Butter Chicken (Murgh Makhani)

 

Butter Chicken (Murgh Makhani) Recipe

Ingredients

For the Chicken Marinade:

• 1 lb (450g) boneless chicken (breast or thighs), cubed
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp chili powder
• 2 tsp garam masala
• 1 tsp cumin powder
• 1 tsp salt
• 1 tbsp lemon juice

For the Sauce:

• 2 tbsp butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 cups tomato puree (or blended fresh tomatoes)
• 1 tsp chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp cumin powder
• 1/2 cup heavy cream (or coconut cream for a dairy-free option)
• Salt to taste
• 1 tsp sugar (optional, to balance acidity)
• 2 tbsp fresh cilantro, chopped (for garnish)

---

Instructions

1. Marinate the Chicken:

• In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and spices for the marinade.
• Add the chicken pieces and coat them thoroughly.
• Cover and refrigerate for at least 1 hour (overnight for deeper flavor).

2. Cook the Chicken:

• Preheat a grill pan, skillet, or oven.
• Cook the marinated chicken until browned and fully cooked (7-8 minutes), turning occasionally.
• Set aside.

3. Prepare the Sauce:

• In a large pan, melt butter over medium heat.
• Sauté onions until golden and softened.
• Add garlic and ginger, cooking for another 2 minutes.
• Stir in tomato puree, chili powder, garam masala, and cumin powder. Simmer for 10-15 minutes, stirring occasionally.

4. Combine and Simmer:

• Add the cooked chicken to the sauce.
• Stir in heavy cream and let the mixture simmer for another 10 minutes, until the sauce thickens and flavors meld.
• Adjust seasoning with salt and sugar, if necessary.

5. Garnish and Serve:

• Garnish with chopped cilantro and a drizzle of cream.
• Serve hot with naan, roti, or steamed basmati rice