Butter Chicken
Here’s a simple Indian curry recipe that’s sure to impress. The Butter Chicken Sauce is so delectable that you’ll be tempted to have it on hand at all times! While some restaurants enhance the sauce’s richness by adding excessive amounts of ghee or butter, you’ll find this version creamy and decadent enough as is.
Butter Chicken
Description
Traditionally known as murgh makhani, this is an easy recipe for when you have a craving for Indian food at home
Ingredients
Marinade
Curry
Instructions
Marinade
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Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs)
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Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan
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Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan)
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Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade)
Curry
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Add all the curry ingredients in a saucepan. Also add any remaining marinade left in the bowl.
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Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
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Garnish with coriander/cilantro leaves if using.
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Serve with basmati rice or naan bread.
