Indian Butter Chicken (Murgh Makhani)

Why This Recipe Works

One of the first things you’ll notice about this Indian Butter Chicken (Murgh Makhani) recipe is its simplicity. It features a blend of straightforward ingredients that harmonize beautifully, culminating in a rich, flavorful dish that fills the soul. Whether you’re a seasoned chef or just starting in the kitchen, you’ll appreciate how easy it is to pull together.

Additionally, this recipe offers three convenient cooking methods—slow cooker, stovetop, and Instant Pot—allowing you to choose what works best for your schedule. This flexibility ensures that you can enjoy this delightful dish no matter how busy your day gets. Most importantly, the balance of spices enhances the flavors without being overwhelming, making it accessible to everyone.

Why You’ll Love This Indian Butter Chicken (Murgh Makhani)

What’s not to love about Indian Butter Chicken (Murgh Makhani)? Its creamy texture and deep, comforting flavors make it the ultimate escape from a busy day. Plus, the dish is versatile enough to pair well with a variety of sides, making it perfect for weeknight dinners or special occasions.

And here’s the best part: you can recreate the authentic flavors of Indian restaurants right in your own kitchen. This recipe is all about bringing those rich, mouthwatering flavors home, making you feel like a culinary artist with every bite you take.

Ingredients

Gather these ingredients to make your Indian Butter Chicken (Murgh Makhani):

• 2 medium yellow onions, sliced (~13 oz)
• 2 lbs boneless skinless chicken breast, cubed
• 1 medium red bell pepper, diced
• 3 medium carrots, diced (5-6 oz)
• 1 (15-oz) can tomato sauce
• 1 (6-oz) can tomato paste
• Juice of ½ lemon
• 2 garlic cloves, minced
• 1 tablespoon minced fresh ginger (~2-inch piece)
• 3 tablespoons curry powder
• 2 teaspoons garam masala
• ½ teaspoon fine salt
• 1 tablespoon salted butter, chilled and cut into pieces
• ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
• ½ cup half-and-half
• Optional for serving: cooked white rice or cauliflower rice, naan, chopped fresh cilantro, lime wedges, and/or toasted sesame seeds

Cooking Methods

Slow Cooker Instructions

1. Layer the Onions
   Begin by placing sliced onions at the bottom of your slow cooker. This gentle base helps enhance the overall flavor.

2. Combine the Ingredients
   Grab a large bowl and mix together the chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Stir until everything is well combined.

3. Add to Slow Cooker
   Pour this tasty mixture over the onions and dot it with pieces of butter. This will melt and blend beautifully into your dish.

4. Cook Time
   Cover and cook on high for 4½ hours or low for 6½ hours. Yes, that’s it!

5. Final Mixing
   After the cooking time is complete, give it a good stir, and let it cool for 5-10 minutes. Then, you can add the yogurt and half-and-half to create that creamy finish.

6. Serve
   Serve hot over rice or naan, garnished with fresh cilantro and sesame seeds for a beautiful presentation.

Stovetop Instructions

1. Sauté Vegetables
   Heat olive oil in a large pot, then add onions, bell pepper, and carrots. Cook for about 7-8 minutes until the veggies are tender and fragrant.

2. Add Chicken Mixture
   Now, mix in the chicken along with the spices, tomato sauce, tomato paste, and about a cup of water. This will help with the cooking process.

3. Cooking Process
   Dot the mixture with butter, then cover with a lid and simmer for about 20 minutes until the chicken is nicely cooked through.

4. Final Mixing
   Once it’s done, stir everything well, let it cool for about 5-10 minutes, and then stir in the yogurt and half-and-half.

5. Serve
   Serve over warm rice or naan, and add garnishes as desired to elevate your dish.

Instant Pot Instructions

1. Combine Ingredients in Pot
   Start by adding the sliced onions, cubed chicken, diced bell pepper, carrots, tomato sauce, tomato paste, lemon juice, minced garlic, ginger, curry powder, garam masala, salt, and butter into the Instant Pot. Stir it all together.

2. Add Water and Cook
   Pour in about ½ cup of water, ensuring there’s liquid at the bottom. Lock the lid and cook on high pressure for 10 minutes.

3. Pressure Release
   Once the timer goes off, do a quick release of the pressure and then remove the lid. Let the pot sit for 10-15 minutes before stirring.

4. Final Mixing
   Stir in yogurt and half-and-half after letting it cool slightly. This gives you that silky smooth texture.

5. Serve
   Serve it up with rice or naan, garnished however you prefer for that beautiful finish.

Serving Suggestions

Make your meal even more enjoyable with these serving suggestions:

• Pair this delicious Indian Butter Chicken (Murgh Makhani) with fluffy white rice or a low-carb option like cauliflower rice.
• Enjoy it with warm naan or crusty bread, perfect for dipping into that rich sauce.
• Don’t forget to garnish generously with chopped fresh cilantro, lime wedges, and toasted sesame seeds for added flavor and a pop of color.

Tips for Success

• One handy tip is to let the dish cool slightly before adding yogurt. This helps to prevent curdling, keeping the sauce smooth and creamy.
• Feel free to experiment with spice levels to make it just right for your taste buds. Adjusting the spices can make a huge difference.
• Using a meat thermometer is great for ensuring your chicken reaches 165°F, guaranteeing a tasty and safe meal.

Variations

This recipe is forgiving, so here are some fun variations:

• For a vegetarian version, substitute chicken with tofu or chickpeas. Both options offer a great texture.
• Extra nutrition? Toss in some spinach or peas for bright color and added health benefits.
• If you’re in the mood for heat, spice things up by adding more chili powder to your mix.

FAQs

1. Can I freeze Indian Butter Chicken?
   Yes! It freezes beautifully. Just store it in airtight containers, and it will be good for up to three months.

2. What can I use instead of chicken?
   Tofu, chickpeas, or paneer work well if you’re looking for vegetarian options.

3. How can I adjust the spice level?
   You can easily reduce or omit the garam masala or add more chili powder based on your heat preference.

4. Is this dish gluten-free?
   Absolutely! Just ensure you choose gluten-free products for any sides like naan.

5. Can I make this recipe ahead of time?
   Yes! This dish actually tastes even better the next day as the flavors meld together beautifully.

Creating this Indian Butter Chicken (Murgh Makhani) isn’t just about following a recipe; it’s an experience filled with warmth and deliciousness. Whether you choose to cook it in a slow cooker, on the stovetop, or in an Instant Pot, you’ll appreciate the amazing flavors that come to life. Enjoy exploring various sides and garnishes, and make this dish your own. Happy cooking!

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