Butter Chicken aka Murgh Makhani

By Wewah

Ingredients

• 4 boneless, skinless chicken breasts cut into bite size pieces
• 5 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 teaspoon salt
• 1/2 teaspoons black pepper
• 1/2 teaspoons cayenne pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/8 teaspoon ground cloves
• 1/4 teaspoon cardamom
• 1 whole lime, juiced
• 1 onion, diced
• 1/4 cups butter
• 1 14.5oz can tomato sauce
• 1 14.5oz can diced tomatoes
• 1 pint whipping cream
• 1 bunch chopped cilantro

Details

Servings 4
Adapted from 12tomatoes.com

Preparation

Step 1

Combine the chicken, garlic, ginger, salt, black pepper, cayenne pepper, coriander, paprika, ground cloves, cumin, and lime juice and marinate overnight.

Saute the onion in the butter until soft. Add the marinated chicken and cook about 10 minutes over medium heat, stirring occasionally. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on, stirring occasionally.

Add the whipping cream and cilantro just before serving. Serve over Basmati rice and with naan.

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