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Butter Chicken

Butter Chicken (Murgh Makhani)

Butter chicken that marinade with Custom Culinary® Chef's Own™ Indian Butter Curry Flavor Spice Mix and cooked to perfect with Custom Culinary® Gold Label Chunky Tomato Sauce.

What You'll Need

Ingredients
Amount Ingredients
450 g Plain unsweetened yoghurt
100 g Custom Culinary® Chef's Own™ Indian Butter Curry Flavor Spice Mix
75 g Salted butter
1.5 kg Chicken breast (boneless and skinless) cut 1-inch cubes
150 g Red onion, chopped
30 g Ginger paste
45 g Garlic paste
350 g Custom Culinary® Gold Label Chunky Tomato Sauce
450 g Cooking cream
30 g Coriander leaves, chopped 

Preparation

  1. Marinate chicken with yoghurt, Custom Culinary® Chef's Own™ Indian Butter Curry Flavor Spice Mix for minimum 2 hours.
  2. Heat up cooking pot add salted butter and sear marinated chicken medium heat until nicely browned, remove from pan and set aside.
  3. With remaining butter in pan, add chopped onion, sauté until nicely browned. Add the ginger paste and garlic paste. Cook for 2 minutes in medium heat.
  4. Add Custom Culinary® Gold Label Chunky Tomato Sauce, mix well and cook for 10 minutes in medium. 
  5. Once the onion tomato base is soft, turn off the heat and roughly grind it to a puree using a hand blender. 
  6. Turn on the heat, bring to a boil, add the seared chicken and cook for 10 minutes.
  7. Add cooking cream and continue simmering for 10 more minutes.
  8. Serve butter chicken with cooked basmati rice and garnished with chopped coriander 

Instruction Video