Creamy Butter Chicken Recipe

Introduction

Butter Chicken, also known as "Murgh Makhani," is an iconic North Indian dish loved for its rich and creamy tomato-based sauce. This recipe will guide you through creating this restaurant-quality dish at home.

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Ingredients:

For the Marinade:

500 grams of boneless chicken (cut into bite-sized pieces)

1 cup of yogurt

1 tablespoon of ginger-garlic paste

1 teaspoon of red chili powder

1/2 teaspoon of turmeric powder

1 tablespoon of garam masala

Salt to taste

Juice of half a lemon

For the Sauce:

2 tablespoons of butter

1 tablespoon of vegetable oil

1 large onion, finely chopped

2 tomatoes, pureed

1/4 cup of cashew nuts, soaked in warm water

1 teaspoon of dried fenugreek leaves (kasuri methi)

1 teaspoon of sugar

Salt to taste

1/2 cup of heavy cream

Fresh coriander leaves for garnish

Instructions:

Marinating the Chicken:

In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice.

Add the chicken pieces to the marinade and ensure they are well-coated.

Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for the best results.

Cooking the Chicken:

Heat a tablespoon of vegetable oil in a pan over medium-high heat.

Add the marinated chicken pieces and cook until they are browned and cooked through. Set them aside.

Preparing the Sauce:

In the same pan, add 2 tablespoons of butter.

Add finely chopped onions and sauté until they become translucent and lightly browned.

Blend the soaked cashew nuts into a smooth paste using a little water.

Add the cashew paste to the pan and cook for a few minutes until it thickens.

Stir in the tomato puree and cook until the oil begins to separate from the mixture.

Add dried fenugreek leaves, sugar, and salt. Mix well.

Combining the Chicken and Sauce:

Gently add the cooked chicken pieces to the sauce.

Simmer for 5-7 minutes, allowing the chicken to absorb the flavors of the sauce.

Pour in the heavy cream and stir until the sauce turns creamy and rich. Simmer for another 2-3 minutes.

Serving:

Transfer the Butter Chicken to a serving dish.

Garnish with fresh coriander leaves.

Serve hot with naan, roti, or steamed rice.

Enjoy your homemade Creamy Butter Chicken, a delightful indulgence of tender chicken in a luscious tomato and cream sauce. It's a crowd-pleaser and a perfect dish for special occasions.