Teresa's Recipes
Butter Chicken (Murgh Makhani)
Butter Chicken, or Murgh Makhani, is a beloved Indian dish that captures the essence of rich, comforting flavors. This iconic recipe hails from the legendary Moti Mahal restaurant in Delhi, where it was first crafted to utilize leftover chicken. The result is a sumptuous dish featuring tender chicken pieces bathed in a luscious, creamy tomato sauce, expertly spiced to tantalize your taste buds. The marriage of spices, cream, and butter creates a velvety sauce that enhances the chicken's tenderness, making it the perfect companion for warm naan or fragrant basmati rice. Each bite of this dish tells a story of culinary ingenuity and tradition, inviting you to indulge in a truly luxurious experience.
Ingredients
- 1.5 lbs, boneless and skinless, cut into pieces Chicken
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon (adjust to taste) Red chili powder
- 1 teaspoon (or to taste) Salt
- 4 tablespoons Unsalted butter
- 1 large, finely chopped Onion
- 1.5 cups Tomato puree
- 1 cup Heavy cream
- 2 tablespoons Kasuri methi (dried fenugreek leaves)
- for garnish Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 30 minutes
- Calories: 450
- Fat: 30g
- Carbs: 12g
- Protein: 35g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well until the chicken is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours for enhanced flavor.
- Heat 2 tablespoons of unsalted butter in a large pan over medium heat. Once hot, add the marinated chicken and cook until browned and fully cooked through, about 7-10 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the finely chopped onion and sauté until it becomes translucent and golden, approximately 5 minutes.
- Pour in the tomato puree and cook for 2-3 minutes, stirring occasionally until the mixture thickens and the oil begins to separate from the sauce.
- Reduce the heat to low and gently stir in the heavy cream. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
- Return the cooked chicken to the pan and stir well to coat in the sauce. Let it simmer for an additional 10 minutes, allowing the flavors to meld together.
- Crush the kasuri methi between your palms and sprinkle it over the butter chicken, stirring well to combine. This will add an aromatic flavor to the dish.
- Garnish with fresh coriander leaves before serving. Serve hot with warm naan or fragrant basmati rice for an authentic experience.
Tips
- For a spicier version, increase the amount of red chili powder or add chopped green chilies to the onion when sautéing.
- If you prefer a lighter version, substitute half of the heavy cream with coconut milk for a different flavor profile.
- You can prepare this dish a day in advance; the flavors will deepen as it sits in the refrigerator.