Butter Chicken: A Creamy Indian Delight

 

 Butter chicken, also known as Murgh Makhani, is a beloved Indian dish that tantalizes the taste buds with its rich, creamy tomato sauce and tender, flavorful chicken. This seemingly restaurant-worthy dish can be easily prepared at home, and its beautiful aroma will fill your kitchen with the warmth of Indian spices.

 

Ingredients:

 

For the marinade:

 

1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup plain yogurt

1 tablespoon lemon juice

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon garam masala

1/2 teaspoon ground coriander

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to your spice preference)

1/4 teaspoon salt

For the sauce:

 

3 tablespoons unsalted butter

1 large onion, thinly sliced

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1 tablespoon tomato paste

1 teaspoon ground coriander

1/2 teaspoon garam masala

1/4 teaspoon ground cumin

1/4 teaspoon red chili powder (adjust to your spice preference)

1/2 teaspoon kasuri methi (dried fenugreek leaves) (optional)

1 cup heavy cream

Salt to taste

Fresh cilantro, chopped, for garnish (optional)

Instructions:

 

Marinate the chicken: In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, garam masala, coriander, turmeric, red chili powder, and salt. Add the chicken pieces and toss to coat them evenly. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or preferably overnight for deeper flavor.

 

Cook the chicken: Heat a large skillet or Dutch oven over medium heat. Melt 1 tablespoon of butter. Add the marinated chicken pieces and cook for 5-7 minutes or until golden brown on all sides. Remove the chicken from the pan and set aside.

 

Sauté the onions: In the same pan, melt the remaining 2 tablespoons of butter. Add the sliced onions and cook over medium heat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

 

Simmer the sauce: Add the diced tomatoes, tomato paste, coriander, garam masala, cumin, and red chili powder to the pan. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.

 

Blend the sauce (optional): For a smoother sauce, transfer the mixture to a blender and blend until mostly smooth. You can leave some texture if you prefer. Pour the blended sauce back into the pan.

 

Add the chicken and cream: Return the cooked chicken pieces to the pan with the simmering sauce. Stir in the heavy cream and bring the sauce to a gentle simmer. Season with salt to taste.

 

Finish with kasuri methi (optional): If using, crumble the kasuri methi leaves between your fingers and add them to the simmering sauce. Cook for an additional minute.

 

Serve and enjoy! Garnish your butter chicken with chopped fresh cilantro (optional) and serve it over a bed of basmati rice with a side of naan bread for dipping.

 

Tips:

 

Adjust the spice level: This recipe is customizable to your spice preference. Start with less red chili powder and gradually add more to achieve your desired level of heat.

Use bone-in chicken for extra flavor: While boneless, skinless chicken thighs are convenient, bone-in chicken pieces can add a richer flavor to the dish. If using bone-in chicken, increase the cooking time slightly until the chicken is cooked through.

Leftovers: Butter chicken reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.

Butter chicken is a delightful and flavorful dish that is sure to become a favorite in your home. With its creamy tomato sauce and tender chicken, it's a culinary journey to India in every bite!