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Butter chicken recipe

Butter chicken

Butter chicken, also known as Murgh Makhani, is a popular Indian dish characterized by tender pieces of chicken cooked in a rich, creamy, and mildly spiced tomato-based sauce. The chicken is typically marinated in yogurt and spices, then cooked until tender before being added to the sauce. Butter chicken is often garnished with fresh coriander leaves and served hot with rice, naan bread, or roti. It's loved for its comforting and indulgent flavors, making it a favorite in Indian cuisine both domestically and internationally.
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Ingredients
  

For the Chicken Marinade:

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

For the Sauce:

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 onions finely chopped
  • 2 tomatoes chopped
  • 3 cloves garlic minced
  • 1- inch piece of ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder or paprika
  • 1 teaspoon garam masala
  • 1 cup heavy cream
  • 1 tablespoon honey or sugar optional, to balance acidity
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions
 

Marinate the Chicken:

  • In a bowl, combine the yogurt, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, Kashmiri red chili powder, and salt. Mix well.
  • Add the chicken pieces to the marinade, coating them evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for best results.

Cook the Chicken:

  • Preheat the oven to 200°C (400°F).
  • Thread the marinated chicken pieces onto skewers or place them on a baking sheet lined with aluminum foil.
  • Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and lightly charred. Alternatively, you can grill the chicken on a preheated grill.

Prepare the Sauce:

  • In a large skillet or pan, heat the butter and vegetable oil over medium heat.
  • Add the chopped onions and sauté until they turn golden brown.
  • Add the minced garlic and grated ginger, and sauté for another couple of minutes until fragrant.
  • Add the chopped tomatoes and cook until they soften and turn into a thick paste.

Spice the Sauce:

  • Stir in the ground cumin, ground coriander, turmeric powder, Kashmiri red chili powder, and garam masala. Cook for a few minutes until the spices are fragrant and the raw smell disappears.

Blend the Sauce:

  • Allow the sauce mixture to cool slightly, then transfer it to a blender or food processor. Blend until smooth. You can strain the mixture through a fine mesh sieve for an even smoother texture if desired.

Finish the Sauce:

  • Return the blended sauce to the skillet or pan. Stir in the heavy cream and honey or sugar (if using). Cook for a few minutes until the sauce thickens slightly.
  • Season with salt to taste.

Combine Chicken and Sauce:

  • Add the cooked chicken pieces to the sauce, stirring until they are fully coated.
  • Simmer for a few minutes to allow the flavors to meld together.

Serve:

  • Garnish with fresh coriander leaves.
  • Serve hot with rice, naan bread, or roti.