Ingredients
Method
- Marinate the Chicken: In a bowl, mix chicken with yogurt, lemon juice, ginger-garlic paste, and spices. Cover and refrigerate for at least 30 minutes (overnight is best).
- Cook the Chicken: Heat the butter or ghee or oil over high heat in a large fry pan. Take the chicken out of the marinade shaking off the marinade from the chicken and pan-fry until it's white all over. (Note: it might not brown because of the marinade)
- Make the Butter Sauce: In the same pan, add the chopped onions, pureed tomatoes, sugar & salt and simmer for 10–15 minutes until thick and rich.
- Add Cream & Combine. Stir in heavy cream and simmer for 5–10 minutes.
- Garnish with cilantro & a drizzle of cream.
Notes
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I know you’re going to love this Butter Chicken (Murgh Makhani).Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!!