Butter Chicken (Murgh Makhani) Recipe
Ingredients:
For the Marinade:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- Salt to taste
For the Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 can (14 oz) diced tomatoes or 2 cups tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 cup heavy cream
- 1 tablespoon sugar (optional)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Preparation:
1. Marinate the Chicken:
In a bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, paprika, garam masala, turmeric, and salt. Add the chicken pieces, mix well, and marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Cook the Chicken:
Preheat your grill or oven to 400°F (200°C). Grill or bake the marinated chicken for 15-20 minutes, or until cooked through and slightly charred. Set aside.
3. Prepare the Sauce:
In a large pan, heat butter and oil over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 minutes. Stir in ginger-garlic paste and cook for an additional 1-2 minutes until fragrant.
4. Add Tomatoes and Spices:
Add diced tomatoes or tomato puree to the pan. Stir in cumin, coriander, garam masala, paprika, red chili powder, and salt. Cook the mixture, stirring occasionally, for about 10-15 minutes, or until the sauce thickens and the oil begins to separate from the tomatoes.
5. Combine Chicken and Sauce:
Add the cooked chicken to the sauce and mix well. Stir in heavy cream and cook for another 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and sugar (if using) to balance the flavors.
6. Garnish and Serve:
Garnish with chopped cilantro before serving. Enjoy with naan, roti, or steamed rice.
Tips for Perfect Butter Chicken:
- Marination Time: For the best flavor, marinate the chicken for at least 1 hour or overnight.
- Creaminess: Adjust the amount of heavy cream to your preference for a richer or lighter sauce.
- Spice Levels: Modify the red chili powder and paprika to control the heat level.
Variations:
- Vegetarian Version: Substitute chicken with paneer or a mix of vegetables for a vegetarian option.
- Low-Fat Version: Use Greek yogurt instead of cream for a lighter sauce.
- Smoky Flavor: Add a few drops of liquid smoke or cook the chicken with a charred effect for a smoky flavor.
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing:Butter chicken can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat gently before serving.
Enjoy this rich and creamy Butter Chicken as a comforting meal that brings the flavors of India to your table!