Butter Chicken, also known as Murgh Makhani, is a rich, creamy, and flavorful North Indian dish that has gained worldwide popularity.
This dish features succulent chicken cooked in a luscious tomato-based gravy, infused with aromatic spices, butter, and cream. Below is a step-by-step guide to preparing an authentic and delicious Butter Chicken at home.
Ingredients
For the Chicken Marinade:
- 500g boneless chicken (preferably thighs, cut into bite-sized pieces)
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon ginger-garlic paste
- 1 tablespoon oil
- Salt to taste
For the Butter Chicken Gravy:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 large onion (finely chopped)
- 1 tablespoon ginger-garlic paste
- 3 large tomatoes (pureed)
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon sugar
- ½ cup fresh cream
- ½ cup milk (optional, for extra creaminess)
- 2 tablespoons cashew paste (blend soaked cashews with little water)
- Salt to taste
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- Fresh coriander leaves for garnish
Step-by-Step Instructions
1. Marinating the Chicken:
In a large mixing bowl, combine the yogurt, lemon juice, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, ginger-garlic paste, and salt. Mix well until a smooth marinade forms.
Add the chicken pieces and coat them thoroughly in the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for deeper flavors.
2. Cooking the Chicken:
Heat 1 tablespoon of oil in a pan or grill pan over medium heat. Add the marinated chicken pieces and cook until they are golden brown on the outside and fully cooked inside.
This should take around 8-10 minutes. Turn the pieces occasionally for even cooking. Once done, set the cooked chicken aside.
3. Preparing the Butter Chicken Gravy:
In the same pan, add butter and a little more oil. Once the butter melts, add cumin seeds and let them splutter. Add finely chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and sauté until the raw smell disappears.
Next, add the tomato puree and cook for 5-7 minutes, stirring occasionally until the oil starts separating from the mixture. Now, add red chili powder, turmeric powder, coriander powder, and garam masala. Mix well and cook for another 2 minutes.
4. Blending the Gravy (Optional but Recommended):
For a smooth and restaurant-style texture, let the cooked mixture cool slightly and then blend it into a fine paste. You can use a hand blender or transfer it to a mixer. This step ensures a silky smooth consistency.
5. Finalizing the Butter Chicken:
Return the blended gravy to the pan and place it on medium heat. Stir in cashew paste and sugar, mixing well. Add the cooked chicken pieces and mix gently so that they absorb the flavors of the gravy.
Pour in fresh cream and kasuri methi, crushing it slightly between your palms before adding it to release its aroma. You can also add a little milk if you prefer a thinner consistency. Let the curry simmer for another 5 minutes. Taste and adjust the seasoning if necessary.
6. Garnishing and Serving:
Once the Butter Chicken is done, garnish it with fresh coriander leaves and an extra drizzle of cream for a beautiful presentation. Serve hot with naan, roti, or steamed basmati rice.
Enjoy this rich and flavorful Butter Chicken with your loved ones!
