Description
A beloved Indian dish featuring tender chicken pieces in a rich tomato and cream sauce.
Ingredients
Scale
- 500g chicken, boneless and skinless
- 1 cup yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- Salt to taste
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 cup tomato puree
- 1 cup heavy cream
- Fresh cilantro, for garnish
- Naan and rice, for serving
Instructions
- In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, cumin, garam masala, paprika, and salt to create a marinade.
- Add the chicken to the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
- In a large skillet, melt butter over medium heat. Add chopped onions and sauté until golden brown and aromatic.
- Add the marinated chicken. Cook until browned, about 8-10 minutes.
- Stir in the tomato puree and bring to a gentle boil.
- Reduce the heat, and stir in the heavy cream. Allow to simmer for about 10 minutes.
- Garnish with fresh cilantro before serving with warm naan and rice.
Notes
For enhanced flavor, marinate the chicken overnight. Serve with cucumber raita for a refreshing contrast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Butter Chicken, Indian cuisine, Murgh Makhani, chicken recipe, creamy sauce