Description
A rich and creamy Indian dish with tender marinated chicken cooked in a luscious tomato-based sauce, seasoned with aromatic spices, and garnished with fresh cilantro. Perfectly paired with basmati rice or warm naan bread for a comforting meal.
Ingredients
Scale
For the Chicken Marinade:
- 4 boneless, skinless chicken thighs
- 1/2 cup plain yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1 tablespoon lemon juice
For the Sauce:
- 2 tablespoons butter
- 1 large onion, chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 cup tomato passata
- 1 teaspoon Kashmiri chili powder
- 1/2 cup heavy cream
- 1/2 tablespoon kasoori methi (dried fenugreek leaves)
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken: Combine yogurt, garlic, ginger, spices, and lemon juice in a bowl. Coat chicken thighs and let them marinate for at least 30 minutes (overnight is best for deeper flavor).
- Cook the Chicken: Heat oil or butter in a skillet. Add the marinated chicken and cook until browned on both sides (3-4 minutes per side). Remove and set aside.
- Prepare the Sauce: In the same skillet, melt butter. Sauté onions, garlic, and ginger until soft. Add spices and cook for 20-30 seconds until fragrant. Stir in tomato passata and let simmer until thickened.
- Combine Chicken and Sauce: Add the cooked chicken to the sauce. Stir in cream and kasoori methi. Simmer for 10 minutes until the flavors blend. Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
Nutrition
- Serving Size: 4
- Calories: 550 per serving
Keywords: Murgh Makhani, Indian butter chicken, creamy chicken curry, butter chicken curry, easy butter chicken recipe