- Faire mariner le poulet
Combine yogurt, garlic, ginger, and spices. Coat chicken thoroughly and marinate for at least 1 hour. This tenderizes the meat and infuses deep flavor.
- Saisir le poulet
Cook marinated chicken in a hot pan until lightly charred on the edges. It doesn't need to cook fully-just develop color and smoky flavor.
- Building the Sauce Base Melt
butter in a pot. Sauté onions until soft and golden, then add garlic and ginger. Stir in tomato purée and simmer until thick and deep red.
- Adding Spices and Cream
Add garam masala, cumin, sugar, and salt. Pour in cream and stir until the sauce becomes silky, smooth, and orange in color.
- Combining Chicken and Sauce
Add the seared chicken to the sauce and simmer for 15 minutes until tender and fully coated in the creamy gravy. 6.
- Calories :1063 kcal%53%
- Protéine:55.2 g%99%
- Glucides :15.2 g%5%
- Graisse:86.8 g%99%
- Sucre:10.7 g%10%
- Sel:1.3 g%19%
- Énergie:4448 kJ%74%
Butter Chicken, or Murgh Makhani, is one of India’s most beloved dishes-creamy, mildly spiced, and irresistibly rich. Tender chicken pieces are marinated in yogurt and spices, then cooked in a velvety tomato-butter sauce enriched with cream. The flavor is a perfect balance of tangy tomatoes, warm spices, and buttery smoothness. It’s comforting, aromatic, and pairs beautifully with naan or basmati rice. This dish is a staple in Indian restaurants worldwide and a favorite for both beginners and seasoned spice lovers.
