Butter chicken, or Murgh Makhani, is a beloved Indian dish known for its creamy, rich sauce and tender chicken. This dish's popularity has soared worldwide, thanks to its mouth-watering flavors and relatively easy preparation. Whether you're a beginner or a seasoned cook, this recipe simplifies the process without compromising on taste.
Ingredients for Butter Chicken
Here's what you'll need:
- For Marinating the Chicken:
- 1 kg boneless chicken (preferably thighs or breasts), cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp turmeric powder
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- For the Sauce:
- 4 tbsp butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup tomato puree
- 1 cup heavy cream
- 1 tsp sugar
- 1 tsp fenugreek leaves (optional)
- Salt to taste
- Fresh cilantro for garnish
Preparation Steps
Marinating the Chicken
- In a bowl, combine yogurt, lemon juice, turmeric, garam masala, cumin, chili powder, and salt.
- Add the chicken pieces and mix well to ensure every piece is thoroughly coated.
- Cover and marinate for at least 2 hours or overnight for the best flavor infusion.
Cooking the Butter Chicken
- In a large skillet or pot, melt 2 tablespoons of butter over medium heat.
- Add the chopped onions and cook until they become soft and translucent.
- Add the minced garlic and grated ginger. Sauté for a couple of minutes.
- Pour in the tomato puree, lower the heat, and let it simmer for about 15 minutes or until the oil starts to separate from the mixture.
- Add the remaining butter, sugar, and fenugreek leaves (if using).
- Pour in the heavy cream, stir, and let the sauce thicken slightly.
- Remove the chicken from the marinade, shaking off any excess, and add to the sauce. Cook until the chicken is cooked through, which should take about 10-12 minutes.
- Season with salt to taste and garnish with fresh cilantro.
💡 Note: If you prefer a spicier version, increase the chili powder or add fresh chopped green chilies.
Serving Suggestions
Serve your butter chicken:
- Over rice to soak up the creamy sauce.
- With Naan or Paratha for a true Indian dining experience.
- Accompanied by a fresh salad or a side of raita to balance the richness.
Butter chicken, when served hot, allows the flavors to meld perfectly, creating a delightful meal for all to enjoy.
Tips for the Perfect Butter Chicken
- Marinate overnight: This not only tenderizes the chicken but also deepens the flavor profile.
- Cook in stages: Start with the sauce before adding the chicken to ensure all flavors develop properly.
- Simmer, don’t boil: A gentle simmer helps the sauce to reduce without curdling the cream.
- Use fenugreek leaves: While optional, these add a unique flavor that’s authentic to butter chicken.
🌟 Note: Use fresh ingredients where possible to enhance the flavor of the dish.
The journey to a perfect butter chicken involves not just the ingredients, but also the love and care in preparation. This dish, with its aromatic spices and rich sauce, is a crowd-pleaser and a testament to the versatility of Indian cuisine. The key is in the balance of spices, the tenderization of the chicken, and the creaminess of the sauce. Enjoy crafting this dish at home and savor the depth of flavor it brings to your table.
What can I substitute for heavy cream in butter chicken?
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You can use coconut milk, cashew cream, or even yogurt for a lighter sauce, though the flavor and texture will slightly change.
Can I make butter chicken without a grill or broiler?
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Absolutely, simply cook the marinated chicken directly in the sauce. The flavors will still be rich and delicious.
How long can I store leftover butter chicken?
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Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat gently to avoid separating the sauce.
