Creamy Indian Butter Chicken with Aromatic Spices

Creamy Indian Butter Chicken (also known as Murgh Makhani) is a rich and flavorful dish that combines tender chicken with a creamy, spiced tomato gravy. Here’s how you can make it at home with aromatic spices!

Ingredients:

For the Chicken Marinade:

• 500g boneless chicken (cut into pieces)

• 1/2 cup plain yogurt

• 1 tbsp ginger-garlic paste

• 1 tbsp lemon juice

• 1 tsp red chili powder (adjust to spice preference)

• 1 tsp garam masala

• 1 tsp turmeric powder

• Salt to taste

For the Gravy:

• 2 tbsp butter

• 1 tbsp oil (vegetable or ghee)

• 1 large onion, finely chopped

• 1 tbsp ginger-garlic paste

• 1-2 green chilies (optional, for extra spice)

• 2 tsp ground coriander

• 1 tsp cumin powder

• 1 tsp paprika

• 1 tsp garam masala

• 400g canned tomatoes (or 2 fresh tomatoes, pureed)

• 1/2 cup heavy cream

• 1/4 cup water or chicken broth (for desired consistency)

• 1 tbsp kasuri methi (dried fenugreek leaves)

• Salt to taste

• Fresh cilantro (for garnish)

Instructions:

Step 1: Marinate the Chicken

1. In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, garam masala, turmeric powder, and salt.

2. Add the chicken pieces and mix well, ensuring the chicken is fully coated with the marinade.

3. Cover the bowl and let it marinate in the fridge for at least 1 hour (or overnight for more flavor).

Step 2: Cook the Chicken

1. Heat a large skillet or grill pan over medium-high heat.

2. Add a little oil or butter and cook the marinated chicken pieces until they are browned and cooked through (about 6-7 minutes). Set the cooked chicken aside.

Step 3: Make the Gravy

1. In the same pan, melt butter and add oil. Once heated, add the chopped onions and sauté until they turn golden brown.

2. Add ginger-garlic paste and green chilies (if using), and cook for 2-3 minutes until fragrant.

3. Add ground coriander, cumin powder, paprika, garam masala, and cook for another 1-2 minutes to release the spices’ aromas.

4. Add the pureed tomatoes (or canned tomatoes) and cook for 10-12 minutes, until the tomato mixture thickens and the oil starts separating from the gravy.

5. Stir in the heavy cream, water or chicken broth, and kasuri methi. Let it simmer on low heat for 5-7 minutes, allowing the gravy to become rich and creamy.

6. Add the cooked chicken pieces to the gravy and simmer for another 10-15 minutes to allow the chicken to absorb the flavors of the sauce.

Step 4: Serve

1. Garnish with fresh cilantro and serve hot with naan, rice, or roti.

Enjoy your delicious and creamy Butter Chicken, bursting with aromatic spices!