Butter Chicken Recipe
Yogurt marinated chicken thigh, mixed vegetables, basmati rice, and murgh makhani sauce, and naan
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Ingredients
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Marinated Chicken
Murgh Makhani Sauce
Vegetables
Basmati Rice
Naan
Method
Marinating Chicken
- 1
Marinate the Chicken
In a bowl, mix the yogurt, ginger paste, garlic paste, garam masala, turmeric powder, red chili powder, and salt. Add the chicken thighs to the mixture, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Cooking the Sauce
- 2
Prepare the Murgh Makhani Sauce
In a large pan, melt the butter over medium heat. Add the finely chopped onions and sauté until they are translucent. Stir in the tomato puree and cook for about 10 minutes, stirring occasionally. Add the cream, sugar, and kasuri methi, and simmer for another 5 minutes. Set aside.
Cooking the Chicken and Vegetables
- 3
Cook the Chicken
In another pan, heat a little oil over medium heat. Remove the marinated chicken from the refrigerator and add it to the pan. Cook for about 5-7 minutes on each side until golden brown and cooked through. Add the mixed bell peppers, carrots, and peas, and cook for an additional 3-4 minutes until the vegetables are tender.
- 4
Combine Chicken with Sauce
Pour the prepared Murgh Makhani sauce over the cooked chicken and vegetables. Stir to combine and let simmer for 5 minutes.
Cooking the Rice
- 5
Prepare the Basmati Rice
In a pot, bring the water to a boil. Add the basmati rice and salt. Reduce the heat to low, cover, and cook for about 15 minutes or until the rice is fluffy and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.