Butter chicken, also known as Murgh Makhani in India, is a globally beloved dish with its creamy tomato-based sauce and tender chunks of chicken. Its rich flavor profile, marked by the delicate balance of butter, cream, and a medley of spices, makes it an exceptional choice for home cooking. Here's how to prepare this sumptuous dish step-by-step, ensuring you achieve restaurant-quality results right in your own kitchen.
Step 1: Marinating the Chicken
To begin, marinate the chicken to infuse it with flavors:
- Cut 1 kg of boneless, skinless chicken into bite-sized pieces.
- In a bowl, mix:
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric
- 1 tablespoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon coriander powder
- Juice of 1 lemon
- Add the chicken to this marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 2: Preparing the Sauce Base
While the chicken marinates, you can start on the sauce:
- Melt 2 tablespoons of butter in a large saucepan.
- Sauté 2 large chopped onions until they turn translucent.
- Add 2 tablespoons of ginger-garlic paste and cook until aromatic.
- Stir in 5-6 ripe tomatoes, roughly chopped, and cook until they release their juices and start breaking down.
💡 Note: For a smoother sauce, you can blend the tomato mixture before proceeding to the next steps.
Step 3: Cooking the Chicken
After marinating, it’s time to cook the chicken:
- Preheat your oven to 200°C (400°F). Place the chicken pieces on a baking tray.
- Brush with melted butter or oil and bake for about 15 minutes or until they start to brown.
Once cooked, set aside the chicken, and keep the oven on for a nice sizzle at the end.
Step 4: Making the Gravy
Now, let’s develop the sauce:
- Add the following spices to the tomato base:
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Cook the spices, stirring to prevent burning.
- Mix in the baked chicken, stir to coat, and simmer for 15-20 minutes, allowing the flavors to meld.
- Add cream to achieve a creamy consistency and let it simmer briefly.
✅ Note: For those avoiding cream, use cashew paste for thickness and richness.
Step 5: Final Touches
The final stage is where your butter chicken reaches perfection:
- Reduce the heat and stir in 2 tablespoons of kasuri methi (dried fenugreek leaves) for a unique flavor.
- Add more butter or cream for extra richness.
- Check seasoning, and if necessary, adjust the salt or add a pinch of sugar to balance acidity.
- Let it rest for 10 minutes for the flavors to settle.
To serve, reheat the dish gently, garnish with chopped coriander, and serve with naan, roti, or steamed basmati rice.
To wrap up this culinary journey, we have created an unforgettable meal with layers of flavor that perfectly encapsulate the essence of butter chicken. This dish, with its tender chicken in a rich, creamy tomato sauce, is ideal for family dinners or when you want to impress guests. Each step, from marinating the chicken to the addition of the final spices, ensures a harmonious blend of tastes, making your homemade butter chicken not just a meal, but a memorable experience.
Can I make butter chicken without an oven?
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Yes, you can cook the marinated chicken in a skillet or pan until fully cooked through. Ensure to adjust the cooking time to prevent burning the exterior while ensuring the interior is cooked.
What can I substitute for kasuri methi?
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If you can’t find kasuri methi, you can omit it or use a combination of celery leaves and fenugreek seeds, ground to a fine powder. However, the authentic flavor will be slightly different.
How can I make this dish less spicy?
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Reduce the amount of chili powder or use a milder variety. Adding a splash of cream or yogurt can also tone down the heat. Remember to taste as you go and adjust according to your preference.
