A step by step recipe for the best Murgh Makhani aka Butter Chicken made in your own kitchen! The creamy butter sauce is bursting with flavor thanks to all of the spices.
Cut the chicken into bite-size pieces. Place in a mixing bowl.
Add yogurt and spices. Stir in well.
Cover the bowl and refrigerate the chicken for at least 4 hours, better overnight.
Heat up oil and one tablespoon of butter in large skillet.
Remove chicken from the fridge.
Add onion and cook for 2 to 3 minutes or until almost translucent.
Add ginger and garlic and saute for 2 minutes.
Add chicken and cook until done.
Add tomato sauce and stir in well. Bring to a simmer.
Add heavy cream and stir in. Simmer for 2 minutes.
Add two tablespoons of butter, let it melt, then stir in.
Serve with rice and flatbread.
Notes
If you don't have heavy cream, you can use evaporated milk or mix ½ cup half and half and 2 teaspoons of cornstarch.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.