Butter Chicken (Murgh Makhani)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 55 min · Chicken · gluten-free, low-carb, high-protein
514 cal
34g protein
18g carbs
34g fat
per serving · estimated
Ingredients
- 3/4 lb boneless chicken thighs
- 1/4 cup plain whole-milk yogurt
- 1 can (14 oz) canned crushed tomatoes
- 1/4 cup heavy cream
- 1 1/2 tbsp unsalted butter
- 1 tsp garam masala
- 1/2 tbsp kashmiri chili powder
- 1 tbsp ginger-garlic paste
- 1/2 tbsp dried fenugreek leaves (kasuri methi)
Method (tap to check — screen stays awake)
- Marinate cubed chicken with yogurt, 1 tbsp ginger-garlic paste, half the chili powder and 1 tsp garam masala; rest 20 minutes.
- Sear chicken in a hot pan over medium-high 6-8 minutes until browned but not fully cooked; set aside.
- Melt butter over medium heat, add remaining ginger-garlic paste and chili powder, cook 1 minute, then add crushed tomatoes and simmer 12 minutes until thickened and glossy.
- Blend the sauce smooth, return to pan, stir in cream, remaining garam masala and crushed kasuri methi.
- Add chicken and any juices; simmer gently 8-10 minutes until chicken is cooked through (165F). Season with salt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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