Description
Butter Chicken, also known as Murgh Makhani, is a popular Indian dish featuring tender chicken pieces simmered in a rich, creamy tomato-based sauce infused with aromatic spices. This recipe offers a delightful balance of flavors, making it a favorite in Indian cuisine.
Ingredients
Units
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For the Chicken Marinade:
- 500 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 can (400 grams) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Marinate the Chicken:
- In a large bowl, combine yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, salt, minced garlic, and grated ginger.
- Add the chicken pieces, ensuring they are well-coated with the marinade.
- Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
- Cook the Chicken:
- Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
- Add the marinated chicken pieces, discarding any excess marinade.
- Cook the chicken until lightly browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, melt 2 tablespoons of butter over medium heat.
- Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add ground cumin, garam masala, ground coriander, and chili powder. Stir well to combine and cook for another minute to toast the spices.
- Pour in the crushed tomatoes and stir to combine. Let the mixture simmer for 10 minutes, allowing the flavors to develop and the sauce to thicken slightly.
- Blend the Sauce:
- Carefully transfer the sauce to a blender and blend until smooth. Alternatively, use an immersion blender directly in the skillet.
- Return the blended sauce to the skillet over medium heat.
- Combine Chicken and Sauce:
- Add the cooked chicken pieces back into the skillet with the sauce.
- Stir in the heavy cream and sugar, mixing well to combine.
- Let the curry simmer for an additional 10 minutes, allowing the chicken to absorb the flavors and the sauce to reach the desired consistency.
- Taste and adjust seasoning with salt as needed.
- Serve:
- Garnish with freshly chopped cilantro.
- Serve hot with basmati rice or naan bread.
Notes
- For a richer flavor, you can add a tablespoon of butter to the sauce before serving.
- Adjust the level of spiciness by modifying the amount of chili powder according to your preference.
- To save time, you can use pre-cooked or leftover grilled chicken; simply add it to the sauce and simmer until heated through.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15
- Unsaturated Fat: 12
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg