Indian Butter Chicken - Creamy & Authentic
This Indian Butter Chicken, also known as Murgh Makhani, is an absolute highlight of international cuisine and a must-have on any menu. As an ambitious hobby cook, I love the combination of tender chicken and a rich, spicy tomato curry sauce that simply delights everyone. The secret lies in the fresh spices and the gentle thickening of the sauce, which achieves a wonderfully velvety consistency. It is healthy, quick to make, and tastes so much better than any ready-made product from the supermarket. Together with freshly baked naan bread, this dish is a real comfort food that you can easily prepare in your own kitchen. Bring the scent of India home and let yourself be enchanted by this incomparable taste experience – my satisfaction guarantee is yours!
Ingredients
Preparation
Cut the chicken breast fillet (200 g) into bite-sized pieces, sear in a pan until golden brown, then set aside briefly.
Finely dice the onion (1), garlic (2), and ginger (1) and sauté in the same pan until translucent.
Briefly sauté the tomato paste (30 g) to fully develop the flavors – a little trick I love!
Now add the passata (200 ml) and the Garam Masala (5 g) to the pan and let everything simmer for a few minutes.
Stir in the cream (50 ml) and butter (20 g) until a wonderfully creamy sauce is formed.
Return the seared meat (200 g) to the sauce and let it cook through over low heat.
Finally, warm the naan bread (1) briefly in the oven or toaster and serve hot.
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