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Butter Chicken in Fusion-Varianten wie Pizza, Pasta und vegane Tofu-Version

Butter Chicken

Butter Chicken, also known as Murgh Makhani, is a creamy and mildly spiced Indian curry dish made with tender chicken pieces simmered in a rich tomato-based sauce. This comforting classic is perfect with naan bread or steamed basmati rice.
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Prep Time 15 minutes
Cook Time 30 minutes
2 hours
Total Time 2 hours 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken Marinade:
  • 600 g chicken breast or thighs boneless, skinless
  • 150 g plain yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt to taste
  • For the Sauce:
  • 2 tbsp butter
  • 1 tbsp oil optional
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 1½ tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp chili powder adjust to taste
  • 400 g canned crushed tomatoes
  • 150 ml heavy cream
  • 1 tsp sugar optional, to balance acidity
  • Salt to taste
  • Fresh coriander for garnish

Equipment

  • Large skillet or pan
  • Mixing bowls
  • Blender or immersion blender
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring spoons and cups

Method
 

  1. Marinate the Chicken:
  2. In a bowl, mix yogurt, lemon juice, and spices. Add chicken pieces and coat well. Cover and refrigerate for at least 1 hour (preferably overnight).
  3. Cook the Chicken:
  4. In a large skillet over medium-high heat, cook the marinated chicken until browned and cooked through. Set aside.
  5. Prepare the Sauce:
  6. In the same skillet, add butter and sauté onions until soft and golden. Add garlic and ginger; cook for 1-2 minutes. Stir in spices and cook until fragrant.
  7. Blend the Sauce:
  8. Add crushed tomatoes and simmer for 10 minutes. Use a blender to purée the sauce until smooth. Return the sauce to the skillet.
  9. Finish the Dish:
  10. Stir in cream and sugar, then add cooked chicken back to the sauce. Simmer for 10-15 minutes until thickened. Garnish with fresh coriander.
  11. Serve:
  12. Serve hot with naan, roti, or basmati rice.

Notes

For extra richness, you can add a tablespoon of cashew paste to the sauce.
Adjust the spice levels to taste, especially the chili powder.
You can substitute cream with coconut milk for a dairy-free version.