Butter Chicken Recipes

Butter Chicken, also known as Murgh Makhani, is a popular Indian dish known for its creamy and rich tomato-based gravy. It is typically served with naan bread or rice. Here’s a recipe for Butter Chicken:

Preparation time: 15 minutes
Marination time: 2 hours (optional)
Cooking time: 30 minutes
Ready in: 2 hours 45 minutes

Ingredients:

For the chicken marinade:

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

For the butter chicken gravy:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 cup heavy cream
• 1/4 cup cashew nuts, soaked in warm water for 30 minutes and ground to a paste
• 1 tablespoon dried fenugreek leaves (kasuri methi), crushed
• Salt to taste
• Fresh coriander leaves for garnishing (optional)

Instructions:

1. In a bowl, combine all the marinade ingredients – yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, and salt. Mix well.
2. Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours (or overnight for better flavor).
3. In a large pan or skillet, heat butter and oil over medium heat.
4. Add the chopped onions and sauté until they turn golden brown.
5. Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
6. Add the tomato puree and cook until the mixture thickens and the oil starts to separate from the sides.
7. Add the red chili powder, garam masala, turmeric powder, cumin powder, and salt. Mix well and cook for a few minutes.
8. Reduce the heat to low and add the marinated chicken along with any remaining marinade. Stir well to coat the chicken with the spices.
9. Cover the pan and let the chicken cook on low heat for about 15-20 minutes until it is cooked through and tender.
10. Stir in the heavy cream and cashew nut paste. Cook for another 5 minutes.
11. Finally, add the crushed dried fenugreek leaves (kasuri methi) and mix well.
12. Taste and adjust the seasoning if needed.
13. Garnish with fresh coriander leaves, if desired.

Butter Chicken is now ready to be served hot with naan bread or rice. Enjoy this flavorful and creamy dish with your favorite side dishes!