Easy Trader Joe’s Butter Chicken Recipe (Murgh Makhani)

August 16, 2021Van

Prep time: 6 hours

Cook time: 20 minutes

Serves: 6

Butter Chicken or Murgh Makhani is one of the most popular Indian dishes in the U.S. It was invented in Delhi in the 1940’s, but quickly became popular all over the world because of it’s mild spice and delicious creamy sauce. One of Trader Joe’s best sellers is the frozen package of Butter Chicken – it’s good for a quick and easy meal, the sauce is really great, but I always though it was really chintzy with the chicken, so I started making my own easy version using Trader Joe’s Masala Simmer Sauce. You only need a few other ingredients to make Butter Chicken that’s tastes better and is much more cost effective than Trader Joe’s frozen version. It’s very mild in spice, so anyone can enjoy it, if you want it to have a little kick, you can add some Indian Chili Powder or Cayenne Pepper.

Easy Trader Joe’s Butter Chicken Recipe (Murgh Makhani)

It’s fantastic with garlic naan, you can find this in the frozen section at Trader Joe’s, I alway brush on a little extra butter after it’s been heated. If you prefer rice, use Basmati Rice

Easy Trader Joe’s Butter Chicken Recipe (Murgh Makhani)

August 16, 2021 Van

Prep time: 6 hours
Cook time: 20 minutes

Serves: 6

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Ingredients

2½ Pounds Boneless Skinless Chicken Breasts or Thighs, cut into bite-sized pieces
15 oz Trader Joe’s Masala Simmer Sauce
3 Garlic Cloves, pressed
½ Teaspoon Grated Ginger
2 Tablespoons Plain Whole Milk Yogurt, (not Greek)
1½ Teaspoons Fine Sea Salt, divided
½ Cup Heavy Cream
4 Tablespoons Butter or Ghee

Method

1)
In a bowl, combine 2 Tablespoons Plain Yogurt, 3 pressed Garlic Cloves, ½ Teaspoon Grated Ginger, 1 Teaspoon Fine Sea Salt, add the chicken pieces and toss to coat evenly. Cover and refrigerate for 6 hours or up to 24 hours.
2)
When you’re ready to cook the chicken, add 15 oz Trader Joe’s Masala Simmer Sauce and ½ Teaspoon of Fine Sea Salt into a blender, pour ¼ Cup of Water into the masala jar and shake it up to get the rest of the sauce, pour it into the blender. Blend on high speed for 1 minute, it should look smooth. Set aside
3)
Use a large heavy bottom pot on high heat, when the pot is hot, add 4 Tablespoons Butter. Once the butter is melted, add the chicken and cook just util the outside of the chicken looks white – this should only take a few minutes. Add the Masala Simmer Sauce, once it starts to bubble, cover and turn the heat to low so it’s simmering. Simmer for 15 minutes, add ½ Cup Heavy Cream, stir and cook another few minutes just until it’s heated through. Garnish with chopped cilantro and a drizzle of heavy cream, serve with naan and basmati rice. Enjoy!

↓ Supplies to make this recipe ↓

1 Comments

Gigi

August 16, 2021 at 10:07 pm

The heavy cream and yogurt can be replaced with 1 can unsweetened coconut milk and it makes it very tasty and healthier because it’s zero cholesterol.

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