Creamy and Irresistible Butter Chicken Recipe

If you’re craving a delicious and creamy Indian dish that’s packed with flavor, look no further than Butter Chicken, also known as “Murgh Makhani.” This classic North Indian dish has become a global favorite, and once you taste it, you’ll understand why. In this article, we’ll take you through the step-by-step process of recreating this mouthwatering dish at home.

Ingredients You’ll Need:

For the Marinade:

• 500g boneless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Gravy:

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1/4 cup cashew paste (blend cashews with water to form a paste)
• Salt to taste
• 2 tablespoons dried fenugreek leaves (kasuri methi)
• Fresh cilantro leaves for garnish

Let’s Get Cooking:

Step 1: Marinate the Chicken

1. In a mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
2. Add the chicken pieces to the marinade and mix well, ensuring the chicken is well coated. Let it marinate for at least 30 minutes, or for best results, refrigerate it for a few hours.

Step 2: Cook the Chicken

1. Heat a pan or skillet over medium-high heat and add 2 tablespoons of butter.
2. Add the marinated chicken pieces and cook until they are browned and cooked through. Set the cooked chicken aside.

Step 3: Prepare the Gravy

1. In the same pan, add more butter if needed. Add the finely chopped onion and sauté until they become translucent.
2. Stir in the ginger-garlic paste and cook for a couple of minutes until the raw aroma disappears.
3. Add the red chili powder, ground coriander, and ground cumin. Stir well and cook for a minute to release the spices’ flavors.
4. Pour in the tomato puree and cook until the oil starts to separate from the mixture. This can take around 5-7 minutes.
5. Reduce the heat to low, and gradually add the heavy cream while stirring continuously. Be careful not to let it curdle.
6. Add the cashew paste, dried fenugreek leaves, and salt. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.

Step 4: Combine and Serve

1. Return the cooked chicken to the pan with the creamy gravy. Simmer for a few more minutes until everything is heated through.
2. Garnish with fresh cilantro leaves and a drizzle of cream, if desired.
3. Your homemade Butter Chicken is ready to serve! It pairs perfectly with steamed rice, naan bread, or roti.

Enjoy this creamy, flavorful, and utterly indulgent Butter Chicken with your family and friends. It’s a dish that’s sure to impress and satisfy your taste buds. Don’t be surprised if it becomes a regular in your dinner rotation; it’s that good!

Now, when you’re craving restaurant-quality Indian cuisine, you can whip up this delightful Butter Chicken right in your own kitchen. Enjoy your culinary journey, and savor every creamy bite of this classic dish.

Remember, the key to a perfect Butter Chicken lies in patience and the right balance of spices, so don’t rush the cooking process. Happy cooking and even happier eating!