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Butter chicken (or murgh makhani) is an Indian dish from Punjab, popular in countries all over the world. Here’s a version you can enjoy at home
Growing up in New Zealand, a veritable melting pot of cultures and food, the Indian restaurants were plentiful and of amazing quality and taste. Everyone has a local indian takeaway they love and swear by, much like we do here with local pizza places and Mexican food restaurants.
While, after several years of living in the USA, we have finally found some indian places we love, sometimes, I just want to make my own. The smell of the spices wafting through the house is fantastic, and brings my family to the table very quickly when I announce it’s dinner time.
I have made a few versions of this butter chicken over the years, but this one is the best I’ve ever made. You need to make this, and soon. Feel free to cut back on the jalapeno if you are making this for kids!
Indian Butter Chicken (Murgh Makhani)
- 1 onion peeled and chopped finely, 1/2 lb.
- 2 Tbs fresh ginger finely grated
- 2 cloves garlic minced
- 1 fresh jalapeño seeded, and chopped
- 1 Tbs olive or canola oil
- 2 tsp garam masala
- 3 tsp prepared chili powder
- 1 1/2 tsp cardamom I used whole cardamom seeds and crushed them together with the other spices
- 1/2 tsp ground coriander
- 6 oz tomato paste
- 2 cups chicken stock
- 3/4 cup half and half or yogurt
- 1 lb boneless skinless chicken breasts cut into bite sized pieces
- 1/2 tsp cracked pepper
- 1 tsp salt
- 1/4 cup butter
- 2 cups basmati rice uncooked
- Fresh cilantro chopped
- Cook rice according to package instructions.
- In a large pan, combine onion, ginger, chili, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.
- Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half or cream and crushed bay leaves, and bring to a gentle boil over medium heat. Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.
- Sprinkle salt and pepper over the chicken. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center, 3 to 4 minutes. Cut remaining 3 Tbs butter into chunks and stir into sauce until melted.
- Spoon chicken and sauce onto rice and garnish with cilantro.