Best Ever Indian Butter Chicken (Murgh Makhani)

Best Ever Indian Butter Chicken (Murgh Makhani)

Indian Butter Chicken or Murgh Makhani is a typical Indian dish that has a creamy, delicious and pleasing taste. This is an incredible slow cooker version of butter chicken.

I am really serious, this is a very delicious dish, if you have ever tasted Indian dishes, you will know, their dishes are full of butter and milk. Very creamy, and full of spices. Their dishes are very tasty, just call it like "curry" / "Curry".

I really like the taste characteristics of Indian dishes, then I found Indian Butter Chicken or Murgh Makhani, this is the most delicious dish I have ever met, very creamy, slightly spicy, and delicious.

To be honest, this dish uses a pleasant creamy taste, besides that this dish is also very simple, and most importantly, this dish uses chicken that has no bones.

Indian Butter Chicken Recipe

First, start cooking boneless chicken, this dish uses the remaining dry tandoori, then use water vapor with tomato sauce flavored with cream, then add a little butter.

Ingredients

• 1 Tbsp fresh grated ginger
• 1 tsp Chile powder
• 1 tsp cumin ground
• 1/2 tsp cayenne pepper
• 1 1/2 cups tomato sauce
• 2 cups cream *
• salt & pepper
• lime & cilantro, for garnishes
• naan & rice for serving
• 6 tablespoons butter, divided
• 2 lbs boneless or skinless chicken thighs
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 Tbsp masala salt

Instructions

1. Use 2 tbsp of butter, put in a large skillet, use medium-high heat.
2. Cook the chicken pieces until each is brown.
3. No need to be cooked completely, start preparing other ingredients.
4. Next, melt 2 tablespoons of butter over medium heat, add the onions and cook the soft wart.
5. Add ginger, marsala salt, garlic, jabai powder, cumin and chili.
6. Mix until evenly mixed, and cook for 1 minute, before adding tomato sauce.
7. Set the temperature to low, cook for 5 minutes before adding the cream.
8. Bring the mixture back to low heat, add the cooked chicken, simmer for 10-15 minutes, keep the fire low, don't boil, stir in the remaining 2 tablespoons of butter, season with salt and pepper.
9. Garnish with lime and cilantro beside the rice.