Back
14 minutes
4 peopleAbout this dish
Chicken breast simmered in a ready-made butter chicken sauce with onion, served over warmed rice. Butter chicken, murgh makhani, was created in Delhi in the 1950s at the Moti Mahal restaurant, where leftover tandoori chicken was simmered in a tomato and butter sauce. The sauce here comes from a jar, so the dish is a quick nod to the original.
Ingredients
Preparation
Warm the rice according to the package instructions.
Peel and thinly slice the onion.
Cut the chicken into large cubes.
Melt a small piece of butter in a pan over medium heat. Add the onion and cook for 2 to 3 minutes.
Add the chicken to the pan. Mix and cook for 3 to 4 minutes.
Pour in the sauce. Mix, then simmer over low heat for 4 to 5 minutes, stirring.
Serve the butter chicken with the rice. Add a few fresh herbs if you have some. It's ready!
Tips
For an extra treat, we recommend adding your favorite frozen vegetables and swapping the protein as you like: shrimp, tofu, salmon, and more.
Related recipes
Avocado & Bacon Burger
SaltyAvocado toast, egg and salad
Salty · No PorkBacon & Guacamole Burger
SaltyBacon Cheeseburger
SaltyWant to add this to your week and get the shopping list written for you?