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Butter Chicken (Murgh Makhani)

Name: Butter Chicken (Murgh Makhani)
Total time: 30 min
Yield: 2 servings
Ingredients: Boneless chicken thighs 2/3 pack; Potatoes 1; Onion 1/2; Minced garlic 1 tbsp; Butter 2 tbsp; Milk 1.5 cups; Tomato sauce 1 cup; Dried parsley A pinch; Curry powder 2 tbsp; Red chili powder 1 tbsp; Cooking wine 1 tbsp; Soy sauce 1/2 tbsp; Salt A pinch; Black pepper A pinch

A rich, restaurant-style butter chicken you won't be able to put down. Tender chicken thigh is simmered slowly with curry, tomato and milk into a creamy Indian-style curry that's hearty enough to serve over rice.

Servings2 servings

Cook timeUnder 30 min

DifficultyIntermediate

Ingredients

Boneless chicken thighs2/3 pack
Potatoes1
Onion1/2
Minced garlic1 tbsp
Butter2 tbsp
Milk1.5 cups
Tomato sauce1 cup
Dried parsleyA pinch

Sauce & Seasoning

Curry powder2 tbsp
Red chili powder1 tbsp
Cooking wine1 tbsp
Soy sauce1/2 tbsp
SaltA pinch
Black pepperA pinch

Directions

1
Peel the potato and onion, then cut them and the chicken thigh into bite-sized pieces.
2
Add all the seasoning ingredients to the chicken thigh and toss well to marinate.
3
Melt the butter in a heated pot, add the minced garlic, potato and onion, and stir-fry over medium-low heat. Once the onion turns translucent, add the chicken thigh and stir-fry for 2–3 minutes more.
4
Pour in the milk and tomato sauce, simmer over medium heat for 10 minutes, then sprinkle with parsley to finish.

#Butter Chicken#Indian