Here is a recipe for butter chicken (murgh makhani) which is a popular curry featuring an authentic sauce and spicy chicken.
Chicken Breasts or Thighs: You can opt for boneless chicken breasts or thighs with this recipe. Personally I do prefer boneless chicken thighs as they taste better and brings the best out of this dish. However, you can cut chicken breasts into bite-sized chunks which is more macro-friendly.
Chicken Marinade: For the chicken marinade you will need to combine these ingredients in your mixing bowl.
Butter Paste/Sauce: The key to this dish is the butter sauce which needs to be blended into a paste. The good news is that you can easily buy these ingredients from your supermarket. You will need.
Finishing touches: Once you combine the chicken and butter sauce, traditionally you will need to use fenugreek leaves to complement to taste.
Allow the chicken to marinate: Combine all the ingredients for the chicken in a mixing bowl and I suggest allowing this to marinate overnight or at least 4 hours – however 1 hour should be okay if you have no time.
Blend the butter paste: You will need to cook the ingredients in one-pot first. I suggest using either a high speed blender or hand blender to turn this into a smooth paste. This is now your main curry sauce which also can be used for other recipes!
Add the chicken and butter paste: Technically, this is a one-pot recipe because now you can add the chicken and butter paste to allow your butter chicken curry to cook on low heat. However, before you add the chicken and butter paste, add more butter and red chilli to complete this signature dish! And of course, fenugreek leaves and coriander leaves to garnish.
How to keep it low-carb: I use basmati rice for this recipe but if you want to keep it low-carb I would suggest using cauliflower rice or keto naan.
How to make it less spicy: Reduce the red chilli powder if the chicken marinade and butter paste if you feel this recipe is too spicy.
The butter chicken can be reheated: I would recommend up to four days in the fridge if you are referring to the butter chicken and it will still taste amazing because the spices have fully settled in. However, be cautious if you are going to store and reheat the rice which I explain in this post.
The butter chicken sauce can be frozen: You can make the paste separately and this is handy to use for other recipes, in case you do not want to cook chicken.
Preparation time: 20 minutes
Cooking time: 40 minutes
For the Chicken + Paste:
This all can be made in one-pot but follow these steps below for an easier process:
Paste – note: you will need a blender
Combine Chicken and Paste
Recipe kindly provided by the AWESOME Mani at Spicy Meal Prep.
Using a combination of fresh and dry spices really do help keep the chicken tender and moist. Make sure to use chicken thighs as this cut is harder to dry out.
This recipe gives you baseline quantities for fresh ginger and chilli. After you make the first batch you can change the quantities to your own liking.
If you don’t have a BBQ simply bake in the oven!