Butter Chicken, additionally referred to as Murgh Makhani, is a famous Indian meal that consists of grilled chicken prepared in a creamy, gently spicy tomato gravy. Its creamy texture and rich taste make it popular all around the world. Here's a step-by-step recipe to make the ideal Butter Chicken at home.
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4-6 servings
Butter chicken
INGREDIENTS:
For the Chicken Marinade:
• 500g boneless chicken thighs or breasts (cut into bite-sized pieces)
• 1/2 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• Salt to taste
For the Butter Chicken Gravy:
• 3 tablespoons butter
• 1 tablespoon oil (optional, to prevent butter from burning)
• 2 medium onions, finely chopped
• 1 1/2 cups tomato puree (blanched and pureed fresh tomatoes or canned)
• 1 tablespoon ginger-garlic paste
• 2 teaspoons red chili powder (Kashmiri chili powder for a bright color)
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1/2 cup heavy cream or fresh cream
• 2 tablespoons honey or sugar (adjust sweetness)
• 2 tablespoons kasuri methi (dried fenugreek leaves, crushed)
• Fresh coriander leaves for garnish
• Salt to taste
For Cooking the Chicken:
• 1 tablespoon butter
• 1 tablespoon oil
INSTRUCTIONS:
1. Marinate the Chicken
• In a large mixing bowl, combine yogurt, lemon juice, red chili powder, turmeric, garam masala, ginger-garlic paste, and salt.
• Add the chicken pieces, ensuring they are well-coated with the marinade.
• Cover and refrigerate for at least 30 minutes (or up to 4 hours for a richer flavor).
2. Cook the Marinated Chicken
• Heat butter and oil in a pan over medium heat.
• Add the marinated chicken pieces in batches and cook until they are well-seared and about 70% cooked through (about 5-7 minutes). The chicken should have a light char.
• Remove and set aside.
3. Prepare the Gravy
• In the same pan, add butter and oil (if needed), then sauté the finely chopped onions until golden brown.
• Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
• Pour in the tomato puree, red chili powder, garam masala, coriander powder, cumin powder, turmeric, and salt. Mix well.
• Let the mixture cook on medium heat for about 10-15 minutes, stirring occasionally, until the oil starts to separate from the masala.
4. Blend the Gravy
• If you prefer a smoother gravy, allow the mixture to cool slightly, then blend it until smooth using an immersion blender or in a regular blender.
• Return the smooth gravy back to the pan and cook for another 2-3 minutes.
5. Finish the Butter Chicken
• Add the cooked chicken pieces to the gravy and stir to coat them evenly.
• Pour in the cream and mix well to create a rich, creamy sauce.
• Add crushed kasuri methi and honey (or sugar) to balance the flavors.
• Simmer for 5-7 minutes until the chicken is fully cooked, and the flavors meld together.
6. Garnish and Serve
• Garnish with fresh coriander leaves and a drizzle of cream (optional).
• Serve hot with naan, rice, or roti.
Tips & Variations:
Grilling the Chicken: For an authentic taste, grill the chicken in a tandoor or over a barbecue. Alternatively, you can broil the marinated chicken in the oven for 10-15 minutes at 200°C (390°F).
Vegan Version: Replace chicken with paneer or tofu, and substitute cream with coconut cream.
Extra Smoky Flavor: You can give the dish a smoky flavor by using the dhungar method. Light a small piece of charcoal, place it in a metal bowl, and keep the bowl inside the pot of cooked butter chicken. Drizzle a little ghee on the charcoal, and cover the pot for a couple of minutes to let the smoke infuse the dish.
CONCLUSION:
A rich and savory dish, butter chicken perfectly balances creaminess and spices. It's sure to impress whether you're cooking for loved ones or friends. Serve over rice or your preferred bread for a cozy, decadent dinner.
HAPPY COOKING.
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