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Butter Chicken
Murgh Makhani the gentle way — golden yogurt-marinated chicken in a silky, spiced tomato-cream sauce. Allow 30 minutes to marinate (overnight makes it more tender), then it's one pan and about 45 minutes.
Serves 6Prep 15 minCook 30 minChicken
Containsdairy
Inspired by a recipe from Cafe Delites ↗
Protein 25%Carbs 10%Fat 65%
About 520 kcal a serve — 32 g protein, 13 g carbs, 38 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Marinate the chicken
30 minCombine the chicken with the yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder and salt. Marinate 30 minutes (or overnight for more tender meat).
In the bowlMarinate →
Sear the chicken
SearHeat the oil in a large skillet over medium-high. Sear the chicken in batches, about 3 minutes each side, until browned. Set aside — it finishes cooking in the sauce.
Build the sauce
10–15 minIn the ghee, soften the onion, then add the garlic and ginger. Stir in the coriander, cumin and garam masala, then the crushed tomatoes, chili powder and salt. Simmer 10–15 minutes until thick and nearly dry.
In the potSauté & simmer →
Blend smooth
BlendBlend the sauce until completely silky, adding a splash of water if needed, then return it to the pan.
Finish & simmer
8–10 minStir in the cream, sugar and crushed kasoori methi. Return the chicken and its juices; simmer 8–10 minutes until cooked through and bubbling.
In the potStir & simmer →
Serve it upGarnish with fresh coriander and serve over basmati rice with warm naan.
Estimated per serve
520 kcal · 32 g protein · 13 g carbs · 38 g fatestimates, within ~10%
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