butter chicken

Butter Chicken, also known as “Murgh Makhani,” is a popular and indulgent Indian dish known for its rich and creamy tomato-based sauce. It features tender pieces of marinated chicken cooked in a flavorful sauce. Here’s a recipe for making Butter Chicken at home:

Ingredients:

For the Chicken Marinade:

• 1.5 lbs (700g) boneless, skinless chicken (cut into bite-sized pieces)
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• Salt to taste

For the Butter Chicken Sauce:

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste)
• 1 can (14 oz/400g) of tomato puree
• 1 cup heavy cream
• 1 tablespoon honey or sugar (adjust to taste)
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large bowl, combine all the marinade ingredients – yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric, chili powder, and salt. Mix well. Add the chicken pieces and ensure they are coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. After marinating, preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet or in an oven-safe dish. Bake for about 15-20 minutes until the chicken is cooked through. You can also grill the chicken or cook it in a skillet until it’s no longer pink in the center.
3. In a large skillet, melt the butter and oil over medium heat. Add the cumin seeds and let them sizzle for a minute.
4. Add the finely chopped onion and sauté until it becomes translucent.
5. Stir in the minced garlic and ginger. Sauté for another 2-3 minutes until the raw smell disappears.
6. Add the garam masala, paprika, and chili powder. Cook for a minute to release the flavors.
7. Pour in the tomato puree and cook for 5-7 minutes until the sauce thickens and the oil starts to separate.
8. Add the baked (or grilled) chicken pieces to the sauce. Stir to combine and simmer for a few minutes.
9. Stir in the heavy cream and honey (or sugar). Let the sauce simmer for 10-15 minutes, allowing it to thicken. Adjust the salt and sweetness to your taste.
10. Garnish with fresh cilantro and serve the Butter Chicken hot, preferably with naan or rice.

Enjoy your homemade Butter Chicken, a delightful dish with a luscious and creamy tomato sauce!