An Indian Butter Chicken was the first curry I ever had and 50 years later, I still enjoy them. This dish is perfect for first timers or those unsure about spices. The combination of the 3 C’s, cumin, cinnamon and cayenne add flavour, warmth and aroma. These are controlled by the butter sauce. I make Indian Butter Chicken in advance and keep it in the fridge for 24 hours marinating. This simple process increases the flavour 10 fold. I then place it in the slow cooker for 5 hours on low. The result is an amazing Indian dish with a lovely aroma will have your mouth watering in anticipation.
Indian Butter Chicken
Indian Butter Chicken (also called Murgh Makhani) is a lovely mildly spiced chicken curry from India suitable for all palettes. Being slow cooked makes this ideal for busy people.
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Servings: 4 people
Calories: 92kcal
Ingredients
Marinade the Chicken
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp cayenne pepper
- 3/4 tsp black pepper
- 1 tsp ground ginger
- 1 tsp salt
- 3 large chicken breasts boneless skinless
To make the sauce
- 1 tbsp butter
- 1 clove garlic minced
- 1 large jalapeno pepper chopped
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp salt or to taste
- 8 oz tomato sauce
- 1 cup heavy cream
Instructions
- Add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and whole chicken breasts into a sealable food bag and mix together.1 cup plain yogurt, 1 tbsp lemon juice, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp cayenne pepper, 3/4 tsp black pepper, 1 tsp ground ginger, 1 tsp salt, 3 large chicken breasts
- Place in the fridge overnight to marinade..
- Cut the chicken into mouth size chunks.
- When you’re ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.1 tbsp butter, 1 clove garlic, 1 large jalapeno pepper
- In a small bowl add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream and stir to combine.2 tsp ground cumin, 2 tsp paprika, 1 tsp salt, 8 oz tomato sauce, 1 cup heavy cream
- Pour the sauce over the chicken, cover and cook on low for 4-5 hours.
- Stir the corn starch into the one tablespoon of water and add to the slow cooker and stir (stir and pour quickly since you’re using more corn starch than water it will settle quickly).
- Cook an additional 20 minutes on high.
Notes
Image obtained curtesy of {{{1}}} (Flickr: Indian Butter Chicken) [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
Nutrition
Calories: 92kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 11mg | Sodium: 1234mg | Potassium: 386mg | Fiber: 2g | Sugar: 7g