Vida Recetas Editorial
Butter chicken, also known as Murgh Makhani, is one of the most popular curries in Indian cuisine. This dish combines chicken pieces marinated in yogurt and spices, cooked in a silky tomato and cream sauce. Its origins trace back to the restaurants of Delhi, where it was created to make use of tandoori juices. The result is a perfect balance of sweet, tangy, and spicy flavors.
This recipe is ideal for those looking for an authentic Indian curry that is still accessible to cook at home. The marinade with garam masala, ginger, and chili adds depth, while butter and cream provide a velvety texture. It can be served with basmati rice or warm naan.
There are variations that add a touch of honey or almonds to sweeten the sauce, or use yogurt instead of cream for a lighter version. This recipe offers a classic base that you can customize to your taste.
Prep
30 min
Servings
4
Marinate chicken in yogurt, garam masala, ginger-garlic paste, chili powder, turmeric, salt, and pepper. Refrigerate for at least 2 hours.
In a pan, melt butter and sauté chopped onion until golden.
Add marinated chicken and cook until browned.
Pour in tomato puree and simmer until chicken is cooked through.
Stir in heavy cream and simmer for an additional 5 minutes.
Garnish with fresh cilantro before serving. Enjoy!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
