Butter Chicken: Chicken in a tomato-cream sauce

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 276, total fat 21 G., saturated fats 6 G., proteins 13 G., carbohydrates 9 G., fiber 1 G., cholesterol 78 mg, sodium 304 mg, sugar 2 G.

This Indian dish, also known as murgh makhani, features chicken stewed in a rich sauce made with butter and heavy cream, which soften the flavors of a whole host of spices to create a flavorful yet mild chicken. Ground cashews not only add more flavor to the sauce but also act as a thickener. Enjoy this butter chicken with basmati rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of skinless, boneless chicken thighs, cut into 4 pieces
1/3 cup raw cashews
1.5 tsp. garam masala
1 teaspoon ground turmeric
1/4 cup vegetable oil
2 onions, thinly sliced
1 tbsp. grated fresh ginger
4 cloves garlic, grated
2 tsp ground coriander
1.5 tsp ground cumin
1 tsp Kashmiri chili pepper or hot paprika
3 small plum tomatoes, diced
3 tablespoons tomato paste
1/3 cup heavy cream
3 tablespoons unsalted butter
0.5 tsp sugar
Cooked basmati rice, for serving
Chopped fresh cilantro, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, tomato paste, cream, cashew nuts, ginger root, plum tomatoes, coriander, cumin, garam masala, turmeric

Cooking the dish according to the recipe:

Place the cashews in a small heatproof bowl. Pour boiling water over them and let steep for 30 minutes, then drain.
Meanwhile, season the chicken with salt, black pepper, 1 teaspoon garam masala, and 1/2 teaspoon turmeric. Heat 2 tablespoons of vegetable oil in a large Dutch oven over high heat. Add the chicken, spreading it out in a single layer, and cook, turning once, for 3-4 minutes per side. Transfer to a plate.

Reduce heat to medium and add the remaining 2 tablespoons of vegetable oil to the pan. Add the onion, sprinkle with 1/2 teaspoon of salt, and cook, stirring, until softened and browned, 8 to 10 minutes.
Add the ginger and garlic and cook, stirring, until golden brown, about 2 minutes. Add the coriander, cumin, chili powder, and the remaining 1/2 teaspoon turmeric; cook, stirring and scraping up any browned bits, until the spices are toasted, about 30 seconds.
Add the tomatoes and tomato paste to the pan. Cook, stirring, until the tomatoes burst, 4-5 minutes. Transfer the onion-tomato mixture to a blender (do not wash the cauldron). Add the soaked cashews and 1 1/4 cups of water and blend until smooth. Pour the sauce into the cauldron.
Return the chicken and any juices from the plate to the pan. Reduce the heat to medium, cover, and simmer, stirring occasionally to prevent burning, until the chicken is tender, about 40 minutes.
Add heavy cream, butter, sugar, and the remaining 1/2 teaspoon garam masala. Thin the curry with water if needed and season with salt to taste. Serve with basmati rice, garnished with cilantro.

Categories:

recipe / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Bird / Food Network - recipes / Indian cuisine

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