Butter Chicken Recipe (Indian Chicken Makhani)

 

Butter Chicken (Murgh Makhani)

This recipe delivers the rich, creamy, and flavorful experience you expect from a classic Butter Chicken.

Yields: 4 servings

Prep time: 30 minutes

Cook time: 45 minutes

Ingredients:

 * 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

 * 1 large onion, finely chopped

 * 2 cloves garlic, minced

 * 1-inch piece ginger, minced

 * 1 (14.5 ounce) can crushed tomatoes

 * 1 (15 ounce) can tomato puree

 * 1 cup heavy cream

 * 1/4 cup butter, divided

 * 2 tablespoons butter (for frying chicken)

 * 1 teaspoon garam masala

 * 1/2 teaspoon cumin powder

 * 1/2 teaspoon coriander powder

 * 1/4 teaspoon red chili powder (adjust to taste)

 * 1/4 teaspoon turmeric powder

 * 1 tablespoon tomato paste

 * 1 tablespoon lemon juice

 * 1 tablespoon kasuri methi (dried fenugreek leaves)

 * Salt to taste

 * Fresh cilantro, for garnish

 * Optional: 2 tablespoons cashew nuts (for extra richness)

Instructions:

 * Marinate the Chicken:

   * In a bowl, combine chicken pieces with lemon juice, 1/2 teaspoon turmeric powder, 1/4 teaspoon red chili powder, and salt. Marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

 * Sauté the Chicken:

   * Heat 2 tablespoons butter in a large skillet or Dutch oven over medium heat.

   * Add the marinated chicken pieces and cook until browned on all sides.

   * Remove the chicken from the pan and set aside.

 * Make the Gravy:

   * In the same pan, melt 1 tablespoon of butter. Add chopped onions and sauté until softened and golden brown.

   * Add minced garlic and ginger and cook for another minute until fragrant.

   * Add cumin powder, coriander powder, remaining turmeric powder, and red chili powder. Sauté for a minute, stirring constantly.

   * Add tomato paste and cook for 2-3 minutes, stirring occasionally.

   * Add crushed tomatoes and tomato puree. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

 * Blend (Optional):

   * For a smoother gravy, you can blend the sauce using an immersion blender or transfer it to a blender and blend until smooth.

 * Combine and Simmer:

   * Return the cooked chicken to the pan.

   * Add garam masala, kasuri methi, and salt.

   * Stir well to combine and simmer for 5-7 minutes, or until the chicken is cooked through and the flavors have melded.

 * Add Cream and Butter:

   * Stir in the heavy cream and 1 tablespoon of butter. Simmer for 2-3 minutes, or until the sauce thickens slightly and the flavors come together.

 * Serve:

   * Garnish with fresh cilantro and serve hot with steamed rice, naan, or roti.

Tips:

 * For extra richness, add 2 tablespoons of cashew nuts to the tomato puree before blending.

 * Adjust the amount of red chili powder to your desired spice level.

 * You can use bone-in chicken pieces for extra flavor.

 * Let the Butter Chicken simmer for a longer time to deepen the flavors.

Enjoy your delicious and flavorful Butter Chicken!