Butter Chicken
Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and yet one of the easiest! No searching for hard to find ingredients, this is a chef's recipe that makes the most amazing curry sauce.
Ingredients
- 1 tablespoon garam masala
- 1 medium onion diced
- 4 tablespoons tomato paste or 8 oz can of tomato sauce
- 1 tablespoon butter
- 2-3 cloves garlic finely minced or crushed
- 1 teaspoon cumin
- 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
- 1 tsp salt
- 1 teaspoon fresh ginger finely minced or grated (or use paste)
- 1/4 tsp black pepper
- 1 cup heavy cream sub for half & half or yogurt for low fat
- 1 tablespoon oil
- 1 teaspoon chili powder or paprika, adjust to taste
- 1 teaspoon Fenugreek I use powder, but seeds or mustard seeds can be used too, optional*
- Hot cooked rice and naan for serving
Instructions
First, heat a large skillet or medium pot over medium-high heat. Add the oil, butter and onions and cook the onions until lightly browned, about 3-4 minutes. Add the ginger and garlic and cook for 30 seconds, stirring so that it does not burn.
Then, add the chicken, tomato paste and spices. Cook, 5 to 6 minutes or until cooked through.
Add the heavy cream and simmer 8 to 10 minutes, stirring occasionally. Serve over basmati rice or with naan. Happy Cooking Time.
