Wednesday, June 27, 2018

Murgh Makhani - Butter Chicken

Use bone-in chicken pieces or boneless, skinless chicken thighs for this recipe. The packaged butter chicken masala worked so well that it's now a staple in my pantry. If it's not available in an Indian market or the international aisle of your supermarket, try the recipe below.

Butter chicken goes well with hot rice or chapatis. 

1-1/2 lbs. chicken, cut in bite-sized pieces
2 Tbsp. vegetable oil
1 lime, juiced
1/2 tsp. Kashmiri mirch/paprika
1/4 tsp. turmeric powder
1 large onion, sliced
salt to taste

1 pkg. Taste of India Butter Chicken Masala 
or make your own (recipe below)

1/2 stick butter
minced cilantro for garnish (optional)


  1. Marinate chicken in next 6 ingredients for 15 minutes
  2. Simmer chicken along with marinade in a hot skillet over medium heat for 10 minutes.
  3. Add Butter Chicken Masala to chicken and stir well.
  4. Cover and simmer over medium-low heat for 15 minutes.
  5. Adjust salt to taste, add butter, stir and remove from heat.
  6. Garnish with cilantro (optional).
Serve with hot rice or chapatis.

Make Your Own Butter Chicken Masala

2 Tbsp. vegetable oil
1 medium onion, diced
5 cloves garlic, diced
1 Tbsp. ginger paste
1/2 tsp. garam masala powder
1/4 cup (2 oz.) canned tomato paste
3/4 tsp. salt
1/2 cup (4 oz.) chicken broth
1/2 cup (4 oz.) heavy whipping cream


  1. Heat oil in a skillet over medium heat.
  2. Add onions to skillet and cook until softened, about 4 minutes. 
  3. Add garlic, ginger paste, tomato paste, salt and garam masala powder.
  4. Stir and cook 2 minutes. 
  5. Add chicken broth, scrape bottom of skillet and simmer over medium-low heat for 5 minutes.
  6. Remove from heat and set aside until ready to use.

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