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Makhani Murgh (Butter Chicken)
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indian-style creamy tomato sauce with spicy chicken is a classic favorite.
Ingredients:
  • 2 tablespoons vegetable oil
  • 2 skinless, boneless chicken breast halves, cubed
  • 8 green cardamom pods
  • 10 cloves, lightly pounded
  • 10 whole black peppercorns
  • 1 (1/2 inch) piece cinnamon stick
  • 3 serrano peppers
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1 (15 ounce) can crushed tomatoes
  • 1.5 teaspoons paprika
  • 1.5 teaspoons dried fenugreek leaves
  • 0.5 teaspoon salt
  • 1 tablespoon butter, softened
  • 0.5 cup cream
Instructions:
  • In a skillet over medium heat, sizzle the oil and sauté the chicken until nicely browned, approximately 5 minutes. Remove from heat.
  • Bundle the cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and tie it securely with an elastic or twist-tie.
  • Blend serrano peppers, ginger paste, and garlic paste until smooth. Add crushed tomatoes and blend again. Transfer to a saucepan; add water, paprika, and spice bundle. Boil, then simmer until liquid reduces by half. Add browned chicken and simmer for 15 minutes. Stir in salt and fenugreek seeds; continue simmering for 5 minutes. Remove spice bundle. Stir in butter and cream; simmer until butter melts, 3 to 4 minutes. Serve hot.

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