Butter Chicken, or "Murgh Makhani," is a beloved Indian dish known for its rich, creamy tomato-based sauce. Here's how you can make it at home:
Ingredients:
For the Chicken Marinade:
500g boneless chicken (thighs or breasts), cut into bite-sized pieces
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon cumin powder
Juice of 1 lemon
Salt to taste
For the Sauce:
2 tablespoons butter (plus extra for finishing)
2 tablespoons vegetable oil
2 large onions, finely chopped
2-3 green chilies, slit (optional, for extra heat)
1 tablespoon ginger-garlic paste
400g (1 can) tomato puree or 4-5 fresh tomatoes, pureed
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 tablespoon kasuri methi (dried fenugreek leaves), crushed
1 cup heavy cream or full-fat milk
Salt to taste
Sugar or honey (optional, to balance acidity)
For Garnish:
Fresh coriander (cilantro) leaves, chopped
Additional cream or butter for drizzling
Instructions:
Marinate the Chicken:
Combine Ingredients: In a bowl, mix yogurt with ginger-garlic paste, turmeric, red chili powder, garam masala, cumin powder, lemon juice, and salt.
Marinate: Add the chicken pieces to this mixture, ensuring they're well coated. Marinate for at least 2 hours, but preferably overnight in the refrigerator for best flavor.
Cooking the Chicken:
Grill or Bake: You can either grill the chicken in an oven at 200°C (400°F) for about 15-20 minutes, or cook it in a pan until it's nicely charred. If using the pan method, reserve the marinade for later.
Making the Sauce:
Sauté Onions: In a large pan, heat oil and butter over medium heat. Add chopped onions and green chilies (if using), sauté until onions are golden brown.
Add Aromatics: Add ginger-garlic paste and cook for another minute until the raw smell disappears.
Spice it Up: Stir in the chili powder, coriander, and cumin. Cook for a minute, then add the tomato puree. Let this mixture simmer on low heat until the oil begins to separate from the sauce, indicating the spices and tomatoes are well cooked.
Blend (optional): For a smoother sauce, you can blend this mixture once it's cooled slightly. Return to the pan if you choose to blend.
Combine: Add the grilled or cooked chicken to the sauce. If you reserved the marinade, you can add some of it now. Pour in the cream, add garam masala, crushed kasuri methi, and adjust salt. If the sauce is too acidic, add a pinch of sugar or a little honey.
Simmer: Let everything simmer together for about 10-15 minutes to meld the flavors. Add a bit of water if the sauce is too thick.
Finish: Stir in more butter for that extra richness, or a swirl of cream for creaminess.
Serve:
Garnish with chopped coriander. Serve hot with naan, roti, or steamed basmati rice.
Tips:
The quality of your ingredients, especially tomatoes and cream, can greatly influence the taste. Use fresh tomatoes when possible.
Kasuri methi adds an authentic flavor, but if you can't find it, the dish will still be delicious without it.
Adjust the heat level with chili powder and green chilies to suit your preference.
Enjoy your homemade Butter Chicken!
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