This Butter Chicken(Murgh Makhani) recipe has been a great favorite on Indian restaurant menus for a long time. As with all traditional recipes, there are several versions;
however, this is one of my favorite ones and is very easy to follow. Ideal for a dinner party, serve it with any of the pulao rice or parathas.
Butter Chicken (Murgh Makhani)
Ingredients
Instructions
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Place the chicken pieces in a bowl.
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Melt the butter with the oil in a handi or heavy-based saucepan and fry the onions and bay leaf over medium heat for about 2 minutes.
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While the onions are cooking, beat the yogurt lightly and add the ginger, garlic, turmeric, chili powder, ground cardamom, garam masala, salt, and ground almonds. Pour the spice mixture onto the chicken and mix together.
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Add the chicken mixture to the onions and stir to mix. Lower the heat, cover with a lid, and cook for 12-16 minutes, stirring at least once.
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Remove the lid and stir carefully. Add the diced red pepper, cream, and fresh coriander. Serve directly from the handi, if you like.
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