Butter chicken, also known as "murgh makhani," is a popular Indian dish known for its creamy and flavorful tomato-based sauce. Here's a recipe for making butter chicken at home:
Ingredients:
For the Chicken Marinade:
1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon paprika or Kashmiri chili powder
Salt, to taste
Black pepper, to taste
For the Butter Chicken Sauce:
2 tablespoons butter or ghee
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz/400g) crushed tomatoes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon paprika or Kashmiri chili powder
1/2 cup heavy cream or coconut cream
Salt, to taste
Fresh cilantro, chopped (for garnish)
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Instructions:
In a bowl, combine the yogurt, lemon juice, ground turmeric, ground cumin, ground coriander, garam masala, paprika or Kashmiri chili powder, salt, and black pepper. Add the chicken pieces and toss to coat them evenly in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
In a large skillet or pot, melt the butter or ghee over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, ground turmeric, ground cumin, ground coriander, garam masala, and paprika or Kashmiri chili powder. Cook the sauce, stirring occasionally, for about 10-15 minutes until it thickens slightly and the flavors meld together.
Using an immersion blender or transferring the sauce to a blender, puree the sauce until smooth. Return the sauce to the skillet if using a blender.
Add the marinated chicken pieces to the skillet with the sauce, along with any remaining marinade. Stir well to combine, then cover and simmer over low heat for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Stir in the heavy cream or coconut cream and simmer for an additional 5 minutes.
Taste the sauce and adjust the seasoning with salt, if necessary.
Garnish the butter chicken with chopped fresh cilantro before serving.
Serve the butter chicken hot with steamed rice, naan bread, or your favorite Indian flatbread. Enjoy this rich and flavorful dish.
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