Murgh Makhani (Indian Butter Chicken) Recipe

This Murgh Makhani recipe, also known as Indian Butter Chicken, will not disappoint! It is a traditional Indian comfort food is made with chicken and a mild curry sauce. To put a unique twist on this recipe, load it with fresh veggies and serving it over a bed of cauliflower rice. The decadent sauce is made with Kalona SuperNatural organic whipping cream, organic cream top yogurt, tomato paste and curry spices. An added bonus, it’s freezer-friendly!

Murgh Makhani

Ingredients 

  • 1 lb. chicken, cooked & cubed (about 2-3 chicken breast)
  • 3/4 cup Kalona SuperNatural Organic Whipping Cream
  • 1/2 cup Kalona SuperNatural Organic Cream Top Yogurt
  • 1/2 cup chicken broth
  • 2 Tbsp. tomato paste
  • 3 Tbsp. curry powder
  • 1 tsp. garam masala
  • 1/2 tsp. chili powder
  • 1/2 tsp. sea salt + more to taste
  • 1/2 lemon, juiced
  • 1 tbsp. Kalona SuperNatural Organic Butter
  • 2 medium carrots, peeled and diced
  • 1 red bell pepper, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. fresh ginger, minced
  • 2 green onions, chopped (white and green parts divided)
  • 1/2 cup cilantro, roughly chopped
  • Steamed or sautéed cauliflower rice or cooked white rice and/or greens of choice + fresh lime wedges

Directions

  1. In a small bowl make the sauce by combining the heavy cream, Greek yogurt, chicken broth, tomato paste, curry powder, garam masala, chili powder, sea salt and lemon juice. Stir to combine. Set aside.
  2. Heat the butter in a large skillet over medium high heat. Add the carrots, bell pepper and onion and sauté for 5 minutes. Stir in the garlic, fresh ginger  and sauté for another 2-3 minutes. Next, add in the sauce, chicken and white parts of green onions.
  3. Simmer combination for 10 minutes or until carrots are tender stirring occasionally. Add additional broth if too thick.
  4. Serve over cauliflower rice or white rice and/or greens of choice. Top with green parts of green onions, fresh cilantro and a squeeze of lime.

Recipe Courtesy of The Real Food Dietitians.

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Murgh Makhani

Murgh Makhani (Indian Butter Chicken) Recipe

  • Author: The Real Food Dietitians
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Indian

Description

This Murgh Makhani recipe, also known as Indian Butter Chicken, will not disappoint! It is a traditional Indian comfort food is made with chicken and a mild curry sauce. To put a unique twist on this recipe, load it with fresh veggies and serving it over a bed of cauliflower rice. The decadent sauce is made with Kalona SuperNatural organic whipping creamorganic cream top yogurt, tomato paste and curry spices. An added bonus, it’s freezer-friendly!


Scale

Ingredients

  • 1 lb. chicken, cooked & cubed (about 23 chicken breast)
  • 3/4 cup Kalona SuperNatural Organic Whipping Cream
  • 1/2 cup Kalona SuperNatural Organic Cream Top Yogurt
  • 1/2 cup chicken broth
  • 2 Tbsp. tomato paste
  • 3 Tbsp. curry powder
  • 1 tsp. garam masala
  • 1/2 tsp. chili powder
  • 1/2 tsp. sea salt + more to taste
  • 1/2 lemon, juiced
  • 1 tbspKalona SuperNatural Organic Butter
  • 2 medium carrots, peeled and diced
  • 1 red bell pepper, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. fresh ginger, minced
  • 2 green onions, chopped (white and green parts divided)
  • 1/2 cup cilantro, roughly chopped
  • Steamed or sautéed cauliflower rice or cooked white rice and/or greens of choice + fresh lime wedges

Instructions

  1. In a small bowl make the sauce by combining the heavy cream, Greek yogurt, chicken broth, tomato paste, curry powder, garam masala, chili powder, sea salt and lemon juice. Stir to combine. Set aside.
  2. Heat the butter in a large skillet over medium high heat. Add the carrots, bell pepper and onion and sauté for 5 minutes. Stir in the garlic, fresh ginger  and sauté for another 2-3 minutes. Next, add in the sauce, chicken and white parts of green onions.
  3. Simmer combination for 10 minutes or until carrots are tender stirring occasionally. Add additional broth if too thick.
  4. Serve over cauliflower rice or white rice and/or greens of choice. Top with green parts of green onions, fresh cilantro and a squeeze of lime.

Notes

Recipe Courtesy of The Real Food Dietitians.


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 415
  • Sugar: 9 g
  • Sodium: 400 mg
  • Fat: 24 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 32 g

Keywords: Murgh Makhani