Murgh Makhani, better known as Buttered Chicken, is thought to have been developed around 1950 in India. The chicken is seasoned with garam masala, a warm Indian spice, and cooked in butter, duh. A gravy of tomato sauce and coconut milk coat the chicken and offer a rich, addicting bite. The mind-blowing flavor party happening in this dish might even win over those who previously vetoed Indian food. Lure them in with the scratch flatbread and they won’t be able to resist dipping it in the alluring buttered chicken sauce. Indian for the win!
- 2 chicken breasts (or thighs or meat or seafood or tofu)
- 6 Tbsp. butter
- 2 Tbsp. Garam Masala
- 1 red onion
- 1 cup flour
- 3/4 cup yogurt
- 1 tsp. baking powder
- 1/2 cup tomato sauce (whatever you have leftover)
- 1/2 cup whole fat coconut milk (not light)
- 10 sprigs cilantro (stems & leaves)
- salt (staples)
- pepper (staples)
- olive oil (staples)
- Place both a large pan and a medium grill pan over medium heat.
- Add your butter to the large pan to melt. On a plastic cutting board, cut the chicken breasts first into strips, then into chunks.
- Season your chicken with garam masala, salt, and pepper. Next, grab your red onion and dice it up. Your butter should be melted by now, pour off about 2 tablespoons into a small bowl and reserve for later. Return the pan to the stove. Add the seasoned chicken chunks to your pan with the butter. Add about 3/4s of your diced onion to the chicken.
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|Calories600Calories from Fat320|
|% DAILY VALUE|
|Calories from Fat320|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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