Butter Chicken (Murg Makhani)

Serves 4
  • 1 tbsp. olive oil

  • 1 onion, chopped

  • 1 jalapeño pepper, minced

  • 2 tbsp. fresh ground ginger

  • 2 cloves minced garlic

  • 2 tsp. garam masala

  • 1 tsp. ancho chile powder

  • 1 tsp. ground cardamom

  • 1/2 tsp. ground coriander

  • 6 oz. can tomato paste

  • 2 ½ cups chicken broth

  • 1/2 cup cream

  • 2 bay leaves

  • 1 ½ lbs. boneless skinless chicken breast, cut into small cubes

  • - kosher salt and fresh ground black pepper, to taste

  • 4 tbsp. Kowalski’s Unsalted Butter, cold, divided

  • - chopped fresh cilantro, for garnish

  • 4 lime wedges, for serving

  • - prepared rice, for serving


Heat oil in a large skillet over medium-high heat; cook onion, jalapeño, ginger and garlic until onion is just tender (about 5 min.). Add garam masala, chile powder, cardamom and coriander; cook, stirring occasionally, 2 min. Transfer onion mixture to a food processor; add tomato paste and broth, processing until smooth. Return mixture to the pan; add cream and bay leaves. Bring almost to a boil; reduce heat to low and simmer, stirring frequently, until mixture reduces to about 3 cups (5-7 min.). Remove from heat and set aside. Season chicken with salt and pepper. Heat 1 tbsp. butter in another large skillet over high heat; sauté the chicken until golden-brown (3-4 min.). Reduce heat to medium and add sauce to the pan with the chicken; cook until thoroughly hot and chicken is done throughout. Remove pan from the heat and whisk in the remaining butter a bit at a time until incorporated. Adjust seasoning; garnish with cilantro and serve with lime wedges over warm rice.