Butter Chicken Recipe: Creamy Indian Delight Made Easy

Butter Chicken, also known as Murgh Makhani, is one of the most beloved dishes in Indian cuisine. Its rich, creamy tomato sauce combined with tender chicken pieces and a harmonious blend of spices make it a favorite worldwide. Here’s a step-by-step guide on how to prepare this delectable Butter Chicken recipe:

Ingredients to make Butter Chicken

For the Marinade:

• 500 grams of boneless chicken (cut into bite-sized pieces)
• 1/2 cup plain yogurt
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste

For the Sauce:

• 2 tablespoons butter
• 1 tablespoon cooking oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1/4 cup cashew nuts, soaked in warm water and blended into a paste
• 1/2 cup heavy cream
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• Fresh cilantro leaves, chopped, for garnish

Instructions:

Marinating the Chicken:

1. In a mixing bowl, combine the yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt to create the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes. For best results, marinate overnight.

Cooking the Chicken:

3. Heat a skillet or pan over medium-high heat. Add a tablespoon of butter and a tablespoon of oil.
4. Add the marinated chicken pieces to the hot pan. Sauté until they are golden brown and cooked through. Set aside.

Preparing the Sauce:

5. In the same pan, add another tablespoon of butter and the finely chopped onion. Sauté until the onion becomes soft and translucent.
6. Stir in ginger garlic paste, red chili powder, garam masala, turmeric powder, and salt. Cook for a few minutes until the spices are fragrant.
7. Add the tomato puree and cook until the mixture thickens and the oil starts to separate from the tomatoes.
8. Mix in the cashew paste and heavy cream. Stir well to create a smooth, creamy sauce.
9. Return the cooked chicken to the pan and let it simmer in the sauce for a few minutes. Adjust the consistency with water or cream as desired.
10. Crush the dried fenugreek leaves (kasuri methi) between your palms and sprinkle them over the sauce for a distinctive flavor.

Serve Hot:

11. Garnish with freshly chopped cilantro leaves, and serve the Butter Chicken hot with naan, rice, or roti.

Butter Chicken is a delightful dish with a perfect balance of creaminess and spice. The blend of flavors in this classic Indian recipe is sure to delight your taste buds, making it a beloved favorite for anyone who tries it.