Butter chicken, also known as Murgh Makhani, is a beloved Indian dish that has gained international fame for its rich and creamy texture. Originating from Delhi, this dish combines marinated chicken with a luscious tomato-based gravy, creating a perfect blend of flavors. Butter chicken is a staple in Indian cuisine and is often enjoyed with naan, roti, or rice. Here’s how you can prepare this delicious dish at home.
Ingredients:
For the Chicken Marinade:
- 500g boneless chicken (cut into cubes)
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons oil
- 1 large onion (finely chopped)
- 2 tablespoons ginger-garlic paste
- 2 large tomatoes (pureed)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 cup heavy cream
- Salt to taste
- Fresh coriander leaves (for garnish)
Instructions:
- Marinate the Chicken: In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Add the chicken cubes to the mixture and coat them well. Cover and refrigerate for at least 1 hour, preferably overnight for better flavor absorption.
- Cook the Chicken: Heat oil in a large pan over medium heat. Add the marinated chicken pieces and cook until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- Prepare the Gravy: In the same pan, add butter and let it melt. Add the finely chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears. Pour in the tomato puree and cook until the oil separates from the mixture.
- Season the Gravy: Add red chili powder, turmeric powder, garam masala, and salt to the gravy. Stir well and let the mixture cook for about 5 minutes, allowing the spices to blend thoroughly.
- Combine and Simmer: Add the cooked chicken pieces back into the pan, mixing them with the gravy. Pour in the heavy cream and stir well, ensuring the chicken is well-coated with the creamy sauce. Let the dish simmer on low heat for 10-15 minutes, allowing the flavors to meld together. Garnish with fresh coriander leaves before serving.
Butter chicken is now ready to be enjoyed! This dish pairs wonderfully with naan, roti, or steamed rice. The rich and creamy sauce, combined with tender chicken pieces, makes for a delightful meal that is sure to impress your family and friends.
