Butter Chicken, or Murgh Makhani, is a popular Indian dish known for its rich and creamy flavor. This recipe features tender, marinated chicken in a savory tomato-based sauce, enriched with cream and butter for a luxurious taste.
Butter Chicken – a chef recipe!
As a food enthusiast who craves intense, vibrant flavors, it’s no wonder that Indian cuisine ranks high on my list of favorites. There’s nothing quite like savoring a hearty curry while indulging in a Netflix marathon to create the perfect Friday night experience.
That’s great to hear! Butter Chicken is indeed a delicious and relatively straightforward dish to make at home, especially when you can find all the ingredients at a regular supermarket. Here’s a simple recipe for Butter Chicken that uses common ingredients:
Ingredients
- 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
For the Butter Chicken Sauce:
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2 green cardamoms
- 2 bay leaves
- 1 tablespoon tomato paste
- 400g can crushed tomatoes
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Marinate the Chicken:
- In a bowl, combine all the marinade ingredients.
- Add the chicken pieces and mix well to coat evenly.
- Cover and refrigerate for at least 30 minutes, or preferably overnight.
Prepare the Butter Chicken Sauce: - Heat 2 tablespoons of butter in a large pan over medium heat.
- Add cumin seeds, cinnamon stick, cardamom, and bay leaves. Let them sizzle for a few seconds until fragrant.
- Add the chopped onion and cook until golden brown.
- Stir in the minced garlic and ginger, cook for another 30 seconds.
- Add tomato paste and cook for 1 minute, stirring continuously.
- Pour in the crushed tomatoes and bring to a boil. Reduce heat and simmer for 10-15 minutes until the sauce thickens.
- Blend the sauce until smooth using an immersion blender or a regular blender.
- Return the sauce to the pan.
Cook the Chicken:
- Heat some oil in a separate pan.
- Add the marinated chicken pieces and cook until golden brown on all sides.
- Add the cooked chicken to the butter chicken sauce.
- Stir in heavy cream, garam masala, coriander powder, red chili powder, and salt.
- Simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened.
- Remove from heat and stir in the remaining 2 tablespoons of butter.
Serve: - Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or rice.
Tips
- For a richer flavor, use bone-in chicken thighs.
- Adjust the spice level according to your preference.
- You can add a teaspoon of kasoori methi (dried fenugreek leaves) for an authentic taste.
- For a creamier sauce, use full-fat cream.
- To make the dish vegan, substitute chicken with paneer and use plant-based yogurt and cream.
Enjoy your homemade Butter Chicken!
Butter Chicken History:
Butter chicken is a beloved Indian dish with a rich history. It is believed to have originated in Delhi in the 1950s at the Moti Mahal restaurant. The dish was created by Kundan Lal Jaggi, who was a Punjabi refugee from Peshawar.
The story goes that Jaggi was experimenting with leftover tandoori chicken and came up with the idea of combining it with a creamy tomato-based sauce. This combination of flavors proved to be a hit and quickly became a signature dish at Moti Mahal.
Butter chicken’s popularity has spread far beyond India, and it is now enjoyed by people all over the world. The dish’s creamy texture, complex flavors, and comforting taste have made it a timeless classic.
