- Marinating the Chicken
Combine yogurt, garlic, ginger, and spices. Coat chicken thoroughly and marinate for at least 1 hour. This tenderizes the meat and infuses deep flavor.
- Searing the Chicken
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.
- 卡路里：1063 千卡%53%
- 蛋白质：55.2 g%99%
- 碳水化合物：15.2 g%5%
- 胖的：86.8 g%99%
- 糖：10.7 g%10%
- 盐：1.3 g%19%
- 活力：4448 千焦%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.
