Butter Chicken Recipe
Butter Chicken, or Murgh Makhani, is a decadent and creamy Indian dish. This traditional recipe harmoniously combines tender pieces of chicken in a rich tomato-based gravy flavored with aromatic spices.
Ingredients:
For Marination:
- 500g boneless chicken, cut into cubes
- 1/2 cup yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
For the Gravy:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion (chopped finely)
- 2 large tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 cup heavy cream
- 2 tbsp cashew paste (optional for added richness)
- 1 tsp dried fenugreek leaves (kasuri methi)
- Salt to taste
- Garnish with fresh coriander leaves
Instructions to make butter chicken recipe:
- Marinate the Chicken: In a bowl, combine yogurt, lemon juice, turmeric, chili powder, garam masala, salt, ginger-garlic paste, and oil. Coat the pieces of chicken and refrigerate for a minimum of 1 hour (overnight for optimum results).
- Cook the Chicken: Place a pan over a small amount of oil and cook the marinated chicken in medium heat till lightly browned. Keep aside.
- Prepare the Gravy: In the same pan, add oil and butter. Saute onions until they turn golden brown, and then add ginger-garlic paste and cook for a minute.
- Add Spices & Tomatoes: Add cumin, coriander, turmeric, chili powder, and garam masala.
- Stir thoroughly: then add the tomato puree and cook until the oil visibly separates.
- Blend (Optional): For smooth texture, blend the gravy and again put it in the pan.
- Complete the Dish: Put in the cooked chicken, cream, cashew paste, and dry fenugreek leaves.
- Allow it to simmer for 5-7 minutes, ensuring the flavors meld beautifully.
- Garnish & Serve: Garnish with fresh coriander and serve hot over naan, roti, or basmati rice.
Relish your homemade, restaurant-quality Butter Chicken!