Butter Chicken Recipe
Description: Butter Chicken, or Murgh Makhani, is a rich and creamy North Indian curry made with marinated chicken cooked in a spiced tomato-based gravy enriched with butter and cream.
Ingredients
For the Chicken Marinade:
- Chicken (boneless or bone-in): 500 g
- Yogurt: 1/2 cup
- Ginger-garlic paste: 1 tbsp
- Red chili powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Garam masala: 1 tsp
- Lemon juice: 1 tbsp
- Salt: To taste
For the Gravy:
- Butter: 3 tbsp
- Oil: 1 tbsp
- Onion: 1 large, finely chopped
- Tomatoes: 4 large, pureed
- Ginger-garlic paste: 1 tbsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala: 1 tsp
- Kasuri methi (dried fenugreek leaves): 1 tsp
- Heavy cream: 1/2 cup
- Cashew paste: 2 tbsp (optional, for extra richness)
- Salt: To taste
For Garnish:
- Fresh coriander leaves: 1 tbsp, chopped
- Extra cream or butter (optional)
Step-by-Step Process
- Marinate the Chicken:
- Mix all the marinade ingredients in a bowl and coat the chicken pieces well.
- Cover and refrigerate for at least 1-2 hours (overnight is better).
- Cook the Chicken:
- Heat 1 tbsp oil in a pan and cook the marinated chicken until lightly browned on all sides.
- Set aside. (You can also grill or bake the chicken for a smoky flavor.)
- Prepare the Gravy:
- Heat butter in the same pan. Add the chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until aromatic.
- Add tomato puree, red chili powder, coriander powder, and salt. Cook until the oil separates.
- Blend the Gravy (Optional):
- For a smooth texture, let the mixture cool slightly and blend into a puree. Return it to the pan.
- Finish the Gravy:
- Add the cooked chicken to the gravy and simmer for 10-15 minutes.
- Stir in cream, garam masala, and crushed kasuri methi. Mix well.
- Garnish and Serve:
- Garnish with fresh coriander leaves, a swirl of cream, or a knob of butter.
- Serve hot with naan, roti, or steamed basmati rice.
Tips
- For a smoky restaurant-style flavor, heat a piece of charcoal, place it in a small bowl, and keep it in the pan with the cooked butter chicken. Cover and let it sit for a few minutes.
- Adjust cream and butter according to your preference for richness.
- You can make this dish spicier by adding green chilies or more red chili powder.