Simple Butter Chicken (Murgh Makhani)

When you think about making Butter Chicken, you probably think about using a million different spices. This version uses just one, but it has everything you need.

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Keyword: Peanut Butter Chicken

Total Time: 30

Servings:

Equipment

Microwave proof bowl
Microwave
Large deep frying pan
Stovetop

Ingredients

1 sweet potato
4 shallots
2 cloves garlic
3 cm ginger
¼ cup peanut butter
2 tablespoon garam masala
500 g chicken breast
1 tablespoon vegetable oil
50 g butter
1 can diced tomatoes 400g
2 cups chicken stock
2 tablespoon tomato paste
450 g microwave rice
½ cup Greek yoghurt sub coconut milk
¼ bunch coriander
Salt

Instructions

Peel and dice sweet potato into 1cm pieces. Add to a microwave proof bowl, fill with water and zap for 5 minutes.
1 sweet potato
Peel and halve shallots lengthwise then slice finely. Peel and crush garlic. Peel and grate ginger. Add all to a bowl with drained sweet potato, peanut butter and garam masala.
4 shallots, 2 cloves garlic, 3 cm ginger, ¼ cup peanut butter, 2 tablespoon garam masala
Chop chicken into 2cm pieces.
500 g chicken breast
Heat a deep frying pan or casserole dish on medium-high. Add oil and chicken and brown on all sides.
1 tablespoon vegetable oil, 500 g chicken breast
Add butter to the pan, then once melted, reduce heat and add shallots, garlic, sweet potatoes, peanut butter and garam masala. Cook, stirring, until shallots are soft.
50 g butter
Add canned tomatoes, chicken stock, tomato paste and salt (to taste). The acid in the tomatoes will help lift off any cooked food that has stuck to the bottom of the pan. Cook, gently simmering and stirring every so often for 6-8 minutes. Meanwhile, heat rice in the microwave.
1 can diced tomatoes, 2 cups chicken stock, 2 tablespoon tomato paste, Salt, 450 g microwave rice
To serve, mix through yoghurt and serve over rice. Top with sprigs of coriander.
½ cup Greek yoghurt, ¼ bunch coriander

Nutrition