Finger Lickin' Butter Chicken (Murgh Makhani)
Try this Finger Lickin' Butter Chicken (Murgh Makhani) recipe, or contribute your own.
Try this Finger Lickin' Butter Chicken (Murgh Makhani) recipe, or contribute your own.
- 1/2 cup heavy whipping cream
- 1 tablespoon oil
- 1 large onion thinly sliced
- 1/2 teaspoon garam masala
- 1/2 cup yogurt
- 1 lb. boneless chicken breast cut into 1 1/2 inch cubes (see notes)
- 2 tablespoonstandoori masala (see notes)
- 1 teaspoon each: ginger paste and garlic paste (i used gourme
- 2 tablespoons ghee (clarified butter) (see note)
- 1 1/2 teaspoon each: ginger paste and garlic paste (i used gourme
- 1 (14.5 ounce) can crushed tomatoes
- 1 teaspoon chili powder (see notes)
- 1 1/2 tablespoon coriander powder
- 1 1/2 teaspoon cumin powder
- 1/4 teaspoon dried fenugreek leaves (crushed between fingers)
- Carbohydrate 6.03999615565352 g
- Cholesterol 70.52671492 mg
- Fat 17.2030264077878 g
- Fiber 1.25723773269084 g
- Protein 23.1244349546989 g
- Saturated Fat 4.74490346706964 g
- Serving Size 1 1 serving (170g)
- Sodium 83.6869081011504 mg
- Sugar 4.78275842296268 g
- Trans Fat 1.11982607299149 g
- Calories 271 calories
Step-by-step
- CHICKEN: In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.
- BUTTER CHICKEN SAUCE: Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don't allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn't burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ½ cup of water and continue to cook. Remove from heat, add the mixture to a blender and blend until smooth, you may or may not need a few tablespoons of water to help it blend. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.
- MAKE AHEAD OPTION: At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.
- ASSEMBLY: Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken and cook for about 5-6 minutes, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.
My Love Affair with Finger Lickin' Butter Chicken
As a busy professional woman, juggling a demanding career and a vibrant social life, finding time to cook delicious and satisfying meals can sometimes feel like a Herculean task. But let me tell you, there's nothing quite like the feeling of creating a truly memorable dish, one that not only nourishes your body but also warms your soul. And for me, that dish is Finger Lickin' Butter Chicken (Murgh Makhani). It’s more than just a recipe; it's an experience, a journey into the fragrant heart of Indian cuisine. The rich, creamy sauce, the tender chicken, the subtle symphony of spices – it's a culinary masterpiece that effortlessly elevates any occasion. From impromptu weeknight dinners to elegant gatherings with friends, this dish consistently delivers an explosion of flavour that leaves everyone craving more.
The beauty of this recipe lies in its versatility. I've adapted it to fit my busy schedule, mastering the art of making it ahead of time. The sauce, a magical concoction of tomatoes, spices, and a touch of cream, can be prepared well in advance and stored in the refrigerator. This allows me to savor the delightful aroma and intense flavours that deepen with time. Then, on the day of serving, all it takes is a quick sear of the marinated chicken and a gentle simmering to bring it all together. It’s a testament to how even the most elaborate dishes can be made accessible to the time-constrained among us.
The Allure of the Spices: What sets this Butter Chicken apart is the careful balance of spices. The tandoori masala adds a smoky depth, while the coriander and cumin provide a warm, earthy undertone. The hint of chili powder adds a delightful kick, a subtle warmth that tantalizes the taste buds without overpowering the other flavors. The aroma alone is enough to transport you to a bustling Indian market, a fragrant wonderland of exotic spices and vibrant cultures. It's this meticulous attention to detail that makes each bite an explosion of flavour.
Beyond the Recipe: A Celebration of Flavors: Cooking for me is more than just sustenance; it's a form of self-expression, a creative outlet that allows me to connect with my inner self. Each ingredient, each step, is an act of mindfulness, a mindful creation. And this particular recipe feels like a celebration, a harmonious blend of textures and flavors that dance on the palate. The creamy sauce, luxuriously rich and intensely flavorful, coats the succulent chicken beautifully. This recipe has transcended being merely a dish; it is now a personal ritual, a way to de-stress and connect with the joy of creating something truly delicious.
Adaptability and Personalization: I’ve experimented with variations of this recipe over time, adding or subtracting spices to suit my mood and preferences. Sometimes, I’ll add a pinch of cardamom for an extra layer of warmth. Other times, I’ll adjust the amount of chili powder to control the level of spice. It's a testament to the adaptability of this versatile dish, its ability to be molded and transformed to reflect personal preferences. It’s a recipe that has grown with me, evolving alongside my culinary journey.
More Than Just a Meal; It's an Experience: This isn't just a meal; it’s an immersive culinary experience, a journey for the senses. The vibrant colors, the intoxicating aromas, the explosion of flavors – it’s a feast for all the senses. Serving it to friends and family is always a joyful experience, a moment to share the deliciousness and appreciate the simple pleasures of good food and good company. The satisfied smiles and the clean plates speak volumes about the magic of this recipe.
This Butter Chicken recipe isn't just a collection of instructions; it's a testament to the power of food to bring people together, to create memories, and to celebrate life's simple joys. It’s a recipe I'll cherish for years to come, a culinary companion on my ongoing journey of self-discovery and culinary exploration.
