Indian-Inspired Butter Chicken (Murgh Makhani)

[wakabalo]

Namaste, food enthusiasts! Prepare to indulge in the rich and creamy flavors of India with this Indian-Inspired Butter Chicken, also known as Murgh Makhani. This fusion dish features tender pieces of chicken marinated in a flavorful blend of spices, simmered in a velvety tomato-based sauce enriched with butter and cream. Serve this decadent dish with fragrant basmati rice or warm naan bread for an authentic taste of Indian cuisine. Let's dive in and elevate your dinner table with this delicious fusion creation!

Ingredients:

For the Marinade:

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

For the Sauce:

• 2 tablespoons ghee (clarified butter) or vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 ounces) crushed tomatoes
• 1/4 cup tomato paste
• 1 tablespoon garam masala
• 2 tablespoons honey or sugar
• 1/2 cup heavy cream
• Salt, to taste

For Serving:

• Cooked basmati rice or naan bread
• Fresh cilantro leaves, for garnish
• Sliced green chilies, for garnish (optional)

Instructions:

1. In a bowl, combine chicken pieces with yogurt, lemon juice, ginger garlic paste, ground cumin, ground coriander, ground turmeric, chili powder, salt, and pepper. Mix until the chicken is evenly coated in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld.
2. Heat ghee or vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-6 minutes.
3. Stir in minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
4. Add ground cumin, ground coriander, ground turmeric, and chili powder to the skillet. Cook for 1-2 minutes until the spices are toasted and aromatic.
5. Pour in crushed tomatoes and tomato paste, stirring to combine. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens slightly.
6. Stir in garam masala and honey or sugar, then add marinated chicken pieces to the skillet along with any remaining marinade. Stir to coat the chicken in the sauce.
7. Reduce the heat to low, cover, and let the chicken simmer gently for 15-20 minutes, stirring occasionally, until cooked through and tender.
8. Stir in heavy cream and cook for another 2-3 minutes until heated through. Taste and adjust seasoning with salt, if needed.
9. Remove the skillet from heat and garnish with fresh cilantro leaves and sliced green chilies, if desired.
10. Serve the Indian-Inspired Butter Chicken hot, alongside cooked basmati rice or warm naan bread.
11. Enjoy your rich and creamy butter chicken, a delicious fusion of Indian flavors that will transport you to the bustling streets of Delhi with every bite!

With its tender chicken, aromatic spices, and velvety sauce, this dish is sure to be a hit at your dinner table. Whether you serve it for a special occasion or as a comforting meal on a cozy evening, this fusion creation is guaranteed to impress your family and friends. मज़े करो! (Enjoy your meal!)

 

[rootme]

Namaste, food enthusiasts! Prepare to indulge in the rich and creamy flavors of India with this Indian-Inspired Butter Chicken, also known as Murgh Makhani. This fusion dish features tender pieces of chicken marinated in a flavorful blend of spices, simmered in a velvety tomato-based sauce enriched with butter and cream. Serve this decadent dish with fragrant basmati rice or warm naan bread for an authentic taste of Indian cuisine. Let's dive in and elevate your dinner table with this delicious fusion creation!
View attachment 2789
Ingredients:

For the Marinade:

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

For the Sauce:

• 2 tablespoons ghee (clarified butter) or vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 ounces) crushed tomatoes
• 1/4 cup tomato paste
• 1 tablespoon garam masala
• 2 tablespoons honey or sugar
• 1/2 cup heavy cream
• Salt, to taste

For Serving:

• Cooked basmati rice or naan bread
• Fresh cilantro leaves, for garnish
• Sliced green chilies, for garnish (optional)

Instructions:

1. In a bowl, combine chicken pieces with yogurt, lemon juice, ginger garlic paste, ground cumin, ground coriander, ground turmeric, chili powder, salt, and pepper. Mix until the chicken is evenly coated in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld.
2. Heat ghee or vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-6 minutes.
3. Stir in minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
4. Add ground cumin, ground coriander, ground turmeric, and chili powder to the skillet. Cook for 1-2 minutes until the spices are toasted and aromatic.
5. Pour in crushed tomatoes and tomato paste, stirring to combine. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens slightly.
6. Stir in garam masala and honey or sugar, then add marinated chicken pieces to the skillet along with any remaining marinade. Stir to coat the chicken in the sauce.
7. Reduce the heat to low, cover, and let the chicken simmer gently for 15-20 minutes, stirring occasionally, until cooked through and tender.
8. Stir in heavy cream and cook for another 2-3 minutes until heated through. Taste and adjust seasoning with salt, if needed.
9. Remove the skillet from heat and garnish with fresh cilantro leaves and sliced green chilies, if desired.
10. Serve the Indian-Inspired Butter Chicken hot, alongside cooked basmati rice or warm naan bread.
11. Enjoy your rich and creamy butter chicken, a delicious fusion of Indian flavors that will transport you to the bustling streets of Delhi with every bite!

With its tender chicken, aromatic spices, and velvety sauce, this dish is sure to be a hit at your dinner table. Whether you serve it for a special occasion or as a comforting meal on a cozy evening, this fusion creation is guaranteed to impress your family and friends. मज़े करो! (Enjoy your meal!)

Thanks for sharing, can't wait to try it out for dinner tonight!

 

[johnlloyd]

Thanks for sharing, can't wait to try it out for dinner tonight!

I think serving it with garlic naan or basmati rice is a must for soaking up all that delicious sauce! "

 

[EvanSeeker]

Your Indian-Inspired Butter Chicken (Murgh Makhani) looks incredible! I Love the creamy texture and aromatic spices. Can't wait to recreate this flavorful dish at home! Thanks for sharing your recipe!