Easy Butter Chicken (Murgh Makhani
Ingredients:
• 1 lb (450g) boneless chicken (thighs or breasts), cut into bite-sized pieces
• 2 tbsp butter (or ghee)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika (for color)
• 1/2 tsp chili powder (optional, for spice)
• 1/2 tsp salt (adjust to taste)
• 1 cup tomato sauce (or canned crushed tomatoes)
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 1 tsp sugar (optional, to balance acidity)
• Fresh cilantro, for garnish (optional)
• Cooked rice or naan, for serving
Instructions:
1. Cook the Chicken – In a pan, melt 1 tbsp butter over medium heat. Add the chicken and cook until lightly browned. Remove from the pan and set aside.
2. Sauté Aromatics – In the same pan, add the remaining butter. Sauté onions until soft, then add garlic and ginger. Cook until fragrant.
3. Add Spices & Tomato Sauce – Stir in garam masala, cumin, coriander, paprika, chili powder, and salt. Cook for 30 seconds, then pour in the tomato sauce. Simmer for 5 minutes.
4. Blend (Optional) – For an extra smooth sauce, blend the tomato mixture before continuing.
5. Simmer with Chicken & Cream – Return the chicken to the pan, pour in the heavy cream, and add sugar if needed. Simmer for another 5 minutes until the chicken is cooked through.
6. Serve – Garnish with fresh cilantro and serve with rice or naan.
