Recipe of Ultimate Easy Butter Chicken (Murgh Makhani)

Hey everyone, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Easy Butter Chicken (Murgh Makhani). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Easy Butter Chicken (Murgh Makhani) Recipe. MURGH MAKHANI Butter chicken or murgh makhani is one of the most popular and tasty Indian dishes served in restaurants. Butter Chicken that tastes better than what's served in Indian restaurants and is one of the most popular Indian curries.

You can cook Easy Butter Chicken (Murgh Makhani) using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Easy Butter Chicken (Murgh Makhani)

1. Make ready 1 1/2 pound of or 3-4 boneless, skinless chicken breasts chunks.
2. You need 250 g of tomato sauce.
3. You need 1 cup of cream.
4. Prepare 1/2 of plain white yogurt.
5. Take 2 tablespoons of oil.
6. You need 2 tablespoons of butter.
7. It’s 3-4 cloves of garlic finely minced.
8. Take 1 tablespoon of minced ginger.
9. Prepare 1 of medium white or yellow onion diced.
10. Take 1 of chicken buillon cube.
11. Make ready 1 tablespoon of garam masala or 1 tbsp cumin and 1/4 tbsp allspice.
12. You need 1 teaspoon of cumin.
13. Take 1/2 teaspoon of turmeric.
14. Prepare 1/2 teaspoon of chili powder or paprika.
15. Make ready 1/2 teaspoon of cayenne or to taste.
16. Take to taste of Salt and black pepper.

This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants.I have had butter chicken in many Indian restaurants.This recipe is So easy and So good.I really like spice so I doubled the chilli powder.

Easy Butter Chicken (Murgh Makhani) step by step

1. Heat pan in medium heat and add oil, and cook onions until 2-3 minutes, add garlic and cook until golden brown add ginger and cook for about 30 seconds. Set aside..
2. Cook chicken in a left over oil from cooking onions earlier. Cook for about 5-8 minutes until a little brown. Add back cooked onions, garlic, ginger and spices (garam masala, cumin, cayenne, paprika/chili powder, and turmeric)..
3. Add tomato sauce, butter and chicken bouillon cube and simmer for about 3-5 minutes. Add cream, salt and pepper to taste and simmer for another 3 minutes while stirring continuously/frequently. Turn off heat and drizzle/add yogurt..
4. Serve with naan or white rice with a side of vegetables..

Using skewers or soaked bamboo sticks, thread the chicken pieces quite loosely.Place them over a baking pan Deglaze pan with the chicken stock, add the tomato puree and cloves.Add water if it becomes too dry, you can also cover with a lid.

Making Restaurant Style Butter Chicken or Murgh Makhani has never been easier.It is called Murgh Makhani on their menu.In India this dish is usually made with bone-in chicken and outside of India boneless.Make a better version of this Indian favorite with a few easy tricks.But unlike Chicken Tikka Masala, which is sometimes claimed as a national dish of the UK, Butter Chicken (Murgh Makhani) While I love butter chicken, I have a few problems with many restaurant versions.