Indian Butter Chicken
Indian Butter Chicken, also known as Murgh Makhani, is a popular and delicious North Indian dish. It consists of tender chicken pieces cooked in a creamy tomato-based sauce with a perfect balance of spices. Here’s a traditional Butter Chicken recipe for you to try:
Ingredients:
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For the Marinade:
- 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste (made from equal parts minced ginger and garlic)
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika or Kashmiri red chili powder (for color, adjust to your spice preference)
- Salt to taste
For the Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1 cup tomato puree
- 1 cup heavy cream
- 1 tablespoon honey or sugar (adjust to taste)
- Salt to taste
- 2 tablespoons chopped fresh cilantro (coriander leaves) for garnish
Instructions:
In a large mixing bowl, combine all the marinade ingredients: yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, cumin powder, paprika, and salt. Add the chicken pieces, making sure they are well-coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for best results.
After marinating, preheat your oven to 400°F (200°C). Place the marinated chicken pieces on a baking tray lined with parchment paper or aluminum foil. Bake for about 20-25 minutes or until the chicken is cooked through. You can also grill the chicken on a barbecue for a smoky flavor.
While the chicken is baking, 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 become soft and translucent.
Add the ginger-garlic paste to the pan and cook for another minute, stirring constantly to avoid burning.
Mix in the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder. Cook the spices for 1-2 minutes, allowing them to release their flavors and aromas.
Pour in the tomato puree and cook the mixture until the oil begins to separate from the sauce. This should take around 5-7 minutes.
Reduce the heat to low and stir in the heavy cream, honey (or sugar), and salt. Let the sauce simmer gently for another 5 minutes, allowing it to thicken.
Once the chicken is done baking or grilling, add the pieces to the sauce and simmer for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.
If the sauce seems too thick, you can add a little water or chicken broth to achieve your desired consistency.
Taste the sauce and adjust the seasoning according to your preferences by adding more salt or sugar if needed.
Garnish with chopped cilantro before serving.
Indian Butter Chicken pairs wonderfully with steamed rice, naan bread, or roti. Enjoy this flavorful and creamy dish with family and friends!
