Butter Chicken
Preparation Time: 40 mins | Cooking Time: 35 mins | Serving: 2 People | Calories: 540 kcal | Type: Main Meal
Butter Chicken, or “Murgh Makhani,” is an iconic dish that embodies the rich culinary heritage of North India. Originating in the bustling kitchens of Delhi, this dish has been refined by master chefs with decades of experience in 5-star restaurants. The recipe features tender chicken pieces marinated in a blend of yogurt, spices, and lemon juice, then cooked in a luscious tomato-based gravy enriched with butter and fresh cream. The subtle infusion of aromatic spices like cardamom, cinnamon, and cloves creates a symphony of flavors. Served with naan or basmati rice, Butter Chicken offers a luxurious and comforting dining experience that’s loved worldwide.
Ingredients
| Chicken (boneless, skinless thighs) | 1 kg (approx. 2.2 lbs) |
| Yogurt (thick, full-fat) | 1 cup |
| Ginger-Garlic Paste | 2 tablespoons |
| Red Chili Powder | 1 ½ teaspoons |
| Turmeric Powder | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Lemon Juice | 2 tablespoons |
| Butter | 4 tablespoons |
| Oil | 2 tablespoons |
| Tomatoes (ripe, chopped) | 4 large (about 500g) |
| Fresh Cream | 1/2 cup (heavy or double cream) |
| Kasuri Methi (dried fenugreek leaves) | 1 teaspoon |
| Green Chilies | 2 (slit) |
| Cinnamon Stick | 1 (1-inch piece) |
| Green Cardamom Pods | 4-5 |
| Cloves | 3-4 |
| Fresh Coriander Leaves | 1/4 cup (finely chopped, for garnish) |
Difficulty Level: Medium
Instructions
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1. |
Marinate the Chicken: In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, coriander powder, salt, and lemon juice. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 4 hours or overnight for best results. |
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2. |
Prepare the Tomato Gravy: Heat 2 tablespoons of oil and 2 tablespoons of butter in a heavy-bottomed pan. Add the cinnamon stick, green cardamom pods, and cloves. Sauté for a minute until fragrant. Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil begins to separate. Remove the whole spices and blend the mixture to a smooth puree. Strain if needed to get a silky texture. |
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3. |
Cook the Chicken: In another pan, heat 2 tablespoons of butter. Add the marinated chicken and cook on medium heat until the chicken is tender and slightly charred. This can be done in batches to ensure even cooking. Remove the chicken and set aside. |
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4. |
Combine and Simmer: Add the tomato gravy to the pan with the cooked chicken. Stir well and simmer for 10-15 minutes. Add the fresh cream and kasuri methi, mixing thoroughly. Adjust salt and seasoning as needed. |
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5. |
Finish with Butter: Just before serving, stir in the remaining 2 tablespoons of butter for a rich finish. Garnish with chopped fresh coriander leaves. |
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6. |
Serve: Butter Chicken is best enjoyed with naan, roti, or steamed basmati rice. |