Butter Chicken Recipe

Recipe for butter chicken, also known as Murgh Makhani. This classic Indian dish features tender chicken in a creamy, spiced tomato sauce.

Ingredients

For the Marinade:

• 500g boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp lemon juice

For the Sauce:

• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 3-4 large tomatoes, chopped or 400g canned tomatoes
• 1 tsp red chili powder (adjust for spice preference)
• 1 tsp garam masala
• 1 tsp cumin powder
• Salt to taste
• 1/2 cup heavy cream or fresh cream
• 1/4 cup cashews (optional, for added creaminess)
• Fresh coriander leaves, chopped for garnish

Optional:

• 1 tbsp honey or sugar (if you like a touch of sweetness)
• Kasuri methi (dried fenugreek leaves) for garnish

Instructions

1. Marinate the Chicken:
• In a bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, salt, and lemon juice. Add the chicken pieces, mix well, and let it marinate for at least 1 hour (or overnight for best results).

2. Cook the Chicken:
• In a pan, heat 1 tbsp oil and cook the marinated chicken over medium-high heat until it’s fully cooked and slightly charred on the edges. Set the chicken aside.

3. Make the Sauce:
• In the same pan, add butter and a little more oil if needed. Add chopped onions and cook until they turn golden brown.
• Add ginger-garlic paste and sauté for another minute until fragrant.
• Add chopped tomatoes (or canned tomatoes) and cook until soft. If you’re using cashews, add them at this point. Cook until the mixture becomes a thick paste and the oil begins to separate.
• Let the mixture cool slightly, then blend until smooth.

4. Combine Chicken and Sauce:
• Return the blended sauce to the pan. Add red chili powder, garam masala, and cumin powder. Cook for a few minutes.
• Stir in the cooked chicken, heavy cream, and salt to taste. Simmer for 10-15 minutes on low heat until the chicken is tender and the flavors meld together.

5. Garnish and Serve:
• Optional: Add a pinch of kasuri methi for extra aroma, and a drizzle of honey or sugar if desired.
• Garnish with chopped coriander leaves and a splash of cream if you like.

Serving Suggestions:
Serve butter chicken hot with naan, roti, or basmati rice.

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