Butter Chicken

Name: Butter Chicken
Prep time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 700 g Chicken Thighs; 150 g Natural Yogurt; 4 clove Garlic; 30 g Ginger; 2 teaspoon Garam Masala; 1 teaspoon Ground cumin; 400 g Tinned Chopped Tomatoes; 60 g Butter; 150 ml Double Cream; 1 tablespoon Honey; 1 teaspoon Paprika

by Rafaela Santos

Community· not yet rated

Murgh makhani: tandoori-style chicken in a velvety tomato, butter and cream sauce, mildly spiced and lightly sweet.

Time:55 mins

Serves:

4 servings

Level:medium

(0 reviews)

✓ Gluten-Free✓ High-Protein⚠ Contains Meat

Ingredients

Honey1 tablespoonmissing

Natural Yogurt150 gmissing

Butter60 gmissing

Double Cream150 mlmissing

Chicken Thighs700 gmissing

Ginger30 gmissing

Garam Masala2 teaspoonmissing

Ground cumin1 teaspoonmissing

Paprika1 teaspoonmissing

Garlic4 clovemissing

Tinned Chopped Tomatoes400 gmissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Cut the chicken thighs into chunks. Mix with the yogurt, half the grated garlic and ginger, 1 tsp garam masala and the cumin. Marinate for 30 minutes.

Sear the marinated chicken in a hot dry pan until browned and just cooked, then set aside.

Melt half the butter in a pan and fry the remaining garlic and ginger with the paprika for 1 minute.

Add the chopped tomatoes and remaining garam masala, and simmer for 12-15 minutes until rich and thick. Blend until smooth.

Return the sauce to the pan, stir in the cream, honey and remaining butter, and warm gently to a glossy sauce.

Add the chicken and any juices and simmer for 5 minutes until cooked through. Season and serve with rice or naan.

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