Description
A popular Indian dish featuring tender chicken in a rich, creamy tomato-based sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper (or to taste)
- Salt to taste
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (15 ounce) can tomato sauce
- 1 cup heavy cream
- 1 teaspoon sugar
- Fresh cilantro, chopped, for garnish
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with yogurt, lemon juice, garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Mix well and let it marinate for at least 30 minutes, or preferably longer in the refrigerator.
- Cook the chicken: Heat 1 tablespoon of butter in a large skillet or pot over medium-high heat. Add the marinated chicken in a single layer and cook until browned on all sides. Remove chicken from the skillet and set aside.
- Sauté aromatics: Add the remaining 1 tablespoon of butter to the same skillet. Add the chopped onion and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Simmer the sauce: Pour in the tomato sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Combine and finish: Return the cooked chicken to the skillet. Stir in the heavy cream and sugar. Simmer gently for 10-15 minutes, or until the sauce has thickened and the chicken is cooked through. Adjust salt and cayenne pepper if needed.
- Serve: Garnish with fresh cilantro. Serve hot with rice or naan.
Notes
- For a spicier dish, add more cayenne pepper.
- You can substitute chicken breast for thighs, but adjust cooking time to avoid drying out.
- A pinch of fenugreek leaves (kasoori methi) can add an authentic touch if available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Butter Chicken, Murgh Makhani, Indian Curry, Creamy Chicken, Tomato Sauce