Butter Chicken (Murgh Makhani)

By Cafe Delites · 75 min

Ingredients

Instructions

1. In a bowl, coat the chicken with the marinade ingredients and leave it for 30 minutes to 1 hour, or overnight if you have time.
2. Heat the oil in a large skillet or pot over medium-high heat. Once it sizzles, fry the chicken in batches of two or three without crowding, 3 minutes per side until browned. Set aside and keep warm.
3. In the same pan, heat the butter or ghee and fry the onions until they sweat, about 6 minutes, scraping up the browned bits from the bottom. Add the garlic and ginger and sauté for 1 minute.
4. Stir in the ground coriander, cumin and garam masala and cook for 20 seconds until very fragrant. Pour in the crushed tomatoes, chili powder and salt.
5. Take the pan off the heat and blend the mixture until smooth, in batches, adding up to 1/4 cup water if needed to help it blend.
6. Return the purée to the pan. Stir in the cream, sugar and crushed kasoori methi.
7. Add the chicken and its juices, then simmer 8 to 10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
8. Garnish with chopped cilantro and serve with naan.

Summarized from Cafe Delites's video. Watch it for the details.

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