Butter Chicken Recipe

 

Butter chicken, also known as murgh makhani, is a popular Indian dish known for its rich, creamy sauce and tender chicken pieces. Here's a simple recipe to make butter chicken at home:

Ingredients:

For the marinade:

• 1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika or Kashmiri chili powder
• Salt to taste

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For the sauce:

• 3 tablespoons butter or ghee
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika or Kashmiri chili powder
• 1 can (14 oz) tomato puree or crushed tomatoes
• 1 cup heavy cream
• 1 tablespoon garam masala
• Salt to taste
• Chopped fresh cilantro, for garnish

Instructions:

1. In a large bowl, combine the yogurt, lemon juice, minced garlic, minced ginger, ground turmeric, ground cumin, ground coriander, paprika or chili powder, and salt. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

2. Heat 2 tablespoons of butter or ghee in a large skillet or saucepan over medium heat. Add the marinated chicken pieces (reserving any excess marinade) and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of butter or ghee. Add the chopped onion and cook until softened and translucent, about 5 minutes.

4. Add the minced garlic and minced ginger to the skillet and cook for another 1-2 minutes until fragrant.

5. Stir in the ground cumin, ground coriander, ground turmeric, and paprika or chili powder. Cook for another minute, stirring constantly.

6. Add the tomato puree or crushed tomatoes to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

7. Stir in the heavy cream and reserved marinade. Return the cooked chicken pieces to the skillet and simmer for another 10-15 minutes, or until the chicken is cooked through and the sauce is thick and creamy.

8. Stir in the garam masala and season with salt to taste.

9. Garnish with chopped fresh cilantro before serving.

Serve the butter chicken hot with rice or naan bread for a delicious meal. Enjoy! 

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