Butter chicken, also known as Murgh Makhani, is a popular Indian dish characterized by tender, marinated chicken pieces cooked in a rich and creamy tomato-based sauce. The chicken is typically marinated in yogurt and a blend of aromatic spices, then baked or grilled before being simmered in a luscious sauce made with tomatoes, cream, and a cashew paste. The dish is known for its balance of flavors, combining the warmth of spices with the richness of butter and cream. Butter chicken is often served with naan bread or steamed rice, making it a beloved and satisfying dish enjoyed by people around the world. Here’s a simple recipe for you to try:
Ingredients:
For the Marinade:
- 500g boneless, skinless chicken thighs or breasts, 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 Sauce:
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 cup tomato puree
- 1/2 cup cashew nuts, soaked in warm water for 30 minutes
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Marinate the Chicken:
- In a bowl, mix together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
- Add the chicken pieces, ensuring they are well coated in the marinade.
- Cover and refrigerate for at least 2 hours, or overnight for best results.
- Cook the Chicken:
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken on a baking sheet and bake for about 20-25 minutes or until the chicken is cooked through.
- Prepare the Sauce:
- Heat oil or ghee in a pan over medium heat. Add chopped onions and sauté until they become golden brown.
- Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
- Add ground cumin, ground coriander, turmeric powder, and red chili powder. Cook for 2-3 minutes, stirring continuously.
- Add tomato puree and cook until the oil starts to separate from the masala.
- Make the Cashew Paste:
- In a blender, blend the soaked cashew nuts with a little water to form a smooth paste.
- Add this cashew paste to the tomato mixture and cook for an additional 3-5 minutes.
- Combine Chicken and Sauce:
- Add the baked chicken to the sauce and mix well.
- Stir in heavy cream and butter. Simmer for 10-15 minutes, allowing the flavors to meld.
- Finish and Serve:
- Sprinkle garam masala and salt to taste.
- Garnish with fresh coriander leaves.
- Serve hot with naan or steamed rice.
Enjoy your homemade butter chicken!
