Easy Creamy Indian Butter Chicken

Easy Creamy Indian Butter Chicken served with garlic naan and a side salad to spoil the entire family, with the perfect flavored and balanced sauce.

Butter chicken or murgh makhani (pronounced [mʊrg ˈmək.kʰə.ni]) is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent as a curry.
It is similar to chicken tikka masala, which uses a tomato paste.

Butter Chicken served with Garlic Naan and a side Salad

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Butter chicken served with garlic naan and a side salad and spoil for anyone in the family. It's always a delight and well received and enjoyed by all.

• Author: EsmeSalon.com
• Prep Time: 1 hours
• Additional Time: 0 hours
• Cook Time: 1 hours
• Total Time: 2 hours
• Yield: 4 servings 1x
• Category: Dinner Recipes
• Cuisine: Punjab

Ingredients

Units USM Scale 1x2x3x

Butter Chicken – Sauce

• 1 Onion
• 1 tsp Ground Ginger & Garlic
• 1 tsp Garam Masala
• 1 tsp Masala
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 1/2 cup Tomatoes (skinned & chopped)
• 250 ml Cream
• Salt to taste
• Fresh Coriander (garnish)
• 2–3 tbsp. Butter
• 1/3 cup Oil

Marinade

• 4–6 Boneless Skinless Thighs
• 1 tsp Ground Ginger & Garlic
• 1 tsp Cumin
• 1 tsp Masala
• 1/2 cup Plain Greek Yoghurt
• 1 tsp Garam Masala
• 1 tsp Salt

Naan Bread

• 2 1/2 cups Flour
• 1 tbsp. Oil
• 1 tsp Salt
• 1/2 cup Warm Water
• 1 tsp Sugar
• 1 Package Yeast
• 1/2 cup Milk

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Instructions

Marinade

Cut chicken into bite-sized pieces.

Mix all the spices into the yogurt.
Pour this mixture over the chicken and mix well.

Refrigerate for 30-40 minutes

Sauce

Heat the oil in a pan and brown the chicken in batches.

Set aside. In the same pan, add in the butter and onion and cook till soft.

Add in the ginger & garlic, masala, and spices.

Allow it to cook for a few minutes. Pour in the tomatoes and allow them to cook for about 8-10 minutes until the tomatoes have broken down and the mixture has thickened (use the back of a spoon to mash the tomatoes down).

Pour in the cream and add the chicken back to the pan.

Allow it to cook for a further 10 minutes until it has thickened.

Garnish with coriander, serve with naan bread or rice and enjoy!!

Naan Bread

Mix the yeast and sugar into the warm water.

Allow it to sit for about 10 minutes until it foams.

Mix flour and salt together.

Pour in the yeast mixture, oil, and milk.

Stir well until a soft dough is formed.

Turn out onto a lightly floured surface and knead for 10 minutes.

Place in an oiled bowl and cover, allow rising in a warm spot for an hour.

Once risen, divide into smaller pieces and roll out.

Cook on a hot pan brushing either side with melted butter.

Notes

Prepared, tried, and tested Rochelle Lazarus Govender from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SATasty Recipes – Saffas Daily Recipes

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Nutrition

• Serving Size: 1
• Calories: 1344
• Sugar: 10
• Sodium: 1848
• Fat: 92
• Saturated Fat: 36
• Unsaturated Fat: 52
• Trans Fat: 2
• Carbohydrates: 75
• Fiber: 5
• Protein: 60
• Cholesterol: 371

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History

The curry was developed in the 1950s by Kundan Lal Jaggi, the founder of the Moti Mahal restaurant in Delhi, India. The curry was made “by chance” by mixing leftover tandoori chicken in a tomato gravy, rich in butter and cream. In 1974, a recipe was published for “Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)”. In 1975, the English phrase “butter chicken” curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto, it can be found as a filling in wraps, roti, and rolls, while in Australia, and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries

There are so many variations and different Butter chicken recipes available, but I can promise you that this has been tried and tested and it is home-made by a Home Chef like you, so do take a moment to try this out and please leave us a rating and review once you made it. We would love to hear from you and your feedback.

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