Butter Chicken

Introduction:

Butter Chicken, or Murgh Makhani, is one of the most popular Indian dishes worldwide. It originated in Delhi and is known for its rich, creamy tomato-based gravy, balanced with aromatic spices and a subtle sweetness. The chicken is marinated in yogurt and spices, then simmered in a sauce made with butter, tomatoes, cream, and a blend of garam masala. Butter Chicken pairs perfectly with naan or basmati rice and is a comforting meal with its luxurious sauce and tender meat.

Ingredients:

For the marinade:

• 500 g boneless chicken thighs or breasts, cut into cubes
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste

For the sauce:

• 3 tbsp butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger-garlic paste
• 2 large tomatoes, pureed
• 1/2 cup tomato paste
• 1 tbsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 cup heavy cream
• 1 tbsp sugar (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the chicken:
   • In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, chili powder, and salt. Add the chicken pieces and coat them evenly in the marinade.
   • Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
2. Cook the chicken:
   • Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Prepare the sauce:
   • In the same skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened and golden, about 5-7 minutes.
   • Stir in the minced garlic and ginger-garlic paste, cooking for another 2 minutes until fragrant.
   • Add the pureed tomatoes and tomato paste, cooking for 10 minutes until the sauce thickens and the raw tomato smell dissipates.
   • Stir in the garam masala, cumin, cinnamon, and cardamom, cooking for 2 more minutes to release the spices' aroma.
4. Simmer the sauce and combine:
   • Add the cream and sugar (if using) to the sauce, stirring to combine. Bring the sauce to a simmer and let it cook for 5-10 minutes, allowing the flavors to meld and the sauce to become rich and creamy.
   • Return the cooked chicken to the skillet, tossing to coat it in the sauce. Simmer for another 5-7 minutes to allow the chicken to absorb the flavors.
5. Garnish and serve:
   • Once the sauce has thickened to your desired consistency, remove from the heat. Garnish with freshly chopped cilantro and serve hot with naan or basmati rice.

Health Notes:

• Butter Chicken is rich in flavor but also high in fat due to the cream and butter. To make it lighter, you can substitute the cream with low-fat yogurt or coconut milk. It is a good source of protein, and serving it with whole-grain basmati rice or a side of steamed vegetables can add more fiber to the meal.

Serving Suggestions:

• Butter Chicken is traditionally served with naan, parathas, or basmati rice. It also pairs well with a side of cucumber raita or a fresh salad to balance the richness of the dish.

Tips:

• Marination: Marinating the chicken for at least 4 hours is crucial to infuse the meat with flavor and ensure it remains tender during cooking.
• Creamy texture: For a luxurious sauce, don’t rush the cooking process. Simmering the tomato and cream mixture slowly allows the sauce to thicken and intensifies the flavors.
• Spice control: Adjust the amount of chili powder and garam masala according to your spice tolerance for a milder or spicier version of the dish.