Butter Chicken Murgh Makhani

Butter-chicken-recipe-3.jpeg

Ingredients

Chicken Marinade

  • 2 skinless and boneless chicken breast or two chicken thighs cut in cubes

  • 1/4 teaspoon black pepper powder

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon coriander powder

The Sauce

  • 5 tablespoon Zeal butter

  • 2 tablespoon oil

  • 1 medium onion chopped

  • 1 teaspoon ginger and garlic paste

  • 3 medium tomatoes chopped

  • 1/2 teaspoon coriander

  • 1/4 teaspoon garam masala

  • Salt

  • 1 cup hot water

  • 1 tablespoon tomato ketchup

  • 1/4 teaspoon sugar

  • 5 tablespoon heavy cream

Instructions

Chicken Marinade

  • Mix all ingredients together cover and refrigerate for 30 minutes.

Making the Sauce

  • In a saucepan, add 2 tablespoons Zeal butter and one tablespoon oil.

  • Fry the chicken and when it's browned, remove from heat and keep aside.

  • In the saucepan, add one tablespoon oil and one tablespoon Zeal butter. Add the onion and fry until translucent.

  • Add ginger-garlic paste and stir for 2 minutes.

  • Add tomatoes, stir for 3-4 minutes. Add coriander, garam masala, and salt.

  • Add water and let it simmer for 3-4 minutes on medium heat.

  • Let the mixture cool down then add to the blender. Add more water (may take one cup or one cup and a half) if the mixture turned out too thick.

  • Melt 2 tablespoons of butter in a saucepan and add the tomato sauce to it through a sieve.

  • Add the chicken, ketchup, sugar, and cream. Stir to blend.

  • Let simmer for 2 minutes while stirring occasionally.

  • If the sauce is too thick, add around 1/2 cup boiling water.

  • Serve with Indian bread or on plain rice.

Zeal Creamery