This butter chicken recipe, also known as murgh makhani, is a type of Indian curry. It’s made from chicken with a spiced tomato and butter sauce.
It’s made with an irresistible buttery flavor, a touch of sweetness, and a hint of kick for the perfect balance of flavors.
– plain yogurt
– garam masala
– chili powder
– fenugreek leaves
– garlic powder
– onion powder
– tomato passata
Cut the chicken thighs into bite-sized pieces, trim off any excess fat, and set them aside.
In a large bowl, whisk together the yogurt, garlic, ginger, garam masala, chili powder, fenugreek, garlic powder, cumin, onion powder, paprika, salt, and turmeric until smooth.
Add the chicken to the bowl, and toss it in the marinade. Cover with plastic wrap, and place it in the fridge for at least one hour to marinate or up to overnight if you can.
When ready to cook, place a dutch oven or a large skillet with deep sides over high heat. Once hot, add the ghee.
Tips and Recipe Variations
- Adjust the taste to your liking, adding more or less spice to suit your needs.
- The longer the chicken can sit in the marinade, the better the flavor.
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