you'll still need it for the sauce.

step 1

Heat the ghee in a dutch oven or large skillet over medium-high heat and cook the onion until soft and translucent and beginning to turn golden, 5-7 minutes. Add the garlic and ginger and cook for another minute. Add the chicken and all the marinade. (if you chose not to grill, roast or pan-fry the chicken, bring it to a simmer now and let it cook until it turns white.) add the tomato puree and black cardamom pod. Return to a simmer, reduce the heat to medium, cover and simmer for 25 minutes, stirring occasionally. Add the butter and cream and stir until dissolved. Add salt to taste. Remove the black cardamom pod.

step 2

Serve with steamed jasmine or basmati rice and/or fresh naan bread. Garnish with some chopped fresh cilantro and swirl in a little extra cream.

step 3

This sauce tastes even better the next day when the flavors have had more time to meld so we recommend waiting a day to eat it (let it cool completely, refrigerate, and reheat gently on the stovetop).

step 4

The Daring Gourmet

Butter Chicken

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar by Get Curried