Butter Chicken Recipe

Butter chicken, also known as murgh makhani, is a popular Indian dish known for its creamy tomato-based sauce and tender chicken. Here’s a simple recipe for making butter chicken at home:

Ingredients:

For the marinade:

• 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon ginger garlic paste (or finely minced ginger and garlic)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika or Kashmiri red chili powder (for color, adjust to taste)
• 1/2 teaspoon turmeric powder
• Salt to taste

For the sauce:

• 2 tablespoons butter or ghee
• 1 tablespoon oil
• 1 large onion, finely chopped
• 3-4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika or Kashmiri red chili powder (adjust to taste)
• 1 can (400g) of crushed tomatoes or tomato puree
• 1/2 cup heavy cream
• Salt to taste
• 1 tablespoon honey or sugar (optional, to balance acidity)

For garnish:

• Fresh cilantro leaves, chopped
• Extra cream (optional)

Instructions:

1. In a large bowl, combine the yogurt, ginger garlic paste, ground cumin, ground coriander, paprika, turmeric, and salt to make the marinade. Add the chicken pieces and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, preferably longer (up to overnight) for best flavor.
2. After marinating, heat the butter and oil in a large skillet or pot over medium heat. Add the chopped onions and cook until they turn soft and translucent, about 5-7 minutes.
3. Add the minced garlic and ginger to the skillet and cook for another 2 minutes until fragrant.
4. Stir in the ground cumin, ground coriander, garam masala, and paprika. Cook the spices for about a minute to release their flavors.
5. Add the crushed tomatoes or tomato puree to the skillet and stir well. Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly and the raw tomato flavor mellows out.
6. While the sauce is simmering, heat a separate pan or grill over medium-high heat. Cook the marinated chicken pieces until they are cooked through and slightly charred on the edges, about 5-7 minutes per side.
7. Once the chicken is cooked, add it to the simmering sauce along with any juices from the pan. Stir well to coat the chicken pieces in the sauce.
8. Pour in the heavy cream and stir until it is fully incorporated into the sauce. Taste and adjust seasoning as needed, adding salt and sugar or honey to balance the flavors if necessary.
9. Let the butter chicken simmer for another 5-10 minutes to allow the flavors to meld together and the sauce to thicken to your desired consistency.
10. Once done, garnish the butter chicken with fresh cilantro leaves and a drizzle of extra cream if desired. Serve hot with naan bread, rice, or your favorite side dishes.

Enjoy your homemade butter chicken!