Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani) Recipe

Of course! Butter Chicken, also known as Murgh Makani, is a classic North Indian dish consisting of tender chicken pieces in a creamy, fragrant tomato-based sauce. Here's a detailed recipe for you to follow, including all the steps from marination to serving.

Ingredients

• For the Marinade:
  • 1 lb (450g) chicken (breast or thigh), cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Juice of 1 lemon
  • Salt to taste
• For the Sauce:
  • 2 tablespoons ghee (clarified butter) or butter
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 tablespoons tomato paste
  • 1 can (14-16 oz) crushed tomatoes
  • 1/2 cup heavy cream or coconut milk
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground fenugreek (kasuri methi)
  • Salt to taste
  • Fresh cilantro (coriander) for garnish

Instructions

1. Marinate the Chicken:

• In a large bowl, mix together the yogurt, ginger paste, garlic paste, garam masala, turmeric, cumin, coriander, chili powder, lemon juice, and salt.
• Add the chicken pieces and ensure they are well-coated in the marinade. Cover and refrigerate for at least 1-2 hours, preferably overnight for a deeper flavor.

2. Cook the Chicken:

• Heat a grill or grill pan over medium-high heat. Cook the marinated chicken pieces for 2-3 minutes on each side until they have grill marks and are mostly cooked through. If you're not grilling, you can also cook them in a large skillet with some oil. Once done, set aside.

3. Prepare the Sauce:

• In a large pan or skillet, heat the ghee or butter over medium heat. Add the chopped onion and sauté until soft and golden, about 5-7 minutes.
• Add the ginger and garlic pastes, cooking for another 1-2 minutes until fragrant.
• Stir in the tomato paste and cook for 1-2 minutes. Then, add the crushed tomatoes and mix well.
• Let the tomato mixture simmer for about 10 minutes, stirring occasionally.

4. Add the Cream and Chicken:

• Stir in the heavy cream or coconut milk and mix until the sauce is smooth and creamy.
• Add the cooked chicken pieces to the sauce and mix to coat. Let it simmer for another 5-10 minutes until the chicken is fully cooked and the sauce thickens slightly.
• Add garam masala and ground fenugreek, stirring to combine. Taste and adjust salt if needed.

5. Serve:

• Garnish with fresh cilantro and serve with basmati rice or naan bread. You can also add a dollop of cream on top for a touch of elegance.

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Enjoy your Butter Chicken! Let me know if you'd like more recipes or further assistance.